Ingredients with Measurements:
- 1 Formaggella della Val Camonica cheese (about 8 oz)
- 2 cups of canned artichoke hearts, drained and chopped
- 1/2 cup of pitted Kalamata olives, chopped
- 2 tablespoons of olive oil
- 1 tablespoon of lemon juice
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
Special Equipment Needed:
- Oven-safe baking dish
- Cheese grater
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Grate the Formaggella della Val Camonica cheese and set aside.
3. In a bowl, mix the chopped artichoke hearts, chopped olives, olive oil, lemon juice, salt, and black pepper.
4. Spread half of the artichoke and olive mixture on the bottom of an oven-safe baking dish.
5. Sprinkle half of the grated Formaggella della Val Camonica cheese on top of the artichoke and olive mixture.
6. Repeat with the remaining artichoke and olive mixture and grated cheese.
7. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
8. Serve hot with crusty bread or crackers.
- Time:
Preparation time: 10 minutes
- Cooking time: 15-20 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 250
- Fat: 20g
- Carbohydrates: 7g
- Protein: 12g
- Fiber: 3g
Substitutions for ingredients:
- You can use any type of cheese that melts well, such as mozzarella or provolone, instead of Formaggella della Val Camonica.
- You can use fresh artichoke hearts instead of canned, but you will need to cook them first.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the artichoke and olive mixture for extra flavor.
- Top the baked dish with chopped fresh herbs, such as parsley or basil, before serving.
Tips and Tricks:
- Make sure to drain the canned artichoke hearts well before chopping them.
- You can prepare the artichoke and olive mixture ahead of time and store it in the refrigerator until ready to use.
- Serve the baked cheese and artichoke dish with a side salad for a complete meal.
Storage Instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat, place the leftover dish in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
- Serve the baked cheese and artichoke dish in individual ramekins for an elegant presentation.
- Garnish with fresh herbs or a drizzle of olive oil before serving.
Garnishes:
- Fresh herbs, such as parsley or basil
- Drizzle of olive oil
Pairings:
- Crusty bread or crackers
- White wine, such as Pinot Grigio or Sauvignon Blanc
Suggested Side Dishes:
- Mixed green salad with a lemon vinaigrette
- Roasted vegetables, such as asparagus or Brussels sprouts
Troubleshooting Advice:
- If the cheese is not melting evenly, try grating it more finely or spreading it out in a thinner layer.
Food Safety Advice:
- Make sure to store any leftovers in the refrigerator and consume within 3 days.
Food History:
- Formaggella della Val Camonica is a type of cheese that is made in the Val Camonica region of Italy. It is a soft, creamy cheese that is often used in traditional Italian dishes.
Flavor Profiles:
- The Formaggella della Val Camonica cheese has a mild, creamy flavor that pairs well with the tangy artichokes and olives.
Serving Suggestions:
- Serve the baked cheese and artichoke dish as an appetizer or a light lunch.
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Region: Italian