Italian > Tronchetti Alpini

Roasted Tronchetto alpino with Olives and Capers Recipe

Ingredients with Measurements:
- 1 Tronchetto Alpino (approximately 1 pound)
- 1/2 cup pitted Kalamata olives
- 1/4 cup capers
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- Salt and pepper, to taste

Special equipment needed:
- Roasting pan
- Aluminum foil

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. Rinse the Tronchetto Alpino under cold water and pat dry with paper towels.

3. In a small bowl, mix together the olive oil, minced garlic, dried oregano, salt, and pepper.

4. Place the Tronchetto Alpino in a roasting pan and brush the olive oil mixture all over it.

5. Scatter the pitted Kalamata olives and capers around the Tronchetto Alpino.

6. Cover the roasting pan with aluminum foil and roast in the preheated oven for 30 minutes.

7. Remove the aluminum foil and continue roasting for another 15-20 minutes, or until the Tronchetto Alpino is golden brown and crispy on the outside and cooked through on the inside.

8. Remove the roasting pan from the oven and let the Tronchetto Alpino rest for 5-10 minutes before slicing and serving.

Preparation time: 10 minutes
Cooking time: 45-50 minutes
Serving size:
4-6 servings

Nutritional information:
Calories: 350
Fat: 28g
Carbohydrates: 7g
Protein: 18g
Sodium: 1200mg

Substitutions for ingredients:
- Tronchetto Alpino can be substituted with any other type of cheese that melts well, such as Fontina or Gruyere.
- Kalamata olives can be substituted with any other type of pitted olives.
- Capers can be substituted with chopped sun-dried tomatoes or roasted red peppers.

- Add sliced onions and bell peppers to the roasting pan for extra flavor and color.
- Top the sliced Tronchetto Alpino with chopped fresh herbs, such as parsley or basil, before serving.
- Serve the roasted Tronchetto Alpino with a side of crusty bread or roasted vegetables.

Tips and tricks:
- Make sure to brush the Tronchetto Alpino with the olive oil mixture evenly to ensure that it cooks evenly and stays moist.
- If the Tronchetto Alpino is browning too quickly, cover it with aluminum foil again and continue roasting until it is cooked through.
- Use a sharp knife to slice the Tronchetto Alpino for clean and even slices.

Storage instructions:
Leftover roasted Tronchetto Alpino can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat the roasted Tronchetto Alpino, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.

Presentation ideas:
Arrange the sliced Tronchetto Alpino on a platter and garnish with fresh herbs and lemon wedges.

Fresh herbs, lemon wedges

Serve the roasted Tronchetto Alpino with a glass of red wine, such as Chianti or Cabernet Sauvignon.

Suggested side dishes:
Crusty bread, roasted vegetables, or a simple green salad.

Troubleshooting advice:
If the Tronchetto Alpino is not melting enough, increase the oven temperature to 400°F and continue roasting until it is melted and bubbly.

Food safety advice:
Make sure to wash your hands and all utensils and surfaces that come into contact with the Tronchetto Alpino to prevent cross-contamination.

Food history:
Tronchetto Alpino is a type of Italian cheese that is made from cow's milk and has a creamy, nutty flavor. It is traditionally used in Italian cuisine for dishes such as fondue and gratins.

Flavor profiles:
Creamy, nutty, salty

Serving suggestions:
Serve the roasted Tronchetto Alpino as a main course or as an appetizer with crackers or bread.

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Region: Italian

Taste: Savory, Tangy, Salty, Herby, Aromatic