Ingredients with Measurements:
- 1 lb Provola dei Nebrodi cheese, sliced
- 1 can of anchovy fillets, drained and chopped
- 2 tbsp olive oil
- 1 garlic clove, minced
- 1 tbsp fresh parsley, chopped
- Salt and pepper to taste
Special equipment needed:
- Oven-safe baking dish
- Broiler
Step-by-step instructions:
1. Preheat the broiler.
2. In a small bowl, mix together the chopped anchovies, olive oil, garlic, parsley, salt, and pepper.
3. Arrange the sliced Provola cheese in the baking dish.
4. Spoon the anchovy mixture over the cheese slices.
5. Place the baking dish under the broiler and cook until the cheese is melted and bubbly, and the anchovy mixture is slightly browned (about 5-7 minutes).
6. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 5-7 minutes
5. Temperature:
Broil on high heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 250
Total fat: 20g
Saturated fat: 10g
Cholesterol: 50mg
Sodium: 800mg
Total carbohydrates: 1g
Protein: 16g
Substitutions for ingredients:
- You can use any type of cheese that melts well, such as mozzarella or provolone.
- If you don't like anchovies, you can substitute with capers or olives.
Variations:
- Add sliced tomatoes or roasted red peppers for extra flavor and color.
- Top with breadcrumbs for a crunchy texture.
- Use different herbs such as basil or oregano.
Tips and tricks:
- Make sure to drain the anchovies well before chopping them.
- Don't overcook the cheese or it will become tough and rubbery.
- Serve with crusty bread for dipping.
Storage instructions:
This dish is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the dish in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the dish on a platter with fresh herbs and lemon wedges for garnish.
Garnishes:
Fresh parsley, lemon wedges, and sliced tomatoes.
Pairings:
This dish pairs well with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Crusty bread, roasted vegetables, or a simple green salad.
Troubleshooting advice:
- If the cheese is not melting, try broiling it for a few more minutes.
- If the anchovy mixture is too salty, add a squeeze of lemon juice to balance it out.
Food safety advice:
Make sure to store any leftovers in the refrigerator and consume within 2 days.
Food history:
Provola dei Nebrodi is a type of cheese produced in the Nebrodi Mountains of Sicily, Italy. It is a semi-soft cheese with a mild flavor and is often used in traditional Sicilian dishes.
Flavor profiles:
This dish has a salty and savory flavor from the anchovies, which pairs well with the creamy and mild flavor of the Provola cheese.
Serving suggestions:
Serve this dish as an appetizer or as part of a cheese board.
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Region: Italian