Ingredients with Measurements:
- 4 slices of Caciocavallo Campano cheese (1/2 inch thick)
- 2 medium zucchinis, sliced lengthwise (1/4 inch thick)
- 1/4 cup of fresh basil leaves, chopped
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. Brush the zucchini slices with olive oil and season with salt and pepper.
3. Place the zucchini slices on the grill and cook for 3-4 minutes on each side, until they are tender and have grill marks.
4. Remove the zucchini from the grill and set aside.
5. Brush the Caciocavallo Campano cheese slices with olive oil.
6. Place the cheese slices on the grill and cook for 2-3 minutes on each side, until they are golden brown and melted.
7. Remove the cheese from the grill and place them on a serving platter.
8. Top the cheese slices with the grilled zucchini slices.
9. Sprinkle the chopped basil leaves over the top of the zucchini and cheese.
10. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan at medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 220
- Total fat: 18g
- Saturated fat: 9g
- Cholesterol: 45mg
- Sodium: 480mg
- Total carbohydrates: 4g
- Dietary fiber: 1g
- Sugars: 2g
- Protein: 12g
Substitutions for ingredients:
- Caciocavallo Campano cheese can be substituted with provolone or mozzarella cheese.
- Zucchini can be substituted with eggplant or bell peppers.
Variations:
- Add sliced tomatoes to the top of the grilled zucchini and cheese.
- Add sliced prosciutto or salami to the top of the grilled zucchini and cheese.
- Add a drizzle of balsamic glaze over the top of the grilled zucchini and cheese.
Tips and tricks:
- Make sure to brush the cheese slices with olive oil to prevent them from sticking to the grill.
- Don't overcook the zucchini or it will become mushy.
- Use a sharp knife to cut the cheese slices to prevent them from breaking apart.
Storage instructions:
- This dish is best served immediately and does not store well.
Reheating instructions:
- This dish is not recommended for reheating.
Presentation ideas:
- Serve on a large platter with a sprig of fresh basil on top.
Garnishes:
- Fresh basil leaves
Pairings:
- Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Grilled bread or crostini
- Mixed greens salad with a lemon vinaigrette
Troubleshooting advice:
- If the cheese slices are sticking to the grill, brush them with more olive oil.
Food safety advice:
- Make sure to cook the cheese and zucchini to the recommended temperature to prevent foodborne illness.
Food history:
- Caciocavallo Campano cheese is a traditional Italian cheese that originated in the Campania region of Italy.
Flavor profiles:
- The Caciocavallo Campano cheese has a nutty and slightly tangy flavor that pairs well with the grilled zucchini and fresh basil.
Serving suggestions:
- Serve as an appetizer or as a light lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian