Grilled caciocavallo is one of the most popular ways to enjoy the pear-shaped pasta filata (stretched curd) cheese that abounds in Southern Italy. Among the dozens of varieties, some of the most popular ar the Caciocavallo Silano DOP, a staple of Calabrian cuisine.
This preparation couples the grilled cheese with a refreshingly piquant watermelon salad. The crusty exterior encases a soft and gooey center that's a delight to dig into – especially come summer. The recipe also calls for cruschi peppers, a dried-out sweet variety from Basilicata, which you can source from gourmet specialty shops and importers, as well as from Amazon.
Grilled Caciocavallo With Spicy Watermelon
Photo: Riccardo Lettieri, Styling: Beatrice Prada
Recipe Alessandro Procopio
Skill Level: Easy
Cooking Time: 30 minutes
Ingredients for 4
1 lb./500 g. Caciocavallo DOP
1 1b./ 450 g watermelon
3 sweet chilies
multicolored jalapeño type
2 cruschi peppers
1/2 cantaloupe
flour
peanut oil
extra-virgin olive oil
salt
hot pepper
Make the watermelon salad
Clean and cut the watermelon and melon into small pieces, then slice the chilies.
Fry the cruschi peppers in plenty of peanut oil at 170°C/338°F.* Mix everything and season with a drizzle of oil, salt, and chili.
*Alternatively, you can purchase a package of fried cruschi peppers.
Make the grilled cheese
Use a damp paper towel to brush and clean the skin of the caciocavallo. Cut the cheese into vertical slices of 2-3 cm (¾ ″ - 1″) thick, then cut the slices into half-moons – their shape will remain intact during cooking thanks to the rind.
Flour only one side of the cheese slices and shake off the excess.
Place them on the hot plate (if it is not non-stick, pass it with a sheet of kitchen paper greased with oil) on the side of the flour; after 2-3 minutes turn off and leave cool the caciocavallo cheese for a couple of minutes: it will come off without remaining stuck.
Serve immediately with the spicy watermelon salad.