Ingredients with Measurements:
- 1 lb Provola dei Nebrodi cheese, sliced
- 1 cup pitted green olives, chopped
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1/4 tsp red pepper flakes
- Salt and pepper to taste
Special equipment needed:
- Oven-safe baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a small bowl, mix together the chopped olives, olive oil, minced garlic, red pepper flakes, salt, and pepper.
3. Place the sliced Provola dei Nebrodi cheese in an oven-safe baking dish.
4. Spoon the olive mixture over the cheese, making sure to cover each slice.
5. Cover the baking dish with aluminum foil and bake for 15-20 minutes, or until the cheese is melted and bubbly.
6. Remove the foil and bake for an additional 5-10 minutes, or until the top is golden brown.
7. Serve hot with crusty bread or crackers.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
5. Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 30g
Saturated Fat: 15g
Cholesterol: 70mg
Sodium: 800mg
Carbohydrates: 5g
Fiber: 1g
Sugar: 0g
Protein: 18g
Substitutions for ingredients:
- Provola dei Nebrodi cheese can be substituted with any other semi-soft cheese, such as fontina or gouda.
- Pitted green olives can be substituted with pitted black olives or any other type of brine-cured olive.
- Red pepper flakes can be omitted or substituted with a pinch of cayenne pepper.
Variations:
- Add sliced cherry tomatoes or roasted red peppers to the olive mixture for added flavor and color.
- Top the baked cheese with fresh herbs, such as basil or parsley, before serving.
- Serve the baked cheese with a drizzle of balsamic glaze for a sweet and tangy contrast.
Tips and tricks:
- Make sure to slice the cheese evenly to ensure even melting.
- Use a high-quality olive oil for the best flavor.
- Let the baked cheese cool for a few minutes before serving to prevent burns.
Storage instructions:
Leftover Provola dei Nebrodi with Olives can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the leftover cheese in a baking dish and cover with aluminum foil. Bake in a preheated 375°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the baked cheese on a wooden board or platter for a rustic look. Garnish with fresh herbs and sliced bread or crackers.
Garnishes:
Fresh herbs, sliced bread or crackers, cherry tomatoes, roasted red peppers, balsamic glaze.
Pairings:
- Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
- Pair with a light salad or antipasto platter for a complete meal.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Grilled vegetables, such as zucchini or eggplant
- Roasted potatoes or sweet potatoes
Troubleshooting advice:
- If the cheese is not melting evenly, try slicing it thinner or using a different type of cheese.
- If the olive mixture is too salty, rinse the olives before chopping them.
Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with raw ingredients to prevent cross-contamination.
- Store leftovers in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
Provola dei Nebrodi is a semi-soft cheese made from cow's milk in the Nebrodi Mountains of Sicily. It has a mild, slightly tangy flavor and is often used in traditional Sicilian dishes.
Flavor profiles:
Savory, salty, tangy, slightly spicy.
Serving suggestions:
Serve as an appetizer or snack with sliced bread or crackers.
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Region: Italian