Ingredients with Measurements:
- 1 pound of bocconcini cheese
- 1 cup of heavy cream
- 1/2 cup of sun-dried tomatoes, chopped
- 2 cloves of garlic, minced
- 1/4 cup of fresh basil, chopped
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Wooden spoon
- Serving platter
Step-by-step instructions:
1. In a large skillet, heat the heavy cream over medium heat until it starts to simmer.
2. Add the minced garlic and chopped sun-dried tomatoes to the skillet and stir well.
3. Add the bocconcini cheese to the skillet and stir gently until the cheese starts to melt and the sauce thickens.
4. Season the sauce with salt and pepper to taste.
5. Once the cheese is fully melted and the sauce is thick and creamy, remove the skillet from the heat.
6. Add the chopped fresh basil to the skillet and stir well.
7. Transfer the bocconcini alla panna di bufala to a serving platter and garnish with additional chopped basil and sun-dried tomatoes.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories: 425
- Fat: 36g
- Carbohydrates: 8g
- Protein: 19g
Substitutions for ingredients:
- Bocconcini cheese can be substituted with fresh mozzarella cheese.
- Sun-dried tomatoes can be substituted with fresh cherry tomatoes.
Variations:
- Add cooked pasta to the skillet to make a creamy pasta dish.
- Add cooked chicken or shrimp to the skillet to make a protein-packed meal.
Tips and tricks:
- Be sure to stir the sauce gently to avoid breaking up the bocconcini cheese.
- Use fresh basil for the best flavor.
Storage instructions:
- Store any leftover bocconcini alla panna di bufala in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the bocconcini alla panna di bufala in a skillet over low heat until warmed through.
Presentation ideas:
- Serve the bocconcini alla panna di bufala in individual bowls or on a large platter.
Garnishes:
- Garnish with additional chopped basil and sun-dried tomatoes.
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Garlic bread
- Caesar salad
- Caprese salad
Troubleshooting advice:
- If the sauce is too thick, add a splash of milk or cream to thin it out.
Food safety advice:
- Be sure to cook the bocconcini alla panna di bufala to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Bocconcini alla panna di bufala is a traditional Italian dish that originated in the Campania region of Italy.
Flavor profiles:
- Creamy, tangy, and savory
Serving suggestions:
- Serve as an appetizer or main course.
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Region: Italian