Ingredients with Measurements:
- 1 lb. of Casolet cheese, grated
- 1 lb. of Italian sausage, sliced
- 2 cups of heavy cream
- 1/2 cup of white wine
- 1/4 cup of all-purpose flour
- 1/4 cup of unsalted butter
- 1/2 tsp. of salt
- 1/4 tsp. of black pepper
- 1/4 tsp. of nutmeg
Special equipment needed:
- Large oven-safe skillet or casserole dish
- Whisk
- Wooden spoon
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, cook the sliced Italian sausage over medium heat until browned.
3. Remove the sausage from the skillet and set aside.
4. In the same skillet, melt the butter over medium heat.
5. Add the flour and whisk until smooth.
6. Gradually pour in the heavy cream and white wine, whisking constantly.
7. Continue to whisk until the mixture thickens, about 5 minutes.
8. Add the grated Casolet cheese, salt, black pepper, and nutmeg to the skillet.
9. Stir until the cheese is melted and the mixture is smooth.
10. Add the cooked Italian sausage to the skillet and stir to combine.
11. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the top is golden brown and bubbly.
12. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 550
Fat: 45g
Carbohydrates: 9g
Protein: 27g
Sodium: 950mg
Substitutions for ingredients:
- Casolet cheese can be substituted with Fontina or Gruyere cheese.
- Italian sausage can be substituted with any type of sausage or ground meat.
- White wine can be substituted with chicken or vegetable broth.
Variations:
- Add diced potatoes or vegetables such as broccoli or cauliflower to the skillet before baking.
- Use different types of cheese such as Parmesan or Mozzarella.
- Add herbs such as thyme or rosemary for additional flavor.
Tips and tricks:
- Make sure to whisk the heavy cream and white wine mixture constantly to prevent lumps.
- Use a wooden spoon to stir the cheese mixture to prevent it from sticking to the skillet.
- Let the Casolet di Val di Sole con Salsiccia cool for a few minutes before serving to allow the cheese to set.
Storage instructions:
Store any leftover Casolet di Val di Sole con Salsiccia in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Casolet di Val di Sole con Salsiccia in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Casolet di Val di Sole con Salsiccia in the skillet or transfer it to a serving dish. Garnish with fresh herbs such as parsley or basil.
Garnishes:
Fresh herbs such as parsley or basil.
Pairings:
Serve the Casolet di Val di Sole con Salsiccia with a side salad or crusty bread.
Suggested side dishes:
Side salad or crusty bread.
Troubleshooting advice:
- If the cheese mixture is too thick, add more heavy cream or white wine.
- If the top of the Casolet di Val di Sole con Salsiccia is not golden brown, broil for a few minutes until desired color is achieved.
Food safety advice:
Make sure to cook the Italian sausage thoroughly before adding it to the cheese mixture.
Food history:
Casolet di Val di Sole con Salsiccia is a traditional dish from the Val di Sole region in Northern Italy. It is typically made with Casolet cheese, a semi-soft cheese made from cow's milk.
Flavor profiles:
Creamy, cheesy, savory, and slightly spicy.
Serving suggestions:
Serve the Casolet di Val di Sole con Salsiccia as a main dish for dinner or as an appetizer for a party.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian