Ingredients with Measurements:
- 1 Spazzacamino Formaggello cheese wheel (about 8 oz)
- 1/2 cup of basil pesto
- 1/4 cup of pine nuts
- Salt and pepper to taste
Special equipment needed:
- Oven-safe baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the Spazzacamino Formaggello cheese wheel in half horizontally to create two thinner rounds.
3. Spread the basil pesto evenly on the cut side of one of the cheese rounds.
4. Place the other cheese round on top of the pesto-covered round to create a sandwich.
5. Wrap the cheese sandwich tightly in aluminum foil.
6. Place the wrapped cheese sandwich in an oven-safe baking dish.
7. Bake for 20-25 minutes, or until the cheese is melted and gooey.
8. While the cheese is baking, toast the pine nuts in a dry skillet over medium heat until lightly browned.
9. Remove the cheese from the oven and carefully unwrap it.
10. Sprinkle the toasted pine nuts on top of the melted cheese.
11. Season with salt and pepper to taste.
12. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 320 per serving
- Fat: 28g
- Carbohydrates: 5g
- Protein: 14g
Substitutions for ingredients:
- Any type of soft, melty cheese can be substituted for the Spazzacamino Formaggello.
- Any type of nut can be substituted for the pine nuts.
- Any type of pesto can be used, such as sun-dried tomato or roasted red pepper.
Variations:
- Add sliced tomatoes or roasted red peppers to the cheese sandwich before baking.
- Use different types of cheese, such as brie or camembert.
- Use different types of nuts, such as almonds or walnuts.
- Use different types of pesto, such as arugula or kale.
Tips and tricks:
- Make sure to wrap the cheese sandwich tightly in aluminum foil to prevent any cheese from leaking out.
- Toast the pine nuts just before serving to ensure they are fresh and crunchy.
- Serve with crusty bread or crackers for dipping.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, wrap the leftover cheese sandwich in aluminum foil and bake in a preheated 375°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the Spazzacamino Formaggello on a wooden board with crackers and sliced vegetables for a beautiful and rustic presentation.
Garnishes:
- Garnish with fresh basil leaves or a drizzle of balsamic glaze.
Pairings:
- Pair with a light-bodied red wine, such as Pinot Noir or Beaujolais.
Suggested side dishes:
- Serve with a simple green salad or roasted vegetables.
Troubleshooting advice:
- If the cheese is not melting enough, bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to wrap the cheese sandwich tightly in aluminum foil to prevent any cheese from leaking out and causing a mess in the oven.
Food history:
- Spazzacamino Formaggello is a type of cheese from the Lombardy region of Italy. It is named after the chimney sweeps (spazzacamini) who used to eat it for lunch while working.
Flavor profiles:
- The Spazzacamino Formaggello is creamy and slightly tangy, while the pesto adds a fresh and herbaceous flavor. The pine nuts provide a crunchy texture and nutty flavor.
Serving suggestions:
- Serve as an appetizer or as part of a cheese board.
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Region: Italian