Ingredients with Measurements:
- 1 Spazzacamino Formaggello (approx. 1 lb)
- 4 Italian sausages (sweet or spicy)
- 2 bell peppers (red or green)
- 1 onion
- 2 cloves garlic
- 2 tbsp olive oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Oven-safe dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Slice the Spazzacamino Formaggello into 1/2 inch thick rounds and set aside.
3. Slice the sausages into 1/2 inch thick rounds and set aside.
4. Slice the bell peppers and onion into thin strips.
5. Mince the garlic.
6. Heat the olive oil in a large skillet over medium-high heat.
7. Add the sausage rounds and cook until browned on both sides, about 5 minutes.
8. Add the bell peppers, onion, and garlic to the skillet and cook until softened, about 5-7 minutes.
9. Season with salt and pepper to taste.
10. Transfer the sausage and pepper mixture to an oven-safe dish.
11. Arrange the Spazzacamino Formaggello rounds on top of the sausage and pepper mixture.
12. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
13. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 550
- Total fat: 42g
- Saturated fat: 17g
- Cholesterol: 100mg
- Sodium: 1200mg
- Total carbohydrates: 12g
- Dietary fiber: 2g
- Sugars: 6g
- Protein: 32g
Substitutions for ingredients:
- Spazzacamino Formaggello can be substituted with any other semi-soft cheese, such as fontina or gouda.
- Italian sausages can be substituted with any other type of sausage, such as chorizo or bratwurst.
- Bell peppers can be substituted with any other type of pepper, such as poblano or jalapeno.
- Olive oil can be substituted with any other type of cooking oil, such as vegetable or canola oil.
Variations:
- Add sliced mushrooms to the sausage and pepper mixture.
- Top with chopped fresh herbs, such as parsley or basil, before serving.
- Serve with crusty bread for dipping in the melted cheese.
Tips and tricks:
- Make sure to slice the cheese and sausage into even rounds for even cooking.
- Use a sharp knife to slice the cheese to prevent it from crumbling.
- If the cheese is not melting evenly, cover the dish with foil and return to the oven for a few more minutes.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 375°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve in individual ramekins for a more elegant presentation.
- Garnish with fresh herbs or a sprinkle of paprika.
Garnishes:
- Fresh herbs, such as parsley or basil
- Paprika
Pairings:
- Serve with a side salad or roasted vegetables.
- Pair with a full-bodied red wine, such as a Cabernet Sauvignon or Syrah.
Suggested side dishes:
- Mixed green salad with balsamic vinaigrette
- Roasted broccoli or asparagus
Troubleshooting advice:
- If the cheese is not melting evenly, cover the dish with foil and return to the oven for a few more minutes.
- If the sausage and peppers are not cooked through, return to the skillet and cook for a few more minutes before transferring to the oven.
Food safety advice:
- Make sure to cook the sausage and peppers to an internal temperature of 165°F to ensure food safety.
Food history:
- Spazzacamino Formaggello is a semi-soft cheese from the Lombardy region of Italy.
- Sausage and peppers is a classic Italian-American dish that originated in New York City in the early 20th century.
Flavor profiles:
- The Spazzacamino Formaggello is nutty and slightly sweet, with a creamy texture.
- The sausage and peppers are savory and slightly spicy, with a slightly sweet flavor from the caramelized onions and peppers.
Serving suggestions:
- Serve hot with crusty bread for dipping in the melted cheese.
- Serve as a main course with a side salad or roasted vegetables.
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Region: Italian