Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Silverworker’s Cheese - A Palermo Classic with a Storied Past
A fragrant Sicilian staple from old Palermo: pan-seared caciocavallo softened with garlic, vinegar and herbs. Simple, rustic and unforgettable.
📖 What is it
A fragrant Sicilian staple from old Palermo: pan-seared caciocavallo softened with garlic, vinegar and herbs. Simple, rustic and unforgettable.
🛒 Ingredients
- ✓ 400 g caciocavallo cheese, sliced
- ✓ 1 garlic clove
- ✓ extra-virgin olive oil
- ✓ red wine vinegar
- ✓ oregano
- ✓ small bunch parsley
- ✓ salt
- ✓ freshly ground black pepper
📊 Nutritional Information
Few dishes carry the charm of old Palermo quite like cacio all’argentiere - literally “the silversmith’s cheese”. Legend has it that a local silversmith, unable to afford meat, recreated its rich aroma by frying slices of caciocavallo with garlic, vinegar and herbs. What emerged was a dish so fragrant that neighbours believed he was cooking rabbit (coniglio), lending the recipe its curious double name.
The result is deeply comforting: molten cheese with crisp edges, kissed with vinegar and perfumed with oregano and garlic. It’s rustic, quick and wonderfully bold, the kind of dish you’ll want to mop up with plenty of good bread.
Best enjoyed on a cool autumn evening, when the air calls for something warm, savoury and a little indulgent.
👨🍳 Preparation
- 1
Warm a generous splash of extra-virgin olive oil in a frying pan and add the whole garlic clove.
- 2
When the garlic turns golden, remove it to keep the flavour delicate.
- 3
Add the slices of caciocavallo and let them colour lightly on each side.
- 4
Splash in a little red wine vinegar and season with oregano, salt and freshly ground black pepper.
- 5
Once the cheese begins to soften and melt, transfer to a plate and scatter with finely chopped parsley. Serve immediately.
💡 Tips and Variations
Add a pinch of chilli for a bolder kick. For a more robust flavour, try replacing caciocavallo with aged pecorino.
📦 Storage
- • Store in the fridge for up to 1 day.
- • Reheat gently in a pan over low heat.
- • Do not freeze, as the cheese may lose its texture.
🍷 Pairing
Pair with a glass of Nero d’Avola - its warm, fruity depth stands beautifully alongside the sharpness of the vinegar and richness of the cheese.
Thank you for exploring this beloved Palermo recipe. Silverworker’s cheese is proof that simple ingredients can create extraordinary flavour. Enjoy every molten, aromatic bite!
Rate this recipe
Click or tap the stars to rate