Ingredients with Measurements:
- 1 lb. Tronchetto Alpino cheese, grated
- 1 lb. asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup grated Parmesan cheese
- 2 tbsp. unsalted butter
- 2 tbsp. all-purpose flour
- 1 1/2 cups whole milk
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. nutmeg
Special equipment needed:
- Large pot
- Colander
- Medium saucepan
- Whisk
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Bring a large pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes, until tender. Drain and set aside.
3. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until lightly browned.
4. Gradually whisk in the milk, salt, pepper, and nutmeg. Cook, whisking constantly, until the sauce thickens, about 5-7 minutes.
5. Remove the saucepan from the heat and stir in the Tronchetto Alpino cheese until melted and smooth.
6. In a 9x13 inch baking dish, layer the cooked asparagus on the bottom. Pour the cheese sauce over the asparagus.
7. Sprinkle the Parmesan cheese over the top of the cheese sauce.
8. Bake for 20-25 minutes, until the cheese is bubbly and golden brown.
9. Let the Tronchetto Alpino cool for 5-10 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 10g
Protein: 20g
Sodium: 600mg
Substitutions for ingredients:
- Tronchetto Alpino cheese can be substituted with any other semi-soft cheese, such as Fontina or Gouda.
- Asparagus can be substituted with broccoli or green beans.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add cooked bacon or pancetta to the Tronchetto Alpino cheese sauce for added flavor.
- Top the Tronchetto Alpino with breadcrumbs before baking for a crispy texture.
- Add sliced mushrooms to the asparagus layer for a more hearty dish.
Tips and tricks:
- Be sure to whisk the cheese sauce constantly to prevent it from burning or clumping.
- Use fresh asparagus for the best flavor and texture.
- Let the Tronchetto Alpino cool for a few minutes before serving to allow the cheese to set.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Tronchetto Alpino in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Tronchetto Alpino on a large platter with fresh herbs and sliced lemons for a colorful presentation.
Garnishes:
Garnish with chopped fresh parsley or basil for added flavor and color.
Pairings:
Serve the Tronchetto Alpino with a crisp green salad and a glass of white wine for a complete meal.
Suggested side dishes:
Roasted potatoes or garlic bread would be a great side dish to serve with the Tronchetto Alpino.
Troubleshooting advice:
If the cheese sauce is too thick, add a little more milk to thin it out. If it's too thin, add a little more cheese.
Food safety advice:
Be sure to cook the asparagus thoroughly to prevent any foodborne illness.
Food history:
Tronchetto Alpino is a semi-soft cheese from the Italian Alps. It's made from cow's milk and has a mild, nutty flavor.
Flavor profiles:
Creamy, nutty, and savory.
Serving suggestions:
Serve the Tronchetto Alpino as a main dish or as a side dish to a larger meal.
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Region: Italian