Ingredients with Measurements:
- 4 medium-sized potatoes, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 Formaggella Valcavallina cheese rounds
- Fresh thyme leaves for garnish
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. In a mixing bowl, toss the diced potatoes with olive oil, salt, and black pepper.
4. Spread the potatoes evenly on the prepared baking sheet.
5. Roast the potatoes in the preheated oven for 30-35 minutes, or until golden brown and crispy.
6. Remove the baking sheet from the oven and set aside.
7. Cut the Formaggella Valcavallina cheese rounds into quarters.
8. Arrange the cheese quarters on top of the roasted potatoes.
9. Return the baking sheet to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly.
10. Remove the baking sheet from the oven and let it cool for a few minutes.
11. Garnish with fresh thyme leaves and serve.
Time:
Preparation time: 10 minutes
Cooking time: 40-45 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 290
Total fat: 18g
Saturated fat: 7g
Cholesterol: 35mg
Sodium: 810mg
Total carbohydrates: 21g
Dietary fiber: 3g
Sugar: 2g
Protein: 11g
Substitutions for ingredients:
- You can use any type of cheese that melts well instead of Formaggella Valcavallina.
- You can use sweet potatoes instead of regular potatoes.
Variations:
- Add some chopped bacon or ham to the roasted potatoes for extra flavor.
- Top the cheese with some chopped fresh herbs, such as parsley or chives.
- Drizzle some balsamic glaze over the cheese and potatoes before serving.
Tips and tricks:
- Make sure to dice the potatoes into small, even pieces for even roasting.
- Use a non-stick baking sheet or line the baking sheet with parchment paper to prevent sticking.
- Let the cheese cool for a few minutes before serving to prevent burns.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Formaggella Valcavallina with Roasted Potatoes on a large platter or individual plates.
Garnishes:
Garnish with fresh thyme leaves.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
Roasted vegetables, side salad, or garlic bread.
Troubleshooting advice:
- If the cheese is not melting, try broiling it for a few minutes.
- If the potatoes are not crispy enough, increase the oven temperature or bake them for a few more minutes.
Food safety advice:
Make sure to cook the potatoes and cheese to the recommended temperature to prevent foodborne illness.
Food history:
Formaggella Valcavallina is a cheese made in the Valcavallina valley in the Lombardy region of Italy. It is a semi-soft cheese made from cow's milk.
Flavor profiles:
Formaggella Valcavallina has a mild, nutty flavor and a creamy texture. The roasted potatoes add a crispy texture and a savory flavor to the dish.
Serving suggestions:
Serve the Formaggella Valcavallina with Roasted Potatoes as a main dish or as a side dish for a dinner party or family gathering.
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Region: Italian