Caciocavallo is a stretched-curd cheese cut into small cubes beneath the tomato-and-onion topping of Palermitan sfincione.
Caciocavallo is a stretched-curd cheese cut into small cubes beneath the tomato-and-onion topping of Palermitan sfincione.
Caciocavallo comes in forms that can be sliced or cubed. For sfincione, press small cubes into the dough and cover them with the tomato-and-onion sauce.
Weigh the 100 g portion and cut it into small cubes. Press the pieces into the dough with the prepared sardines, then cover with the cooled onion-and-tomato sauce in the order given by the recipe.
The tomato-topped Palermitan sfincione combines caciocavallo with salted sardines, onion and bread crumbs. Its cheese choice differs from the ricotta and primosale used in the white Bagheria preparation.
For two full trays, double the measured cheese with the other ingredients. Keep the cubes distributed through each tray, with tomato, onion and crumbs still forming the visible topping.
Choose a piece of caciocavallo firm enough to cut into small cubes. Read its label for the cheese, milk and rind instructions, then weigh the portion needed for the tray.
Follow the cheese’s storage and use-by directions. Keep the remaining piece wrapped or enclosed as the producer directs, and retain its label so rind and storage instructions stay available.
Choose a piece firm enough to cube. Keep the label with the remaining cheese for its rind, storage and use-by instructions.
Press the small cubes into the dough before spreading the sauce. Add the bread-crumb topping at the baking stage given in the recipe.
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