Ingredients with Measurements:
- 1 lb Cacio di Fossa cheese, grated
- 2 red bell peppers, sliced
- 1/4 cup olive oil
- 4 anchovy fillets, chopped
- 1/4 tsp red pepper flakes
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large bowl, mix together grated Cacio di Fossa cheese and red pepper flakes.
3. In a large skillet, heat olive oil over medium heat. Add sliced red bell peppers and cook until softened, about 5 minutes.
4. Add chopped anchovy fillets to the skillet and cook for another 2 minutes.
5. Add the cooked peppers and anchovies to the bowl with the cheese and mix well.
6. Transfer the mixture to a baking dish and bake for 15-20 minutes, or until the cheese is melted and bubbly.
7. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
5. Temperature:
- 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 400
- Fat: 32g
- Carbohydrates: 7g
- Protein: 21g
Substitutions for ingredients:
- Cacio di Fossa cheese can be substituted with Pecorino Romano or Parmesan cheese.
- Red bell peppers can be substituted with any color bell pepper or roasted red peppers.
- Anchovy fillets can be substituted with capers or olives.
Variations:
- Add sliced onions or garlic to the skillet with the peppers and anchovies for extra flavor.
- Top the baked dish with chopped fresh herbs, such as parsley or basil, before serving.
Tips and tricks:
- Grate the cheese finely for best results.
- Use a non-stick baking dish for easy clean-up.
- Serve with crusty bread for dipping.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 375°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve in individual ramekins for a more elegant presentation.
- Garnish with fresh herbs or a sprinkle of red pepper flakes.
Garnishes:
- Fresh herbs, such as parsley or basil
- Red pepper flakes
Pairings:
- Crusty bread
- Red wine, such as Chianti or Sangiovese
Suggested side dishes:
- Roasted vegetables, such as broccoli or cauliflower
- Salad with a vinaigrette dressing
Troubleshooting advice:
- If the cheese isn't melting, try increasing the oven temperature or broiling for a few minutes.
Food safety advice:
- Make sure to properly store any leftovers in the refrigerator.
Food history:
- Cacio di Fossa is a traditional Italian cheese that is aged in underground pits.
Flavor profiles:
- Salty, tangy, and slightly spicy
Serving suggestions:
- Serve as an appetizer or as a main dish with a side salad.
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Region: Italian