Ingredients with Measurements:
- 1 pound Raviggiolo di Pecora cheese
- 1 pound fresh spinach, washed and chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 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 set aside.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the minced garlic and cook for 1-2 minutes until fragrant.
4. Add the chopped spinach to the skillet and cook until wilted, about 5-7 minutes.
5. Season with salt and pepper to taste.
6. Add the grated Raviggiolo di Pecora cheese to the skillet and stir until melted and well combined.
7. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-15 minutes
5. Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 22g
- Carbohydrates: 5g
- Protein: 16g
Substitutions for ingredients:
- Raviggiolo di Pecora cheese can be substituted with any soft, mild cheese such as ricotta or feta.
- Spinach can be substituted with any leafy green such as kale or Swiss chard.
Variations:
- Add cooked pasta to the skillet for a cheesy pasta dish.
- Add cooked chicken or shrimp for a protein boost.
Tips and tricks:
- Be sure to wash the spinach thoroughly to remove any dirt or debris.
- Use a non-stick skillet to prevent the cheese from sticking to the pan.
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 individual bowls or on a platter for a family-style meal.
Garnishes:
- Fresh herbs such as parsley or basil can be sprinkled on top for added flavor.
Pairings:
- Serve with crusty bread or crackers for dipping.
Suggested side dishes:
- A simple green salad or roasted vegetables would pair well with this dish.
Troubleshooting advice:
- If the cheese is not melting, try adding a splash of milk or cream to the skillet.
Food safety advice:
- Be sure to cook the spinach 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:
- The dish has a creamy, cheesy flavor with a hint of garlic and spinach.
Serving suggestions:
- Serve as a main dish or as a side dish with a larger meal.
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Region: Italian