Pastry Leaves with Caciocavallo Cheese and Truffle

Pastry leaves with caciocavallo cheese and truffle are a refined dish that combines the intense flavor of caciocavallo cheese with the aromatic and unique taste of truffle. It’s a dish you can serve as an appetizer or as an elegant second course. Here’s the recipe for preparing this delicious dish.

Ingredients

• 200 g of caciocavallo (or another similar soft aged cheese)
• 4 sheets of phyllo dough or shortcrust pastry
• 30 g of fresh black truffle (or pickled truffle if not in season)
• Butter to taste
• Salt
• Pepper

Preparation

1. Preheat the oven to 200 °C.
2. Lay the phyllo or shortcrust pastry sheets on a baking tray lined with parchment paper.
3. Thinly slice the caciocavallo and distribute it evenly over the pastry sheets.
4. With a mandoline or a sharp knife, thinly slice the fresh truffle.
5. Arrange the truffle slices over the caciocavallo, creating a balance between the cheese and truffle.
6. Add a knob of butter on top of each pastry sheet, then season with salt and pepper to taste.
7. Bake the pastry sheets for about 10-15 minutes, or until the pastry is golden and crisp, and the cheese is well melted.
8. Carefully remove from the oven and let it cool for a few minutes before serving.

Curiosity

Truffle is one of the most valued and sought-after products in the kitchen. It can be found in different varieties and is famous for its intense aroma and its ability to enrich simple dishes with its unmistakable flavor.

For an Italian twist, you might want to add a few leaves of fresh basil on top of the pastry sheets before baking them, or a drizzle of raw extra virgin olive oil just before serving for a fresh and aromatic touch.