Ingredients with Measurements:
- 1 Formaggella dell'Adamello cheese (about 8 oz)
- 2 red bell peppers
- 1/2 cup pitted Kalamata olives
- 2 tbsp olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Aluminum foil
- Blender or food processor
Step-by-step instructions:
a. Preheat the oven to 400°F.
b. Cut the red bell peppers into quarters, removing the seeds and stems.
c. Place the red bell pepper quarters on a baking sheet lined with aluminum foil.
d. Drizzle the red bell peppers with 1 tablespoon of olive oil and season with salt and pepper.
e. Roast the red bell peppers in the oven for 20-25 minutes, or until the skin is charred and the flesh is soft.
f. Remove the red bell peppers from the oven and let them cool for a few minutes.
g. Once the red bell peppers are cool enough to handle, remove the charred skin and discard it.
h. Place the roasted red bell peppers, pitted Kalamata olives, and 1 tablespoon of olive oil in a blender or food processor.
i. Pulse the mixture until it becomes a chunky paste.
j. Cut the Formaggella dell'Adamello cheese into thin slices.
k. Arrange the cheese slices on a serving platter.
l. Spoon the roasted red pepper and olive paste over the cheese slices.
m. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
5. Temperature:
Roast the red bell peppers in the oven at 400°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 210
Total fat: 18g
Saturated fat: 7g
Cholesterol: 30mg
Sodium: 480mg
Total carbohydrates: 6g
Dietary fiber: 2g
Sugar: 4g
Protein: 9g
Substitutions for ingredients:
- Formaggella dell'Adamello cheese can be substituted with any soft cheese, such as Brie or Camembert.
- Kalamata olives can be substituted with any type of pitted olives.
Variations:
- Add chopped fresh herbs, such as basil or parsley, to the roasted red pepper and olive paste.
- Top the cheese slices with sliced cherry tomatoes for extra color and flavor.
Tips and tricks:
- Make sure to remove all the charred skin from the roasted red peppers to avoid any bitter taste.
- Serve this dish with crusty bread or crackers for dipping.
Storage instructions:
This dish is best served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
This dish is best served cold. If you prefer to serve it warm, place the cheese slices on a baking sheet and heat them in the oven at 350°F for 5-10 minutes, or until the cheese is melted.
Presentation ideas:
Arrange the cheese slices in a circular pattern on a large platter and spoon the roasted red pepper and olive paste in the center. Garnish with fresh herbs, if desired.
Garnishes:
Fresh herbs, such as basil or parsley, can be used as a garnish.
Pairings:
This dish pairs well with a light-bodied red wine, such as Pinot Noir or Beaujolais.
Suggested side dishes:
Serve this dish with crusty bread or crackers for dipping.
Troubleshooting advice:
If the roasted red pepper and olive paste is too thick, add a tablespoon of olive oil to thin it out.
Food safety advice:
Make sure to wash your hands and all utensils before handling food. Store leftovers in the refrigerator and discard any food that has been left out at room temperature for more than 2 hours.
Food history:
Formaggella dell'Adamello is a soft cheese made from cow's milk in the Lombardy region of Italy. It is named after the Adamello mountain range in the Italian Alps.
Flavor profiles:
This dish has a creamy and tangy flavor from the Formaggella dell'Adamello cheese, with a smoky and slightly sweet flavor from the roasted red peppers and a salty flavor from the Kalamata olives.
Serving suggestions:
Serve this dish as an appetizer or as part of a cheese board.
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Region: Italian