Caciocavallo Abruzzese Bianco
Estimated price per piece
Produced with pasteurized cow's milk, the shape of the cheese is oblong. The rind is thin and smooth. The paste is compact and its color is straw. The taste is dolce, round and smooth. The aftertaste is dolce, round and lactic
BRUSCHETTA WITH CACIOCAVALLO AND TRUFFLE
Begin to prepare the cream of truffle: chop the truffle with a knife, taking care to retain some small pieces for the final decoration. Place it in a mortar and add half a clove of garlic and 2 anchovy fillets, then start to pound the ingredients. Then add the olive oil and continue to pound the ingredients with the mortar until completely mixed, getting a sauce. Cut the cheese into small pieces and place them on a sheet of parchment paper, then bake at 180 ° C (grill mode) for a few seconds, until the cheese has melted and lightly browned. Spread each bread slice with truffle cream, put on a piece of cheese baked and decorat with a piece of black truffle!
Be the first to review this product
Reviews are by customers who have purchased this product. Login to submit your review.