Ingredients with Measurements:
- 1 Paglierina di Rifreddo cheese wheel (about 8 oz)
- 1 large onion, thinly sliced
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tbsp brown sugar
- 1/4 cup balsamic vinegar
- 1/4 cup crumbled Gorgonzola cheese
- Salt and pepper to taste
Special equipment needed:
- Oven-safe skillet or baking dish
- Cheese knife or wire slicer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, melt the butter and olive oil over medium heat.
3. Add the sliced onion and cook until softened and caramelized, stirring occasionally, for about 20 minutes.
4. Add the brown sugar and balsamic vinegar to the skillet and stir to combine. Cook for another 5-10 minutes until the mixture thickens and becomes syrupy.
5. Remove the skillet from heat and let it cool slightly.
6. Slice the Paglierina di Rifreddo cheese wheel into thin rounds using a cheese knife or wire slicer.
7. Arrange the cheese slices in the skillet on top of the caramelized onions.
8. Sprinkle the crumbled Gorgonzola cheese over the top of the Paglierina di Rifreddo.
9. Season with salt and pepper to taste.
10. Bake in the preheated oven for 10-15 minutes until the cheese is melted and bubbly.
11. Remove from the oven and let it cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 35-40 minutes
5. Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 280
Fat: 22g
Saturated Fat: 13g
Cholesterol: 60mg
Sodium: 450mg
Carbohydrates: 11g
Fiber: 1g
Sugar: 8g
Protein: 9g
Substitutions for ingredients:
- Paglierina di Rifreddo cheese can be substituted with any soft and creamy cheese, such as Brie or Camembert.
- Gorgonzola cheese can be substituted with any blue cheese, such as Roquefort or Stilton.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add some chopped walnuts or pecans to the caramelized onions for extra crunch.
- Top the cheese with some fresh herbs, such as thyme or rosemary, before baking.
- Serve with some crusty bread or crackers for dipping.
Tips and tricks:
- Make sure to slice the cheese thinly for even melting.
- Use a non-stick skillet or a well-seasoned cast iron skillet to prevent sticking.
- If the cheese is not melted enough after baking, broil for a few minutes until golden brown.
Storage instructions:
Leftovers can be stored 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 until warmed through.
Presentation ideas:
Serve the Paglierina di Rifreddo with Caramelized Onions and Gorgonzola in the skillet for a rustic and cozy presentation.
Garnishes:
Garnish with some fresh herbs, such as parsley or chives, before serving.
Pairings:
Pair with a full-bodied red wine, such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
Serve with a simple green salad or roasted vegetables.
Troubleshooting advice:
If the cheese is not melting evenly, cover the skillet with foil and bake for a few more minutes.
Food safety advice:
Make sure to cook the onions until they are fully caramelized to prevent any raw onion flavor.
Food history:
Paglierina di Rifreddo is a soft and creamy cheese from the Piedmont region of Italy. It is made from cow's milk and has a mild and delicate flavor.
Flavor profiles:
The Paglierina di Rifreddo cheese is creamy and mild, while the caramelized onions add sweetness and depth of flavor. The Gorgonzola cheese adds a tangy and pungent note to the dish.
Serving suggestions:
Serve the Paglierina di Rifreddo with Caramelized Onions and Gorgonzola as an appetizer or a light lunch.
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Region: Italian