Ingredients with Measurements:
- 1 Caciocavallo cheese (about 1 pound)
- 2 artichokes
- 4 garlic cloves
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Oven
- Baking dish
- Paring knife
- Cutting board
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut off the top of the artichokes and remove the outer leaves. Cut off the stem and trim the bottom of the artichokes. Cut the artichokes in half and remove the choke with a spoon. Cut the artichokes into small pieces and set aside.
3. Peel the garlic cloves and slice them thinly.
4. Cut the Caciocavallo cheese in half horizontally. Place the artichoke pieces and garlic slices on one half of the cheese. Place the other half of the cheese on top of the artichokes and garlic.
5. Place the cheese in a baking dish and drizzle with olive oil. Season with salt and pepper.
6. Roast the cheese in the oven for 25-30 minutes, or until the cheese is melted and bubbly.
7. Remove the cheese from the oven and let it cool for a few minutes before slicing and serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- Serves 4
Nutritional information:
- Calories: 320
- Fat: 25g
- Carbohydrates: 6g
- Protein: 18g
Substitutions for ingredients:
- Caciocavallo cheese can be substituted with provolone or mozzarella cheese.
- Artichokes can be substituted with spinach or roasted red peppers.
Variations:
- Add sliced mushrooms or chopped sun-dried tomatoes to the artichokes and garlic.
- Top the cheese with chopped fresh herbs, such as parsley or basil.
Tips and tricks:
- Use a sharp knife to cut the artichokes and cheese.
- Make sure the artichokes are cooked before adding them to the cheese.
- Serve the cheese with crusty bread or crackers.
Storage instructions:
- Store any leftover cheese in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the cheese, place it in a baking dish and bake in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the cheese on a platter with crackers and sliced vegetables.
Garnishes:
- Garnish the cheese with chopped fresh herbs, such as parsley or basil.
Pairings:
- Serve the cheese with a glass of red wine, such as Chianti or Cabernet Sauvignon.
Suggested side dishes:
- Serve the cheese with a green salad or roasted vegetables.
Troubleshooting advice:
- If the cheese is not melting, increase the oven temperature and bake for a few more minutes.
Food safety advice:
- Make sure the cheese is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Caciocavallo cheese is a traditional cheese from southern Italy.
Flavor profiles:
- The cheese has a nutty and slightly sweet flavor, while the artichokes and garlic add a savory and slightly bitter flavor.
Serving suggestions:
- Serve the cheese as an appetizer or a light lunch.
Related Categories
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Region: Italian
Taste: Savory, Tangy, Herbaceous, Aromatic, Earthy