Ingredients with Measurements:
- 1/2 pound Canestrato di Moliterno Stagionato cheese, thinly sliced
- 1 large red bell pepper, roasted and sliced
- 2 cups arugula leaves
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- Salt and freshly ground black pepper to taste
Special equipment needed:
- Oven or grill for roasting the red pepper
Step-by-step instructions:
1. Preheat the oven or grill to 400°F.
2. Place the red pepper on a baking sheet and roast for 20-25 minutes, or until the skin is charred and blistered.
3. Remove the pepper from the oven or grill and place it in a bowl. Cover the bowl with plastic wrap and let it sit for 10 minutes to steam.
4. Remove the skin, seeds, and stem from the pepper and slice it into thin strips.
5. Arrange the Canestrato di Moliterno Stagionato cheese slices on a serving platter.
6. Top the cheese with the roasted red pepper strips and arugula leaves.
7. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
8. Drizzle the dressing over the cheese, pepper, and arugula.
9. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Oven or grill temperature: 400°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 250
- Fat: 20g
- Protein: 15g
- Carbohydrates: 5g
- Fiber: 1g
- Sugar: 3g
- Sodium: 400mg
Substitutions for ingredients:
- Canestrato di Moliterno Stagionato cheese can be substituted with any hard, aged cheese such as Parmigiano-Reggiano or Pecorino Romano.
- Arugula leaves can be substituted with any leafy green such as spinach or mixed greens.
- Balsamic vinegar can be substituted with red wine vinegar or apple cider vinegar.
Variations:
- Add sliced prosciutto or salami for a meatier version.
- Substitute the roasted red pepper with sun-dried tomatoes for a sweeter flavor.
- Add sliced black olives or capers for a briny twist.
Tips and tricks:
- Make sure to thinly slice the cheese for easier eating.
- Use a mandoline or vegetable peeler to slice the cheese evenly.
- Serve the dish at room temperature for the best flavor.
Storage instructions:
- Store any leftover cheese and toppings separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- This dish is best served cold and does not need to be reheated.
Presentation ideas:
- Arrange the cheese slices in a circular pattern on a large platter and top with the roasted red pepper and arugula leaves.
- Garnish with fresh herbs such as basil or parsley.
Garnishes:
- Fresh herbs such as basil or parsley
- Sliced black olives or capers
Pairings:
- Serve with a crusty baguette or crackers for a complete appetizer.
- Pair with a light-bodied red wine such as Pinot Noir or a crisp white wine such as Pinot Grigio.
Suggested side dishes:
- Grilled vegetables such as zucchini or eggplant
- Roasted potatoes or sweet potatoes
Troubleshooting advice:
- If the cheese is too hard to slice, let it sit at room temperature for 10-15 minutes before slicing.
Food safety advice:
- Make sure to wash the arugula leaves thoroughly before using.
- Store any leftover cheese and toppings separately in airtight containers in the refrigerator for up to 3 days.
Food history:
- Canestrato di Moliterno Stagionato is a hard, aged cheese from the Moliterno region of Italy. It is made from sheep's milk and is known for its nutty flavor and crumbly texture.
Flavor profiles:
- Canestrato di Moliterno Stagionato cheese has a nutty, slightly sweet flavor with a crumbly texture.
- Roasted red pepper adds a smoky, slightly sweet flavor to the dish.
- Arugula leaves add a peppery, slightly bitter flavor to the dish.
Serving suggestions:
- Serve as an appetizer or light lunch.
- Pair with a glass of wine for a sophisticated snack.
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Region: Italian