Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 4 eggs
- 1/2 cup milk
- 1/2 cup grated Parmesan cheese
- 2 tbsp fresh rosemary, chopped
- 1/2 cup roasted red peppers, sliced
- 1/2 cup pitted Kalamata olives, sliced
Special equipment needed:
- 9x13 inch baking dish
- Electric mixer
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 a separate bowl, beat the eggs until light and fluffy.
4. Add the milk, Parmesan cheese, and rosemary to the eggs and mix well.
5. Gradually add the flour mixture to the egg mixture and mix until well combined.
6. Pour the batter into a greased 9x13 inch baking dish.
7. Top the batter with the sliced roasted red peppers and olives.
8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. 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:
8-10 servings
Nutritional information:
Calories: 178
Fat: 8g
Carbohydrates: 17g
Protein: 9g
Substitutions for ingredients:
- Instead of all-purpose flour, you can use gluten-free flour.
- Instead of roasted red peppers, you can use sun-dried tomatoes.
- Instead of Kalamata olives, you can use green olives.
Variations:
- You can add cooked and crumbled Italian sausage to the batter for a meatier version.
- You can add chopped artichoke hearts to the batter for a more Mediterranean flavor.
Tips and tricks:
- Make sure to beat the eggs until light and fluffy to ensure a light and airy mattonella.
- Don't overmix the batter, or the mattonella will be tough.
- Let the mattonella cool for 10 minutes before slicing to allow it to set.
Storage instructions:
Store any leftover mattonella in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the mattonella in a preheated 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 balsamic vinaigrette.
- Pair with a glass of Chianti or Sangiovese wine.
Suggested side dishes:
- Mixed greens salad with balsamic vinaigrette
- Roasted vegetables
Troubleshooting advice:
- If the mattonella is too dry, add a little more milk to the batter.
- If the mattonella is too moist, reduce the amount of milk in 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 any leftover mattonella in the refrigerator and consume within 3 days.
Food history:
Mattonella is a traditional Italian dish that is typically made with eggs, flour, and Parmesan cheese. It is often served as an appetizer or a side dish.
Flavor profiles:
Savory, cheesy, and herbaceous with a hint of sweetness from the roasted red peppers.
Serving suggestions:
Serve the mattonella warm or at room temperature as an appetizer or a side dish.
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Region: Italian