A sophisticated finger food combining SALATì with Chilli Pepper, grilled cheese and honey. A true symphony of contrasts, where Silano caciocavallo releases intense aromas while chestnut honey adds a bittersweet note that balances the palate.
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.
Recommended pairings
Wines: Gewürztraminer, Prosecco Superiore, Aglianico del Vulture Rosato. Cocktails: Old Fashioned, Smoky Margarita, Aperol Spritz.