Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2/3 cup cold water
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 cups artichoke hearts, quartered
- 2 cups fontina cheese, shredded
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Special Equipment Needed:
- Large bowl
- Rolling pin
- Baking sheet
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. Add olive oil and cold water, stirring until a dough forms.
4. On a lightly floured surface, roll out dough to 1/8-inch thickness.
5. Transfer dough to a baking sheet.
6. In a medium skillet, melt butter over medium heat.
7. Add garlic and artichoke hearts, cooking until lightly browned.
8. Spread artichoke mixture over dough.
9. Sprinkle fontina cheese over artichoke mixture.
10. Bake for 15-20 minutes, or until cheese is melted and crust is golden brown.
11. Sprinkle with parsley, salt, and pepper.
Time:
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Temperature: 375°F
Serving Size: 4
Nutritional Information (per serving):
Calories: 524
Fat: 29g
Carbohydrates: 43g
Protein: 20g
Substitutions for Ingredients
- Olive oil can be substituted with canola oil.
- Fontina cheese can be substituted with mozzarella or provolone.
- Fresh parsley can be substituted with dried parsley.
Variations:
- Substitute artichoke hearts with mushrooms or spinach.
- Add cooked Italian sausage or bacon to the artichoke mixture.
- Substitute fontina cheese with Parmesan or Asiago cheese.
Tips and Tricks:
- For a crispier crust, brush the top of the dough with olive oil before baking.
- For a more flavorful crust, brush the top of the dough with garlic butter before baking.
Storage Instructions:
Borlengo with Artichokes and Fontina can be stored in an airtight container in the refrigerator for up to 4 days.
Reheating Instructions:
To reheat, place Borlengo with Artichokes and Fontina in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation Ideas:
Borlengo with Artichokes and Fontina can be served as an appetizer or main course. It can be cut into small slices and served with a side salad or as a pizza-style dish.
Garnishes:
- Fresh parsley
- Grated Parmesan cheese
- Red pepper flakes
Pairings:
Borlengo with Artichokes and Fontina pairs well with a light white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested Side Dishes:
- Roasted vegetables
- Salad
- Garlic bread
Troubleshooting Advice:
- If the dough is too sticky, add a bit more flour.
- If the crust is not browning, increase the oven temperature to 400°F.
Food Safety Advice:
- Always wash your hands before and after handling food.
- Make sure all ingredients are fresh and not expired.
- Cook food to the proper temperature to ensure it is safe to eat.
Food History:
Borlengo is a traditional Italian flatbread that originated in the Piedmont region of Italy. It is made with a simple dough of flour, baking powder, salt, olive oil, and water.
Flavor Profiles:
Borlengo with Artichokes and Fontina has a savory flavor with hints of garlic and herbs. The artichoke hearts and fontina cheese add a creamy texture and a mild, nutty flavor.
Serving Suggestions:
Borlengo with Artichokes and Fontina can be served as an appetizer or main course. It can be cut into small slices and served with a side salad or as a pizza-style dish.
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Region: Italian