Ingredients with Measurements:
- 1 lb. of Pitina (dried meat from Friuli, Italy)
- 1 lb. of mushrooms, sliced
- 2 cups of grated Parmesan cheese
- 1 cup of heavy cream
- 1 tbsp. of olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a skillet, heat the olive oil over medium heat. Add the sliced mushrooms and cook until they release their moisture and become tender.
3. In a bowl, mix the cooked mushrooms with the grated Parmesan cheese and heavy cream. Season with salt and pepper to taste.
4. In a baking dish, arrange the Pitina slices in a single layer.
5. Pour the mushroom and cheese mixture over the Pitina slices, spreading it evenly.
6. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
7. Remove the foil and continue baking for an additional 10-15 minutes or until the cheese is golden brown and bubbly.
8. Let the baked Pitina cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 35g
Protein: 25g
Carbohydrates: 5g
Fiber: 1g
Sugar: 2g
Sodium: 950mg
Substitutions for ingredients:
- Pitina can be substituted with prosciutto or bacon.
- Parmesan cheese can be substituted with any hard cheese such as Pecorino Romano or Asiago.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add chopped fresh herbs such as thyme or rosemary to the mushroom and cheese mixture.
- Substitute the mushrooms with roasted red peppers or sun-dried tomatoes.
Tips and tricks:
- Make sure to slice the Pitina thinly for even cooking.
- Use a high-quality Parmesan cheese for the best flavor.
- If the cheese is browning too quickly, cover the baking dish with foil again.
Storage instructions:
Store any leftover baked Pitina in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the baked Pitina in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the baked Pitina on a platter with fresh herbs and sliced bread.
Garnishes:
Garnish with chopped fresh parsley or basil.
Pairings:
Pair with a light-bodied red wine such as Pinot Noir or Chianti.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the cheese is not melting, increase the oven temperature to 400°F and continue baking for an additional 5-10 minutes.
- If the Pitina is too salty, rinse it under cold water before using.
Food safety advice:
Make sure to cook the Pitina thoroughly before baking to ensure it is safe to eat.
Food history:
Pitina is a traditional dried meat from Friuli, Italy, made from pork, beef, or game meat.
Flavor profiles:
The baked Pitina with mushrooms and cheese has a savory and salty flavor with a creamy and cheesy texture.
Serving suggestions:
Serve the baked Pitina as an appetizer or main dish with a side salad or roasted vegetables.
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