List of Ingredients
- 14 OZ. of chicory
- 8 of 1/2” thick slices slightly aged caciocavallo
- 2 of large eggs
- 1 garlic clove, crushed with skin on
- all-purpose flour
- breadcrumbs
- fresh red chili pepper
- extra-virgin olive oil
- salt
Method
Wash and shred the chicory; blanch the chicory. To blanch the chicory, bring water to a boil in a saucepan. Add salt. Fill a large bowl with ice water. Add chicory to boiling water for 1 minute. Remove with a slotted spoon and plunge into ice water for 1 minute. Drain and squeeze gently to remove excess water.
Chop the chili pepper in ⅛” pieces. Heat 3-4 Tbsp. oil in a pan with the garlic, a few pieces of chili pepper and the chicory over low heat and cook for 5 minutes. Remove the garlic and roughly chop the chicory.
Preheat the oven to 400°F.
Divide the chicory in 4 equal parts and spoon over 4 slices caciocavallo. Close like a sandwich with the 4 remaining slices, pressing down slightly so that they stick together.
Beat the egg in a shallow bowl. Place flour in another shallow bowl and breadcrumbs in a third bowl. Place flour in another shallow bowl and eggs in a third shallow bowl. Working one at a time, dip the caciocavallo 'sandwiches' in the flour, then in the egg, allowing excess to drip off. Coat in breadcrumbs.
Bake for 15 minutes.