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This classic dish from Palermo owes its name (silversmith’s cheese, or formaggio all’argentiera)  and origin to a mysterious 19th-century silversmith who, according to legend, invented the recipe to hide the fact that he had fallen on hard times. Unable to afford meat for his family, he created a meal using cheese that — when cooked with garlic, vinegar and oregano — gave off the rich aromas of the city’s popular sweet and sour rabbit stew, coniglio alla stimpirata. It was m