Ingredients with Measurements:
- 1 Casatella Romagnola cheese (about 1 lb)
- 8 oz mushrooms, sliced
- 4 oz prosciutto, sliced
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- Salt and pepper to taste
Special equipment needed:
- Oven-safe baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the top rind off the Casatella Romagnola cheese and place it in the baking dish.
3. In a skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute.
4. Add the sliced mushrooms and thyme leaves to the skillet and cook until the mushrooms are tender and lightly browned, about 5-7 minutes.
5. Season the mushroom mixture with salt and pepper to taste.
6. Spoon the mushroom mixture over the Casatella Romagnola cheese in the baking dish.
7. Layer the sliced prosciutto over the mushroom mixture.
8. Cover the baking dish with aluminum foil and bake for 15-20 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 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 280
Fat: 22g
Carbohydrates: 3g
Protein: 18g
Substitutions for ingredients:
- Any type of soft cheese can be used in place of Casatella Romagnola.
- Button mushrooms, shiitake mushrooms, or any other type of mushroom can be used in place of sliced mushrooms.
- Pancetta or bacon can be used in place of prosciutto.
Variations:
- Add chopped fresh herbs, such as parsley or basil, to the mushroom mixture for extra flavor.
- Top the dish with sliced cherry tomatoes before baking for a burst of color and flavor.
- Serve with crusty bread or crackers for dipping.
Tips and tricks:
- Make sure to remove the top rind of the Casatella Romagnola cheese before baking.
- Use a sharp knife to slice the prosciutto thinly for easy layering.
- Let the dish cool for a few minutes before serving to prevent burns from the hot cheese.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 375°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Casatella Romagnola with Mushrooms and Prosciutto in the baking dish for a rustic presentation.
Garnishes:
Garnish with fresh thyme leaves or chopped parsley for a pop of color.
Pairings:
Pair with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve with a side salad or roasted vegetables for a complete meal.
Troubleshooting advice:
If the cheese is not melted enough after baking, return to the oven for an additional 5-10 minutes.
Food safety advice:
Make sure to cook the mushrooms thoroughly before adding them to the dish.
Food history:
Casatella Romagnola is a soft cheese from the Emilia-Romagna region of Italy, known for its rich and creamy texture.
Flavor profiles:
The Casatella Romagnola cheese is creamy and slightly tangy, while the mushrooms and prosciutto add savory and earthy flavors.
Serving suggestions:
Serve as an appetizer or light meal with crusty bread or crackers for dipping.
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Region: Italian