Ingredients with Measurements:
- 4 small potatoes, peeled and cut into small cubes
- 1 tablespoon olive oil
- Salt and pepper to taste
- 4 slices of Caprino della Val Brevenna cheese
- Fresh rosemary sprigs for garnish
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. In a bowl, toss the potatoes with olive oil, salt, and pepper.
4. Spread the potatoes in a single layer on the prepared baking sheet.
5. Roast the potatoes in the preheated oven for 20-25 minutes, or until golden brown and crispy.
6. Remove the baking sheet from the oven and place a slice of Caprino della Val Brevenna cheese on each potato cube.
7. Return the baking sheet to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven and garnish with fresh rosemary sprigs.
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 400°F (200°C)
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 180
- Fat: 10g
- Carbohydrates: 16g
- Protein: 7g
Substitutions for ingredients:
- Any type of small potatoes can be used in place of the recommended ones.
- Any type of cheese that melts well can be used in place of Caprino della Val Brevenna.
Variations:
- Add chopped garlic or onion to the potatoes before roasting for extra flavor.
- Top the roasted potatoes with cooked bacon or prosciutto for a savory twist.
Tips and tricks:
- Make sure to cut the potatoes into small, even cubes to ensure even cooking.
- Use a non-stick baking sheet or line the baking sheet with parchment paper to prevent sticking.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the potatoes on a baking sheet and bake in a preheated oven at 350°F (180°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the Caprino della Val Brevenna with Roasted Potatoes on a platter with fresh rosemary sprigs for garnish.
Garnishes:
- Fresh rosemary sprigs
Pairings:
- This dish pairs well with a crisp white wine, such as Pinot Grigio.
Suggested side dishes:
- A simple green salad or roasted vegetables would make great side dishes for this recipe.
Troubleshooting advice:
- If the cheese is not melting, try broiling the potatoes for a few minutes until the cheese is bubbly and golden brown.
Food safety advice:
- Make sure to wash the potatoes thoroughly before peeling and cutting.
Food history:
- Caprino della Val Brevenna is a soft goat cheese from the Val Brevenna region of Italy.
Flavor profiles:
- The Caprino della Val Brevenna cheese is tangy and creamy, while the roasted potatoes are crispy and savory.
Serving suggestions:
- Serve the Caprino della Val Brevenna with Roasted Potatoes as an appetizer or as a side dish for a main course.
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Region: Italian