Ingredients with Measurements:
- 1 Formaggetta di Stella San Giovanni cheese (200g)
- 1 can of artichoke hearts, drained and chopped (400g)
- 1/2 cup of sun-dried tomatoes, chopped (75g)
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- 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 (190°C).
2. In a bowl, mix the chopped artichokes, sun-dried tomatoes, minced garlic, and olive oil.
3. Cut the Formaggetta di Stella San Giovanni cheese in half horizontally, creating two thin rounds.
4. Place one round of cheese in the bottom of an oven-safe baking dish.
5. Spoon the artichoke and sun-dried tomato mixture on top of the cheese round.
6. Place the other round of cheese on top of the artichoke mixture.
7. Cover the baking dish with aluminum foil.
8. Bake in the preheated oven for 20 minutes.
9. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
10. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories per serving: 290
Fat: 23g
Carbohydrates: 9g
Protein: 14g
Substitutions for ingredients:
- Instead of Formaggetta di Stella San Giovanni cheese, you can use any soft, mild cheese that melts well, such as brie or camembert.
- Instead of artichoke hearts, you can use frozen artichoke hearts or canned artichoke bottoms.
- Instead of sun-dried tomatoes, you can use fresh cherry tomatoes or roasted red peppers.
Variations:
- Add chopped fresh herbs, such as basil or parsley, to the artichoke mixture for extra flavor.
- Add cooked bacon or pancetta to the artichoke mixture for a meaty twist.
- Use this recipe as a filling for stuffed mushrooms or bell peppers.
Tips and tricks:
- Make sure to drain the artichoke hearts well before chopping them, to avoid excess moisture in the dish.
- You can prepare the artichoke mixture ahead of time and store it in the refrigerator until ready to use.
- Serve this dish with crusty bread or crackers for dipping.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 375°F (190°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Formaggetta di Stella San Giovanni with Artichokes and Sun-Dried Tomatoes in the baking dish, garnished with fresh herbs, such as basil or parsley.
Garnishes:
Fresh herbs, such as basil or parsley.
Pairings:
- Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
- Serve with a light salad, such as arugula or mixed greens.
Suggested side dishes:
- Crusty bread or crackers for dipping.
- Roasted vegetables, such as asparagus or Brussels sprouts.
Troubleshooting advice:
- If the cheese is not melting, try increasing the oven temperature or broiling the dish for a few minutes.
- If the dish is too salty, reduce the amount of salt in the artichoke mixture.
Food safety advice:
- Make sure to cook the dish to an internal temperature of 165°F (74°C) to ensure that it is safe to eat.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Formaggetta di Stella San Giovanni is a soft, mild cheese from the Lombardy region of Italy. It is made from cow's milk and has a creamy texture and delicate flavor.
Flavor profiles:
Creamy, mild, tangy, savory.
Serving suggestions:
Serve the Formaggetta di Stella San Giovanni with Artichokes and Sun-Dried Tomatoes as an appetizer or light meal.
Related Categories
Cooking Method: N/A
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Region: Italian
Taste: Savory, Tangy, Herbaceous, Umami, Sweet