Caciocavallo Scaloppine

submitted by csndra

Sicilian Cows Milk Cheese Sauteed with Toasted Garlic, Mint and Sambuca
6 oz. Caciocavallo Cheese
1 Tablespoon extra virgin olive oil
2 cloves sliced garlic
1 sprig mint
1/4 cup Sambuca romana
fresh cracked pepper
Slice the Caciocavallo into four half inch thick pieces. Heat a 7 to 10
inch nonstick saute/2 pan over high heat and add the oil and heat it until
it begins to smoke. Carefully lay the Caciocavallo pieces into the hot oil
with caution. Do not be tempted to turn the cheese until it has a
noticeable crust on the bottom side, then turn the cheese slices with a
pair of tongs or a fork carefully. Once the cheese is turned over, ad the
sliced garlic and let it turn a light golden brown Pull the pan far away
from the stove. Add the Sambuca, then carefully return it to the stove
while standing back, the pan will flame dramatically. Season the cheese
with pepper and then tear the mint leaves into the pan. Place the golden
cheese and all of its sauce onto warm plates.



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