Ingredients with Measurements:
- 1 pound of Cacio Magno cheese, grated
- 1/2 cup of olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups of chicken or vegetable broth
- 1 can of diced tomatoes
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- Large soup pot
- Cheese grater
Step-by-step instructions:
1. Heat the olive oil in a large soup pot over medium heat.
2. Add the chopped onion and minced garlic and cook until softened, about 5 minutes.
3. Add the chicken or vegetable broth, diced tomatoes, dried basil, and dried oregano to the pot and bring to a boil.
4. Reduce the heat to low and let the soup simmer for 10 minutes.
5. Add the grated Cacio Magno cheese to the pot and stir until melted and well combined.
6. Season the soup with salt and pepper to taste.
7. Ladle the soup into bowls and garnish with chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 35g
Carbohydrates: 10g
Protein: 25g
Substitutions for ingredients:
- Cacio Magno cheese can be substituted with Pecorino Romano or Parmesan cheese.
- Dried basil and oregano can be substituted with fresh herbs.
Variations:
- Add cooked pasta or beans to the soup for a heartier meal.
- Use vegetable broth instead of chicken broth for a vegetarian version of the soup.
Tips and tricks:
- Grate the cheese finely for a smoother soup.
- Stir the soup frequently to prevent the cheese from sticking to the bottom of the pot.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a large soup bowl with a slice of crusty bread on the side.
Garnishes:
Chopped fresh parsley
Pairings:
Crusty bread, salad
Suggested side dishes:
Garlic bread, roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the cheese separates from the soup, whisk vigorously to combine.
Food safety advice:
Make sure to cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Cacio Magno is a type of cheese that originated in the Lazio region of Italy. It is made from sheep's milk and has a sharp, tangy flavor.
Flavor profiles:
Savory, tangy, cheesy
Serving suggestions:
Serve the soup hot with a slice of crusty bread on the side.
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Region: Italian