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Grilled Caciocavallo Cheese

A web-exclusive recipe from Italian Cooking and Living

  • 2 tablespoons extra-virgin olive oil

  • 1 pound Caciocavallo Ragusano, cut into 12 slices

  • 2 tomatoes, cut into 12 slices

  • 1/4 cup black truffle purée

  • 4 sprigs Italian parsley



    Heat the olive oil in a 12" skillet over medium-high heat. Cook the caciocavallo until golden, about 3 minutes per side. Garnish with the tomato slices, truffle purée, and parsley; serve hot. Serves 4-6




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