Ingredients with Measurements:
- 1 Caciottina Canestrata di Sorrento cheese (about 8 oz)
- 4 anchovy fillets, chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil
Special equipment needed:
- None
Step-by-step instructions:
a. Preheat the oven to 375°F.
b. Cut the Caciottina Canestrata di Sorrento cheese in half horizontally.
c. In a small bowl, mix together the chopped anchovy fillets and minced garlic.
d. Spread the anchovy and garlic mixture on the cut side of one half of the cheese.
e. Place the other half of the cheese on top, making a sandwich.
f. Brush the top of the cheese with olive oil.
g. Place the cheese sandwich on a baking sheet and bake for 10-12 minutes, or until the cheese is melted and bubbly.
h. Remove from the oven and let cool for a few minutes.
i. Cut the cheese into wedges and serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-12 minutes
5. Temperature:
- Oven temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 20g
- Carbohydrates: 1g
- Protein: 16g
Substitutions for ingredients:
- Caciottina Canestrata di Sorrento cheese can be substituted with any semi-hard cheese.
- Anchovy fillets can be substituted with capers or olives.
- Garlic can be substituted with shallots or onions.
Variations:
- Add chopped fresh herbs, such as parsley or basil, to the anchovy and garlic mixture.
- Top the cheese with sliced tomatoes or roasted red peppers before baking.
- Serve with crusty bread or crackers for dipping.
Tips and tricks:
- Make sure to use a good quality cheese for the best flavor.
- If the cheese is not melting evenly, move it to a lower rack in the oven or broil for a few minutes.
Storage instructions:
- Store any leftover cheese in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the cheese in a preheated oven at 375°F for 5-7 minutes, or until heated through.
Presentation ideas:
- Serve on a wooden board with crackers and sliced vegetables.
- Garnish with fresh herbs or a drizzle of balsamic glaze.
Garnishes:
- Fresh herbs, such as parsley or basil
- Balsamic glaze
- Sliced tomatoes or roasted red peppers
Pairings:
- White wine, such as Pinot Grigio or Sauvignon Blanc
- Sparkling water with lemon or lime
Suggested side dishes:
- Mixed green salad with a light vinaigrette
- Roasted vegetables, such as asparagus or Brussels sprouts
Troubleshooting advice:
- If the cheese is not melting evenly, move it to a lower rack in the oven or broil for a few minutes.
Food safety advice:
- Make sure to store any leftover cheese in an airtight container in the refrigerator for up to 3 days.
Food history:
- Caciottina Canestrata di Sorrento is a semi-hard cheese made from cow's milk in the Sorrento region of Italy.
Flavor profiles:
- The cheese has a nutty and slightly sweet flavor, while the anchovies and garlic add a salty and savory note.
Serving suggestions:
- Serve as an appetizer or as part of a cheese board.
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Region: Italian