Italian > Regional Specialties > Ravaggioli Romagnoli

Ravaggiolo Romagnolo with Artichokes and Pancetta Recipe

Ingredients with Measurements:
- 1 lb. Ravaggiolo Romagnolo cheese
- 2 cups artichoke hearts, chopped
- 1/2 cup pancetta, diced
- 1/4 cup olive oil
- 1/4 cup white wine
- 2 cloves garlic, minced
- 1/4 tsp. red pepper flakes
- Salt and pepper to taste

Special equipment needed:
- Large skillet
- Cheese grater

Step-by-step instructions:
1. Heat olive oil in a large skillet over medium heat.
2. Add pancetta and cook until crispy, about 5 minutes.
3. Add garlic and red pepper flakes and cook for another minute.
4. Add artichoke hearts and cook until tender, about 10 minutes.
5. Pour in white wine and cook until the liquid has evaporated, about 5 minutes.
6. Remove from heat and set aside.
7. Grate Ravaggiolo Romagnolo cheese and set aside.
8. Preheat oven to 375°F.
9. In a baking dish, layer the cheese and artichoke mixture.
10. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
11. Serve hot.


- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
5. Temperature:
- Oven temperature: 375°F
Serving size:
- 4 servings

Nutritional information:
- Calories: 450
- Fat: 35g
- Carbohydrates: 10g
- Protein: 25g

Substitutions for ingredients:
- Ravaggiolo Romagnolo cheese can be substituted with any soft, mild cheese.
- Pancetta can be substituted with bacon or prosciutto.
- Artichoke hearts can be substituted with spinach or kale.

Variations:
- Add sliced mushrooms to the artichoke mixture.
- Top with breadcrumbs before baking for a crispy crust.
- Substitute white wine with chicken or vegetable broth.

Tips and tricks:
- Make sure to chop the artichoke hearts into small pieces for even distribution.
- Use a cheese grater with large holes for the Ravaggiolo Romagnolo cheese.
- Serve with crusty bread for dipping.

Storage instructions:
- Store leftovers 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, or until heated through.

Presentation ideas:
- Serve in individual ramekins for a more elegant presentation.
- Garnish with fresh herbs, such as parsley or thyme.

Garnishes:
- Fresh herbs, such as parsley or thyme.

Pairings:
- Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.

Suggested side dishes:
- Crusty bread
- Roasted vegetables
- Salad

Troubleshooting advice:
- If the cheese is not melting, increase the oven temperature and bake for a few more minutes.

Food safety advice:
- Make sure to cook the artichoke mixture thoroughly to avoid any foodborne illnesses.

Food history:
- Ravaggiolo Romagnolo is a soft cheese from the Emilia-Romagna region of Italy.

Flavor profiles:
- Creamy, tangy, and savory.

Serving suggestions:
- Serve as an appetizer or as a main dish with a side salad.

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Region: Italian

Taste: Savory, Salty, Rich, Tangy, Umami, Earthy