Cacio all’argentiera is a simple Sicilian dish with exceptional taste. This recipe served with some salad leaves and a chunk of focaccia, makes for a quick and tasty lunch.
Serves 4
Ingredients
- 120 ml of Nudo Extra Virgin Olive Oil
- 4 slices of pecorino cheese - 1 ½ cm thick
- 20 Taggiasche olives
- Fresh or dried oregano
- Red wine vinegar
Method
- Coat the bottom of a shallow pan with the extra virgin olive oil, then place the cheese in the pan along with the olives, oregano, and a little drizzle of red wine vinegar.
- Cook over medium heat with a lid on until the cheese is soft, then serve immediately how you like.