Ingredients with Measurements:
- 4 Formaggetta di Bonassola cheese, sliced
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 4 cups fresh spinach leaves, washed and dried
Special equipment needed:
- Frying pan
- Tongs
- Plate lined with paper towels
Step-by-step instructions:
1. In a shallow dish, mix together the flour, salt, black pepper, garlic powder, and paprika.
2. In another shallow dish, beat the eggs.
3. In a third shallow dish, place the breadcrumbs.
4. Dredge each slice of Formaggetta di Bonassola cheese in the flour mixture, then dip it in the beaten eggs, and finally coat it in the breadcrumbs. Repeat until all slices are coated.
5. Heat the olive oil in a frying pan over medium-high heat.
6. Add the minced garlic and cook for 1-2 minutes until fragrant.
7. Add the spinach leaves and cook until wilted, about 2-3 minutes.
8. Remove the spinach from the pan and set aside.
9. Add the breaded cheese slices to the pan and cook for 2-3 minutes on each side until golden brown.
10. Using tongs, remove the cheese slices from the pan and place them on a plate lined with paper towels to drain excess oil.
11. Serve the fried Formaggetta di Bonassola cheese slices on a bed of wilted spinach and garlic.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 19g
Saturated Fat: 8g
Cholesterol: 115mg
Sodium: 680mg
Carbohydrates: 27g
Fiber: 2g
Sugar: 2g
Protein: 17g
Substitutions for ingredients:
- Formaggetta di Bonassola cheese can be substituted with any other semi-soft cheese such as Fontina or Gouda.
- Fresh spinach leaves can be substituted with frozen spinach, but make sure to thaw and drain excess water before cooking.
Variations:
- Add chopped sun-dried tomatoes to the wilted spinach for extra flavor.
- Use panko breadcrumbs instead of regular breadcrumbs for a crunchier texture.
- Serve with a side of marinara sauce for dipping.
Tips and tricks:
- Make sure to pat the cheese slices dry before coating them in the flour mixture to ensure the coating sticks.
- Use a non-stick frying pan to prevent the cheese from sticking to the pan.
- If the cheese starts to melt too much while frying, remove it from the pan and let it cool for a few minutes before continuing.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
Serve on a white plate to showcase the golden brown color of the fried cheese.
Garnishes:
Garnish with chopped fresh parsley or grated Parmesan cheese.
Pairings:
Pair with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve with a side of garlic bread or a simple green salad.
Troubleshooting advice:
If the cheese starts to melt too much while frying, remove it from the pan and let it cool for a few minutes before continuing.
Food safety advice:
Make sure to cook the cheese slices to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Formaggetta di Bonassola is a semi-soft cheese made from cow's milk in the Liguria region of Italy. It is typically used in local dishes such as focaccia and pasta.
Flavor profiles:
The fried Formaggetta di Bonassola cheese has a crispy exterior and a creamy, slightly tangy interior. The wilted spinach and garlic add a savory, earthy flavor.
Serving suggestions:
Serve as an appetizer or a main course with a side salad.
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Region: Italian