Ingredients with Measurements:
- 1 lb Ravaggiolo Romagnolo cheese
- 1 cup sliced mushrooms
- 4 slices prosciutto, chopped
- 2 tbsp olive oil
- 1 garlic clove, minced
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Cut the Ravaggiolo Romagnolo cheese into small cubes and place them in a baking dish.
3. In a skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute.
4. Add the sliced mushrooms and sauté until they are tender and lightly browned.
5. Add the chopped prosciutto to the skillet and sauté for 1-2 minutes.
6. Season the mushroom and prosciutto mixture with salt and pepper to taste.
7. Pour the mushroom and prosciutto mixture over the Ravaggiolo Romagnolo cheese in the baking dish.
8. Bake in the preheated oven for 10-15 minutes or until the cheese is melted and bubbly.
9. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
5. Temperature:
- Preheat the oven to 350°F.
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 320
- Fat: 25g
- Carbohydrates: 2g
- Protein: 22g
Substitutions for ingredients:
- Ravaggiolo Romagnolo cheese can be substituted with any soft cheese that melts well, such as brie or camembert.
- Button mushrooms can be substituted with any type of mushroom.
Variations:
- Add chopped fresh herbs, such as thyme or rosemary, to the mushroom and prosciutto mixture for added flavor.
- Substitute the prosciutto with cooked bacon or pancetta.
Tips and tricks:
- Make sure to cut the Ravaggiolo Romagnolo cheese into small cubes so it melts evenly.
- Use a non-stick skillet to prevent the mushroom and prosciutto mixture from sticking.
Storage instructions:
- Store any leftover Ravaggiolo Romagnolo with Mushrooms and Prosciutto in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, microwave on high for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the Ravaggiolo Romagnolo with Mushrooms and Prosciutto in individual ramekins for an elegant presentation.
Garnishes:
- Garnish with chopped fresh parsley or chives for added color and flavor.
Pairings:
- Serve with crusty bread or crackers for dipping.
Suggested side dishes:
- Serve with a side salad or roasted vegetables for a complete meal.
Troubleshooting advice:
- If the cheese is not melting evenly, stir the mixture halfway through baking.
Food safety advice:
- Make sure to cook the mushrooms and prosciutto to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Ravaggiolo Romagnolo is a soft cheese from the Emilia-Romagna region of Italy.
Flavor profiles:
- Ravaggiolo Romagnolo has a mild, creamy flavor that pairs well with the salty prosciutto and earthy mushrooms.
Serving suggestions:
- Serve as an appetizer or as a light lunch or dinner.
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Region: Italian