Ingredients with Measurements:
- 1 wheel of Pecorino Stagionato (about 1 pound)
- 10-12 fresh walnut leaves
- 2 large artichokes
- 2 tablespoons of extra-virgin olive oil
- 1 tablespoon of lemon juice
- Salt and pepper to taste
Special equipment needed:
- A large pot for boiling water
- A sharp knife
- A cheese slicer or a sharp vegetable peeler
- A large plate or serving platter
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Rinse the artichokes under cold water and remove the tough outer leaves and the thorny tips.
3. Cut off the top 1/3 of each artichoke and trim the stem.
4. Cut each artichoke in half lengthwise and remove the fuzzy choke with a spoon.
5. Cut each artichoke half into thin slices and place them in a bowl.
6. Drizzle the artichokes with olive oil and lemon juice, season with salt and pepper, and toss to coat.
7. Arrange the walnut leaves on a baking sheet and place the Pecorino wheel on top of them.
8. Bake the cheese for 10-15 minutes, until it starts to melt and the leaves become fragrant.
9. Remove the cheese from the oven and let it cool for a few minutes.
10. Use a cheese slicer or a sharp vegetable peeler to shave thin slices of cheese off the wheel.
11. Arrange the cheese slices on a large plate or serving platter.
12. Top the cheese with the marinated artichokes and serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
5. Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 320
Fat: 25g
Saturated Fat: 14g
Cholesterol: 65mg
Sodium: 580mg
Carbohydrates: 10g
Fiber: 5g
Sugar: 2g
Protein: 16g
Substitutions for ingredients:
- If you can't find fresh walnut leaves, you can use grape leaves or bay leaves instead.
- If you don't like artichokes, you can substitute them with roasted red peppers or sun-dried tomatoes.
Variations:
- You can add some chopped fresh herbs, such as parsley or basil, to the artichokes for extra flavor.
- You can drizzle the cheese with honey or balsamic vinegar before serving.
- You can serve the cheese and artichokes with some crusty bread or crackers.
Tips and tricks:
- Make sure to remove the fuzzy choke from the artichokes, as it is inedible.
- You can prepare the artichokes in advance and keep them in the fridge until ready to use.
- You can also prepare the cheese in advance and reheat it in the oven before serving.
Storage instructions:
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheating instructions:
To reheat the cheese, place it on a baking sheet and bake in a preheated oven at 350°F for 5-10 minutes, until heated through.
Presentation ideas:
Arrange the cheese and artichokes on a wooden board or a slate platter for a rustic look.
Garnishes:
You can garnish the cheese and artichokes with some chopped walnuts or pistachios for extra crunch.
Pairings:
This dish pairs well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
You can serve this dish with a simple green salad or some roasted vegetables.
Troubleshooting advice:
- If the cheese doesn't melt enough in the oven, you can place it under the broiler for a few minutes, but watch it carefully to avoid burning.
- If the artichokes are too tough, you can blanch them in boiling water for a few minutes before marinating them.
Food safety advice:
Make sure to wash the artichokes thoroughly before using them, as they can harbor dirt and bacteria.
Food history:
Pecorino Stagionato is a hard, aged sheep's milk cheese from Italy, while walnut leaves are a traditional wrapping for cheese in some regions. Artichokes are also a staple of Italian cuisine.
Flavor profiles:
This dish is savory, nutty, and slightly tangy, with a hint of sweetness from the artichokes.
Serving suggestions:
Serve this dish as an appetizer or a light lunch, accompanied by some crusty bread or crackers.
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Region: Italian