Ingredients with Measurements:
- 8 oz. Pecorino di Farindola cheese, sliced
- 2 red bell peppers, roasted and sliced
- 2 tbsp. olive oil
- Salt and pepper to taste
Special equipment needed:
- Oven
- Baking sheet
- Knife
Step-by-step instructions:
a. Preheat oven to 400°F.
b. Cut the red bell peppers in half, remove the seeds and stem.
c. Place the peppers on a baking sheet and drizzle with olive oil.
d. Roast the peppers in the oven for 20-25 minutes or until the skin is charred and the peppers are tender.
e. Remove the peppers from the oven and let them cool.
f. Once the peppers are cool enough to handle, peel off the skin and slice them into thin strips.
g. Arrange the Pecorino di Farindola cheese slices on a platter.
h. Top the cheese with the roasted red pepper strips.
i. Drizzle with olive oil and season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
5. Temperature:
- Oven temperature: 400°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 220
- Fat: 18g
- Carbohydrates: 4g
- Protein: 12g
Substitutions for ingredients:
- Pecorino di Farindola cheese can be substituted with any other hard cheese such as Parmesan or Asiago.
- Red bell peppers can be substituted with any other color of bell peppers.
Variations:
- Add sliced prosciutto or salami to the platter for a meatier version.
- Top the cheese with a drizzle of balsamic glaze for added sweetness.
Tips and tricks:
- Make sure to remove the skin from the roasted red peppers to avoid any bitterness.
- Serve the cheese at room temperature for the best flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This dish is best served cold and does not need to be reheated.
Presentation ideas:
- Arrange the cheese and roasted red peppers in a circular pattern on a platter for a visually appealing presentation.
Garnishes:
- Garnish with fresh herbs such as basil or parsley for added flavor and color.
Pairings:
- Serve with a crusty baguette or crackers for a complete appetizer.
Suggested side dishes:
- Serve with a side salad for a light and refreshing meal.
Troubleshooting advice:
- If the cheese is too hard to slice, let it sit at room temperature for a few minutes to soften.
Food safety advice:
- Make sure to properly store any leftovers in the refrigerator to avoid foodborne illness.
Food history:
- Pecorino di Farindola is a type of sheep's milk cheese that originates from the Abruzzo region of Italy.
Flavor profiles:
- Pecorino di Farindola has a nutty and slightly salty flavor that pairs well with the sweetness of the roasted red peppers.
Serving suggestions:
- Serve as an appetizer or as part of a cheese board.
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Region: Italian