Ingredients with Measurements:
- 1 pound Robiola delle Langhe cheese
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 cup breadcrumbs
- 2 tablespoons unsalted butter, melted
Special equipment needed:
- 9-inch baking dish
- Cheese grater
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Grate the Robiola delle Langhe cheese and set aside.
3. In a small bowl, mix together the heavy cream, Parmesan cheese, garlic, black pepper, and salt.
4. Grease a 9-inch baking dish with butter.
5. Spread half of the grated Robiola delle Langhe cheese in the bottom of the baking dish.
6. Pour half of the cream mixture over the cheese.
7. Repeat with the remaining cheese and cream mixture.
8. In a separate bowl, mix together the breadcrumbs and melted butter.
9. Sprinkle the breadcrumb mixture over the top of the cheese and cream.
10. Bake for 20-25 minutes, or until the top is golden brown and the cheese is melted and bubbly.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- Serves 4-6 people
Nutritional information:
- Calories: 350
- Fat: 29g
- Carbohydrates: 6g
- Protein: 18g
Substitutions for ingredients:
- Robiola delle Langhe 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 cream mixture for added flavor.
- Top the gratin with sliced tomatoes or roasted red peppers before baking.
- Add cooked bacon or pancetta to the cheese mixture for a savory twist.
Tips and tricks:
- Let the gratin cool for a few minutes before serving to allow the cheese to set.
- Serve with crusty bread or crackers for dipping.
- Use a high-quality cheese for the best flavor.
Storage instructions:
- Store any leftover gratin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the gratin in a preheated oven at 375°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for an elegant presentation.
- Garnish with fresh herbs or a sprinkle of paprika for added color.
Garnishes:
- Fresh herbs such as thyme or rosemary
- Paprika
Pairings:
- Serve with a crisp green salad or roasted vegetables for a complete meal.
- Pair with a light white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Crusty bread or crackers
Troubleshooting advice:
- If the gratin is not browning on top, place it under the broiler for a few minutes until golden brown.
Food safety advice:
- Make sure to cook the gratin until the cheese is melted and bubbly to ensure it is fully cooked.
Food history:
- Robiola delle Langhe is a soft, creamy cheese from the Piedmont region of Italy. It is made from a blend of cow's, sheep's, and goat's milk.
Flavor profiles:
- Creamy
- Savory
- Cheesy
Serving suggestions:
- Serve the gratin as an appetizer or side dish.
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Region: Italian