Medaglioni Di Caciocavallo Silano – Caciocavallo Silano Medallions
Caciocavallo Silano is an Italian cheese with a Protected Designation of Origin.
The name derives from the shape of the caciocavallo Silano, different from all the others. It (the original one produced in Sila) has the shape of a horse’s head, and the ties to hang it seem like actual bridles.
The caciocavallo Silano is a semi-hard cheese made from spun paste produced exclusively with cow’s milk. Initially, farmers used milk from cows of the podolica breed, while today, from Pezzata Rossa Italiana and Bruna Alpina.
The shape is an oval or truncated cone with or without a head. The weight of each cheese is between 1 kg and 2,500 kg. The rind is thin, smooth, and of a marked straw color. The cheeses may be treated on the surface with transparent substances, without coloring.
The paste is homogeneous, compact, with tiny holes, white or straw yellow, brighter on the outside and less on the inside.
The flavor is aromatic, melts in your mouth, is usually delicate, and tends to be sweet when the cheese is young, to become spicy in advanced maturation.
At the time of its release for consumption, each cheese is thermally imprinted with the identifying mark of Caciocavallo Silano.
13 oz. Caciocavallo Silano cheese
1/4 lb. sweet butter
One cup of salted breadcrumbs
How to make the Medaglioni Di Caciocavallo Silano – Caciocavallo Silano Medallions:
Lightly beat the two eggs in a soup bowl. Place the breadcrumbs and salt in another soup bowl.
Cut the Caciocavalllo Siliano into medium-thick slices. Dip the cheese slices into the egg first and then in the breadcrumbs, ensuring they are well covered.
Melt the butter in a frying pan and cook the slices on each side until golden brown. Place them on absorbent paper to absorb the excess grease.
Serve over a bed of lettuce and garnish with carrot and radish “roses.”
Medaglioni Di Caciocavallo Silano – Caciocavallo Silano Medallions is a Regional recipe from Calabria