Ingredients with Measurements:
- 8 oz. Caciotta di Bufala cheese, sliced
- 4 slices of prosciutto
- 2 cups of arugula
- 1 tbsp. of olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the sliced Caciotta di Bufala cheese in a baking dish.
3. Lay the prosciutto slices on top of the cheese.
4. Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
5. In a separate bowl, toss the arugula with olive oil, salt, and pepper.
6. Once the cheese is melted, remove the baking dish from the oven.
7. Top the melted cheese and prosciutto with the arugula salad.
8. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 220
Fat: 17g
Carbohydrates: 2g
Protein: 14g
Substitutions for ingredients:
- Caciotta di Bufala cheese can be substituted with any other soft, melty cheese such as Brie or Camembert.
- Prosciutto can be substituted with cooked bacon or ham.
- Arugula can be substituted with any other leafy green such as spinach or kale.
Variations:
- Add sliced tomatoes on top of the melted cheese and prosciutto before adding the arugula salad.
- Drizzle balsamic glaze on top of the arugula salad for added flavor.
Tips and tricks:
- Make sure to slice the cheese evenly for even melting.
- Use a high-quality olive oil for the arugula salad.
- Serve immediately to ensure the cheese stays melted and gooey.
Storage instructions:
This dish is best served fresh and is not recommended for storage.
Reheating instructions:
This dish is not recommended for reheating.
Presentation ideas:
Serve on a decorative platter or board.
Garnishes:
Garnish with fresh herbs such as basil or parsley.
Pairings:
Pair with a light-bodied red wine such as Pinot Noir or a crisp white wine such as Pinot Grigio.
Suggested side dishes:
Serve with a side of crusty bread or crackers.
Troubleshooting advice:
If the cheese is not melting evenly, try slicing it thinner or increasing the baking time.
Food safety advice:
Make sure to properly store and handle all ingredients to prevent foodborne illness.
Food history:
Caciotta di Bufala is a soft, fresh cheese made from buffalo milk in Italy.
Flavor profiles:
This dish has a creamy, melty cheese flavor with salty prosciutto and peppery arugula.
Serving suggestions:
Serve as an appetizer or light lunch.
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Region: Italian