Ingredients with Measurements:
- 1 lb of Cacioricotta di Capra Cilentina cheese
- 4 oz of thinly sliced Prosciutto
- 2 cups of Arugula
- 1 tbsp of Extra Virgin Olive Oil
- Salt and Pepper to taste
Special equipment needed:
- Cheese grater
Step-by-step instructions:
- Grate the Cacioricotta di Capra Cilentina cheese and set aside.
- In a large bowl, toss the arugula with the extra virgin olive oil and season with salt and pepper to taste.
- Arrange the arugula on a serving platter.
- Top the arugula with the thinly sliced prosciutto.
- Sprinkle the grated Cacioricotta di Capra Cilentina cheese over the prosciutto.
- Serve and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: N/A
5. Temperature:
- N/A
Serving size:
- 4 servings
Nutritional information:
- Calories: 290
- Fat: 22g
- Carbohydrates: 2g
- Protein: 21g
Substitutions for ingredients:
- Any type of goat cheese can be used instead of Cacioricotta di Capra Cilentina cheese.
- Any type of cured meat can be used instead of prosciutto.
- Any type of leafy green can be used instead of arugula.
Variations:
- Add sliced cherry tomatoes for a pop of color and flavor.
- Substitute the arugula for mixed greens for a different flavor profile.
- Add a drizzle of balsamic vinegar for a tangy flavor.
Tips and tricks:
- Make sure to grate the cheese finely for optimal flavor and texture.
- Use fresh arugula for the best flavor.
- Serve immediately to prevent the cheese from melting.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- N/A
Presentation ideas:
- Serve on a large platter for a beautiful presentation.
Garnishes:
- N/A
Pairings:
- Serve with a crisp white wine, such as Pinot Grigio.
Suggested side dishes:
- Serve with crusty bread for a complete meal.
Troubleshooting advice:
- If the cheese is too salty, reduce the amount of salt used in the recipe.
Food safety advice:
- Make sure to store any leftovers in the refrigerator to prevent spoilage.
Food history:
- Cacioricotta di Capra Cilentina is a type of goat cheese that is produced in the Cilento region of Italy.
Flavor profiles:
- The dish has a salty and tangy flavor from the cheese and prosciutto, with a peppery flavor from the arugula.
Serving suggestions:
- Serve as an appetizer or as a light lunch.
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