Ingredients with Measurements:
- 1 lb Bagòss cheese, grated
- 2 cans of artichoke hearts, drained and chopped
- 1 lb fresh mozzarella cheese, sliced
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup olive oil
- Salt and pepper to taste
Special Equipment Needed:
- 9x13 inch baking dish
- Mixing bowl
- Whisk
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the grated Bagòss cheese, chopped artichoke hearts, breadcrumbs, Parmesan cheese, parsley, basil, olive oil, salt, and pepper. Mix well.
3. Spread half of the cheese mixture evenly in the bottom of the baking dish.
4. Layer the sliced mozzarella cheese on top of the cheese mixture.
5. Cover the mozzarella cheese with the remaining cheese mixture.
6. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
7. Let cool for 5-10 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 420
Total fat: 32g
Saturated fat: 15g
Cholesterol: 80mg
Sodium: 840mg
Total carbohydrate: 9g
Dietary fiber: 2g
Sugars: 2g
Protein: 25g
Substitutions for ingredients:
- Bagòss cheese can be substituted with Parmigiano-Reggiano or Pecorino Romano cheese.
- Fresh mozzarella cheese can be substituted with shredded mozzarella cheese or provolone cheese.
- Artichoke hearts can be substituted with roasted red peppers or sun-dried tomatoes.
Variations:
- Add cooked chicken or shrimp to the cheese mixture for a protein boost.
- Substitute the artichoke hearts with spinach for a vegetarian option.
- Add diced tomatoes to the cheese mixture for a fresh burst of flavor.
Tips and Tricks:
- Make sure to drain the artichoke hearts well to prevent excess liquid in the dish.
- Use fresh herbs for the best flavor.
- Cover the dish with foil for the first 20 minutes of baking to prevent the cheese from browning too quickly.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the Bagòss with Artichokes and Mozzarella in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with additional chopped fresh herbs or a sprinkle of red pepper flakes.
Pairings:
Serve with a side salad or garlic bread.
Suggested Side Dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting Advice:
- If the cheese is browning too quickly, cover the dish with foil for the remaining baking time.
- If the cheese is not melting evenly, try slicing the mozzarella cheese thinner.
Food Safety Advice:
- Make sure to cook the dish to an internal temperature of 165°F to ensure food safety.
- Store leftovers promptly in the refrigerator.
Food History:
Bagòss cheese is a traditional cheese from the Lombardy region of Italy. It is made from cow's milk and aged for at least 6 months.
Flavor Profiles:
The Bagòss cheese has a nutty and slightly sweet flavor that pairs well with the tangy artichokes and creamy mozzarella cheese.
Serving Suggestions:
Serve the Bagòss with Artichokes and Mozzarella as a main dish or as an appetizer for a party.
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Region: Italian