Caciocavallo Impiccato
Stretched curd cheese grilled on a stick until golden and melted, then served with crusty bread. A showstopping Italian street food that cooks in minutes at the table.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 18g
Ingredients
- 8 oz Caciocavallo cheese (or fresh mozzarella), cut into 2-inch cubes
- 3 tablespoons Extra-virgin olive oil
- 1 whole Fresh lemon, halved
- ½ teaspoon Sea salt
- 4 oz Crusty bread, sliced into 1-inch-thick pieces
- ¼ teaspoon Fresh cracked black pepper
Instructions
- 1
Pat the cheese cubes dry with a clean kitchen towel, removing all surface moisture so they will brown instead of steam.
- 2
Thread each cheese cube onto a wooden or metal skewer, leaving a 2-inch handle at one end to hold safely over heat.
- 3
Arrange the bread slices on a cutting board next to your cooking area for quick assembly.
- 4
Place a cast iron skillet or grill grate over medium-high heat and let it sit until you can hold your hand 2 inches above it for only 3 seconds, about 3–4 minutes.
- 5
Hold the first skewer 2 inches above the hot surface and rotate it slowly, exposing all sides of the cheese to the heat for 90 seconds total until the surface is deep golden and beginning to bubble.
- 6
Slide the melted cheese directly onto a slice of warm bread, then repeat the heating and plating process with the second skewer.
- 7
Drizzle 1.5 tablespoons of olive oil evenly across both bread-and-cheese servings, covering the surface.
- 8
Squeeze fresh lemon juice from both lemon halves over the top of each serving, dividing equally.
- 9
Sprinkle 0.25 teaspoon sea salt and 0.125 teaspoon cracked pepper over each portion and serve immediately while the cheese is still warm and slightly molten.
Tools you’ll need
- 2 wooden or metal skewers (at least 8 inches long)
- Cast iron skillet or grill grate
- Kitchen towel
- Cutting board
- Chef's knife
- Tongs or heat-resistant gloves
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