Use an evenly heated, heavy nonstick pan and a broad spatula. Let the first side set before lifting; repeated prodding makes the melting cheese harder to turn.
Make ahead Cut the slices ahead and keep refrigerated. Cook just before serving, since the cheese firms as it cools.
Caciocavallo alla piastra
Prep 5 min · Cook 15 min · Serves 4 · Difficulty Easy
Method
Cut the cheese into four roughly equal slices about 2 cm thick. Remove any inedible rind or surface coating. Set out four warm plates.Cut the cheese into four roughly equal slices about ¾ in thick. Remove any inedible rind or surface coating. Set out four warm plates.
Heat the dry heavy nonstick pan over medium heat for about 3 minutes. Do not add oil or butter.Heat the dry heavy nonstick pan over medium heat for about 3 minutes. Do not add oil or butter.
Add two slices, leaving room around them. Cook for about 2–3 minutes, until the undersides are golden and small bubbles appear at the edges. Lower the heat if they darken before the centers begin to soften.Add two slices, leaving room around them. Cook for about 2–3 minutes, until the undersides are golden and small bubbles appear at the edges. Lower the heat if they darken before the centers begin to soften.
Slide the spatula fully under each slice and turn gently. Cook the other side for 1–2 minutes, just until golden while the cheese still holds together. Transfer to two plates and serve immediately. Repeat with the remaining slices.Slide the spatula fully under each slice and turn gently. Cook the other side for 1–2 minutes, just until golden while the cheese still holds together. Transfer to two plates and serve immediately. Repeat with the remaining slices.
