Caciocavallo alla Argenteria is a delicious and irresistible Sicilian traditional recipe, very easy to prepare.
Legend has it that this dish was invented in the Argenteria district of Palermo by a silversmith who had fallen into disgrace. The aroma emitted by this dish is similar to that of fried rabbit in a pan and deglazed with vinegar, a feature exploited by the craftsman so that the neighbors, smelling it coming from the windows, would think they were cooking meat and not suspect his modest financial condition; hence also the name “rabbit or caciocavallo alla Argenteria”.
Caciocavallo is a tasty cow’s milk cheese, slightly spicy, and cooked in this way it is truly irresistible. It owes its name to the final stage of its preparation where it is hung “across” a beam to dry.
Read how to make caciocavallo alla Argenteria with the easy recipe you can find below, as usual, right after the photo 😉
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 2 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 4 slices caciocavallo (thick about half an inch)
- 1 clove garlic
- white wine vinegar
- sugar
- oregano
- extra virgin olive oil
Preparation of Caciocavallo alla Argenteria
Peel the garlic clove.
Heat a drizzle of extra virgin olive oil in a pan and brown the garlic in it, then remove it and arrange the slices of caciocavallo.Let them brown on both sides.
In a small cup, mix half a teaspoon of sugar with a tablespoon of vinegar and pour it over the caciocavallo, then let it evaporate, turn off the heat, and finish your caciocavallo alla Argenteria by sprinkling it with a bit of dried oregano.
Serve immediately, piping hot.
Notes
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