Crispy Pastry with Caciocavallo and Truffle

list In: Ricette
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

Garlic 1

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.

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