Ingredients with Measurements:
- 1 lb Caciocavallo di Bufala cheese
- 4 slices of prosciutto
- 8 fresh sage leaves
- 2 tbsp olive oil
Special equipment needed:
- Baking dish
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the Caciocavallo di Bufala cheese into 1/2 inch slices.
3. Place the cheese slices in a baking dish.
4. Top each cheese slice with a slice of prosciutto and 2 fresh sage leaves.
5. Drizzle the olive oil over the cheese slices.
6. Bake in the oven for 15-20 minutes, or until the cheese is melted and bubbly.
7. Remove from the oven and let cool for 5 minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
5. Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 28g
Carbohydrates: 1g
Protein: 23g
Substitutions for ingredients:
- Caciocavallo di Bufala cheese can be substituted with any other type of cheese that melts well.
- Prosciutto can be substituted with cooked bacon or ham.
- Sage can be substituted with rosemary or thyme.
Variations:
- Add sliced tomatoes on top of the cheese slices before adding the prosciutto and sage.
- Substitute the prosciutto with thinly sliced cooked chicken breast.
- Add a drizzle of balsamic glaze on top of the cheese slices before baking.
Tips and tricks:
- Make sure to use a baking dish that is the right size for the cheese slices, so they are not too crowded.
- Let the cheese cool for a few minutes before serving to avoid burning your mouth.
Storage instructions:
Store any leftover baked Caciocavallo di Bufala with Prosciutto and Sage in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftover baked Caciocavallo di Bufala with Prosciutto and Sage in the oven at 375°F for 5-10 minutes, or until heated through.
Presentation ideas:
Serve the baked Caciocavallo di Bufala with Prosciutto and Sage on a platter with fresh herbs and sliced baguette.
Garnishes:
Garnish with fresh sage leaves and a drizzle of olive oil.
Pairings:
Pair with a glass of red wine, such as Chianti or Sangiovese.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the cheese is not melting evenly, try cutting the slices thinner or adjusting the oven temperature.
- If the prosciutto is burning, try covering the dish with foil while baking.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils before preparing the recipe.
Food history:
Caciocavallo di Bufala is a type of cheese made from buffalo milk in southern Italy.
Flavor profiles:
The baked Caciocavallo di Bufala with Prosciutto and Sage has a rich and savory flavor, with a hint of saltiness from the prosciutto.
Serving suggestions:
Serve as an appetizer or as a main course with a side dish.
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Region: Italian