Ingredients with Measurements:
- 4 Formaggella di Scalve cheese (about 200g each)
- 200g fresh porcini mushrooms
- 2 cloves of garlic
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Oven-safe baking dish
- Chef's knife
- Cutting board
- Skillet
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. Clean the porcini mushrooms by wiping them with a damp cloth. Slice them into thin pieces.
3. Peel and finely chop the garlic.
4. Heat the olive oil in a skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute.
5. Add the sliced porcini mushrooms to the skillet and cook until they release their water and become tender, about 5-7 minutes. Season with salt and pepper to taste.
6. Remove the Formaggella di Scalve cheese from their packaging and place them in an oven-safe baking dish.
7. Spoon the cooked porcini mushrooms over the top of each cheese.
8. Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
9. Serve the Formaggella di Scalve con Porcini hot, with crusty bread or crackers.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Oven temperature: 350°F (175°C)
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 300
Fat: 25g
Carbohydrates: 2g
Protein: 18g
Substitutions for ingredients:
- If fresh porcini mushrooms are not available, you can use dried porcini mushrooms that have been rehydrated in hot water.
- You can substitute Formaggella di Scalve cheese with any soft, creamy cheese that melts well, such as Brie or Camembert.
Variations:
- Add chopped fresh herbs, such as thyme or rosemary, to the porcini mushrooms for extra flavor.
- Top the baked cheese with a drizzle of honey or balsamic glaze for a sweet and savory twist.
Tips and tricks:
- Make sure to use an oven-safe baking dish that is just the right size for the cheese, so that they don't spread out too much and lose their shape.
- Don't overcook the porcini mushrooms, as they can become tough and chewy.
- Serve the Formaggella di Scalve con Porcini immediately after baking, while the cheese is still hot and gooey.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the leftover cheese in a baking dish and bake in a preheated oven at 350°F (175°C) for 5-10 minutes, or until heated through.
Presentation ideas:
Serve the Formaggella di Scalve con Porcini on a wooden board or platter, garnished with fresh herbs and sliced crusty bread.
Garnishes:
Fresh herbs, such as thyme or rosemary, sliced crusty bread, honey, or balsamic glaze.
Pairings:
This dish pairs well with a light-bodied red wine, such as Pinot Noir or Beaujolais.
Suggested side dishes:
A simple green salad or roasted vegetables would make a great side dish for this recipe.
Troubleshooting advice:
- If the cheese doesn't melt evenly, try cutting it into smaller pieces before baking.
- If the porcini mushrooms release too much water, drain off the excess liquid before spooning them over the cheese.
Food safety advice:
Make sure to cook the porcini mushrooms thoroughly to avoid any risk of foodborne illness.
Food history:
Formaggella di Scalve is a soft, creamy cheese that is made in the Lombardy region of Italy. Porcini mushrooms are a popular ingredient in Italian cuisine, prized for their meaty texture and earthy flavor.
Flavor profiles:
This dish has a rich, creamy flavor from the melted cheese, balanced by the savory umami notes of the porcini mushrooms.
Serving suggestions:
Serve the Formaggella di Scalve con Porcini as an appetizer or light lunch, with crusty bread or crackers.
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Region: Italian