Ingredients with Measurements:
- 1 lb Cacioricotta Lucano cheese
- 2 red bell peppers
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, minced
- 1/4 tsp red pepper flakes
- Salt and black pepper to taste
Special equipment needed:
- Baking sheet
- Aluminum foil
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the red bell peppers into quarters and remove the seeds and stems.
3. Place the red bell peppers on a baking sheet lined with aluminum foil.
4. Drizzle the red bell peppers with 2 tablespoons of olive oil and season with salt and black pepper to taste.
5. Roast the red bell peppers in the oven for 20-25 minutes or until they are tender and slightly charred.
6. Remove the red bell peppers from the oven and let them cool for a few minutes.
7. Once the red bell peppers are cool enough to handle, transfer them to a blender or food processor.
8. Add the minced garlic, red pepper flakes, and 2 tablespoons of olive oil to the blender or food processor.
9. Blend the red bell peppers until they are smooth and creamy.
10. Season the red pepper sauce with salt and black pepper to taste.
11. Cut the Cacioricotta Lucano cheese into small cubes or crumble it into small pieces.
12. Arrange the cheese on a serving platter.
13. Drizzle the red pepper sauce over the cheese.
14. Garnish with fresh herbs or additional red pepper flakes if desired.
15. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
5. Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 280
Total Fat: 23g
Saturated Fat: 9g
Cholesterol: 50mg
Sodium: 450mg
Total Carbohydrates: 6g
Dietary Fiber: 1g
Sugar: 3g
Protein: 14g
Substitutions for ingredients:
- Cacioricotta Lucano cheese can be substituted with any other semi-soft or hard cheese.
- Red bell peppers can be substituted with any other color of bell pepper or roasted tomatoes.
Variations:
- Add chopped fresh herbs such as basil or parsley to the red pepper sauce.
- Top the cheese with sliced olives or capers for a salty kick.
- Serve the cheese and red pepper sauce with crusty bread or crackers.
Tips and tricks:
- Make sure to remove the seeds and stems from the red bell peppers before roasting.
- Use a high-quality extra-virgin olive oil for the best flavor.
- Let the red bell peppers cool before blending them to avoid steam burns.
Storage instructions:
Store any leftover cheese and red pepper sauce in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the cheese and red pepper sauce separately in the microwave or on the stovetop until warmed through.
Presentation ideas:
Arrange the cheese and red pepper sauce on a large platter and garnish with fresh herbs and sliced olives.
Garnishes:
Fresh herbs such as basil or parsley, sliced olives, or additional red pepper flakes.
Pairings:
Serve this dish with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Crusty bread, crackers, or a simple green salad.
Troubleshooting advice:
If the red pepper sauce is too thick, add a little more olive oil or water to thin it out.
Food safety advice:
Make sure to wash your hands and any utensils or surfaces that come into contact with raw cheese or red bell peppers to avoid cross-contamination.
Food history:
Cacioricotta Lucano is a traditional cheese from the Basilicata region of Italy. It is made from sheep's milk and has a slightly tangy flavor.
Flavor profiles:
This dish has a creamy and tangy flavor from the Cacioricotta Lucano cheese and a slightly sweet and smoky flavor from the roasted red pepper sauce.
Serving suggestions:
Serve this dish as an appetizer or as part of a cheese board.
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Region: Italian