Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/4 cup cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh rosemary, finely chopped
- 1/2 cup whole milk
- 1/2 cup olive oil
- 4 large eggs
- 1 cup ricotta cheese
- 2 cups arugula
Special Equipment Needed:
- 9x13 inch baking dish
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Chef's knife
- Cutting board
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, whisk together the flour, cornmeal, baking powder, salt, black pepper, and rosemary.
3. In another mixing bowl, whisk together the milk, olive oil, and eggs.
4. Add the wet ingredients to the dry ingredients and whisk until smooth.
5. Pour the batter into a greased 9x13 inch baking dish.
6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
7. Let the mattonella cool for 10 minutes.
8. Spread the ricotta cheese over the top of the mattonella.
9. Top the ricotta with arugula leaves.
10. Cut the mattonella into squares and serve.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 360
Fat: 24g
Saturated Fat: 7g
Cholesterol: 146mg
Sodium: 540mg
Carbohydrates: 25g
Fiber: 1g
Sugar: 2g
Protein: 10g
Substitutions for ingredients:
- Cornmeal can be substituted with polenta.
- Whole milk can be substituted with almond milk or soy milk.
- Olive oil can be substituted with vegetable oil or canola oil.
- Ricotta cheese can be substituted with goat cheese or feta cheese.
- Arugula can be substituted with spinach or kale.
Variations:
- Add sliced cherry tomatoes on top of the arugula.
- Add sliced prosciutto on top of the ricotta cheese.
- Add sliced black olives on top of the arugula.
Tips and Tricks:
- Make sure to grease the baking dish well to prevent the mattonella from sticking.
- Use fresh rosemary for the best flavor.
- Let the mattonella cool for 10 minutes before adding the ricotta and arugula.
- Serve the mattonella warm or at room temperature.
Storage Instructions:
Store leftover mattonella in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat 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 of mixed greens and a balsamic vinaigrette.
- Serve with a glass of Pinot Grigio.
Suggested Side Dishes:
- Mixed greens salad with balsamic vinaigrette
- Roasted vegetables
- Garlic bread
Troubleshooting Advice:
- If the mattonella is too dry, add a little more milk to the batter.
- If the mattonella is too wet, add a little more flour to the batter.
Food Safety Advice:
- Make sure to cook the mattonella to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover mattonella in the refrigerator and consume within 3 days.
Food History:
Mattonella is an Italian dish that is typically made with eggs, cheese, and vegetables. It is similar to a frittata or quiche.
Flavor Profiles:
Savory, herbaceous, creamy
Serving Suggestions:
Serve the mattonella as a main dish for lunch or dinner.
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Region: Italian