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Fried Caciocavallo Seasoned with Oregano and Vinegar

A web-exclusive recipe from Italian Cooking and Living

from The Magazine Italian Cooking & Living, August/September 2006


This recipe is quick and delicious and can be served as an antipasto.

    1 pound fresh caciocavallo, sliced
    1 cup vinegar
    2 cloves garlic
    2 tsps dried oregano, divided
    2 tbsps extra-virgin olive oil
    salt and freshly ground pepper

In a skillet over medium heat, warm the olive oil. Add the garlic and sauté until golden. Add the caciocavallo slices and season with salt, pepper and oregano on both sides. Sprinkle with the vinegar and remove from the heat. Transfer the slices to a serving platter and serve immediately. Serves 4

Copyright © 2006, Italian Cooking and Living. All rights reserved.

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italian cooking and living magazine
The Magazine of La Cucina Italiana