Ingredients with Measurements:
- 1 lb. Callu de Cabreddu (Sardinian goat cheese)
- 1/2 cup pitted Kalamata olives, chopped
- 1/4 cup capers, drained and rinsed
- 2 tbsp. extra-virgin olive oil
- 1/4 tsp. red pepper flakes
- Salt and freshly ground black pepper to taste
Special equipment needed:
- 8-inch cast iron skillet or oven-safe dish
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the Callu de Cabreddu into small cubes and place them in the skillet or oven-safe dish.
3. Add the chopped olives, capers, olive oil, red pepper flakes, salt, and pepper to the skillet.
4. Stir all the ingredients together until well combined.
5. Bake the Callu de Cabreddu with Olives and Capers in the oven for 15-20 minutes, or until the cheese is melted and bubbly.
6. Remove the skillet from the oven and let it cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
5. Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 20g
Saturated Fat: 10g
Cholesterol: 45mg
Sodium: 700mg
Carbohydrates: 3g
Fiber: 1g
Sugar: 0g
Protein: 15g
Substitutions for ingredients:
- Callu de Cabreddu can be substituted with any other type of goat cheese.
- Kalamata olives can be substituted with any other type of black olives.
- Capers can be substituted with chopped pickles or sun-dried tomatoes.
Variations:
- Add chopped fresh herbs, such as parsley or basil, for extra flavor.
- Top the Callu de Cabreddu with Olives and Capers with sliced cherry tomatoes before baking.
- Serve the dish with toasted bread or crackers for dipping.
Tips and tricks:
- Make sure to use an oven-safe skillet or dish to avoid any accidents in the oven.
- Don't overcook the cheese, as it can become tough and rubbery.
- Serve the dish immediately after baking for the best texture and flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the leftovers in a skillet or oven-safe dish and bake in the oven at 375°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the Callu de Cabreddu with Olives and Capers in the skillet or dish it was baked in for a rustic presentation.
- Garnish the dish with fresh herbs or a drizzle of balsamic glaze.
Garnishes:
- Fresh herbs, such as parsley or basil
- Balsamic glaze
- Sliced cherry tomatoes
Pairings:
- Serve the dish with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Toasted bread or crackers
- Grilled vegetables, such as zucchini or eggplant
- Mixed greens salad with a lemon vinaigrette
Troubleshooting advice:
- If the cheese is not melting properly, try increasing the oven temperature or baking the dish for a few more minutes.
Food safety advice:
- Make sure to use clean utensils and cookware when preparing the dish to avoid any contamination.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Callu de Cabreddu is a traditional Sardinian goat cheese that is made from raw goat milk and aged for several months.
Flavor profiles:
- The Callu de Cabreddu has a tangy and slightly nutty flavor that pairs well with the salty olives and capers.
Serving suggestions:
- Serve the Callu de Cabreddu with Olives and Capers as an appetizer or a light lunch.
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Region: Sardinian