Ingredients with Measurements:
- 1 pound Caciofiore Aquilino cheese, grated
- 4 ounces pancetta, diced
- 2 tablespoons fresh sage, chopped
- 1/2 cup breadcrumbs
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Oven-safe baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, cook the pancetta over medium heat until crispy. Remove from the skillet and set aside.
3. In the same skillet, add the olive oil and breadcrumbs. Cook until the breadcrumbs are golden brown. Remove from the skillet and set aside.
4. In a large bowl, mix together the grated Caciofiore Aquilino cheese, cooked pancetta, and chopped sage. Season with salt and pepper to taste.
5. Transfer the cheese mixture to an oven-safe baking dish.
6. Sprinkle the breadcrumbs over the top of the cheese mixture.
7. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 34g
Saturated Fat: 16g
Cholesterol: 75mg
Sodium: 820mg
Carbohydrates: 9g
Fiber: 1g
Sugar: 1g
Protein: 20g
Substitutions for ingredients:
- Caciofiore Aquilino cheese can be substituted with Pecorino Romano or Parmigiano-Reggiano cheese.
- Pancetta can be substituted with bacon or prosciutto.
- Sage can be substituted with rosemary or thyme.
Variations:
- Add chopped garlic to the cheese mixture for extra flavor.
- Top with sliced tomatoes before baking for a fresh twist.
- Substitute the breadcrumbs with crushed crackers or panko breadcrumbs for a different texture.
Tips and tricks:
- Grate the cheese finely for even melting.
- Use a good quality olive oil for the breadcrumbs.
- Make sure the breadcrumbs are evenly distributed over the cheese mixture for a crispy topping.
Storage instructions:
Store any leftovers 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 on a platter with fresh herbs and sliced baguette.
Garnishes:
Garnish with fresh sage leaves or chopped parsley.
Pairings:
Pair with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve with a simple green salad or roasted vegetables.
Troubleshooting advice:
If the cheese is not melting evenly, try stirring the mixture halfway through baking.
Food safety advice:
Make sure to cook the pancetta thoroughly before adding it to the cheese mixture.
Food history:
Caciofiore Aquilino is a type of cheese from the Abruzzo region of Italy. It is made from sheep's milk and has a sharp, tangy flavor.
Flavor profiles:
Savory, salty, and cheesy with a hint of sage.
Serving suggestions:
Serve as an appetizer or as a main dish with a side salad.
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Region: Italian