Ingredients with Measurements:
- 1 lb Caciofiore Aquilino cheese, grated
- 1 lb broccoli florets
- 1/2 cup Gorgonzola cheese, crumbled
- 1/2 cup heavy cream
- 1/4 cup olive oil
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
Special Equipment Needed:
- Large pot
- Colander
- Large skillet
- Baking dish
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 they are tender but still firm. Drain the broccoli and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the grated Caciofiore Aquilino cheese and cook, stirring constantly, until the cheese is melted and bubbly.
4. Add the heavy cream to the skillet and stir until it is fully incorporated with the cheese. Season with salt and pepper to taste.
5. Add the cooked broccoli to the skillet and stir to combine with the cheese sauce.
6. Transfer the broccoli and cheese mixture to a baking dish. Sprinkle the crumbled Gorgonzola cheese on top.
7. In a small bowl, mix together the breadcrumbs and grated Parmesan cheese. Sprinkle the breadcrumb mixture on top of the Gorgonzola cheese.
8. Bake the dish for 20-25 minutes, until the top is golden brown and the cheese is bubbly.
9. Remove the dish from the oven and let it cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 420
- Fat: 32g
- Carbohydrates: 11g
- Protein: 22g
Substitutions for ingredients:
- Caciofiore Aquilino cheese can be substituted with Pecorino Romano cheese.
- Broccoli can be substituted with cauliflower or asparagus.
- Gorgonzola cheese can be substituted with blue cheese or feta cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add cooked pasta to the dish to make it a pasta bake.
- Add cooked chicken or shrimp to the dish for a protein boost.
- Use different vegetables, such as zucchini or bell peppers, instead of broccoli.
Tips and Tricks:
- Make sure to cook the broccoli until it is tender but still firm, so it doesn't become mushy in the cheese sauce.
- Use a good quality cheese for this recipe, as it is the star ingredient.
- If the cheese sauce is too thick, add a splash of milk or cream to thin it out.
Storage Instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the dish in the oven at 350°F for 10-15 minutes, until heated through.
Presentation Ideas:
- Serve the dish in individual ramekins for a more elegant presentation.
- Garnish with fresh herbs, such as parsley or basil.
Garnishes:
- Fresh herbs, such as parsley or basil.
Pairings:
- Serve with a side salad or garlic bread.
Suggested Side Dishes:
- Side salad
- Garlic bread
Troubleshooting Advice:
- If the cheese sauce is too thick, add a splash of milk or cream to thin it out.
- If the top of the dish is browning too quickly, cover it with foil while it finishes baking.
Food Safety Advice:
- Make sure to cook the dish to an internal temperature of 165°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food History:
- Caciofiore Aquilino is a type of cheese made in the Abruzzo region of Italy.
Flavor Profiles:
- The dish is creamy and cheesy, with a slight tang from the Gorgonzola cheese.
Serving Suggestions:
- Serve the dish as a main course for dinner.
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Region: Italian