Ingredients with Measurements:
- 1 pound Ricotta di Bufala Affumicata
- 4 cups arugula
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Grill
Step-by-step instructions:
- Preheat grill to medium-high heat.
- Cut the Ricotta di Bufala Affumicata into 1/2-inch slices.
- Brush the slices with olive oil and season with salt and pepper.
- Grill the slices for 2-3 minutes on each side, until grill marks appear and the cheese is slightly melted.
- In a large bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
- Add the arugula to the bowl and toss to coat with the dressing.
- Serve the grilled Ricotta di Bufala Affumicata with the arugula salad on the side.
- Time:
Preparation time: 10 minutes
- Cooking time: 6-8 minutes
5. Temperature:
- Grill: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 295
- Fat: 26g
- Carbohydrates: 4g
- Protein: 13g
Substitutions for ingredients:
- Regular Ricotta cheese can be substituted for Ricotta di Bufala Affumicata.
- Spinach can be substituted for arugula.
Variations:
- Add sliced tomatoes or roasted red peppers to the arugula salad.
- Top the grilled Ricotta di Bufala Affumicata with a drizzle of honey or a sprinkle of chopped fresh herbs.
Tips and tricks:
- Make sure to brush the cheese slices with olive oil to prevent sticking to the grill.
- Use a spatula to carefully flip the cheese slices on the grill.
Storage instructions:
- Store any leftover grilled Ricotta di Bufala Affumicata in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftover grilled Ricotta di Bufala Affumicata in the microwave or on a grill for a few minutes until warmed through.
Presentation ideas:
- Serve the grilled Ricotta di Bufala Affumicata on a platter with the arugula salad arranged around it.
Garnishes:
- Garnish the dish with a sprinkle of chopped fresh herbs or a drizzle of balsamic glaze.
Pairings:
- Serve with a glass of white wine or a light beer.
Suggested side dishes:
- Grilled vegetables or a side of crusty bread would pair well with this dish.
Troubleshooting advice:
- If the cheese is sticking to the grill, make sure to brush it with enough olive oil.
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:
- Ricotta di Bufala Affumicata is a smoked Italian cheese made from the milk of water buffalo.
Flavor profiles:
- The grilled Ricotta di Bufala Affumicata has a smoky and slightly salty flavor, while the arugula salad is tangy and slightly bitter.
Serving suggestions:
- Serve the dish as an appetizer or a light lunch.
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Region: Italian