Ingredients with Measurements:
- 1 pound Robiola della Valsassina cheese, rind removed and cut into small pieces
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter
- 1/2 cup breadcrumbs
Special equipment needed:
- 9-inch baking dish
- Cheese grater
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, combine the Robiola della Valsassina cheese, heavy cream, Parmesan cheese, garlic, black pepper, and salt.
3. Mix well until all ingredients are evenly combined.
4. Grease the baking dish with butter.
5. Pour the cheese mixture into the baking dish and spread it evenly.
6. Sprinkle the breadcrumbs over the top of the cheese mixture.
7. Bake for 20-25 minutes, or until the top is golden brown and the cheese is melted and bubbly.
8. Remove from the oven and let cool for a few minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 28g
- Carbohydrates: 10g
- Protein: 16g
Substitutions for ingredients:
- Robiola della Valsassina cheese can be substituted with any soft, creamy cheese such as Brie or Camembert.
- Heavy cream can be substituted with half-and-half or whole milk.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
Variations:
- Add chopped fresh herbs such as thyme or rosemary to the cheese mixture for added flavor.
- Add diced cooked bacon or ham to the cheese mixture for a meatier version.
- Top the gratin with sliced tomatoes or roasted red peppers before baking for a colorful twist.
Tips and tricks:
- Make sure to remove the rind from the Robiola della Valsassina cheese before using it in the recipe.
- Use a cheese grater to grate the Parmesan cheese for a finer texture.
- Let the gratin cool for a few minutes before serving to allow the cheese to set.
Storage instructions:
- Store any leftover gratin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the gratin, preheat the oven to 350°F and bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the gratin on a platter with a garnish of fresh herbs or sliced tomatoes.
Garnishes:
- Fresh herbs such as thyme or rosemary
- Sliced tomatoes or roasted red peppers
Pairings:
- Serve the gratin with a side salad or roasted vegetables for a complete meal.
- Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Mixed greens salad with a light vinaigrette
- Roasted asparagus or Brussels sprouts
Troubleshooting advice:
- If the top of the gratin is browning too quickly, cover it with foil and continue baking until the cheese is melted and bubbly.
Food safety advice:
- Make sure to use pasteurized dairy products to prevent foodborne illness.
Food history:
- Robiola della Valsassina is a soft, creamy cheese from the Lombardy region of Italy. It has been produced for centuries using traditional methods.
Flavor profiles:
- Creamy, rich, and slightly tangy with a nutty flavor from the Parmesan cheese.
Serving suggestions:
- Serve the gratin as an appetizer or main course with a side salad or roasted vegetables.
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Region: Italian