Ingredients with Measurements:
- 1 Casatella Romagnola cheese (about 500g)
- 2 cups artichoke hearts, drained and chopped
- 1/2 cup pitted kalamata olives, chopped
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 2 cloves garlic, minced
- 1/4 cup extra-virgin olive oil
- Salt and pepper to taste
Special equipment needed:
- Oven-safe baking dish
- Cheese grater
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Grate the Casatella Romagnola cheese and set aside.
3. In a bowl, mix together the chopped artichoke hearts, olives, parsley, basil, garlic, and olive oil.
4. Season the mixture with salt and pepper to taste.
5. Spread half of the artichoke mixture in the bottom of an oven-safe baking dish.
6. Sprinkle half of the grated Casatella Romagnola cheese over the artichoke mixture.
7. Repeat with the remaining artichoke mixture and cheese.
8. Bake the Casatella Romagnola with Artichokes and Olives for 20-25 minutes, or until the cheese is melted and bubbly.
9. Remove from the oven and let cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 380
- Total fat: 32g
- Saturated fat: 13g
- Cholesterol: 60mg
- Sodium: 710mg
- Total carbohydrates: 10g
- Dietary fiber: 4g
- Sugars: 1g
- Protein: 16g
Substitutions for ingredients:
- Casatella Romagnola cheese can be substituted with any soft cheese, such as Brie or Camembert.
- Kalamata olives can be substituted with any other type of pitted olive.
- Fresh parsley and basil can be substituted with dried herbs.
Variations:
- Add sliced cherry tomatoes to the artichoke mixture for a pop of color and flavor.
- Substitute the olives with capers for a tangy twist.
- Add cooked bacon or pancetta to the artichoke mixture for a meaty addition.
Tips and tricks:
- Make sure to drain the artichoke hearts well before using them in the recipe.
- Use a good quality extra-virgin olive oil for the best flavor.
- Serve the Casatella Romagnola with Artichokes and Olives with crusty bread or crackers for dipping.
Storage instructions:
- Store any leftover Casatella Romagnola with Artichokes and Olives in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the Casatella Romagnola with Artichokes and Olives in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the Casatella Romagnola with Artichokes and Olives in the baking dish for a rustic presentation.
- Transfer the Casatella Romagnola with Artichokes and Olives to a serving platter and garnish with fresh herbs.
Garnishes:
- Fresh parsley or basil leaves
- Sliced cherry tomatoes
- Drizzle of balsamic glaze
Pairings:
- Serve the Casatella Romagnola with Artichokes and Olives with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Grilled vegetables
- Roasted potatoes
- Green salad
Troubleshooting advice:
- If the Casatella Romagnola with Artichokes and Olives is not melting properly, increase the oven temperature slightly and bake for a few more minutes.
Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with the ingredients.
- Store any leftover Casatella Romagnola with Artichokes and Olives in the refrigerator promptly.
Food history:
- Casatella Romagnola is a soft cheese from the Emilia-Romagna region of Italy, traditionally made from cow's milk.
Flavor profiles:
- The Casatella Romagnola cheese is creamy and slightly tangy, while the artichokes and olives add a savory and salty flavor to the dish.
Serving suggestions:
- Serve the Casatella Romagnola with Artichokes and Olives as an appetizer or light lunch.
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Region: Italian