Ingredients with Measurements:
- 1 pound Cacio di Fossa cheese, grated
- 1/2 cup pitted Kalamata olives, chopped
- 1/4 cup capers, drained
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon freshly ground black pepper
Special equipment needed:
- Cheese grater
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Grate the Cacio di Fossa cheese and set aside.
3. In a small bowl, combine the chopped olives, capers, and olive oil.
4. Spread half of the grated cheese in the bottom of a 9-inch baking dish.
5. Spoon the olive and caper mixture over the cheese.
6. Top with the remaining grated cheese.
7. Sprinkle freshly ground black pepper over the top.
8. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
9. Remove from the oven and let cool for a few minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 15-20 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 38g
- Carbohydrates: 4g
- Protein: 22g
Substitutions for ingredients:
- Cacio di Fossa cheese can be substituted with Pecorino Romano or Parmesan cheese.
- Kalamata olives can be substituted with any other type of black olive.
- Capers can be substituted with chopped sun-dried tomatoes.
Variations:
- Add chopped fresh herbs such as basil or parsley to the olive and caper mixture.
- Add sliced roasted red peppers or artichoke hearts to the dish.
Tips and tricks:
- Make sure to grate the cheese finely to ensure it melts evenly.
- Serve with crusty bread or crackers for dipping.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the dish in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve in individual ramekins for an elegant presentation.
- Garnish with a sprig of fresh herbs such as thyme or rosemary.
Garnishes:
- Fresh herbs such as thyme or rosemary
- Lemon zest
Pairings:
- Serve with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Grilled vegetables such as zucchini or eggplant
- Roasted potatoes
Troubleshooting advice:
- If the cheese is not melting evenly, try grating it more finely or spreading it more evenly in the dish.
Food safety advice:
- Make sure to use pasteurized cheese to avoid any risk of foodborne illness.
Food history:
- Cacio di Fossa is a traditional Italian cheese that is aged in underground pits lined with straw and tuff, a volcanic rock. The cheese is left to age for several months, developing a rich, nutty flavor.
Flavor profiles:
- Cacio di Fossa has a rich, nutty flavor that pairs well with the salty olives and capers.
Serving suggestions:
- Serve as an appetizer or as a light lunch or dinner.
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Region: Italian