Ingredients with Measurements:
- 4 Caciocavallo cheese slices
- 1 cup fresh spinach, chopped
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1/4 tsp salt
- 1/4 tsp black pepper
- 4 cups water
- 1/4 cup white vinegar
Special equipment needed:
- Large pot
- Slotted spoon
- Cheesecloth
Step-by-step instructions:
1. In a mixing bowl, combine the chopped spinach, ricotta cheese, grated Parmesan cheese, egg, salt, and black pepper. Mix well.
2. Take each Caciocavallo cheese slice and cut a small slit in the middle. Stuff the cheese with the spinach and ricotta mixture.
3. Wrap each stuffed cheese slice with cheesecloth and tie it tightly.
4. In a large pot, bring 4 cups of water and 1/4 cup of white vinegar to a boil.
5. Reduce the heat to a simmer and carefully add the wrapped cheese slices to the pot.
6. Poach the cheese for 10-15 minutes or until the cheese is melted and the filling is cooked through.
7. Remove the cheese from the pot with a slotted spoon and carefully remove the cheesecloth.
8. Serve the poached Caciocavallo farcito with spinach and ricotta hot.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Simmer
Serving size:
4 servings
Nutritional information:
Calories: 240
Fat: 18g
Carbohydrates: 3g
Protein: 16g
Substitutions for ingredients:
- Caciocavallo cheese can be substituted with provolone cheese.
- Spinach can be substituted with kale or Swiss chard.
- Ricotta cheese can be substituted with cottage cheese.
Variations:
- Add chopped sun-dried tomatoes to the spinach and ricotta mixture for a tangy flavor.
- Substitute the spinach with sautéed mushrooms for a meaty flavor.
Tips and tricks:
- Be careful not to overcook the cheese as it can become too soft and lose its shape.
- Use a slotted spoon to remove the cheese from the pot to avoid breaking it.
Storage instructions:
Store the leftover poached Caciocavallo farcito with spinach and ricotta in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the poached Caciocavallo farcito with spinach and ricotta in the microwave or oven until heated through.
Presentation ideas:
Serve the poached Caciocavallo farcito with spinach and ricotta on a bed of fresh arugula for a pop of color.
Garnishes:
Garnish the poached Caciocavallo farcito with spinach and ricotta with chopped fresh parsley or basil.
Pairings:
Pair the poached Caciocavallo farcito with spinach and ricotta with a crisp green salad and a glass of white wine.
Suggested side dishes:
Serve the poached Caciocavallo farcito with spinach and ricotta with roasted vegetables or garlic bread.
Troubleshooting advice:
If the cheese breaks apart during poaching, try wrapping it with an extra layer of cheesecloth.
Food safety advice:
Make sure to cook the cheese until the filling is cooked through to avoid any foodborne illnesses.
Food history:
Caciocavallo cheese is a traditional Italian cheese that originated in Southern Italy.
Flavor profiles:
The poached Caciocavallo farcito with spinach and ricotta has a creamy and tangy flavor with a hint of saltiness.
Serving suggestions:
Serve the poached Caciocavallo farcito with spinach and ricotta as an appetizer or a main course.
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Region: Italian