2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Kachokawalo is an Italian cheese made from cow's milk. The cheese is available in a gourd-like shape. It is about 30 centimeters long and weighs about 2 and a half kilograms.
Kachokawalo cheese is produced in Calabria and some other regions of the country. The taste of the cheese depends on its degree of ripeness. The cheese, which has been ripe for ten days, tastes sweet and the spicy one matures for more than half a year.
Delicious Italian specialties can be prepared with kachokavalo. Very tasty are cannelloni ripieni, which are typical of Calabrian cuisine.
For 6 servings you need 300 grams of durum wheat flour, 4 eggs, a pinch of salt, 500 grams of roasted pork, 100 grams of grated cottage cheese, nutmeg to taste, 3 tablespoons of oil, 3 tablespoons of olive oil.
The flour is made in a pile, a well is formed and two eggs are beaten in it and salt is added. Knead the dough by adding 100 milliliters of warm water. Leave for 20 minutes. Roll out to a thickness of about 2 centimeters, and cut into squares with a side of 10 centimeters. Pour 3 liters of water and oil into the pan.
Bring to the boil and drop the dough squares. Boil for 5 minutes and remove, melt in cold water and place on the table. Grind the meat, put it in a pan, add the roasting sauce and stew for 5 minutes. Sprinkle with nutmeg.
Pour the olive oil into a deep pan. Put 2 tablespoons of the filling on each square and sprinkle with 1 teaspoon of cheese. Roll into rolls, sprinkle with the sauce from frying the meat and sprinkle with the remaining cheese. Bake for 15 minutes at 200 degrees, remove from the oven, pour 2 beaten eggs and bake for another 5 minutes.
A delicious dish is fusilli ala syracuse. You need 1 eggplant, 2 peppers, 700 grams of tomatoes, 1 bunch of basil, 100 grams of grated cottage cheese, 4 anchovies, 50 grams of pitted olives, 2 tablespoons of capers, 400 grams of fusilli (a type of pasta), 6 tablespoons of olive oil, salt to taste.
Fusilli can be replaced with spirals or plain pasta.
Eggplant cut into cubes, salt and allow to drain the juice. The peppers are baked, peeled and cut into small pieces. Tomatoes are boiled with boiling water, peeled and cut into small pieces. Fish and olives are finely chopped.
Fry the aubergines until golden, add the tomatoes and fish, add salt and simmer for 15 minutes. Pour 3 liters of water into a saucepan, add salt and bring to the boil. Put the fusilli and cook al dente - the core should be hard.
Peppers, olives and capers are added to the sauce and stewed for 2 minutes. Add the fusilli and the remaining olive oil and simmer for another 2 minutes. Serve sprinkled with kachokavalo and generously decorated with basil leaves.
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