Ingredients with Measurements:
- 1 pound Caciocavallo Podolico Picentino cheese, grated
- 1 pound broccoli florets
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling broccoli
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 3-4 minutes, until tender. Drain and set aside.
3. In a large bowl, mix together the grated Caciocavallo Podolico Picentino cheese, breadcrumbs, Parmesan cheese, olive oil, garlic, salt, and pepper.
4. Add the cooked broccoli to the cheese mixture and stir until well combined.
5. Transfer the mixture to a 9x13 inch baking dish and spread it out evenly.
6. Bake for 25-30 minutes, until the top is golden brown and the cheese is melted and bubbly.
7. Let the casserole cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 24g
Carbohydrates: 10g
Protein: 22g
Substitutions for ingredients:
- Caciocavallo Podolico Picentino cheese can be substituted with any other hard cheese such as Parmesan or Pecorino Romano.
- Broccoli can be substituted with any other green vegetable such as spinach or kale.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
Variations:
- Add cooked pasta to the casserole for a heartier meal.
- Top the casserole with sliced tomatoes before baking for added flavor and color.
- Add cooked bacon or sausage to the casserole for a meatier version.
Tips and tricks:
- Make sure to drain the broccoli well before adding it to the cheese mixture to prevent the casserole from becoming too watery.
- Use freshly grated cheese for the best flavor and texture.
- If the top of the casserole is browning too quickly, cover it with foil for the remaining baking time.
Storage instructions:
Store any leftover casserole in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the casserole in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the casserole in individual ramekins for a more elegant presentation.
Garnishes:
Garnish the casserole with chopped fresh herbs such as parsley or basil.
Pairings:
Pair the casserole with a crisp green salad and a glass of white wine.
Suggested side dishes:
Serve the casserole with garlic bread or roasted potatoes.
Troubleshooting advice:
If the casserole is too dry, add a splash of milk or cream to the cheese mixture before baking.
Food safety advice:
Make sure to cook the broccoli thoroughly to prevent any foodborne illnesses.
Food history:
Caciocavallo Podolico Picentino is a type of cheese made from the milk of Podolica cows, which are native to southern Italy. It has a rich, nutty flavor and is often used in traditional Italian dishes.
Flavor profiles:
The casserole has a savory, cheesy flavor with a slight crunch from the breadcrumbs.
Serving suggestions:
Serve the casserole as a main dish for a vegetarian meal or as a side dish for a larger meal.
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Region: Italian