-350g (12 oz) caciocavallo primosale cheese
– 1 l (2pts) basic tomato sauce
– 1 garlic clove
– extra virgin olive oil
Fry the garlic in oil then add a few tablespoon of the oil to the tomato sauce in a pan.
Heat and as soon as the sauce begins to bubble add the cheese cut into 1 cm thick pieces and cover.
Cook for 5 minutes and serve hot
Wine: “Siccagno” 2009 – Sicilia IGT Rosso – Azienda agricola Arianna Occhipinti, Vittoria (Ragusa).