Ingredients with Measurements:
- 1 pound Caciotta di Pecora cheese
- 2 tablespoons fresh rosemary, chopped
- 3 cloves garlic, minced
- 1/4 cup 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. Cut the Caciotta di Pecora cheese into 1/2 inch thick slices.
3. In a small bowl, mix together the chopped rosemary, minced garlic, and olive oil.
4. Brush the cheese slices with the rosemary-garlic oil mixture on both sides.
5. Season the cheese slices with salt and pepper to taste.
6. Grill the cheese slices for 2-3 minutes on each side, or until grill marks appear and the cheese is slightly melted.
7. Remove the cheese from the grill and serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 6-8 minutes
5. Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 20g
Protein: 15g
Carbohydrates: 1g
Fiber: 0g
Sugar: 0g
Sodium: 350mg
Substitutions for ingredients:
- Caciotta di Pecora cheese can be substituted with any semi-soft cheese such as Fontina or Gouda.
- Fresh rosemary can be substituted with dried rosemary.
- Olive oil can be substituted with any other cooking oil.
Variations:
- Add sliced tomatoes or roasted red peppers on top of the grilled cheese for added flavor.
- Serve the grilled cheese on top of a bed of arugula or mixed greens for a salad.
- Add a drizzle of balsamic glaze on top of the grilled cheese for a sweet and tangy flavor.
Tips and tricks:
- Make sure to brush the cheese slices with the rosemary-garlic oil mixture on both sides to ensure even flavor.
- Use a grill pan if a grill is not available.
- Serve the grilled cheese immediately while it is still warm and melted.
Storage instructions:
Store any leftover grilled cheese in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the grilled cheese in a preheated oven at 350°F for 5-7 minutes, or until the cheese is melted and heated through.
Presentation ideas:
Serve the grilled cheese on a wooden board or platter with fresh rosemary sprigs as a garnish.
Garnishes:
Fresh rosemary sprigs
Pairings:
- Serve the grilled cheese with a side of crusty bread or crackers.
- Pair the grilled cheese with a glass of red wine such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
- Mixed greens salad with balsamic vinaigrette
- Roasted vegetables such as asparagus or Brussels sprouts
Troubleshooting advice:
- If the cheese is not melting, increase the heat and grill for an additional minute on each side.
Food safety advice:
- Make sure to cook the cheese to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Caciotta di Pecora is a semi-soft cheese made from sheep's milk in Italy.
Flavor profiles:
The grilled Caciotta di Pecora cheese has a nutty and slightly sweet flavor with a hint of rosemary and garlic.
Serving suggestions:
Serve the grilled cheese as an appetizer or as a main course with a side salad.
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Region: Italian