Salatì chilli biscuits with warm caciocavallo and chestnut honey. Assemble and serve immediately.
Ingredients
- Volpe SALATì with Chilli Pepper (as needed)
- 100 g Silano caciocavallo (or smoked provola)
- Chestnut honey, as needed
Method
- Cut the caciocavallo into slices about half a centimetre thick.
- Heat a griddle or non-stick pan and grill the slices for a few moments per side, until they soften and form a light crust.
- Use a small pastry cutter to cut discs from the grilled cheese.
- Lay each disc on a SALATì biscuit and finish with a drop of chestnut honey.