Crispy Pastry with Caciocavallo and Truffle
Appetizers prepared with typical products of the Molise region such as caciocavallo, a spun paste cheese, accompanied by a fragrant cream made with truffles and anchovies.
Preparation: 15 min
Cooking: 1 min
Serves for: 4 people
Baked crispy pastry 12
Fresh Black Truffle 15 g or Black Truffle Carpaccio 15 g
Caciocavallo cheese 100 g
Extra virgin olive oil 5 tablespoons
Anchovies in oil 2
Prepare the truffle cream:
Chop the truffle with a knife, leaving a few small flakes aside for the final decoration.
Place the truffle in a mortar and add half a clove of garlic and the 2 anchovy fillets.
Now start crushing the ingredients.
Then add the extra virgin olive oil.
Continue to crush the ingredients with the mortar until they are completely mixed, resulting in a sauce.
Cut the caciocavallo into small pieces and lay them on a sheet of baking paper.
Bake at 180°C in grill mode for a few seconds until the caciocavallo is melted and lightly browned.
Spread each Sfoglia with the truffle cream, place a small piece of baked caciocavallo on top and decorate each Sfoglia with a sliver of black truffle.