Ingredients with Measurements:
- 1 pound Boilie cheese, cut into small cubes
- 1 can artichoke hearts, drained and chopped
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup olive oil
- 1/4 cup white wine
- 1/4 cup chicken broth
Special equipment needed:
- Large pot
- Strainer
- Mixing bowl
- Skillet
Step-by-step instructions:
1. Bring a large pot of salted water to a boil.
2. Add the Boilie cheese cubes to the boiling water and cook for 2-3 minutes, or until the cheese is soft and pliable.
3. Drain the cheese cubes in a strainer and transfer them to a mixing bowl.
4. Add the chopped artichoke hearts, chopped rosemary, salt, black pepper, and red pepper flakes to the mixing bowl with the cheese cubes. Toss to combine.
5. In a skillet, heat the olive oil over medium heat.
6. Add the cheese and artichoke mixture to the skillet and cook for 2-3 minutes, or until the cheese is melted and the mixture is heated through.
7. Add the white wine and chicken broth to the skillet and cook for an additional 2-3 minutes, or until the sauce has thickened slightly.
8. Serve the Boilie cheese pearls with artichokes and rosemary hot, garnished with additional chopped rosemary.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 28g
Carbohydrates: 7g
Protein: 18g
Substitutions for ingredients:
- Boilie cheese can be substituted with any soft cheese that melts easily, such as brie or camembert.
- Canned artichoke hearts can be substituted with frozen or fresh artichoke hearts.
- White wine can be substituted with chicken broth or vegetable broth.
Variations:
- Add cooked pasta to the skillet with the cheese and artichoke mixture for a cheesy pasta dish.
- Add cooked chicken or shrimp to the skillet for a protein-packed meal.
- Substitute the rosemary with other herbs, such as thyme or oregano.
Tips and tricks:
- Be careful not to overcook the Boilie cheese, as it can become too soft and lose its shape.
- Use a non-stick skillet to prevent the cheese from sticking to the pan.
- Serve the dish immediately, as the cheese can harden as it cools.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Boilie cheese pearls with artichokes and rosemary in a skillet over medium heat until heated through.
Presentation ideas:
Serve the dish in individual bowls or on a platter for sharing.
Garnishes:
Garnish with additional chopped rosemary or a sprinkle of red pepper flakes.
Pairings:
Serve with a side salad or crusty bread for a complete meal.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the cheese is too hard to cut into cubes, let it sit at room temperature for a few minutes to soften.
- If the sauce is too thick, add more chicken broth or white wine to thin it out.
Food safety advice:
- Make sure to cook the Boilie cheese pearls to an internal temperature of 165°F to ensure they are safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Boilie cheese is a soft, creamy cheese that originated in France. It is often used in cooking due to its melting properties.
Flavor profiles:
The Boilie cheese pearls with artichokes and rosemary have a rich, creamy flavor with a hint of tanginess from the artichokes and a savory note from the rosemary.
Serving suggestions:
Serve the Boilie cheese pearls with artichokes and rosemary as a main dish or appetizer.
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