Ingredients with Measurements:
- 1 pound raviggiolo di pecora cheese
- 2 red bell peppers
- 1 fennel bulb
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the red bell peppers into quarters and remove the seeds and stems.
3. Cut the fennel bulb into thin slices.
4. Line a baking sheet with parchment paper and place the red bell peppers and fennel slices on it.
5. Drizzle the vegetables with olive oil and season with salt and pepper.
6. Roast the vegetables in the oven for 20-25 minutes or until they are tender and slightly charred.
7. While the vegetables are roasting, cut the raviggiolo di pecora cheese into small cubes.
8. Once the vegetables are done, remove them from the oven and let them cool for a few minutes.
9. Transfer the roasted red peppers and fennel to a blender or food processor and blend until smooth.
10. In a large bowl, mix the blended red pepper and fennel mixture with the cubed raviggiolo di pecora cheese.
11. Stir until the cheese is evenly coated with the sauce.
12. Serve the dish warm or at room temperature.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 280
- Fat: 22g
- Protein: 18g
- Carbohydrates: 5g
- Fiber: 2g
Substitutions for ingredients:
- Raviggiolo di pecora cheese can be substituted with any soft, mild cheese such as ricotta or feta.
- Red bell peppers can be substituted with any other color bell pepper.
- Fennel can be substituted with celery or onion.
Variations:
- Add some chopped fresh herbs such as basil or parsley to the dish for extra flavor.
- Top the dish with some toasted pine nuts or chopped walnuts for added texture.
Tips and tricks:
- Make sure to remove all the seeds and stems from the red bell peppers before roasting them.
- Use a blender or food processor to make the sauce smooth and creamy.
- Serve the dish with some crusty bread or crackers for dipping.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the dish in the microwave or on the stovetop until warmed through.
Presentation ideas:
- Serve the dish in a large bowl or on a platter.
- Garnish with some fresh herbs or a drizzle of olive oil.
Garnishes:
- Fresh herbs such as basil or parsley
- Toasted pine nuts or chopped walnuts
- A drizzle of olive oil
Pairings:
- Serve with a glass of red wine such as Chianti or Sangiovese.
Suggested side dishes:
- Crusty bread or crackers
- Grilled vegetables
- Salad
Troubleshooting advice:
- If the sauce is too thick, add a little bit of water or olive oil to thin it out.
- If the cheese is too salty, rinse it under cold water before using it in the recipe.
Food safety advice:
- Make sure to wash all vegetables before using them in the recipe.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Raviggiolo di pecora is a soft, mild cheese that is made from sheep's milk in Tuscany, Italy.
Flavor profiles:
- The dish has a creamy, tangy flavor from the raviggiolo di pecora cheese and a sweet, smoky flavor from the roasted red peppers and fennel.
Serving suggestions:
- Serve the dish as an appetizer or as part of a cheese board.
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Region: Italian