Caciocavallo Stuffed

Thoroughly clean the wild chicory, removing any unwanted parts, then rinse it several times under running water to remove any remaining soil. Finish washing when the water runs clear and the vegetable appears clean.

Bring to a boil Bring plenty of salted water to a boil and immerse the chicory. Cook until the leaves and stems are tender, then drain carefully. Release excess heat and squeeze gently, without crushing completely.

Heat the extra virgin olive oil with the clove of garlic in one skilletWhen the garlic is fragrant, add the squeezed chicory and let it cook for a few minutes. Add, if desired, a pinch of chili pepper and ends when the vegetables are dry and well flavored.

Cut the caciocavallo Semi-aged cheese, cut into eight round slices about half a centimeter thick. Make sure the slices are even enough to overlap, so the filling stays sealed during breading and cooking.

Spread the chicory on four slices of caciocavallo, leaving a small margin free along the edge. Cover each slice with a second slice and press gently, without letting the vegetables come out, until you have four compact, filled medallions.

Beat the eggs in a shallow dish. Separately, combine the flour and breadcrumbs. Dip each medallion first in the flour, then in the egg, then in the flour again, then in the egg again, and finally in the breadcrumbs. Coat the surface completely, focusing on the edges.

Lightly grease a baking pan and arrange the breaded medallions well spaced apart. Bake in preheated oven at (392°F) 200 °C and cook for a few minutes, checking the surface: the breading should be golden and crunchy, while the cheese inside will be warm and soft.

Take it out of the oven caciocavallo Stuffed as soon as the breading is evenly browned. Serve immediately, so the cheese retains its soft, stringy texture and the chicory retains its herbaceous aroma.