Ingredients with Measurements:
- 1 pound of beef, cut into small pieces
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of dried rosemary
- 2 cups of beef broth
- 1/2 cup of white wine
- 1/2 cup of heavy cream
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of grated Fontina cheese
- 1/2 cup of grated Gruyere cheese
- 1/2 cup of breadcrumbs
- 1 tablespoon of butter
Special Equipment Needed:
- Large skillet
- Large baking dish
- Mixing bowl
- Whisk
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened.
3. Add the beef to the skillet and cook until browned on all sides.
4. Season the beef with salt, black pepper, thyme, and rosemary.
5. Pour in the beef broth and white wine and bring to a boil.
6. Reduce the heat and let the mixture simmer for 10-15 minutes, or until the liquid has reduced by half.
7. In a mixing bowl, whisk together the heavy cream, Parmesan cheese, Fontina cheese, and Gruyere cheese.
8. Pour the cheese mixture over the beef and stir until well combined.
9. Transfer the beef mixture to a large baking dish.
10. In a small bowl, mix together the breadcrumbs and butter. Sprinkle the breadcrumb mixture over the top of the beef mixture.
11. Bake the Casolet di Val di Sole con Carne in the preheated oven for 25-30 minutes, or until the top is golden brown and the cheese is melted and bubbly.
12. Remove the baking dish from the oven and let it cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 40 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 550
- Fat: 38g
- Carbohydrates: 12g
- Protein: 38g
Substitutions for ingredients:
- Beef can be substituted with pork or chicken.
- White wine can be substituted with chicken or beef broth.
- Heavy cream can be substituted with half-and-half or milk.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
- Fontina cheese can be substituted with Gouda cheese.
- Gruyere cheese can be substituted with Swiss cheese.
Variations:
- Add diced potatoes or carrots to the beef mixture for added texture and flavor.
- Use different types of cheese, such as cheddar or mozzarella, for a different flavor profile.
- Add chopped fresh herbs, such as parsley or basil, to the cheese mixture for added freshness.
Tips and Tricks:
- Make sure to brown the beef well before adding the liquid to the skillet.
- Let the beef mixture simmer for at least 10-15 minutes to allow the flavors to meld together.
- Use a variety of cheeses for a more complex flavor profile.
- Make sure to let the Casolet di Val di Sole con Carne cool for a few minutes before serving to allow the cheese to set.
Storage Instructions:
- Store any leftover Casolet di Val di Sole con Carne in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat, preheat the oven to 350°F and bake the Casolet di Val di Sole con Carne for 10-15 minutes, or until heated through.
Presentation Ideas:
- Serve the Casolet di Val di Sole con Carne in individual ramekins for a more elegant presentation.
- Garnish with chopped fresh herbs, such as parsley or basil, for added color and flavor.
Garnishes:
- Chopped fresh herbs, such as parsley or basil.
Pairings:
- Serve the Casolet di Val di Sole con Carne with a side salad or roasted vegetables for a complete meal.
Suggested Side Dishes:
- Roasted potatoes
- Steamed green beans
- Garlic bread
Troubleshooting Advice:
- If the cheese on top of the Casolet di Val di Sole con Carne is not melted and bubbly, broil it for a few minutes until golden brown.
Food Safety Advice:
- Make sure to cook the beef to an internal temperature of 165°F to ensure it is safe to eat.
Food History:
- Casolet di Val di Sole con Carne is a traditional dish from the Val di Sole region of Italy. It is typically made with local cheeses and beef or pork.
Flavor Profiles:
- The Casolet di Val di Sole con Carne is rich and creamy, with a savory beef flavor and a hint of herbs.
Serving Suggestions:
- Serve the Casolet di Val di Sole con Carne with a glass of red wine for a classic Italian meal.
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Region: Italian