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Formaggi Ripieni
The filled cheese or "riavulillo" in the Neapolitan dialect is called in this way because of its main features: the small size and its spicy heart. It's a cheese just alike the "caciocavallo" in the making and in its form, that consider a little head ("testina") and the hanging by the rafia (straw-like material), but it's really smaller.
The significant distinction, over the size, it's in the last process of the making: before giving the typical form, we fill it with olives and chili pepper, or cooked ham with sauteed mushrooms, speck ham and genuine pancetta (pancetta it's different from bacon), that give a unique taste. The filled cheese can be consumed fresh heated in the microwave or, intensifying the flavor, barbecued.
INGREDIENTS: Milk, curdle, salt, cooked ham and sauteed mushrooms, olives and chili peppers, speck ham and pancetta.
The significant distinction, over the size, it's in the last process of the making: before giving the typical form, we fill it with olives and chili pepper, or cooked ham with sauteed mushrooms, speck ham and genuine pancetta (pancetta it's different from bacon), that give a unique taste. The filled cheese can be consumed fresh heated in the microwave or, intensifying the flavor, barbecued.
INGREDIENTS: Milk, curdle, salt, cooked ham and sauteed mushrooms, olives and chili peppers, speck ham and pancetta.