Ingredients with Measurements:
- 8 slices of Caciocavallo Podolico Picentino cheese
- 8 slices of prosciutto
- 2 cups of arugula
- 2 tablespoons of olive oil
- 1 tablespoon of balsamic vinegar
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
a. Preheat the oven to 350°F.
b. Arrange the slices of cheese on a baking sheet.
c. Bake the cheese for 5-7 minutes until it is melted and bubbly.
d. Remove the cheese from the oven and let it cool for a few minutes.
e. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
f. Arrange the slices of prosciutto on a plate.
g. Top each slice of prosciutto with a slice of melted cheese.
h. Drizzle the arugula with the dressing and toss to coat.
i. Arrange the dressed arugula on top of the cheese and prosciutto.
j. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 5-7 minutes
5. Temperature:
- Oven temperature: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 300
- Fat: 22g
- Carbohydrates: 3g
- Protein: 22g
Substitutions for ingredients:
- Caciocavallo Podolico Picentino cheese can be substituted with any other type of melting cheese.
- Prosciutto can be substituted with any other type of cured meat.
- Arugula can be substituted with any other type of leafy green.
Variations:
- Add sliced tomatoes or roasted red peppers for extra flavor.
- Use a different type of dressing, such as a lemon vinaigrette or honey mustard.
Tips and tricks:
- Make sure to let the cheese cool for a few minutes before topping with the prosciutto and arugula.
- Use a high-quality olive oil and balsamic vinegar for the dressing.
Storage instructions:
- This dish is best served immediately and should not be stored.
Reheating instructions:
- This dish should not be reheated.
Presentation ideas:
- Arrange the cheese, prosciutto, and arugula on a large platter for a beautiful presentation.
Garnishes:
- Sprinkle with chopped fresh herbs, such as parsley or basil.
Pairings:
- Serve with a glass of red wine, such as Chianti or Barolo.
Suggested side dishes:
- Serve with a side of crusty bread or a simple salad.
Troubleshooting advice:
- If the cheese is not melting, increase the oven temperature or broil for a few minutes.
Food safety advice:
- Make sure to use fresh, high-quality ingredients and wash all produce before using.
Food history:
- Caciocavallo Podolico Picentino is a type of cheese made from the milk of Podolica cows, which are native to southern Italy.
Flavor profiles:
- This dish is savory and salty, with a slight bitterness from the arugula and a tangy sweetness from the balsamic vinegar.
Serving suggestions:
- Serve as an appetizer or light lunch.
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Region: Italian