Ingredients with Measurements:
- 1 Caciottina Canestrata di Sorrento cheese (about 8 oz)
- 4 artichokes
- 1 cup ricotta cheese
- 2 garlic cloves, minced
- 1/4 cup olive oil
- 1/4 cup white wine
- 1/4 cup vegetable broth
- 1 lemon, juiced
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot for boiling artichokes
- Oven-safe dish for baking
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Clean the artichokes by removing the outer leaves and trimming the stem. Cut off the top of the artichoke and cut it in half lengthwise. Remove the choke and cut the artichoke into thin slices.
3. In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
4. Add the artichokes to the pan and sauté for 5-7 minutes until they start to brown.
5. Add the white wine and vegetable broth to the pan and bring to a simmer. Cook for 5-7 minutes until the liquid has reduced by half.
6. In a separate bowl, mix the ricotta cheese with the lemon juice and season with salt and pepper to taste.
7. Cut the Caciottina Canestrata di Sorrento cheese into thin slices.
8. In an oven-safe dish, layer the artichokes on the bottom of the dish. Add a layer of the ricotta cheese mixture on top of the artichokes. Add a layer of the Caciottina Canestrata di Sorrento cheese on top of the ricotta cheese.
9. Repeat the layers until all ingredients are used up, ending with a layer of Caciottina Canestrata di Sorrento cheese on top.
10. Cover the dish with foil and bake for 20-25 minutes until the cheese is melted and bubbly.
11. Remove from the oven and let cool for a few minutes before serving.
12. Garnish with fresh parsley and serve.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
5. Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 24g
Carbohydrates: 10g
Protein: 16g
Sodium: 450mg
Sugar: 2g
Substitutions for ingredients:
- Any type of hard cheese can be substituted for the Caciottina Canestrata di Sorrento cheese.
- Frozen artichokes can be used instead of fresh artichokes.
- Spinach or kale can be substituted for the artichokes.
Variations:
- Add cooked bacon or pancetta to the artichokes for added flavor.
- Use different types of cheese, such as Parmesan or Gouda.
- Add sun-dried tomatoes or roasted red peppers for a pop of color and flavor.
Tips and tricks:
- Be sure to remove the choke from the artichokes before slicing.
- Use a mandoline to slice the artichokes thinly and evenly.
- Let the dish cool for a few minutes before serving to allow the cheese to set.
Storage instructions:
Leftovers can be stored 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 until heated through.
Presentation ideas:
Serve on a large platter with fresh parsley and lemon wedges for garnish.
Garnishes:
Fresh parsley and lemon wedges.
Pairings:
Serve with a crisp white wine, such as Pinot Grigio.
Suggested side dishes:
Serve with a simple green salad or roasted vegetables.
Troubleshooting advice:
- If the cheese is not melting, increase the oven temperature and bake for a few more minutes.
- If the dish is too dry, add more vegetable broth or white wine.
Food safety advice:
Be sure to properly clean and cook the artichokes to avoid any foodborne illness.
Food history:
Caciottina Canestrata di Sorrento is a traditional Italian cheese made from cow's milk. It is named after the town of Sorrento in southern Italy.
Flavor profiles:
This dish has a creamy and tangy flavor from the ricotta cheese and lemon juice, balanced by the nutty and salty flavor of the Caciottina Canestrata di Sorrento cheese.
Serving suggestions:
Serve as an appetizer or main course with a side salad or roasted vegetables.
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