Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 2 tablespoons fresh rosemary, chopped
- 1 head of garlic
- 1/2 cup Asiago cheese, grated
Special equipment needed:
- 9x13 inch baking dish
- Parchment paper
- Mixing bowls
- Whisk
- Garlic roasting dish
Step-by-step instructions:
1. Preheat the oven to 400°F. Cut off the top of the garlic head and drizzle with olive oil. Roast for 30 minutes until soft and fragrant. Set aside to cool.
2. In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a separate bowl, cream together the butter and sugar until light and fluffy. Add in the eggs one at a time, beating well after each addition.
4. Gradually add in the flour mixture, alternating with the milk, until everything is well combined. Stir in the chopped rosemary.
5. Line a 9x13 inch baking dish with parchment paper. Pour the batter into the dish and smooth out the top.
6. Squeeze the roasted garlic cloves out of their skins and spread them evenly over the top of the batter. Sprinkle the grated Asiago cheese over the garlic.
7. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Let the mattonella cool for 10 minutes before slicing into squares.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
400°F
Serving size:
12 servings
Nutritional information:
Calories: 280
Fat: 12g
Saturated Fat: 7g
Cholesterol: 60mg
Sodium: 220mg
Carbohydrates: 38g
Fiber: 1g
Sugar: 22g
Protein: 5g
Substitutions for ingredients:
- Whole milk can be substituted with any other type of milk, such as almond or soy milk.
- Asiago cheese can be substituted with Parmesan or Romano cheese.
Variations:
- Add chopped sun-dried tomatoes or olives for a Mediterranean twist.
- Substitute the rosemary with thyme or oregano for a different flavor profile.
Tips and tricks:
- Make sure to cream the butter and sugar together until light and fluffy to ensure a tender crumb.
- Use a serrated knife to slice the mattonella for clean cuts.
- Serve warm with a dollop of ricotta cheese or a drizzle of balsamic glaze.
Storage instructions:
Store leftover mattonella in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the mattonella on a wooden board or platter for a rustic presentation.
Garnishes:
Garnish with fresh rosemary sprigs or grated Asiago cheese.
Pairings:
Pair with a crisp green salad or a bowl of soup for a complete meal.
Suggested side dishes:
Serve with roasted vegetables or garlic bread on the side.
Troubleshooting advice:
- If the mattonella is browning too quickly, cover it with foil and continue baking until cooked through.
- If the mattonella is too dry, try adding a bit more milk to the batter.
Food safety advice:
Make sure to properly store and refrigerate any leftover mattonella.
Food history:
Mattonella is a traditional Italian cake that is typically made with chocolate and nuts. This savory version with rosemary and Asiago cheese is a unique twist on the classic recipe.
Flavor profiles:
This mattonella has a savory and slightly sweet flavor profile, with hints of rosemary and roasted garlic.
Serving suggestions:
Serve warm as an appetizer or side dish.
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Region: Italian