Ingredients with Measurements:
- 1 lb Provola delle Madonie cheese, sliced
- 1 large fennel bulb, sliced
- 4 oz prosciutto, sliced
- 2 tbsp olive oil
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced fennel and season with salt and pepper. Cook for 5-7 minutes, until the fennel is tender and lightly browned.
3. Arrange the sliced Provola delle Madonie cheese in a single layer in a baking dish.
4. Top the cheese with the cooked fennel and sliced prosciutto.
5. Bake in the preheated oven for 10-12 minutes, until the cheese is melted and bubbly.
6. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 400
- Fat: 31g
- Carbohydrates: 6g
- Protein: 24g
Substitutions for ingredients:
- You can use any type of cheese that melts well, such as mozzarella or fontina.
- If you don't have fennel, you can use sliced onions or leeks instead.
- You can use any type of cured meat, such as ham or bacon, instead of prosciutto.
Variations:
- Add sliced mushrooms to the fennel mixture.
- Top with chopped fresh herbs, such as parsley or thyme, before serving.
Tips and tricks:
- Make sure to slice the cheese thinly so it melts evenly.
- You can prepare the fennel mixture ahead of time and store it in the refrigerator until ready to use.
- Serve with crusty bread or crackers.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 375°F for 5-7 minutes, until heated through.
Presentation ideas:
- Serve on a platter with sliced bread and fresh fruit.
Garnishes:
- Top with chopped fresh herbs, such as parsley or thyme.
Pairings:
- Serve with a crisp white wine, such as Pinot Grigio.
Suggested side dishes:
- Serve with a green salad or roasted vegetables.
Troubleshooting advice:
- If the cheese is not melting evenly, try slicing it thinner or increasing the oven temperature.
Food safety advice:
- Make sure to cook the fennel until it is tender and lightly browned.
Food history:
- Provola delle Madonie is a type of cheese from the Madonie Mountains in Sicily, Italy.
Flavor profiles:
- The cheese is creamy and slightly tangy, while the fennel adds a sweet and slightly licorice-like flavor. The prosciutto adds a salty and savory note.
Serving suggestions:
- Serve as an appetizer or as a light lunch or dinner.
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Region: Italian