Ingredients with Measurements:
- 1 pound Robiola di Montevecchia cheese
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1/4 cup breadcrumbs
- 2 tablespoons butter
- Salt and pepper to taste
Special equipment needed:
- Oven-safe baking dish
- Cheese grater
1. Preheat the oven to 375°F.
2. Grate the Robiola di Montevecchia cheese and set aside.
3. In a saucepan, heat the heavy cream and minced garlic over medium heat until it comes to a simmer.
4. Add the grated Robiola di Montevecchia cheese to the saucepan and stir until the cheese has melted and the mixture is smooth.
5. Season the mixture with salt and pepper to taste.
6. Pour the cheese mixture into an oven-safe baking dish.
7. In a separate bowl, mix the breadcrumbs and butter until the mixture is crumbly.
8. Sprinkle the breadcrumb mixture over the top of the cheese mixture.
9. Bake the gratin in the preheated oven for 20-25 minutes, or until the top is golden brown and the cheese is bubbly.
10. Remove the gratin from the oven and let it cool for a few minutes before serving.
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
- Oven temperature: 375°F
- This recipe serves 4-6 people.
- Calories: 450
- Fat: 38g
- Carbohydrates: 8g
- Protein: 20g
Substitutions for ingredients:
- Robiola di Montevecchia cheese can be substituted with any soft, creamy cheese such as Brie or Camembert.
- Heavy cream can be substituted with half-and-half or milk.
- Add chopped fresh herbs such as thyme or rosemary to the cheese mixture for added flavor.
- Add sliced mushrooms or diced cooked bacon to the cheese mixture before baking for a heartier dish.
Tips and tricks:
- Be sure to use an oven-safe baking dish to avoid any accidents in the oven.
- Let the gratin cool for a few minutes before serving to allow the cheese to set.
- Store any leftover gratin in an airtight container in the refrigerator for up to 3 days.
- To reheat the gratin, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.
- Serve the gratin in individual ramekins for an elegant presentation.
- Garnish the top of the gratin with fresh herbs or a sprinkle of paprika.
- Fresh herbs such as thyme or rosemary
- Serve the gratin with a crusty baguette or crackers for dipping.
- Pair the gratin with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- A simple green salad with a vinaigrette dressing pairs well with the rich and creamy gratin.
- Roasted vegetables such as asparagus or Brussels sprouts make a great side dish.
- If the top of the gratin is browning too quickly, cover it with foil for the remaining baking time.
- If the cheese mixture is too thick, add a splash of milk or cream to thin it out.
Food safety advice:
- Be sure to cook the gratin to an internal temperature of 165°F to ensure it is safe to eat.
- Robiola di Montevecchia is a soft cheese made from a blend of cow's and sheep's milk. It is named after the town of Montevecchia in the Lombardy region of Italy.
- The Robiola di Montevecchia cheese has a creamy and slightly tangy flavor that pairs well with the rich and savory garlic cream sauce.
- Serve the gratin as an appetizer or as a main course with a side salad or roasted vegetables.
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