Ingredients with Measurements:
- 1 pound of Ricotta di Bufala
- 2 large onions, sliced thinly
- 2 tablespoons of olive oil
- 1 tablespoon of balsamic vinegar
- 1 tablespoon of honey
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- 9-inch baking dish
- Large skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced onions and cook until they are soft and caramelized, stirring occasionally. This should take about 20-25 minutes.
3. Add the balsamic vinegar, honey, salt, and black pepper to the skillet and stir to combine. Cook for an additional 5 minutes until the mixture is thick and syrupy.
4. In a 9-inch baking dish, spread the Ricotta di Bufala evenly.
5. Pour the caramelized onion mixture over the Ricotta di Bufala.
6. Bake in the preheated oven for 20-25 minutes until the Ricotta di Bufala is golden brown and the onions are crispy.
7. Remove from the oven and sprinkle with chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 280
Fat: 20g
Carbohydrates: 12g
Protein: 14g
Sodium: 580mg
Sugar: 8g
Substitutions for ingredients:
- Regular Ricotta cheese can be substituted for Ricotta di Bufala.
- Red wine vinegar can be substituted for balsamic vinegar.
- Maple syrup can be substituted for honey.
Variations:
- Add sliced mushrooms to the caramelized onions for an earthy flavor.
- Top with chopped walnuts for added crunch.
- Add a sprinkle of red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure to slice the onions thinly for even caramelization.
- Use a high-quality Ricotta di Bufala for the best flavor.
- Serve with crusty bread 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 375°F for 10-15 minutes until heated through.
Presentation ideas:
Serve in the baking dish with a sprig of fresh parsley on top.
Garnishes:
Chopped fresh parsley or a sprinkle of red pepper flakes.
Pairings:
- Serve with crusty bread for dipping.
- Pair with a light salad for a complete meal.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Grilled asparagus
Troubleshooting advice:
- If the onions are not caramelizing, turn up the heat slightly and stir more frequently.
- If the Ricotta di Bufala is not browning, broil for 1-2 minutes at the end of cooking time.
Food safety advice:
- Make sure to cook the onions until they are fully caramelized to avoid any raw onion flavor.
- Store leftovers in the refrigerator and discard after 3 days.
Food history:
Ricotta di Bufala is a type of Italian cheese made from the milk of water buffalo. It has a creamy texture and a slightly sweet flavor.
Flavor profiles:
Creamy, tangy, sweet, and savory.
Serving suggestions:
Serve as an appetizer or a light meal.
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Region: Italian