Ingredients with Measurements:
- 1 Casatta Nostrana di Corteno Golgi (a type of Italian bread)
- 1 can of artichoke hearts, drained and chopped
- 1/2 cup of pitted black olives, chopped
- 1/4 cup of extra virgin olive oil
- 2 tablespoons of red wine vinegar
- 1 tablespoon of Dijon mustard
- 1 tablespoon of honey
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Mixing bowl
- Whisk
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Cut the Casatta Nostrana di Corteno Golgi into 1-inch cubes and place them on a baking sheet.
3. In a mixing bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper.
4. Add the chopped artichoke hearts and olives to the mixing bowl and toss to coat with the dressing.
5. Pour the artichoke and olive mixture over the bread cubes and toss to combine.
6. Bake the bread cubes in the preheated oven for 15-20 minutes, or until the bread is golden brown and crispy.
7. Remove the baking sheet from the oven and let the bread cubes cool for a few minutes.
8. Garnish the bread cubes with fresh parsley and serve warm.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 280
Fat: 16g
Carbohydrates: 28g
Protein: 5g
Sodium: 560mg
Sugar: 6g
Fiber: 3g
Substitutions for ingredients:
- You can use any type of Italian bread instead of Casatta Nostrana di Corteno Golgi.
- You can use green olives instead of black olives.
- You can use balsamic vinegar instead of red wine vinegar.
Variations:
- You can add chopped sun-dried tomatoes to the artichoke and olive mixture.
- You can add crumbled feta cheese to the bread cubes before baking.
Tips and tricks:
- Make sure to toss the bread cubes with the artichoke and olive mixture well to ensure that each cube is coated with the dressing.
- You can make the artichoke and olive mixture ahead of time and store it in the refrigerator until ready to use.
Storage instructions:
- Store any leftover bread cubes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the bread cubes, place them on a baking sheet and bake in a preheated oven at 350°F for 5-10 minutes, or until warmed through.
Presentation ideas:
- Serve the Casatta Nostrana di Corteno Golgi with Artichokes and Olives on a large platter with fresh parsley as a garnish.
Garnishes:
- Fresh parsley
Pairings:
- This recipe pairs well with a light white wine, such as Pinot Grigio.
Suggested side dishes:
- A simple green salad with a lemon vinaigrette would be a great side dish for this recipe.
Troubleshooting advice:
- If the bread cubes are not crispy enough after baking, you can broil them for a few minutes to get them extra crispy.
Food safety advice:
- Make sure to properly store any leftover bread cubes in the refrigerator to prevent foodborne illness.
Food history:
- Casatta Nostrana di Corteno Golgi is a type of Italian bread that is traditionally made in the Lombardy region of Italy.
Flavor profiles:
- This recipe has a tangy and savory flavor from the artichokes and olives, with a hint of sweetness from the honey.
Serving suggestions:
- This recipe is great as an appetizer or as a side dish for a larger meal.
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Region: Italian