Ingredients with Measurements:
- 4 Formaggella di Caglio cheese rounds (4 oz each)
- 2 cups fresh spinach, chopped
- 4 slices prosciutto, chopped
- 1 tbsp olive oil
- 1 garlic clove, minced
- Salt and pepper to taste
Special equipment needed:
- Oven-safe baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a skillet, heat olive oil over medium heat. Add minced garlic and cook for 1 minute.
3. Add chopped spinach and cook until wilted, about 3-4 minutes.
4. Add chopped prosciutto and cook for another 2 minutes. Remove from heat.
5. Cut off the top of each Formaggella di Caglio cheese round and scoop out some of the cheese to make a small well in the center.
6. Fill each cheese round with the spinach and prosciutto mixture.
7. Place the cheese rounds in an oven-safe baking dish and cover with aluminum foil.
8. Bake for 15-20 minutes or until the cheese is melted and bubbly.
9. Remove from the oven and let cool for a few minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 290
- Total fat: 22g
- Saturated fat: 12g
- Cholesterol: 60mg
- Sodium: 700mg
- Total carbohydrates: 4g
- Dietary fiber: 1g
- Sugars: 1g
- Protein: 20g
Substitutions for ingredients:
- Fresh spinach can be substituted with frozen spinach, but make sure to thaw and drain it before cooking.
- Prosciutto can be substituted with cooked bacon or ham.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the spinach and prosciutto mixture for extra flavor.
- Top the cheese rounds with breadcrumbs before baking for a crunchy texture.
Tips and tricks:
- Make sure to scoop out enough cheese from the center of the Formaggella di Caglio cheese rounds to make room for the spinach and prosciutto mixture.
- If the cheese rounds are too soft to scoop out, place them in the freezer for a few minutes to firm up.
- Serve with crusty bread or crackers for dipping.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the cheese rounds in an oven-safe dish and cover with aluminum foil. Bake at 375°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the Formaggella di Caglio cheese rounds on a platter with fresh herbs and sliced bread.
Garnishes:
- Garnish with fresh parsley or basil leaves.
Pairings:
- Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Serve with a simple green salad or roasted vegetables.
Troubleshooting advice:
- If the cheese rounds are not melting enough, try increasing the baking time or temperature.
Food safety advice:
- Make sure to cook the spinach and prosciutto mixture thoroughly before stuffing the cheese rounds.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Formaggella di Caglio is a soft, fresh cheese made from cow's milk in the Lombardy region of Italy.
Flavor profiles:
- The Formaggella di Caglio cheese has a mild, creamy flavor that pairs well with the salty prosciutto and earthy spinach.
Serving suggestions:
- Serve as an appetizer or light lunch.
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Region: Italian