Ingredients with Measurements:
- 4 slices of Caciocavallo Podolico cheese (1/2 inch thick)
- 4 slices of prosciutto
- 2 cups of arugula
- 1 tablespoon of olive oil
- Salt and pepper to taste
Special equipment needed:
- Grill pan or outdoor grill
Step-by-step instructions:
1. Preheat the grill pan or outdoor grill to medium-high heat.
2. Brush the cheese slices with olive oil and season with salt and pepper.
3. Place the cheese slices on the grill and cook for 2-3 minutes on each side, until grill marks appear and the cheese is melted.
4. Remove the cheese from the grill and place one slice of prosciutto on each slice of cheese.
5. Top each slice with a handful of arugula.
6. Serve immediately.
Time:
Preparation time: 5 minutes
Cooking time: 6-8 minutes
Temperature:
Grill pan or outdoor grill at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 200
Fat: 14g
Carbohydrates: 1g
Protein: 17g
Substitutions for ingredients:
- Caciocavallo Podolico cheese can be substituted with any other type of cheese that melts well, such as provolone or mozzarella.
- Prosciutto can be substituted with any other type of cured meat, such as salami or pancetta.
- Arugula can be substituted with any other type of leafy green, such as spinach or kale.
Variations:
- Add sliced tomatoes or roasted red peppers for extra flavor.
- Use different types of cheese and cured meats for a variety of flavors.
Tips and tricks:
- Make sure to brush the cheese slices with olive oil to prevent sticking to the grill.
- Don't overcook the cheese, as it will become too runny and difficult to handle.
- Serve immediately to enjoy the melted cheese while it's still warm.
Storage instructions:
This dish is best served immediately and should not be stored.
Reheating instructions:
This dish is not recommended for reheating.
Presentation ideas:
Serve the grilled cheese and prosciutto on a wooden board or platter for a rustic look.
Garnishes:
Garnish with a drizzle of balsamic glaze or a sprinkle of chopped fresh herbs, such as basil or parsley.
Pairings:
This dish pairs well with a light white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve with a side of crusty bread or a simple green salad.
Troubleshooting advice:
If the cheese is sticking to the grill, make sure to brush it with enough olive oil before grilling.
Food safety advice:
Make sure to cook the cheese and prosciutto to a safe internal temperature of 165°F.
Food history:
Caciocavallo Podolico cheese is a traditional Italian cheese made from the milk of Podolica cows, which are native to southern Italy.
Flavor profiles:
This dish has a rich and savory flavor from the melted cheese and salty prosciutto, balanced by the peppery arugula.
Serving suggestions:
Serve as an appetizer or light lunch.
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Region: Italian