Formaggella della Val Camonica with Spinach and Ricotta Recipe

Ingredients with Measurements:
- 1 Formaggella della Val Camonica cheese (about 250g)
- 1 cup fresh spinach, chopped
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 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.
2. Cut the top off the Formaggella della Val Camonica cheese and scoop out the inside, leaving a 1/2 inch thick shell.
3. In a mixing bowl, combine the scooped-out cheese, chopped spinach, ricotta cheese, grated Parmesan cheese, egg, salt, and pepper. Mix well.
4. Stuff the cheese shell with the spinach and ricotta mixture.
5. Place the stuffed cheese in an oven-safe baking dish and bake for 25-30 minutes, or until the cheese is melted and bubbly.
6. Remove from the oven and let it cool for a few minutes before serving.


- Time:
Preparation time: 15 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4 people.

Nutritional information:
- Calories per serving: 240
- Total fat: 18g
- Saturated fat: 11g
- Cholesterol: 107mg
- Sodium: 410mg
- Total carbohydrates: 2g
- Dietary fiber: 0g
- Sugars: 1g
- Protein: 17g

Substitutions for ingredients:
- You can use any type of cheese that melts well instead of Formaggella della Val Camonica.
- You can use frozen spinach instead of fresh spinach.

Variations:
- You can add chopped sun-dried tomatoes or roasted red peppers to the spinach and ricotta mixture for extra flavor.
- You can use different types of cheese, such as Gouda or cheddar, instead of Parmesan cheese.

Tips and tricks:
- Make sure to leave a 1/2 inch thick shell when scooping out the cheese to prevent it from breaking.
- You can use a spoon or a melon baller to scoop out the cheese.
- If the cheese starts to brown too quickly in the oven, cover it with foil.

Storage instructions:
- Store any leftover Formaggella della Val Camonica with Spinach and Ricotta in an airtight container in the refrigerator for up to 3 days.

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

Presentation ideas:
- Serve the Formaggella della Val Camonica with Spinach and Ricotta on a platter with crackers, sliced baguette, or fresh vegetables.

Garnishes:
- Garnish with fresh herbs, such as parsley or basil, before serving.

Pairings:
- Serve with a glass of red wine, such as Chianti or Pinot Noir.

Suggested side dishes:
- Serve with a side salad or roasted vegetables.

Troubleshooting advice:
- If the cheese shell breaks while scooping out the cheese, try to patch it up with some of the scooped-out cheese mixture.

Food safety advice:
- Make sure to cook the cheese until it is melted and bubbly to ensure that it is safe to eat.

Food history:
- Formaggella della Val Camonica is a traditional cheese from the Val Camonica region of Italy.

Flavor profiles:
- The Formaggella della Val Camonica cheese has a mild and slightly sweet flavor, which pairs well with the spinach and ricotta filling.

Serving suggestions:
- Serve as an appetizer or a light lunch.

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Region: Italian

Taste: Savory, Creamy, Cheesy, Nutty, Earthy