Ingredients with Measurements:
- 1 lb Cacio di Fossa cheese, grated
- 1 lb fresh spinach, washed and chopped
- 1/2 cup pine nuts
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Colander
- Skillet
- Cheese grater
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the chopped spinach and blanch for 1-2 minutes. Drain the spinach in a colander and set aside.
2. In a skillet, toast the pine nuts over medium heat until lightly browned. Remove from heat and set aside.
3. In the same skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
4. Add the blanched spinach to the skillet and toss to coat in the garlic oil. Cook for 2-3 minutes until the spinach is wilted.
5. Add the grated Cacio di Fossa cheese to the skillet and stir until melted and combined with the spinach.
6. Season with salt and pepper to taste.
7. Serve hot, topped with toasted pine nuts.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 28g
Carbohydrates: 7g
Protein: 19g
Substitutions for ingredients:
- Cacio di Fossa cheese can be substituted with Pecorino Romano or Parmesan cheese.
- Spinach can be substituted with kale or Swiss chard.
- Pine nuts can be substituted with chopped walnuts or almonds.
Variations:
- Add cooked pasta to the skillet to make a cheesy spinach pasta dish.
- Add cooked chicken or shrimp to the skillet for a protein boost.
- Add diced tomatoes or roasted red peppers for a pop of color and flavor.
Tips and tricks:
- Be sure to grate the cheese finely to ensure it melts evenly.
- Toasting the pine nuts brings out their nutty flavor and adds a nice crunch to the dish.
- Don't overcook the spinach, as it can become mushy and lose its bright green color.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a skillet over medium heat until heated through.
Presentation ideas:
Serve in individual bowls or on a large platter for sharing.
Garnishes:
Sprinkle with chopped fresh herbs such as parsley or basil.
Pairings:
Serve with a crusty baguette or garlic bread.
Suggested side dishes:
Serve with a simple green salad or roasted vegetables.
Troubleshooting advice:
If the cheese is not melting evenly, try adding a splash of milk or cream to the skillet.
Food safety advice:
Be sure to wash the spinach thoroughly before using to remove any dirt or debris.
Food history:
Cacio di Fossa is a traditional Italian cheese that is aged in underground pits or "fossa" for several months. The cheese develops a unique flavor and aroma from the surrounding soil and humidity.
Flavor profiles:
The dish has a rich and savory flavor from the melted cheese and garlic, with a slight bitterness from the spinach and nuttiness from the pine nuts.
Serving suggestions:
Serve as a main dish or as a side dish to a larger meal.
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Region: Italian