Ingredients with Measurements:
- 1 pound fresh bocconcini
- 1 cup heavy cream
- 1/2 cup buffalo milk
- 1/2 cup grated Parmesan cheese
- 1/2 cup sliced mushrooms
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Whisk
Step-by-step instructions:
1. In a large skillet, heat the olive oil over medium heat.
2. Add the minced garlic and sliced mushrooms to the skillet and sauté until the mushrooms are tender and the garlic is fragrant.
3. Add the bocconcini to the skillet and cook until they are lightly browned on all sides.
4. In a separate bowl, whisk together the heavy cream, buffalo milk, and grated Parmesan cheese.
5. Pour the cream mixture over the bocconcini and mushrooms in the skillet.
6. Reduce the heat to low and simmer for 10-15 minutes, or until the sauce has thickened.
7. Season with salt and pepper to taste.
8. Serve hot with your choice of garnishes.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 38g
Carbohydrates: 5g
Protein: 22g
Substitutions for ingredients:
- Heavy cream can be substituted with half-and-half or whole milk.
- Buffalo milk can be substituted with regular milk or cream.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add cooked bacon or pancetta for a smoky flavor.
- Substitute the mushrooms with sun-dried tomatoes or roasted red peppers.
- Add fresh herbs such as basil or parsley for extra flavor.
Tips and tricks:
- Be careful not to overcook the bocconcini or they will become tough and rubbery.
- Use a whisk to ensure the cream mixture is smooth and well-combined.
- Serve with crusty bread or pasta for a complete meal.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a skillet over low heat until heated through.
Presentation ideas:
Serve in individual bowls or on a platter with a sprinkle of fresh herbs.
Garnishes:
Fresh herbs such as basil or parsley, grated Parmesan cheese, or a drizzle of olive oil.
Pairings:
Serve with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Crusty bread, pasta, or a side salad.
Troubleshooting advice:
If the sauce is too thin, simmer for a few more minutes until it thickens. If the sauce is too thick, add a splash of milk or cream to thin it out.
Food safety advice:
Ensure the bocconcini is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Bocconcini is a type of fresh mozzarella cheese that originated in Italy. It is typically made from buffalo milk and has a mild, creamy flavor.
Flavor profiles:
Creamy, savory, and slightly tangy.
Serving suggestions:
Serve as an appetizer or main dish.
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Region: Italian