Ingredients with Measurements:
- 1 Canestrato Pugliese cheese, sliced
- 2 red bell peppers, roasted and sliced
- 4 anchovy fillets, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
Special equipment needed:
- Oven
- Baking sheet
- Cheese slicer
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Place the red bell peppers on a baking sheet and roast them in the oven for 20-25 minutes, or until the skin is charred and blistered.
3. Remove the peppers from the oven and let them cool for a few minutes.
4. Peel off the skin and slice the peppers into thin strips.
5. In a small bowl, mix the chopped anchovy fillets with olive oil.
6. Arrange the Canestrato Pugliese cheese slices on a serving platter.
7. Top the cheese slices with the roasted pepper strips.
8. Drizzle the anchovy and olive oil mixture over the peppers and cheese.
9. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 18g
- Carbohydrates: 5g
- Protein: 16g
Substitutions for ingredients:
- Canestrato Pugliese cheese can be substituted with any hard cheese.
- Red bell peppers can be substituted with any color bell pepper.
- Anchovy fillets can be substituted with capers or olives.
Variations:
- Add sliced tomatoes to the platter for a fresh touch.
- Top the cheese with chopped fresh herbs like basil or parsley.
- Substitute the roasted peppers with sun-dried tomatoes.
Tips and tricks:
- To make the roasted peppers easier to peel, place them in a plastic bag for a few minutes after roasting.
- Use a cheese slicer to get even slices of the Canestrato Pugliese cheese.
- Serve the dish at room temperature for the best flavor.
Storage instructions:
- Store any leftover Canestrato Pugliese with Roasted Peppers and Anchovies in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the dish in the oven at 350°F for 5-10 minutes or until heated through.
Presentation ideas:
- Serve the dish on a wooden board or platter for a rustic look.
- Garnish with fresh herbs or lemon wedges.
Garnishes:
- Fresh herbs like basil or parsley.
- Lemon wedges.
Pairings:
- Serve with a crusty bread or crackers.
- Pair with a light white wine like Pinot Grigio.
Suggested side dishes:
- Arugula salad with a lemon vinaigrette.
- Grilled vegetables like zucchini or eggplant.
Troubleshooting advice:
- If the cheese is too hard to slice, let it sit at room temperature for a few minutes before slicing.
Food safety advice:
- Make sure to properly store any leftover Canestrato Pugliese with Roasted Peppers and Anchovies in the refrigerator.
Food history:
- Canestrato Pugliese is a hard cheese from the Puglia region of Italy.
Flavor profiles:
- The Canestrato Pugliese cheese has a nutty and slightly sweet flavor that pairs well with the salty anchovies and sweet roasted peppers.
Serving suggestions:
- Serve as an appetizer or as part of a cheese board.
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Region: Italian