Ingredients with Measurements:
- 1 pound Brescianella cheese, sliced
- 1 pound Italian sausage, casings removed
- 1 large fennel bulb, thinly sliced
- 2 cloves garlic, minced
- 1/4 cup white wine
- 1 tablespoon olive oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Oven-safe baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet over medium-high heat, add olive oil and sausage. Cook until browned, breaking up the sausage into small pieces.
3. Add sliced fennel and minced garlic to the skillet. Cook until fennel is tender, about 5-7 minutes.
4. Pour in white wine and let it cook for 2-3 minutes until the liquid has reduced by half.
5. Season with salt and pepper to taste.
6. Transfer the sausage and fennel mixture to an oven-safe baking dish.
7. Layer the sliced Brescianella cheese on top of the sausage and fennel mixture.
8. Bake in the preheated oven for 10-15 minutes until the cheese is melted and bubbly.
9. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 500
Fat: 40g
Carbohydrates: 5g
Protein: 30g
Substitutions for ingredients:
- Brescianella cheese can be substituted with any soft cheese that melts well, such as brie or camembert.
- Italian sausage can be substituted with any type of sausage, such as chorizo or bratwurst.
- Fennel can be substituted with celery or onion.
Variations:
- Add sliced mushrooms to the sausage and fennel mixture.
- Top with chopped fresh herbs, such as parsley or thyme, before serving.
- Serve with crusty bread for dipping.
Tips and tricks:
- Make sure to thinly slice the fennel so it cooks evenly.
- Use a sharp knife to slice the Brescianella cheese to prevent it from crumbling.
- If the cheese is not melting evenly, place the baking dish under the broiler for a few minutes to brown the cheese.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
Serve on a large platter with sliced baguette and fresh fruit.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or thyme.
Pairings:
Pair with a light-bodied red wine, such as Pinot Noir or Chianti.
Suggested side dishes:
Serve with a simple green salad or roasted vegetables.
Troubleshooting advice:
If the cheese is not melting evenly, make sure the sausage and fennel mixture is evenly distributed in the baking dish.
Food safety advice:
Make sure to cook the sausage to an internal temperature of 160°F to ensure it is fully cooked.
Food history:
Brescianella cheese is a soft cheese made from cow's milk in the Lombardy region of Italy. It is similar to brie or camembert.
Flavor profiles:
The creamy and tangy Brescianella cheese pairs well with the savory Italian sausage and sweet fennel.
Serving suggestions:
Serve as an appetizer or main course.
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Region: Italian