Ingredients with Measurements:
- 1 pound of Caciofiore Aquilino cheese, grated
- 2 cups of artichoke hearts, chopped
- 1/2 cup of Parmesan cheese, grated
- 1/4 cup of olive oil
- 4 cloves of garlic, minced
- 1/2 teaspoon of red pepper flakes
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Cheese grater
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the minced garlic and red pepper flakes and cook until fragrant, about 1 minute.
3. Add the chopped artichoke hearts and cook until tender, about 5-7 minutes.
4. Add the grated Caciofiore Aquilino cheese to the skillet and stir until melted and combined with the artichokes.
5. Season with salt and pepper to taste.
6. Transfer the mixture to a serving dish and sprinkle with grated Parmesan cheese.
7. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 10-15 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Total fat: 28g
Saturated fat: 14g
Cholesterol: 70mg
Sodium: 550mg
Total carbohydrates: 8g
Dietary fiber: 3g
Sugars: 2g
Protein: 18g
Substitutions for ingredients:
- Caciofiore Aquilino cheese can be substituted with Pecorino Romano or Parmesan cheese.
- Artichoke hearts can be substituted with spinach or kale.
Variations:
- Add cooked pasta to the skillet for a cheesy pasta dish.
- Top with breadcrumbs and bake in the oven for a crispy crust.
Tips and tricks:
- Use freshly grated cheese for the best flavor and texture.
- Be sure to drain the artichoke hearts well before cooking to prevent excess moisture in the dish.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a shallow bowl or on a platter for a beautiful presentation.
Garnishes:
Garnish with fresh herbs such as parsley or basil.
Pairings:
Pair with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
If the cheese is not melting properly, try adding a splash of milk or cream to the skillet.
Food safety advice:
Be sure to cook the artichokes thoroughly to prevent any potential foodborne illness.
Food history:
Caciofiore Aquilino is a traditional Italian cheese made from sheep's milk. It is commonly used in pasta dishes and is known for its sharp, tangy flavor.
Flavor profiles:
This dish is savory and cheesy with a slight kick from the red pepper flakes.
Serving suggestions:
Serve as an appetizer or as a main dish with a side salad.
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Region: Italian