Appetizer > Baked > Italian

Baked Ricotta di Bufala with Prosciutto and Arugula Recipe

Ingredients with Measurements:
- 1 pound Ricotta di Bufala
- 4 slices of Prosciutto di Parma
- 2 cups of Arugula
- 1 tablespoon of Olive Oil
- Salt and Pepper to taste

Special equipment needed:
- Baking dish
- Parchment paper

Step-by-step instructions:

1. Preheat the oven to 375°F.
2. Line a baking dish with parchment paper.
3. In a mixing bowl, combine the Ricotta di Bufala, salt, and pepper.
4. Spread the mixture evenly in the baking dish.
5. Bake for 20-25 minutes or until the top is golden brown.
6. While the Ricotta is baking, heat a skillet over medium heat.
7. Add the Prosciutto slices and cook until crispy.
8. Remove the Prosciutto from the skillet and set aside.
9. In the same skillet, add the Olive Oil and Arugula.
10. Cook the Arugula until wilted.
11. Remove the Ricotta from the oven and let it cool for a few minutes.
12. Top the Ricotta with the crispy Prosciutto and wilted Arugula.
13. Serve hot.


- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4 servings

Nutritional information:
- Calories per serving: 220
- Total fat: 16g
- Saturated fat: 9g
- Cholesterol: 55mg
- Sodium: 420mg
- Total Carbohydrates: 3g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 16g

Substitutions for ingredients:
- Ricotta di Bufala can be substituted with regular Ricotta cheese.
- Prosciutto di Parma can be substituted with any other type of Prosciutto.
- Arugula can be substituted with Spinach or Kale.

Variations:
- Add roasted cherry tomatoes on top of the Ricotta before baking.
- Add a drizzle of balsamic glaze on top of the Prosciutto and Arugula.

Tips and tricks:
- Make sure to use a good quality Ricotta cheese for the best results.
- Serve with a side of crusty bread for dipping.

Storage instructions:
- Store any leftovers 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 or until heated through.

Presentation ideas:
- Serve on a wooden board with crusty bread and olives.

Garnishes:
- Garnish with fresh herbs like basil or parsley.

Pairings:
- Serve with a glass of Chianti or Pinot Noir.

Suggested side dishes:
- Crusty bread
- Grilled vegetables
- Roasted potatoes

Troubleshooting advice:
- If the Ricotta is too watery, drain it in a cheesecloth before mixing with the salt and pepper.

Food safety advice:
- Make sure to cook the Ricotta until it reaches an internal temperature of 165°F to ensure it is safe to eat.

Food history:
- Ricotta di Bufala is a type of Italian cheese made from the milk of water buffalo.

Flavor profiles:
- Creamy, salty, and slightly tangy.

Serving suggestions:
- Serve as an appetizer or light lunch.

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Region: Italian

Taste: Creamy, Savory, Salty, Tangy, Nutty