Ingredients with Measurements:
- 1 lb Provola Ragusana cheese, sliced
- 4 artichokes, trimmed and sliced
- 4 oz prosciutto, sliced
- 2 garlic cloves, minced
- 1/4 cup olive oil
- 1/4 cup white wine
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Oven-safe dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the minced garlic and sauté for 1-2 minutes until fragrant.
4. Add the sliced artichokes and sauté for 5-7 minutes until tender.
5. Pour in the white wine and let it cook for 2-3 minutes until the liquid has reduced by half.
6. Season with salt and pepper to taste.
7. Layer the sliced Provola Ragusana cheese on top of the artichokes in the skillet.
8. Top with the sliced prosciutto.
9. Transfer the skillet to the preheated oven and bake for 10-15 minutes until the cheese is melted and bubbly.
10. Remove from the oven and let it cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 28g
Carbohydrates: 8g
Protein: 18g
Substitutions for ingredients:
- Provola Ragusana cheese can be substituted with any other type of melting cheese such as mozzarella or provolone.
- Artichokes can be substituted with other vegetables such as mushrooms or zucchini.
- Prosciutto can be substituted with other cured meats such as pancetta or bacon.
Variations:
- Add sliced cherry tomatoes to the skillet for a pop of color and flavor.
- Substitute the white wine with chicken or vegetable broth for a non-alcoholic version.
- Add chopped fresh herbs such as parsley or basil for extra flavor.
Tips and tricks:
- Make sure to trim the artichokes properly to remove the tough outer leaves and the choke.
- Use a good quality cheese for the best flavor and melting properties.
- Let the skillet cool for a few minutes before serving to avoid burning your mouth on the hot cheese.
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 375°F for 10-15 minutes until heated through.
Presentation ideas:
Serve the Provola Ragusana with Artichokes and Prosciutto in the skillet for a rustic presentation.
Garnishes:
Garnish with chopped fresh herbs such as parsley or basil.
Pairings:
Serve with a crusty bread and a side salad for a complete meal.
Suggested side dishes:
- Mixed green salad with a lemon vinaigrette
- Roasted vegetables such as asparagus or Brussels sprouts
- Garlic bread
Troubleshooting advice:
- If the cheese is not melting properly, increase the oven temperature or broil for a few minutes until melted and bubbly.
- If the artichokes are too tough, cook them for a few more minutes until tender.
Food safety advice:
Make sure to properly trim the artichokes and wash all vegetables before cooking.
Food history:
Provola Ragusana is a traditional cheese from the Ragusa region of Sicily, Italy. It is a semi-hard cheese made from cow's milk and has a mild, buttery flavor.
Flavor profiles:
The Provola Ragusana cheese is creamy and slightly tangy, while the artichokes add a slightly sweet and earthy flavor. The prosciutto adds a salty and savory flavor to the dish.
Serving suggestions:
Serve the Provola Ragusana with Artichokes and Prosciutto as a main dish or as an appetizer for a dinner party.
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Region: Italian