Ingredients with Measurements:
- 1 pound Reblochon cheese, rind removed and cut into small pieces
- 2 tablespoons unsalted butter
- 2 medium zucchini, sliced into rounds
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup white wine
- 1 tablespoon all-purpose flour
- 1/2 cup milk
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Large skillet
- Wooden spoon
- Whisk
Step-by-step instructions:
1. Melt the butter in a large skillet over medium heat. Add the sliced zucchini and season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the zucchini is tender and lightly browned.
2. Add the white wine to the skillet and cook for 2-3 minutes, until the wine has mostly evaporated.
3. Sprinkle the flour over the zucchini and stir to combine. Cook for 1-2 minutes, until the flour is lightly browned.
4. Gradually whisk in the milk and heavy cream, stirring constantly to prevent lumps from forming. Cook for 2-3 minutes, until the sauce has thickened.
5. Add the Reblochon cheese to the skillet and stir until melted and smooth.
6. Stir in the grated Parmesan cheese and cook for an additional 1-2 minutes, until the cheese is fully melted and the sauce is smooth.
7. Serve the Reblochon and zucchini mixture hot, garnished with fresh herbs or additional Parmesan cheese, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 28g
Carbohydrates: 7g
Protein: 18g
Sodium: 750mg
Substitutions for ingredients:
- Reblochon cheese can be substituted with any soft, melty cheese such as Brie or Camembert.
- White wine can be substituted with chicken or vegetable broth.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add cooked bacon or pancetta to the skillet for a smoky flavor.
- Substitute the zucchini with other vegetables such as mushrooms or asparagus.
- Add cooked pasta to the skillet for a creamy pasta dish.
Tips and tricks:
- Be sure to remove the rind from the Reblochon cheese before using.
- Use a whisk to prevent lumps from forming in the sauce.
- Serve the Reblochon and zucchini mixture immediately after cooking for the best texture.
Storage instructions:
Refrigerate any leftover Reblochon and zucchini mixture in an airtight container for up to 3 days.
Reheating instructions:
Reheat the Reblochon and zucchini mixture in a skillet over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the Reblochon and zucchini mixture in individual ramekins for an elegant presentation.
Garnishes:
Garnish with fresh herbs such as parsley or thyme, or additional grated Parmesan cheese.
Pairings:
Serve the Reblochon and zucchini mixture with a crisp green salad and a glass of white wine.
Suggested side dishes:
Serve the Reblochon and zucchini mixture with crusty bread or roasted potatoes.
Troubleshooting advice:
If the sauce is too thick, add a splash of milk to thin it out. If the sauce is too thin, whisk in a bit more flour.
Food safety advice:
Be sure to cook the zucchini thoroughly to prevent any foodborne illnesses.
Food history:
Reblochon cheese is a soft, creamy cheese that originated in the French Alps. It is traditionally made from the milk of cows that graze on the high-altitude pastures of the region.
Flavor profiles:
The Reblochon and zucchini mixture is creamy, cheesy, and slightly sweet with a hint of tanginess from the white wine.
Serving suggestions:
Serve the Reblochon and zucchini mixture as a main dish or as a side dish alongside roasted meats or grilled vegetables.
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Region: Italian