Ingredients with Measurements:
- 1 pound Canestrato di Moliterno Stagionato cheese, sliced thinly
- 2 medium zucchinis, sliced thinly
- 1/2 cup fresh basil leaves
- 1/4 cup pine nuts
- 1/4 cup grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
- 2 garlic cloves, minced
- Salt and pepper to taste
Special equipment needed:
- Food processor
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Arrange the Canestrato di Moliterno Stagionato cheese slices on a baking sheet lined with parchment paper.
3. Bake the cheese slices for 10-12 minutes or until they are slightly golden and crispy.
4. In the meantime, heat a grill pan over medium-high heat.
5. Grill the zucchini slices for 2-3 minutes on each side or until they are tender and slightly charred.
6. In a food processor, combine the basil leaves, pine nuts, Parmesan cheese, garlic, salt, and pepper.
7. Pulse the ingredients until they are finely chopped.
8. With the food processor running, slowly pour in the olive oil until the pesto is smooth and creamy.
9. To assemble the dish, arrange the grilled zucchini slices on a serving platter.
10. Top the zucchini slices with the baked Canestrato di Moliterno Stagionato cheese slices.
11. Drizzle the basil pesto over the cheese and zucchini.
12. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 12 minutes
Temperature:
- Oven temperature: 375°F
- Grill pan temperature: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 470
- Fat: 43g
- Carbohydrates: 6g
- Protein: 18g
Substitutions for ingredients:
- Canestrato di Moliterno Stagionato cheese can be substituted with Pecorino Romano or Parmigiano-Reggiano cheese.
- Pine nuts can be substituted with walnuts or almonds.
- Zucchini can be substituted with eggplant or bell peppers.
Variations:
- Add cherry tomatoes to the dish for a burst of sweetness.
- Substitute the basil pesto with a sun-dried tomato pesto for a different flavor profile.
- Top the dish with chopped fresh herbs, such as parsley or thyme.
Tips and tricks:
- Make sure to slice the cheese and zucchini thinly for even cooking.
- Use a mandoline slicer to make the slicing process easier.
- Toast the pine nuts in a dry skillet for a few minutes before adding them to the food processor for a nuttier flavor.
Storage instructions:
- Store any leftover Canestrato di Moliterno Stagionato with Zucchini and Basil Pesto in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the dish in the oven at 375°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the dish on a wooden board for a rustic look.
- Garnish the dish with fresh basil leaves or chopped parsley.
Pairings:
- Serve the dish with a glass of red wine, such as Chianti or Sangiovese.
Suggested side dishes:
- Serve the dish with a side salad of mixed greens and a balsamic vinaigrette.
Troubleshooting advice:
- If the cheese slices are not crispy enough, bake them for an additional 2-3 minutes.
- If the pesto is too thick, add more olive oil to thin it out.
Food safety advice:
- Make sure to wash the zucchini thoroughly before slicing and grilling.
- Store any leftover pesto in an airtight container in the refrigerator for up to 1 week.
Food history:
- Canestrato di Moliterno Stagionato is a hard cheese made from sheep's milk in the Moliterno region of Italy.
Flavor profiles:
- Canestrato di Moliterno Stagionato has a nutty and slightly sharp flavor.
- The zucchini adds a mild and slightly sweet flavor to the dish.
- The basil pesto adds a fresh and herbaceous flavor to the dish.
Serving suggestions:
- Serve the dish as an appetizer or a light lunch.
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Region: Italian