Ingredients with Measurements:
- 1 pound erborinato di pecora cheese, crumbled
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 1/4 cup balsamic vinegar
- 1/4 cup honey
- Salt and pepper to taste
Special equipment needed:
- Large skillet
Step-by-step instructions:
1. Heat olive oil in a large skillet over medium heat.
2. Add sliced onions and cook until they are caramelized, stirring occasionally for about 20 minutes.
3. Add balsamic vinegar and honey to the skillet and stir until the mixture is well combined.
4. Reduce heat to low and let the mixture simmer for another 5 minutes.
5. Add crumbled erborinato di pecora cheese to the skillet and stir until the cheese is melted and well combined with the onion mixture.
6. Season with salt and pepper to taste.
7. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for cooking onions
- Low heat for simmering cheese and onion mixture
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 380
- Fat: 22g
- Carbohydrates: 28g
- Protein: 17g
Substitutions for ingredients:
- Erborinato di pecora cheese can be substituted with any blue cheese.
- Balsamic vinegar can be substituted with red wine vinegar.
- Honey can be substituted with maple syrup.
Variations:
- Add chopped walnuts or hazelnuts for extra crunch.
- Add sliced pears or apples for a sweet and savory twist.
- Add a splash of white wine to the onion mixture for extra flavor.
Tips and tricks:
- Make sure to cook the onions low and slow to achieve caramelization.
- Use a non-stick skillet to prevent the cheese from sticking to the bottom.
- Serve with crusty bread or crackers for dipping.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a small skillet or baking dish for a rustic look.
- Garnish with fresh herbs such as thyme or rosemary.
Garnishes:
- Fresh herbs such as thyme or rosemary.
- Chopped nuts.
Pairings:
- Red wine such as Cabernet Sauvignon or Merlot.
- Crusty bread or crackers.
Suggested side dishes:
- Roasted vegetables such as Brussels sprouts or carrots.
- Salad with a vinaigrette dressing.
Troubleshooting advice:
- If the cheese and onion mixture is too thick, add a splash of milk or cream to thin it out.
Food safety advice:
- Make sure to cook the onions thoroughly to prevent foodborne illness.
Food history:
- Erborinato di pecora is a type of blue cheese from Italy made from sheep's milk.
Flavor profiles:
- Salty, tangy, sweet, and savory.
Serving suggestions:
- Serve as an appetizer or as a main course with a side dish.
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Region: Italian