Bagòss with Spinach and Ricotta Recipe

Ingredients with Measurements:
- 1 pound of Bagòss cheese, grated
- 1 pound of fresh spinach, washed and chopped
- 1 cup of ricotta cheese
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- Salt and pepper to taste

Special equipment needed:
- Large skillet
- Mixing bowl
- Baking dish

Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the minced garlic and sauté for 1-2 minutes until fragrant.
4. Add the chopped spinach to the skillet and cook until wilted, about 5-7 minutes.
5. In a mixing bowl, combine the cooked spinach, ricotta cheese, and half of the grated Bagòss cheese. Mix well.
6. Season the mixture with salt and pepper to taste.
7. Grease a baking dish with olive oil.
8. Spread the spinach and ricotta mixture evenly in the baking dish.
9. Sprinkle the remaining grated Bagòss cheese on top of the mixture.
10. Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.
11. Let cool for a few minutes before serving.


Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
4-6 servings

Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 10g
Protein: 22g

Substitutions for ingredients:
- Bagòss cheese can be substituted with Parmesan or Pecorino Romano cheese.
- Fresh spinach can be substituted with frozen spinach, but make sure to thaw and drain it before using.

Variations:
- Add cooked bacon or pancetta to the spinach and ricotta mixture for extra flavor.
- Substitute the spinach with kale or Swiss chard for a different flavor profile.

Tips and tricks:
- Make sure to squeeze out any excess water from the cooked spinach before mixing it with the ricotta cheese.
- Use a high-quality olive oil for the best flavor.
- Serve with crusty bread or crackers for dipping.

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 until heated through.

Presentation ideas:
Serve in a shallow baking dish or individual ramekins for a rustic presentation.

Garnishes:
Garnish with fresh herbs such as parsley or basil.

Pairings:
Pair with a light-bodied red wine such as Pinot Noir or a crisp white wine such as Sauvignon Blanc.

Suggested side dishes:
Serve with a simple green salad or roasted vegetables.

Troubleshooting advice:
If the cheese is not melting, try broiling the dish for a few minutes until the cheese is bubbly and golden brown.

Food safety advice:
Make sure to wash your hands and all utensils before handling food. Cook the dish to an internal temperature of 165°F to ensure it is safe to eat.

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 12 months.

Flavor profiles:
The Bagòss cheese adds a nutty and slightly sweet flavor to the dish, while the spinach and ricotta add a creamy and savory flavor.

Serving suggestions:
Serve as an appetizer or a main course with a side salad or roasted vegetables.

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Region: Italian

Taste: Savory, Creamy, Tangy, Herbal, Aromatic