Ingredients with Measurements:
- 1 lb Pannerone Lodigiano cheese, grated
- 1/2 cup hazelnuts, chopped
- 1/4 cup breadcrumbs
- 1/4 cup unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1/2 tsp salt
- 1/4 tsp black pepper
Special Equipment Needed:
- Large saucepan
- Whisk
- Baking dish
- Oven
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a large saucepan, melt the butter over medium heat.
3. Add the flour and whisk until smooth.
4. Gradually add the milk, whisking constantly until the mixture thickens.
5. Add the grated Pannerone Lodigiano cheese, salt, and black pepper. Stir until the cheese is melted and the mixture is smooth.
6. Add the chopped hazelnuts and breadcrumbs. Stir to combine.
7. Pour the mixture into a greased baking dish.
8. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the cheese is bubbly.
9. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 25g
Carbohydrates per serving: 12g
Protein per serving: 18g
Substitutions for ingredients:
- Pannerone Lodigiano cheese can be substituted with any hard, nutty cheese such as Parmesan or Asiago.
- Hazelnuts can be substituted with any other nut such as almonds or walnuts.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
Variations:
- Add cooked bacon or prosciutto for a meaty twist.
- Substitute the hazelnuts with dried cranberries or raisins for a sweet and savory flavor.
- Add chopped fresh herbs such as thyme or rosemary for an extra burst of flavor.
Tips and Tricks:
- Grate the cheese finely for a smoother texture.
- Toast the hazelnuts before chopping them for a richer flavor.
- Use a whisk to prevent lumps in the cheese sauce.
Storage Instructions:
- Store any leftover Pannerone Lodigiano with Hazelnuts in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the Pannerone Lodigiano with Hazelnuts in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
- Serve the Pannerone Lodigiano with Hazelnuts in individual ramekins for a more elegant presentation.
- Garnish with chopped fresh herbs or additional chopped hazelnuts for added texture and flavor.
Garnishes:
- Chopped fresh herbs such as thyme or rosemary
- Additional chopped hazelnuts
Pairings:
- Serve with a crusty baguette or crackers for dipping.
- Pair with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested Side Dishes:
- Roasted vegetables such as asparagus or Brussels sprouts.
- A simple green salad with a light vinaigrette.
Troubleshooting Advice:
- If the cheese sauce is too thick, add more milk to thin it out.
- If the top of the dish is browning too quickly, cover it with foil and continue baking.
Food Safety Advice:
- Make sure to store any leftovers in the refrigerator promptly.
- Reheat the dish to an internal temperature of 165°F before serving.
Food History:
- Pannerone Lodigiano is a hard cheese made in the Lombardy region of Italy.
- Hazelnuts are a popular ingredient in Italian cuisine, particularly in the Piedmont region.
Flavor Profiles:
- The Pannerone Lodigiano cheese has a nutty, slightly sweet flavor.
- The hazelnuts add a crunchy texture and a rich, nutty flavor.
Serving Suggestions:
- Serve the Pannerone Lodigiano with Hazelnuts as an appetizer or a side dish.
- Pair with a glass of wine for a sophisticated snack.
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Region: Italian