Ingredients with Measurements:
- 1 lb. Raviggiolo di Pecora cheese
- 1 lb. mushrooms, sliced
- 2 tbsp. olive oil
- 2 cloves garlic, minced
- 1 tbsp. fresh sage, chopped
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Cheese grater
Step-by-step instructions:
1. Begin by grating the Raviggiolo di Pecora cheese and setting it aside.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the sliced mushrooms and garlic to the skillet and sauté until the mushrooms are tender and lightly browned.
4. Add the chopped sage to the skillet and stir to combine.
5. Reduce the heat to low and add the grated Raviggiolo di Pecora cheese to the skillet, stirring constantly until the cheese is melted and well combined with the mushrooms and sage.
6. Season with salt and pepper to taste.
7. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 20g
Protein: 15g
Carbohydrates: 5g
Fiber: 1g
Sugar: 2g
Substitutions for ingredients:
- Raviggiolo di Pecora cheese can be substituted with any soft, mild cheese such as Brie or Camembert.
- Mushrooms can be substituted with any other type of mushroom such as shiitake or portobello.
- Sage can be substituted with any other fresh herb such as thyme or rosemary.
Variations:
- Add cooked pasta to the skillet to make a creamy mushroom pasta dish.
- Add cooked chicken or shrimp to the skillet for a protein boost.
- Top with toasted breadcrumbs for added texture.
Tips and tricks:
- Use a non-stick skillet to prevent the cheese from sticking to the bottom.
- If the cheese is not melting properly, add a splash of milk to the skillet to help it melt.
- Serve with crusty bread for dipping.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a shallow bowl or on a platter with fresh herbs and sliced bread.
Garnishes:
Garnish with fresh sage leaves or chopped parsley.
Pairings:
Pair with a light-bodied red wine such as Pinot Noir or a crisp white wine such as Sauvignon Blanc.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
If the cheese is too thick, add a splash of milk to thin it out.
Food safety advice:
Make sure to cook the mushrooms thoroughly to avoid any potential foodborne illnesses.
Food history:
Raviggiolo di Pecora is a soft, mild cheese made from sheep's milk in Tuscany, Italy.
Flavor profiles:
Creamy, earthy, and herbaceous.
Serving suggestions:
Serve as an appetizer or side dish.
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Region: Italian