Ingredients with Measurements:
- 1 pound of Raviggiolo di Pecora cheese
- 2 cloves of garlic, minced
- 1 tablespoon of fresh rosemary, finely chopped
- Salt and pepper to taste
Special equipment needed:
- Cheese grater
- Small mixing bowl
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Grate the Raviggiolo di Pecora cheese and place it in a mixing bowl.
3. Add the minced garlic and chopped rosemary to the bowl and mix well.
4. Season the mixture with salt and pepper to taste.
5. Transfer the mixture to a baking dish and smooth out the top.
6. Bake the Raviggiolo di Pecora with Rosemary and Garlic for 20-25 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: 10 minutes
Cooking time: 20-25 minutes
5. Temperature:
350°F
Serving size:
4-6 people
Nutritional information:
Calories: 200
Fat: 16g
Protein: 12g
Carbohydrates: 2g
Fiber: 0g
Sugar: 0g
Sodium: 300mg
Substitutions for ingredients:
- Raviggiolo di Pecora cheese can be substituted with any soft, mild cheese such as Brie or Camembert.
- Fresh rosemary can be substituted with dried rosemary.
Variations:
- Add chopped sun-dried tomatoes or olives to the mixture for added flavor.
- Substitute the garlic and rosemary with other herbs and spices such as thyme or oregano.
Tips and tricks:
- Serve the Raviggiolo di Pecora with Rosemary and Garlic with crusty bread or crackers.
- Make sure the cheese is at room temperature before grating to make it easier to work with.
- Use a baking dish that is the appropriate size for the amount of cheese mixture to ensure even cooking.
Storage instructions:
- Store any leftover Raviggiolo di Pecora with Rosemary and Garlic in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the cheese mixture in a baking dish and heat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the Raviggiolo di Pecora with Rosemary and Garlic in a small baking dish or on a cheese board.
- Garnish with fresh rosemary sprigs for added visual appeal.
Garnishes:
- Fresh rosemary sprigs
Pairings:
- Red wine such as Chianti or Cabernet Sauvignon
- Sliced cured meats such as prosciutto or salami
Suggested side dishes:
- Roasted vegetables such as asparagus or Brussels sprouts
- Mixed greens salad with a light vinaigrette
Troubleshooting advice:
- If the cheese mixture is too thick, add a splash of milk or cream to thin it out.
Food safety advice:
- Make sure to store any leftover cheese mixture in the refrigerator and consume within 3 days.
Food history:
- Raviggiolo di Pecora is a soft, mild cheese made from sheep's milk in Tuscany, Italy.
Flavor profiles:
- Creamy, mild, with a hint of garlic and rosemary.
Serving suggestions:
- Serve as an appetizer or as part of a cheese board.
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Region: Italian