Ingredients with Measurements:
- 1 large Caciocavallo cheese (about 1 pound)
- 1/2 cup pitted green olives, chopped
- 1/4 cup capers, chopped
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh thyme
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- Salt and black pepper to taste
- 2 tablespoons olive oil
Special equipment needed:
- A sharp knife
- A baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut off the top of the Caciocavallo cheese and scoop out some of the cheese from the center, leaving a 1/2-inch border around the edges.
3. In a bowl, mix together the chopped olives, capers, parsley, oregano, thyme, garlic, red pepper flakes, salt, and black pepper.
4. Stuff the mixture into the cavity of the cheese, packing it in tightly.
5. Replace the top of the cheese and brush the outside with olive oil.
6. Place the cheese in a baking dish and bake for 25-30 minutes, or until the cheese is melted and bubbly.
7. Serve hot with crusty bread or crackers.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
5. Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 25g
Carbohydrates: 2g
Protein: 18g
Sodium: 800mg
Substitutions for ingredients:
- You can use any type of cheese that can be stuffed, such as provolone or mozzarella.
- If you don't have fresh herbs, you can use dried herbs instead.
- You can use black olives instead of green olives.
Variations:
- You can add chopped sun-dried tomatoes or roasted red peppers to the stuffing mixture.
- You can sprinkle grated Parmesan cheese on top of the stuffed cheese before baking.
Tips and tricks:
- Make sure to leave a 1/2-inch border around the edges of the cheese when scooping out the center.
- Pack the stuffing mixture into the cheese tightly to prevent it from falling out during baking.
- Serve the stuffed cheese with crusty bread or crackers for dipping.
Storage instructions:
- Store any leftover stuffed cheese in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the stuffed cheese, place it in a baking dish and bake in a preheated 375°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the stuffed cheese on a platter with crackers and fresh vegetables for dipping.
Garnishes:
- Garnish the stuffed cheese with fresh herbs, such as parsley or thyme.
Pairings:
- Serve the stuffed cheese with a glass of red wine, such as Chianti or Cabernet Sauvignon.
Suggested side dishes:
- Serve the stuffed cheese with a side salad or roasted vegetables.
Troubleshooting advice:
- If the cheese starts to leak during baking, remove it from the oven and use a paper towel to soak up any excess oil.
Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with raw cheese.
Food history:
- Caciocavallo cheese is a traditional Italian cheese that is similar to provolone.
Flavor profiles:
- The stuffed cheese has a salty and tangy flavor from the olives and capers, with a hint of spice from the red pepper flakes.
Serving suggestions:
- Serve the stuffed cheese as an appetizer or as part of a cheese board.
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Region: Italian