Ingredients with Measurements:
- 1 Formaggella di Caglio (about 250g)
- 4 artichokes
- 200g ricotta cheese
- 2 garlic cloves
- 2 tbsp olive oil
- 1 lemon
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Preheat the oven to 180°C.
2. Clean the artichokes by removing the outer leaves and cutting off the top. Cut them into quarters and remove the choke.
3. In a pan, heat the olive oil and add the garlic cloves. Cook for 1 minute.
4. Add the artichokes to the pan and cook for 5 minutes until they start to soften.
5. Add the juice of half a lemon and season with salt and pepper. Cook for another 5 minutes.
6. In a bowl, mix the ricotta cheese with the juice of the other half of the lemon and season with salt and pepper.
7. Cut the Formaggella di Caglio in half horizontally and place it in an oven-safe dish.
8. Spread the ricotta cheese mixture on top of the Formaggella di Caglio.
9. Add the cooked artichokes on top of the ricotta cheese.
10. Bake in the oven for 15-20 minutes until the cheese is melted and bubbly.
11. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 180°C
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 280
- Fat: 20g
- Carbohydrates: 12g
- Protein: 14g
Substitutions for ingredients:
- Formaggella di Caglio can be substituted with any soft cheese that melts well.
- Ricotta cheese can be substituted with any other soft cheese.
Variations:
- Add some chopped fresh herbs such as thyme or rosemary to the ricotta cheese mixture.
- Add some chopped sun-dried tomatoes to the artichokes.
Tips and tricks:
- Make sure to remove the choke from the artichokes before cooking.
- Use a sharp knife to cut the Formaggella di Caglio in half.
- Serve with some crusty bread to soak up the melted cheese.
Storage instructions:
- Store any leftovers in an airtight container in the fridge for up to 2 days.
Reheating instructions:
- Reheat in the oven at 180°C for 10-15 minutes until heated through.
Presentation ideas:
- Serve on a platter with some fresh herbs sprinkled on top.
Garnishes:
- Fresh herbs such as thyme or rosemary.
Pairings:
- Serve with a crisp white wine such as Pinot Grigio.
Suggested side dishes:
- Crusty bread or a side salad.
Troubleshooting advice:
- If the cheese is not melting, place it under the grill for a few minutes until bubbly.
Food safety advice:
- Make sure to clean the artichokes thoroughly before cooking.
Food history:
- Formaggella di Caglio is a soft cheese from the Lombardy region of Italy.
Flavor profiles:
- Creamy, tangy, and savory.
Serving suggestions:
- Serve as an appetizer or a light lunch.
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Region: Italian