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.
Ingredients
- Nudo Extra Virgin Olive Oil: 120 ml (approximately 1/2 cup)
- Pecorino cheese slices: 4 slices, 1 ½ cm thick
- Taggiasche olives: 20 olives
- Fresh or dried oregano
- Red wine vinegar
Method
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Cover the bottom of a shallow pan with extra virgin olive oil.
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Place the cheese, olives, oregano, and a drizzle of red wine vinegar in the pan.
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Cook over medium heat with a lid until the cheese is soft.
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Serve immediately according to your preference.