Formaggella Tremosine with Spinach and Ricotta Recipe

Ingredients with Measurements:
- 1 Formaggella Tremosine cheese (about 500g)
- 1 cup fresh spinach, chopped
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 egg
- Salt and pepper to taste

Special equipment needed:
- Oven-safe baking dish
- Mixing bowl
- Whisk

Step-by-step instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the top off the Formaggella Tremosine cheese and scoop out the inside, leaving a 1/2-inch thick shell.
3. In a mixing bowl, combine the spinach, ricotta cheese, Parmesan cheese, breadcrumbs, egg, salt, and pepper.
4. Mix well until all ingredients are evenly combined.
5. Stuff the cheese shell with the spinach and ricotta mixture.
6. Place the cheese shell in an oven-safe baking dish.
7. Bake for 30-35 minutes, or until the cheese is melted and the filling is golden brown.
8. Remove from the oven and let it cool for a few minutes before serving.


Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
375°F (190°C)
Serving size:
4-6 servings

Nutritional information:
Calories per serving: 295
Total fat: 21g
Saturated fat: 12g
Cholesterol: 109mg
Sodium: 540mg
Total carbohydrates: 7g
Dietary fiber: 1g
Sugar: 1g
Protein: 19g

Substitutions for ingredients:
- Fresh spinach can be substituted with frozen spinach, but make sure to thaw and drain it well before using.
- Ricotta cheese can be substituted with cottage cheese or cream cheese.
- Parmesan cheese can be substituted with any hard, salty cheese like Pecorino Romano or Asiago.

Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the filling for extra flavor.
- Use different herbs and spices like basil, oregano, or red pepper flakes to customize the filling to your taste.
- Substitute the spinach with kale, Swiss chard, or arugula.

Tips and tricks:
- Make sure to scoop out the inside of the cheese carefully, leaving a thick shell to hold the filling.
- Use a whisk to mix the filling ingredients well and ensure an even consistency.
- If the cheese starts to brown too quickly, cover it with foil and continue baking until the filling is cooked through.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, place the cheese in an oven-safe dish and bake at 375°F (190°C) for 10-15 minutes, or until heated through.

Presentation ideas:
Serve the Formaggella Tremosine with Spinach and Ricotta on a platter with crackers, sliced bread, or fresh vegetables.

Garnishes:
Garnish with fresh herbs like parsley or basil, or sprinkle with additional Parmesan cheese.

Pairings:
Serve with a crisp white wine like Pinot Grigio or Sauvignon Blanc.

Suggested side dishes:
Serve with a side salad or roasted vegetables for a complete meal.

Troubleshooting advice:
- If the cheese shell breaks while scooping out the inside, try to patch it up with some of the filling mixture.
- If the filling is too runny, add more breadcrumbs to thicken it up.

Food safety advice:
Make sure to cook the cheese and filling to an internal temperature of 165°F (74°C) to ensure it is safe to eat.

Food history:
Formaggella Tremosine is a traditional cheese from the Lombardy region of Italy. It is made from cow's milk and has a mild, creamy flavor.

Flavor profiles:
The Formaggella Tremosine cheese has a mild, creamy flavor that pairs well with the savory spinach and ricotta filling.

Serving suggestions:
Serve as an appetizer or main dish with bread or crackers for dipping.

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Region: Italian

Taste: Creamy, Savory, Tangy, Rich, Nutty, Aromatic