Ingredients with Measurements:
- 1 can of artichoke hearts, drained and quartered
- 1 cup of heavy cream
- 1/2 cup of buffalo milk
- 1 tablespoon of unsalted butter
- 1 teaspoon of all-purpose flour
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of red pepper flakes
- 1/2 cup of bocconcini cheese, drained and sliced
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- Large skillet
- Whisk
Step-by-step instructions:
1. In a large skillet over medium heat, melt the butter.
2. Add the flour and whisk until smooth.
3. Gradually pour in the heavy cream and buffalo milk, whisking constantly.
4. Add the salt, black pepper, and red pepper flakes and continue to whisk until the mixture thickens, about 5 minutes.
5. Add the artichoke hearts and bocconcini cheese to the skillet and stir until the cheese is melted and the artichokes are heated through.
6. Sprinkle the Parmesan cheese and parsley over the top and serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 28g
Carbohydrates: 10g
Protein: 16g
Substitutions for ingredients:
- Heavy cream can be substituted with half-and-half or whole milk.
- Buffalo milk can be substituted with regular milk.
- Bocconcini cheese can be substituted with fresh mozzarella.
Variations:
- Add cooked chicken or shrimp to make it a main dish.
- Use sun-dried tomatoes instead of artichoke hearts.
- Add garlic for extra flavor.
Tips and tricks:
- Be sure to whisk constantly when adding the cream and milk to prevent lumps.
- Drain the artichoke hearts and bocconcini cheese well to prevent excess liquid in the skillet.
Storage instructions:
This dish is best served immediately and does not store well.
Reheating instructions:
Reheat in a skillet over low heat, stirring constantly, until heated through.
Presentation ideas:
Serve in individual bowls or on a platter with crusty bread for dipping.
Garnishes:
Sprinkle with additional Parmesan cheese and parsley.
Pairings:
Serve with a crisp white wine, such as Pinot Grigio.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
If the sauce is too thick, add more milk or cream to thin it out.
Food safety advice:
Be sure to cook the dish to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Bocconcini alla Panna di Bufala with Artichoke Hearts is a modern Italian dish that combines traditional flavors with contemporary ingredients.
Flavor profiles:
Creamy, tangy, and slightly spicy.
Serving suggestions:
Serve as an appetizer or main dish.
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Region: Italian