Ingredients: Per 6 servings
Peel garlic and crush using the flat side of your knife. Then mince finely.
To a bowl, add breadcrumbs, garlic, grated cheese, Sapori Italiani, salt, pepper and olive oil.
Mix well using a wooden spoon. Add a little more olive oil if the mixture seems to be dry.
To prepare the meat, pound the veal steaks with a meat pounder. Then cut in half and place a little filling at the center of each piece, spreading it out slightly. Roll the meat, one slice at a time, and close with a skewer. Season with salt, pepper and a little oil and cook on a hot grill, turning to brown all sides. When done, remove the meat from the heat and serve with roast potatoes of salad.
Caciocavallo is a Southern Italian stretched curd cheese with a pear-like shape. Its name refers to its method of aging. In Italian, “a cavallo” refers to how a person is seated on horseback; similarly, the cheeses are tied at the neck with a string and hung from a wooden pole, the cheese dangling from either side like the legs of a horseback rider hanging over a horse’s back.
Caciocavallo is used in traditional Italian cooking or eaten on its own. For this last mode of consumption, the best type of caciocavallo is Caciocavallo Podolico, which is produced exclusively with the Podolico cow’s milk, an ancient and wild breed from Asia that is able to adapt itself to tough environmental conditions.
In Italy, this breed is raised in Campania, Calabria, Basilicata, and Puglia in semi-wild or wild conditions.
The diet that the Podolica cow gets from foraging determines the aromatic qualities of products derived from its milk. The scarce quantity of produced makes this cheese a rare and prized specialty.
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