Ingredients with Measurements:
- 1 Formaggella del Bec cheese (200g)
- 1 can of artichoke hearts (400g), drained and chopped
- 1/2 cup of pitted Kalamata olives, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 tablespoon of lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Oven-safe baking dish
- Mixing bowl
- Cheese grater
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the chopped artichoke hearts, olives, minced garlic, olive oil, lemon juice, salt, and pepper. Mix well.
3. Grate the Formaggella del Bec cheese and set aside.
4. In an oven-safe baking dish, spread the artichoke and olive mixture evenly.
5. Sprinkle the grated Formaggella del Bec cheese on top of the artichoke and olive mixture.
6. Bake in the preheated oven for 15-20 minutes or until the cheese is melted and bubbly.
7. Remove from the oven and let cool for a few minutes.
8. Garnish with fresh parsley and serve warm.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 23g
Carbohydrates: 10g
Protein: 11g
Sodium: 780mg
Substitutions for ingredients:
- Formaggella del Bec cheese can be substituted with any soft cheese such as Brie or Camembert.
- Kalamata olives can be substituted with any other type of olives.
Variations:
- Add chopped sun-dried tomatoes for extra flavor.
- Use roasted garlic instead of minced garlic for a milder taste.
- Add a sprinkle of red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure to drain the artichoke hearts well before chopping to avoid excess moisture.
- Use a cheese grater with large holes to grate the Formaggella del Bec cheese.
- Serve with crusty bread or crackers for dipping.
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 (190°C) for 10-15 minutes or until heated through.
Presentation ideas:
Serve in a shallow dish or ramekin for an elegant presentation.
Garnishes:
Fresh parsley or chopped chives.
Pairings:
Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Crusty bread, crackers, or a green salad.
Troubleshooting advice:
If the cheese is not melting, try broiling for a few minutes until bubbly.
Food safety advice:
Make sure to properly store leftovers in the refrigerator and discard any leftovers that have been left out at room temperature for more than 2 hours.
Food history:
Formaggella del Bec is a soft cheese made in the Lombardy region of Italy. It is typically made from cow's milk and has a mild, creamy flavor.
Flavor profiles:
Creamy, tangy, salty, and savory.
Serving suggestions:
Serve as an appetizer or snack.
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Region: Italian