Ingredients with Measurements:
- 1 pound cacio di fossa cheese, grated
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 garlic cloves, minced
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Colander
- Large skillet
- Cheese grater
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes until tender. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and cook for 1-2 minutes until fragrant.
3. Add the grated cacio di fossa cheese to the skillet and stir until melted and creamy.
4. Add the cooked asparagus to the skillet and stir to coat with the cheese sauce.
5. Season with salt and pepper to taste.
6. Transfer the asparagus and cheese sauce to a serving dish.
7. Sprinkle the grated Parmesan cheese on top.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- N/A
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 35g
- Carbohydrates: 8g
- Protein: 25g
Substitutions for ingredients:
- Cacio di fossa cheese can be substituted with pecorino romano or parmesan cheese.
- Asparagus can be substituted with broccoli or green beans.
Variations:
- Add cooked pasta to the skillet for a cheesy pasta dish.
- Add cooked chicken or shrimp for a protein boost.
Tips and tricks:
- Use a high-quality cheese for the best flavor.
- Don't overcook the asparagus, it should be tender but still have a slight crunch.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve on a large platter for a family-style meal.
Garnishes:
- Fresh herbs such as parsley or basil.
Pairings:
- Serve with a crisp white wine such as Pinot Grigio.
Suggested side dishes:
- Garlic bread or a simple green salad.
Troubleshooting advice:
- If the cheese sauce is too thick, add a splash of milk or cream to thin it out.
Food safety advice:
- Make sure to cook the asparagus thoroughly to avoid any potential foodborne illnesses.
Food history:
- Cacio di fossa is a traditional Italian cheese that is aged in underground pits.
Flavor profiles:
- Creamy, cheesy, and slightly nutty.
Serving suggestions:
- Serve as a main dish or as a side dish to a larger meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian