Ingredients with Measurements:
- 1 pound of Cacio di Fossa cheese, grated
- 2 cups of cherry tomatoes, halved
- 1/4 cup of fresh basil leaves, chopped
- 1/4 cup of olive oil
- Salt and 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 baking dish, combine the cherry tomatoes, basil, olive oil, salt, and pepper.
4. Add the grated Cacio di Fossa cheese on top of the tomato mixture.
5. Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
6. Remove from the oven and let it cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Total fat: 28g
Saturated fat: 12g
Cholesterol: 60mg
Sodium: 500mg
Total carbohydrates: 8g
Dietary fiber: 1g
Sugars: 4g
Protein: 18g
Substitutions for ingredients:
- Cacio di Fossa cheese can be substituted with Pecorino Romano or Parmesan cheese.
- Cherry tomatoes can be substituted with regular tomatoes or sun-dried tomatoes.
- Basil can be substituted with parsley or oregano.
Variations:
- Add cooked pasta to the tomato and cheese mixture before baking for a complete meal.
- Add sliced garlic to the tomato mixture for extra flavor.
- Add sliced olives or capers for a salty twist.
Tips and tricks:
- Make sure to grate the cheese finely for even melting.
- Use fresh, ripe tomatoes for the best flavor.
- Serve with crusty bread to soak up the tomato and cheese sauce.
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 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve in individual ramekins for a fancy presentation.
Garnishes:
Garnish with extra basil leaves or a sprinkle of red pepper flakes.
Pairings:
Pair with a light red wine such as Pinot Noir or Chianti.
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 spreading it out more evenly on top of the tomato mixture.
Food safety advice:
Make sure to properly store leftovers in the refrigerator and reheat to an internal temperature of 165°F.
Food history:
Cacio di Fossa is a traditional Italian cheese that is aged in pits for several months. It is known for its intense flavor and aroma.
Flavor profiles:
Salty, tangy, and savory.
Serving suggestions:
Serve as an appetizer or main dish with crusty bread.
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