Ingredients with Measurements:
- 1 pound Tumazzu di Vacca cheese
- 4 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- Salt and pepper, to taste
Special equipment needed:
- Grill
Step-by-step instructions:
1. Preheat grill to medium-high heat.
2. Cut Tumazzu di Vacca cheese into 1/2 inch slices.
3. In a small bowl, mix together minced garlic, chopped parsley, olive oil, salt, and pepper.
4. Brush both sides of the cheese slices with the garlic and parsley mixture.
5. Place cheese slices on the grill and cook for 2-3 minutes on each side, or until grill marks appear and cheese is slightly melted.
6. Remove from grill and serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 6-8 minutes
Temperature:
- Grill temperature: medium-high heat
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 330
- Fat: 28g
- Carbohydrates: 1g
- Protein: 20g
Substitutions for ingredients:
- Tumazzu di Vacca cheese can be substituted with any semi-hard cheese, such as cheddar or gouda.
- Fresh parsley can be substituted with dried parsley.
Variations:
- Add sliced tomatoes or roasted red peppers on top of the cheese before grilling.
- Substitute garlic and parsley mixture with a balsamic glaze for a sweeter flavor.
Tips and tricks:
- Make sure to brush both sides of the cheese slices with the garlic and parsley mixture to ensure even flavor.
- Use a spatula to carefully flip the cheese slices on the grill to prevent them from falling apart.
Storage instructions:
- Leftover grilled cheese can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the cheese slices in a skillet over medium heat until warmed through.
Presentation ideas:
- Serve the grilled cheese on a platter with fresh herbs and sliced baguette.
Garnishes:
- Garnish with additional chopped parsley or a drizzle of balsamic glaze.
Pairings:
- Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Grilled vegetables, such as zucchini or eggplant, make a great side dish for this recipe.
Troubleshooting advice:
- If the cheese is sticking to the grill, brush the grill grates with oil before cooking.
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:
- Tumazzu di Vacca is a semi-hard cheese made from cow's milk in Sicily, Italy.
Flavor profiles:
- This recipe has a savory and garlicky flavor with a hint of freshness from the parsley.
Serving suggestions:
- Serve as an appetizer or as a main course with a side salad.
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Region: Sardinian