Ingredients with Measurements:
- 8 oz. Formaggetta di Mucca (cow's milk cheese)
- 4 slices of Prosciutto di Parma
- 1 tbsp. Extra Virgin Olive Oil
- 1 tsp. Balsamic Vinegar
- Salt and Pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Cut the Formaggetta di Mucca into 4 equal slices.
2. Heat a non-stick pan over medium heat.
3. Add the Extra Virgin Olive Oil to the pan.
4. Once the oil is hot, add the Formaggetta di Mucca slices to the pan.
5. Cook for 2-3 minutes on each side or until golden brown.
6. Remove the Formaggetta di Mucca from the pan and set aside.
7. In the same pan, add the Prosciutto di Parma slices and cook for 1-2 minutes on each side or until crispy.
8. Remove the Prosciutto di Parma from the pan and set aside.
9. In a small bowl, mix the Balsamic Vinegar with a pinch of Salt and Pepper.
10. To serve, place a slice of Formaggetta di Mucca on a plate and top with a slice of Prosciutto di Parma.
11. Drizzle the Balsamic Vinegar mixture over the top.
- Time:
Preparation time: 5 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 190
- Total Fat: 14g
- Saturated Fat: 7g
- Cholesterol: 40mg
- Sodium: 480mg
- Total Carbohydrates: 2g
- Protein: 14g
Substitutions for ingredients:
- Formaggetta di Mucca can be substituted with any other cow's milk cheese.
- Prosciutto di Parma can be substituted with any other type of cured ham.
Variations:
- Add some fresh herbs, such as thyme or rosemary, to the Balsamic Vinegar mixture for added flavor.
- Top with some sliced cherry tomatoes or arugula for a fresh twist.
Tips and tricks:
- Make sure the pan is hot before adding the Formaggetta di Mucca to ensure a crispy crust.
- Use a non-stick pan to prevent the cheese from sticking.
Storage instructions:
- Store any leftover Formaggetta di Mucca with Prosciutto in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave for 30 seconds or until warm.
Presentation ideas:
- Serve on a wooden board or plate for a rustic look.
- Garnish with some fresh herbs or a drizzle of olive oil.
Garnishes:
- Fresh herbs, such as thyme or rosemary
- Cherry tomatoes
- Arugula
- Olive oil
Pairings:
- Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Grilled vegetables
- Crusty bread
- Mixed greens salad
Troubleshooting advice:
- If the Formaggetta di Mucca is not browning, increase the heat slightly.
Food safety advice:
- Make sure to cook the Formaggetta di Mucca and Prosciutto di Parma to the recommended temperature to ensure they are safe to eat.
Food history:
- Formaggetta di Mucca is a traditional Italian cheese made from cow's milk.
- Prosciutto di Parma is a type of cured ham that originates from the Parma region of Italy.
Flavor profiles:
- The Formaggetta di Mucca has a mild, creamy flavor.
- The Prosciutto di Parma is salty and savory.
Serving suggestions:
- Serve as an appetizer or light lunch.
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Region: Italian