Ingredients with Measurements:
- 1 pound Campanian Caciocavallo cheese, sliced
- 1 fennel bulb, thinly sliced
- 1/2 cup pitted Kalamata olives, chopped
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the sliced fennel, chopped olives, olive oil, lemon juice, salt, and pepper. Mix well.
3. Arrange the sliced Caciocavallo cheese in a baking dish.
4. Spoon the fennel and olive mixture over the cheese.
5. Bake in the preheated oven for 15-20 minutes or until the cheese is melted and bubbly.
6. Remove from the oven and let it cool for a few minutes.
7. Serve the Campanian Caciocavallo with Fennel and Olives hot with your favorite bread or crackers.
- Time:
Preparation time: 10 minutes
- Cooking time: 15-20 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 320
- Fat: 26g
- Carbohydrates: 6g
- Protein: 16g
- Sodium: 900mg
Substitutions for ingredients:
- Campanian Caciocavallo cheese can be substituted with any other semi-hard cheese like provolone or gouda.
- Kalamata olives can be substituted with any other type of olives.
Variations:
- Add chopped sun-dried tomatoes for a more robust flavor.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure to slice the cheese evenly to ensure even melting.
- Use a mandoline slicer to thinly slice the fennel.
Storage instructions:
- Store any leftover Campanian Caciocavallo with Fennel and Olives in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Campanian Caciocavallo with Fennel and Olives in the oven at 375°F for 5-10 minutes or until heated through.
Presentation ideas:
- Serve the Campanian Caciocavallo with Fennel and Olives on a wooden board or platter for a rustic look.
Garnishes:
- Garnish with fresh herbs like parsley or basil.
Pairings:
- Serve with a glass of red wine like Chianti or Sangiovese.
Suggested side dishes:
- Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the cheese is not melting evenly, try slicing it thinner.
Food safety advice:
- Make sure to wash the fennel thoroughly before slicing.
Food history:
- Campanian Caciocavallo is a traditional cheese from the Campania region of Italy.
Flavor profiles:
- The Campanian Caciocavallo has a nutty and slightly tangy flavor that pairs well with the sweetness of the fennel and the saltiness of the olives.
Serving suggestions:
- Serve the Campanian Caciocavallo with Fennel and Olives as an appetizer or as a light lunch.
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Region: Italian