Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1/2 cup milk
- 1/4 cup olive oil
- 2 tablespoons fresh rosemary, chopped
- 1 cup artichoke hearts, chopped
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup grated Parmesan cheese
Special equipment needed:
- 9x13 inch baking dish
- Mixing bowls
- Whisk
- Knife
- Cutting board
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the flour, baking powder, and salt.
3. In another mixing bowl, whisk together the eggs, milk, and olive oil.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Stir in the chopped rosemary, artichoke hearts, sun-dried tomatoes, and Parmesan cheese.
6. Pour the mixture into a greased 9x13 inch baking dish.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the mattonella cool for 10 minutes before slicing and serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 25-30 minutes
Temperature:
- 350°F
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 250
- Fat: 14g
- Carbohydrates: 20g
- Protein: 11g
Substitutions for ingredients:
- You can use gluten-free flour instead of all-purpose flour for a gluten-free version.
- You can use dried rosemary instead of fresh rosemary.
- You can use canned artichoke hearts instead of fresh artichoke hearts.
Variations:
- You can add cooked chicken or shrimp to the mixture for a protein boost.
- You can add chopped spinach or kale for extra greens.
- You can use different types of cheese, such as feta or goat cheese, instead of Parmesan cheese.
Tips and tricks:
- Make sure to chop the artichoke hearts and sun-dried tomatoes into small pieces so they distribute evenly throughout the mattonella.
- You can serve the mattonella warm or at room temperature.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the mattonella in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the mattonella on a platter with fresh rosemary sprigs for garnish.
Garnishes:
- Fresh rosemary sprigs
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Mixed greens salad with balsamic vinaigrette
- Roasted asparagus with lemon and Parmesan cheese
Troubleshooting advice:
- If the mattonella is not cooked through after 25-30 minutes, cover it with foil and continue baking until a toothpick inserted in the center comes out clean.
Food safety advice:
- Make sure to wash your hands and all utensils and surfaces before and after handling raw eggs.
Food history:
- Mattonella is a traditional Italian dish that is typically made with eggs, cheese, and vegetables.
Flavor profiles:
- Savory, herby, and slightly tangy from the sun-dried tomatoes and Parmesan cheese.
Serving suggestions:
- Serve the mattonella as a main dish for lunch or dinner.
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Region: Italian