Ingredients with Measurements:
- 1 Cacioricotta di Bufala cheese (about 8 oz.)
- 4 cups arugula
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 1/4 tsp salt
- 1/4 tsp black pepper
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. Cut the Cacioricotta di Bufala cheese into 1/2-inch slices.
3. Brush both sides of the cheese slices with olive oil.
4. Place the cheese slices on the grill and cook for 2-3 minutes on each side, or until grill marks appear and the cheese is slightly melted.
5. In a small bowl, whisk together the balsamic vinegar, salt, and black pepper.
6. In a large bowl, toss the arugula with the balsamic vinaigrette.
7. Divide the arugula salad onto four plates.
8. Place the grilled Cacioricotta di Bufala cheese on top of the arugula salad.
9. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 6-8 minutes
Temperature:
- Grill or grill pan preheated to medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 220
- Fat: 20g
- Carbohydrates: 3g
- Protein: 8g
Substitutions for ingredients:
- Cacioricotta di Bufala cheese can be substituted with any other soft cheese that can be grilled, such as Halloumi or Feta.
- Arugula can be substituted with any other salad greens, such as spinach or mixed greens.
- Balsamic vinegar can be substituted with red wine vinegar or apple cider vinegar.
Variations:
- Add sliced cherry tomatoes or roasted red peppers to the arugula salad for extra flavor and color.
- Top the grilled cheese with a drizzle of honey or a sprinkle of red pepper flakes for a sweet and spicy twist.
Tips and tricks:
- Make sure to brush both sides of the cheese slices with olive oil to prevent them from sticking to the grill.
- Use a spatula to carefully flip the cheese slices on the grill to prevent them from breaking apart.
- Serve the dish immediately after grilling to ensure that the cheese is still warm and melted.
Storage instructions:
- This dish is best served fresh and should not be stored for later consumption.
Reheating instructions:
- This dish is not recommended for reheating as the cheese may become tough and rubbery.
Presentation ideas:
- Serve the grilled cheese on a bed of arugula salad for a colorful and appetizing presentation.
- Garnish the dish with fresh herbs, such as basil or parsley, for added flavor and visual appeal.
Pairings:
- This dish pairs well with a light and refreshing white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Serve this dish with a side of grilled vegetables, such as zucchini or bell peppers, for a complete and satisfying meal.
Troubleshooting advice:
- If the cheese sticks to the grill, use a spatula to gently pry it off.
- If the cheese starts to melt too much, remove it from the grill and let it cool for a few minutes before serving.
Food safety advice:
- Make sure to cook the cheese thoroughly to prevent any foodborne illnesses.
- Always wash your hands and utensils before and after handling raw cheese.
Food history:
- Cacioricotta di Bufala is a soft cheese made from the milk of water buffalo and is a traditional cheese in Southern Italy.
Flavor profiles:
- This dish has a rich and creamy flavor from the grilled cheese, balanced by the tangy and slightly bitter arugula salad.
Serving suggestions:
- Serve this dish as an appetizer or a light lunch.
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Region: Italian