Ingredients with Measurements:
- 1 lb. raviggiolo cheese
- 2 cups canned artichoke hearts, drained and chopped
- 1 cup fresh mozzarella, diced
- 2 tbsp. olive oil
- 1 tbsp. lemon juice
- 1 garlic clove, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- None
Step-by-step instructions:
a. Preheat oven to 375°F.
b. In a large mixing bowl, combine raviggiolo cheese, artichoke hearts, mozzarella, olive oil, lemon juice, garlic, salt, and pepper. Mix well.
c. Transfer the mixture to a baking dish and bake for 20-25 minutes or until the cheese is melted and bubbly.
d. Remove from the oven and let it cool for a few minutes.
e. Garnish with fresh parsley and serve warm.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
5. Temperature:
- 375°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 320
- Total fat: 23g
- Saturated fat: 12g
- Cholesterol: 60mg
- Sodium: 720mg
- Total carbohydrates: 8g
- Dietary fiber: 3g
- Sugars: 1g
- Protein: 21g
Substitutions for ingredients:
- Raviggiolo cheese can be substituted with ricotta cheese or cottage cheese.
- Canned artichoke hearts can be substituted with fresh artichokes.
- Fresh mozzarella can be substituted with shredded mozzarella or any other cheese of your choice.
Variations:
- Add chopped sun-dried tomatoes for extra flavor.
- Add cooked bacon or pancetta for a meaty twist.
- Add chopped spinach for a healthier option.
Tips and tricks:
- Make sure to drain the artichoke hearts well before using them in the recipe.
- Use fresh lemon juice for a brighter flavor.
- Serve the dish with 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 in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve in a shallow baking dish or a cast-iron skillet for a rustic look.
- Garnish with fresh parsley or chopped chives for a pop of color.
Garnishes:
- Fresh parsley or chopped chives.
Pairings:
- Serve with a crisp green salad or roasted vegetables.
Suggested side dishes:
- Crusty bread or crackers for dipping.
Troubleshooting advice:
- If the cheese is not melting properly, increase the oven temperature and bake for a few more minutes.
Food safety advice:
- Make sure to store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Raviggiolo is a fresh cheese made from cow's milk that originated in Tuscany, Italy.
Flavor profiles:
- Creamy, tangy, and savory.
Serving suggestions:
- Serve as an appetizer or a light lunch.
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Region: Italian