Ingredients with Measurements:
- 4 burrino cheeses (about 4 oz each)
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 cups canned artichoke hearts, drained and chopped
- 1 cup grated Provolone cheese
- Salt and pepper to taste
Special equipment needed:
- Frying pan
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the flour, beaten eggs, and breadcrumbs in separate bowls.
3. Add the grated Parmesan cheese to the breadcrumbs and mix well.
4. Take each burrino cheese and roll it in the flour, then dip it in the beaten eggs, and finally coat it in the breadcrumb mixture.
5. Heat the olive oil in a frying pan over medium heat.
6. Add the breaded burrino cheeses to the frying pan and cook until golden brown on all sides.
7. Remove the burrino cheeses from the frying pan and place them on a baking sheet.
8. Top each burrino cheese with chopped artichoke hearts and grated Provolone cheese.
9. Season with salt and pepper to taste.
10. Bake in the preheated oven for 10-15 minutes or until the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 550
Fat: 35g
Carbohydrates: 35g
Protein: 25g
Substitutions for ingredients:
- Burrino cheese can be substituted with mozzarella cheese.
- Provolone cheese can be substituted with any other type of melting cheese.
- Canned artichoke hearts can be substituted with fresh artichokes.
Variations:
- Add sliced cherry tomatoes on top of the burrino cheese before baking.
- Add chopped fresh basil on top of the melted cheese before serving.
Tips and tricks:
- Make sure the burrino cheese is at room temperature before breading and frying.
- Use a non-stick frying pan to prevent the burrino cheese from sticking.
- If the breadcrumb mixture is not sticking to the burrino cheese, dip it in the beaten eggs again.
Storage instructions:
Store any leftover burrino in corteccia with artichokes and Provolone in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the burrino in corteccia with artichokes and Provolone in the oven at 375°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the burrino in corteccia with artichokes and Provolone on a platter with fresh basil leaves and sliced cherry tomatoes.
Garnishes:
Garnish with fresh basil leaves and sliced cherry tomatoes.
Pairings:
Pair with a crisp white wine such as Pinot Grigio.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the burrino cheese is not melting in the oven, increase the temperature to 400°F and bake for an additional 5-10 minutes.
- If the breadcrumb mixture is falling off the burrino cheese, make sure to press it firmly onto the cheese before frying.
Food safety advice:
Make sure to cook the burrino cheese to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Burrino cheese is a traditional Italian cheese made from cow's milk. It is similar to mozzarella cheese but has a softer texture.
Flavor profiles:
The burrino in corteccia with artichokes and Provolone has a creamy and tangy flavor from the burrino cheese, a slightly nutty flavor from the Provolone cheese, and a slightly sour flavor from the artichoke hearts.
Serving suggestions:
Serve the burrino in corteccia with artichokes and Provolone as an appetizer or as a main course with a side salad or roasted vegetables.
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Region: Italian