Ingredients with Measurements:
- 1 pound Raviggiolo di Pecora cheese
- 2 large onions, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Cheese grater
Step-by-step instructions:
1. Begin by caramelizing the onions. Heat the olive oil and butter in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for 15-20 minutes or until they are soft and golden brown.
2. Add the brown sugar to the onions and stir until it has dissolved. Cook for an additional 5-10 minutes or until the onions are caramelized and slightly sticky. Remove from heat and set aside.
3. Grate the Raviggiolo di Pecora cheese using a cheese grater.
4. Preheat the oven to 350°F (175°C).
5. In a large mixing bowl, combine the grated cheese, caramelized onions, and chopped parsley. Mix well.
6. Transfer the cheese mixture to a baking dish and bake for 10-15 minutes or until the cheese is melted and bubbly.
7. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
5. Temperature:
Oven temperature: 350°F (175°C)
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Total fat: 28g
Saturated fat: 16g
Cholesterol: 85mg
Sodium: 500mg
Total carbohydrates: 9g
Dietary fiber: 1g
Sugars: 6g
Protein: 17g
Substitutions for ingredients:
- Raviggiolo di Pecora cheese can be substituted with any soft, mild cheese such as ricotta or goat cheese.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add chopped walnuts or pecans to the cheese mixture for added crunch.
- Top the baked cheese with a drizzle of balsamic glaze for a tangy twist.
Tips and tricks:
- Be sure to cook the onions slowly over low heat to prevent them from burning.
- Use a high-quality cheese for the best flavor.
- Serve the baked cheese with crusty bread or crackers for dipping.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the cheese in the oven at 350°F (175°C) for 5-10 minutes or until heated through.
Presentation ideas:
Serve the baked cheese in a small cast iron skillet for a rustic presentation.
Garnishes:
Garnish with additional chopped parsley or a sprinkle of paprika for added color.
Pairings:
Serve with a glass of red wine or a crisp white wine.
Suggested side dishes:
Serve with a side salad or roasted vegetables for a complete meal.
Troubleshooting advice:
If the cheese is not melting, increase the oven temperature and bake for an additional 5-10 minutes.
Food safety advice:
Be sure to store leftovers properly in the refrigerator to prevent foodborne illness.
Food history:
Raviggiolo di Pecora is a soft, mild cheese that originated in Tuscany, Italy. It is made from sheep's milk and is often used in traditional Italian dishes.
Flavor profiles:
This dish is savory and slightly sweet, with a creamy texture and a hint of parsley.
Serving suggestions:
Serve as an appetizer or as a light lunch or dinner.
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Region: Italian