Ingredients with Measurements:
- 1 pound of Cacioricotta di Capra Cilentina cheese
- 2 cups of artichoke hearts, drained and chopped
- 1 cup of pitted Kalamata olives, chopped
- 1/4 cup of extra-virgin olive oil
- 2 tablespoons of fresh lemon juice
- 2 tablespoons of chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Cheese grater
Step-by-step instructions:
1. Grate the Cacioricotta di Capra Cilentina cheese and set aside.
2. In a large mixing bowl, combine the chopped artichoke hearts, chopped Kalamata olives, extra-virgin olive oil, fresh lemon juice, and chopped fresh parsley. Mix well.
3. Add the grated Cacioricotta di Capra Cilentina cheese to the mixing bowl and stir until all ingredients are well combined.
4. Season with salt and pepper to taste.
5. Transfer the mixture to a serving dish and refrigerate for at least 30 minutes before serving.
- Time:
Preparation time: 15 minutes
- Refrigeration time: 30 minutes
Temperature:
- Refrigerate for at least 30 minutes before serving.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 350
- Fat: 28g
- Carbohydrates: 11g
- Protein: 15g
Substitutions for ingredients:
- You can substitute the Cacioricotta di Capra Cilentina cheese with any other type of soft goat cheese.
- You can substitute the Kalamata olives with any other type of pitted olive.
Variations:
- You can add chopped sun-dried tomatoes or roasted red peppers to the mixture for added flavor.
- You can serve the mixture on top of crostini or crackers for a delicious appetizer.
Tips and tricks:
- Make sure to drain the artichoke hearts and olives well before chopping them.
- You can adjust the amount of lemon juice and parsley to your liking.
- For a creamier texture, you can add a tablespoon of mayonnaise to the mixture.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This dish is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the mixture in a decorative bowl or on a platter with crackers or crostini.
Garnishes:
- Garnish with additional chopped parsley or a sprinkle of paprika for added color.
Pairings:
- Serve with a crisp white wine or a light beer.
Suggested side dishes:
- Serve with a side of fresh vegetables or a green salad.
Troubleshooting advice:
- If the mixture is too dry, add a tablespoon of olive oil at a time until desired consistency is reached.
Food safety advice:
- Make sure to store any leftovers in the refrigerator and discard after 3 days.
Food history:
- Cacioricotta di Capra Cilentina is a type of cheese that originated in the Cilento region of Italy.
Flavor profiles:
- This dish has a tangy and salty flavor from the cheese and olives, with a hint of freshness from the lemon juice and parsley.
Serving suggestions:
- Serve as an appetizer or as a side dish to a main meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian