Preparation To prepare the cold pasta with bell pepper pesto and caciocavallo, we start with the peppers. After washing them, remove the stem (1), clean the inside (2), and cut them into pieces (3).

Meanwhile, grate the caciocavallo with a coarse grater (2). When the potatoes are cooked, peel them and mash them while still hot into a bowl (3).

Top with half of the eggplant and 1 cup caciocavallo. Repeat layers once with remaining pasta mixture, remaining eggplant, and remaining caciocavallo. Sprinkle evenly with Parmigiano-Reggiano.

Add cheddar, mayonnaise, caciocavallo, shallot, scallions, chile, salt, and garlic to corn; stir to combine. Spread butter on one side of each bread slice. Place 6 bread slices, buttered sides ...

3 tbsp extra virgin olive oil 4 golden shallots, thinly sliced 2 cloves garlic, skin on, bashed with the back of a knife 5 capsicums (red, yellow or green), seeds and membrane removed, cut into ...

Caciocavallo is one of the most popular cheeses here in southern Italy, and it's famous for its elongated shape.

The festival of hanging caciocavallo cheese and sausage is ready to kick off. It will be held on the 22nd, 23rd, and 24th of March at San Giorgio a Cremano in the Vincenzo Liguori urban park on ...

The caciocavallo at Roman’s. Photo: Melissa Hom Each week on the Food Chain, we ask a chef to describe a dish he or she recently enjoyed.