Hanged Caciocavallo

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Hanged Caciocavallo
V - O
  1. Cut the red cabbage finely in order to get very thin slices (spaghetti style). Add chopped parsley, Extra Virgin Olive Oil, vinegar and salt & pepper to taste. Hang the Caciocavallo over a barbecue flame and let it melt. Alternatively, slice it thickly and fry the slices in a pan until melted. Carefully place the melted Caciocavallo onto the bread and serve with the red cabbage salad.
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