- 200g capocollo (thin slices)
- 4 cherry tomatoes
- A bunch of chicory
- A handful of pitted black olives
- 8 slices of caciocavallo silano P.D.O.
- Basil leaves (to taste)
Use a non-stick pan, lightly cook the capocollo slices and salt to taste. On the side, boil the chicory in lightly salted water and then mix them with olive oil and garlic, adding some fresh cherry tomatoes. On baking paper, make a kind of lasagne by alternating slices of meat, vegetables and caciocavallo. Repeat layers another two times and bake at 200° for 5 minutes. Serve hot with toasted bread.
A complete and wholesome second course, suitable for all seasons.