Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup semolina flour
- 1/4 cup grated Parmesan cheese
- 1/4 cup grated Pecorino Romano cheese
- 1/4 cup milk
- 1 egg
- 1/4 cup pesto sauce
- 1/2 cup shredded mozzarella cheese
- Salt and pepper to taste
Special equipment needed:
- Mixing bowl
- Rolling pin
- Baking sheet
- Parchment paper
- Pastry cutter or knife
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the all-purpose flour, semolina flour, grated Parmesan cheese, and grated Pecorino Romano cheese.
3. In a separate bowl, whisk together the milk and egg.
4. Add the milk and egg mixture to the dry ingredients and mix until a dough forms.
5. Knead the dough on a floured surface for a few minutes until it becomes smooth.
6. Roll out the dough to about 1/4 inch thickness.
7. Use a pastry cutter or knife to cut the dough into circles or squares.
8. Place the circles or squares onto a baking sheet lined with parchment paper.
9. Spread a teaspoon of pesto sauce onto each piece of dough.
10. Sprinkle shredded mozzarella cheese on top of the pesto sauce.
11. Season with salt and pepper to taste.
12. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and the dough is golden brown.
13. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 15-20 minutes
5. Temperature:
375°F
Serving size:
Makes 12-16 pieces
Nutritional information:
Calories: 120
Fat: 5g
Carbohydrates: 13g
Protein: 6g
Substitutions for ingredients:
- Instead of semolina flour, you can use all-purpose flour.
- Instead of Parmesan cheese, you can use any hard cheese.
- Instead of Pecorino Romano cheese, you can use any salty cheese.
- Instead of pesto sauce, you can use tomato sauce or any other sauce of your choice.
- Instead of mozzarella cheese, you can use any other type of cheese.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the pesto sauce.
- Use different types of cheese, such as feta or goat cheese.
- Add cooked bacon or prosciutto to the topping.
- Use different types of sauce, such as Alfredo or marinara sauce.
Tips and tricks:
- Make sure to knead the dough well to get a smooth texture.
- Don't roll the dough too thin, or it will break when you add the toppings.
- You can make the dough ahead of time and refrigerate it until you're ready to use it.
- You can freeze the baked formaggelle and reheat them in the oven when you're ready to serve.
Storage instructions:
Store the baked formaggelle in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the formaggelle in the oven at 350°F for 5-10 minutes, or until heated through.
Presentation ideas:
Arrange the formaggelle on a platter and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves, chopped parsley, or grated Parmesan cheese.
Pairings:
Serve the formaggelle with a side salad or roasted vegetables.
Suggested side dishes:
Mixed greens salad, roasted asparagus, or sautéed mushrooms.
Troubleshooting advice:
- If the dough is too dry, add a little more milk.
- If the dough is too wet, add a little more flour.
- If the formaggelle are too thick, reduce the thickness of the dough when rolling it out.
Food safety advice:
Make sure to cook the formaggelle to an internal temperature of 165°F to ensure that they are safe to eat.
Food history:
Formaggelle is a traditional Italian dish that originated in the region of Liguria. It is a type of savory pastry that is typically filled with cheese and other ingredients.
Flavor profiles:
The formaggelle has a crispy crust and a savory filling of pesto and melted mozzarella cheese. The Parmesan and Pecorino Romano cheeses add a salty and tangy flavor to the dish.
Serving suggestions:
Serve the formaggelle as an appetizer or snack.
Related Categories
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Region: Italian
Taste: Savory, Rich, Creamy, Herbaceous, Tangy