Caciocavallo Recipe
Tomato sauce, shaved caciocavallo cheese (sussex county), dried oregano, extra virgin olive oil
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Ingredients
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Tomato sauce
Cheese & finishing
Optional serving (if serving with bread or pasta)
Method
Tomato sauce
- 1
Sweat aromatics
Heat 2 tablespoons extra-virgin olive oil in a medium skillet or saucepan over medium heat. Add the finely chopped onion (about 1/2 cup) and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant, taking care not to brown the garlic.
- 2
Build the sauce
Stir in 1 tablespoon tomato paste and cook 1 minute to caramelize slightly. Add the 14 oz crushed tomatoes and 2 tablespoons water, stirring to combine. Add 1 teaspoon dried oregano, 1/2 teaspoon granulated sugar, 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
- 3
Simmer and adjust
Bring the sauce to a gentle simmer, reduce the heat to low, and cook uncovered for 12–15 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld. Taste and adjust seasoning with more salt, pepper, or sugar if needed. Keep the sauce warm while you prepare the cheese and finishing steps.
Cheese & finishing
- 4
Prepare the caciocavallo
While the sauce is simmering, take 6 oz caciocavallo cheese from the refrigerator and trim any rind if desired. Using a vegetable peeler or a very sharp knife, shave the cheese into thin slices or long ribbons. Chilling the cheese briefly makes shaving easier and cleaner.
- 5
Assemble
Spoon a generous portion of the warm tomato sauce onto plates, crostini, or over cooked pasta (approximately 1/2 cup sauce per serving). Arrange a generous mound of shaved caciocavallo on top of the hot sauce so it softens and curls slightly.
- 6
Finish
Sprinkle 1/2 teaspoon dried oregano over the cheese, drizzle about 1 teaspoon extra-virgin olive oil evenly across the top, and add fresh basil leaves if using. Serve immediately so the cheese remains soft and the flavors are fresh.
Optional serving
- 7
If serving with crusty bread, spoon sauce and cheese onto slices for an open-faced bruschetta. If serving with pasta, toss hot cooked pasta (about 2 cups cooked) briefly with the sauce, divide onto plates, then top with shaved caciocavallo and finish as above.