Ingredients with Measurements:
- 4 Casolet di Val di Sole cheese wheels (about 4 oz each)
- 1 lb fresh spinach, washed and trimmed
- 2 tbsp butter
- 2 garlic cloves, minced
- 1/2 cup heavy cream
- Salt and pepper, to taste
Special equipment needed:
- Oven-safe skillet or baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, melt the butter over medium heat.
3. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
4. Add the fresh spinach to the skillet and sauté until wilted, about 3-4 minutes.
5. Pour in the heavy cream and stir to combine.
6. Season with salt and pepper to taste.
7. Remove the skillet from the heat.
8. Cut the top off each Casolet di Val di Sole cheese wheel and scoop out some of the cheese from the center to create a hollow.
9. Divide the spinach mixture evenly among the cheese wheels, filling the hollows.
10. Cover the cheese wheels with aluminum foil and place them in the oven.
11. Bake for 15-20 minutes, until the cheese is melted and bubbly.
12. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 38g
Carbohydrates: 7g
Protein: 21g
Sodium: 900mg
Substitutions for ingredients:
- Casolet di Val di Sole cheese can be substituted with any soft, creamy cheese that can be hollowed out, such as brie or camembert.
- Fresh spinach can be substituted with frozen spinach, thawed and drained.
Variations:
- Add cooked bacon or pancetta to the spinach mixture for added flavor.
- Substitute heavy cream with half-and-half or milk for a lighter version.
- Top the cheese wheels with breadcrumbs before baking for added texture.
Tips and tricks:
- Make sure to scoop out enough cheese from the center of the cheese wheels to create a hollow for the spinach mixture.
- Use a spoon or spatula to evenly distribute the spinach mixture in the cheese wheels.
- Covering the cheese wheels with aluminum foil while baking helps to prevent the cheese from burning.
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 5-10 minutes, until heated through.
Presentation ideas:
Serve the Casolet di Val di Sole con Spinaci on a platter with crackers or bread for dipping.
Garnishes:
Garnish with fresh herbs, such as parsley or thyme.
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.
Troubleshooting advice:
- If the cheese is not melting, increase the oven temperature and bake for a few more minutes.
- If the cheese is browning too quickly, cover with aluminum foil and continue baking.
Food safety advice:
Make sure to wash and trim the spinach thoroughly before using.
Food history:
Casolet di Val di Sole is a traditional cheese from the Val di Sole region of Italy, made from cow's milk.
Flavor profiles:
Creamy, rich, and savory.
Serving suggestions:
Serve as an appetizer or as a main course with a side dish.
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Region: Italian