Gram Feature: Hanged Caciocavallo with Red Cabbage Salad

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Caciocavallo is a Southern Italian stretched-curd cheese made out of sheep’s or cow’s milk, similar in taste to Provolone cheese. That’s Amore share with us a beautiful and simple dish that could be served for a light lunch or dinner, or any time of day, really – because who’s going to say no to melty, gooey, delicious cheese on bread?

Serves: 4 

1 red cabbage
1 That’s Amore Caciocavallo
4 slices of any bread you like (we used a sourdough loaf from our local bakery)
1 bunch parsley
Extra virgin olive oil
White wine vinegar

1. Cut the red cabbage very finely in order to get very thin slices (spaghetti-style).
2. Add chopped parsley, Extra Virgin Olive Oil and vinegar to taste.
3. Hang Caciocavallo over a barbecue flame and let it melt. Alternatively, slice it thickly and fry the slices in a pan until melted.
4. Carefully place the melted Caciocavallo onto the bread and serve with the red cabbage salad.

Gram Magazine

GRAM is an Australian magazine dedicated to how a nation experiences all things food and drink. It does away with traditional food magazine formulas, preferring a journalistic approach. Published by qualified and experienced journalists, GRAM features news, features, analysis and investigations of the industry. We do not accept payment for our journalism. We do not publish reviews. We are not bloggers (we love them, but there's a difference) and we absolutely are not "influencers" (just don't).

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