Ingredients with Measurements:
- 1 pound Cacio di Fossa cheese, grated
- 8 slices prosciutto, thinly sliced
- 1/4 cup fresh sage leaves, chopped
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
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, mix together the chopped sage leaves and olive oil.
4. In a large baking dish, layer the grated cheese and prosciutto slices, alternating between the two.
5. Drizzle the sage and olive oil mixture over the cheese and prosciutto.
6. Season with salt and freshly ground black pepper, to taste.
7. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 38g
Carbohydrates: 1g
Protein: 25g
Substitutions for ingredients:
- Cacio di Fossa cheese can be substituted with Pecorino Romano or Parmigiano-Reggiano cheese.
- Prosciutto can be substituted with pancetta or bacon.
- Sage can be substituted with rosemary or thyme.
Variations:
- Add sliced mushrooms or cherry tomatoes to the dish before baking.
- Top with a drizzle of balsamic glaze before serving.
- Serve with crusty bread or crackers for dipping.
Tips and tricks:
- Make sure to grate the cheese finely for even melting.
- Use high-quality prosciutto for the best flavor.
- Don't over-season with salt, as the cheese and prosciutto are already salty.
Storage instructions:
Leftovers can be stored 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 a large baking dish or individual ramekins for a rustic presentation.
Garnishes:
Garnish with fresh sage leaves or a sprinkle of chopped parsley.
Pairings:
Pair with a full-bodied red wine, such as Chianti or Cabernet Sauvignon.
Suggested side dishes:
Serve with a simple green salad or roasted vegetables.
Troubleshooting advice:
If the cheese is not melting evenly, try grating it more finely or increasing the baking time.
Food safety advice:
Make sure to use clean hands and utensils when handling the cheese and prosciutto.
Food history:
Cacio di Fossa is a traditional cheese from Emilia-Romagna, Italy, that is aged in underground pits.
Flavor profiles:
Cacio di Fossa has a nutty, slightly sweet flavor that pairs well with salty prosciutto and earthy sage.
Serving suggestions:
Serve as an appetizer or as a main course with a side salad or vegetables.
Related Categories
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Region: Italian
Taste: Savory, Salty, Umami, Herbaceous, Tangy