Ingredients with Measurements:
- 8 oz Toma Ossolana d'Alpeggio cheese
- 8 slices of prosciutto
- 1 lb asparagus
- 2 tbsp olive oil
- Salt and pepper to taste
Special equipment needed:
- Cheese slicer
- Large skillet
- Tongs
Step-by-step instructions:
a. Preheat the oven to 375°F.
b. Wash and trim the asparagus, then toss with olive oil, salt, and pepper. Roast in the oven for 10-12 minutes until tender.
c. Using a cheese slicer, cut the Toma Ossolana d'Alpeggio cheese into thin slices.
d. In a large skillet over medium heat, cook the prosciutto slices until crispy, about 2-3 minutes per side. Remove from the skillet and set aside.
e. In the same skillet, add the sliced Toma Ossolana d'Alpeggio cheese and cook until melted and bubbly, about 2-3 minutes.
f. Arrange the roasted asparagus on a serving platter, then top with the melted cheese and crispy prosciutto slices.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
5. Temperature:
Oven temperature: 375°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 300
Total fat: 22g
Saturated fat: 9g
Cholesterol: 45mg
Sodium: 900mg
Total carbohydrates: 7g
Dietary fiber: 3g
Protein: 20g
Substitutions for ingredients:
- Toma Ossolana d'Alpeggio cheese can be substituted with any other melting cheese such as Gruyere or Fontina.
- Prosciutto can be substituted with bacon or pancetta.
- Asparagus can be substituted with any other roasted vegetable such as broccoli or Brussels sprouts.
Variations:
- Add a drizzle of balsamic glaze over the top for added sweetness.
- Top with chopped fresh herbs such as parsley or basil for added flavor.
- Serve with a side of crusty bread for dipping.
Tips and tricks:
- Make sure to slice the cheese thinly for even melting.
- Use a non-stick skillet to prevent the cheese from sticking.
- Don't overcook the asparagus, as it can become mushy.
Storage instructions:
This dish is best served immediately and does not store well.
Reheating instructions:
This dish is not recommended for reheating.
Presentation ideas:
Arrange the asparagus in a circular pattern on a large platter, then top with the melted cheese and prosciutto slices. Garnish with fresh herbs and a drizzle of balsamic glaze.
Garnishes:
Fresh herbs such as parsley or basil, balsamic glaze.
Pairings:
This dish pairs well with a light white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Crusty bread, roasted potatoes, or a simple green salad.
Troubleshooting advice:
If the cheese is not melting evenly, try covering the skillet with a lid to trap the heat and help the cheese melt faster.
Food safety advice:
Make sure to cook the prosciutto until crispy to prevent any potential foodborne illnesses.
Food history:
Toma Ossolana d'Alpeggio is a traditional cheese from the Piedmont region of Italy, made from the milk of cows that graze in the Alps.
Flavor profiles:
This dish is savory and salty, with a creamy and nutty flavor from the Toma Ossolana d'Alpeggio cheese.
Serving suggestions:
Serve this dish as an appetizer or a light lunch.
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Region: Italian