Ingredients with Measurements:
- 1 pound giuncata cheese
- 4 artichokes
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot
- Skillet
- Cheese cloth
Step-by-step instructions:
1. Clean the artichokes by removing the tough outer leaves and trimming the tops. Cut them into quarters and remove the choke. Cut each quarter into thin slices.
2. In a large pot, bring salted water to a boil. Add the artichokes and cook for 5 minutes or until tender. Drain and set aside.
3. In a skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes and cook for 1 minute.
4. Add the cooked artichokes to the skillet and cook for 2-3 minutes or until lightly browned.
5. Cut the giuncata cheese into small cubes and place them in a cheese cloth. Squeeze out any excess liquid.
6. Add the giuncata cheese to the skillet with the artichokes and stir until the cheese is melted and creamy.
7. Add the grated Parmesan cheese and stir until melted.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 330
Fat: 23g
Carbohydrates: 10g
Protein: 20g
Sodium: 630mg
Substitutions for ingredients:
- Giuncata cheese can be substituted with ricotta cheese or cottage cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
Variations:
- Add cooked pasta to the skillet to make a pasta dish.
- Add cooked chicken or shrimp for a protein boost.
Tips and tricks:
- Use fresh artichokes for the best flavor.
- Squeeze out as much liquid as possible from the giuncata cheese to prevent the dish from becoming too watery.
- Add a splash of white wine to the skillet for extra flavor.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve on a platter with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley
Pairings:
Serve with a side salad and crusty bread.
Suggested side dishes:
Side salad and crusty bread
Troubleshooting advice:
If the dish becomes too watery, add more grated Parmesan cheese to thicken it up.
Food safety advice:
Make sure to clean the artichokes thoroughly before cooking.
Food history:
Giuncata is a fresh cheese made from cow's milk that originated in Italy.
Flavor profiles:
Creamy, cheesy, tangy, and slightly spicy.
Serving suggestions:
Serve as a main dish or as a side dish.
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Region: Italian