Ingredients with Measurements:
- 1 wheel of Toma del Maccagno cheese (about 1 pound)
- 2 artichokes, trimmed and sliced
- 1/2 cup pitted Kalamata olives
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup white wine
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Cheese knife
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the sliced artichokes and sauté for 5-7 minutes until tender.
4. Add the white wine and olives to the skillet and stir to combine.
5. Season with salt and pepper to taste.
6. Cut the Toma del Maccagno cheese into bite-sized pieces and add to the skillet.
7. Cover the skillet and cook for 5-7 minutes until the cheese is melted and bubbly.
8. Serve hot with crusty bread or crackers.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 28g
Carbohydrates: 10g
Protein: 15g
Substitutions for ingredients:
- Toma del Maccagno cheese can be substituted with any semi-soft cheese such as Fontina or Gouda.
- Kalamata olives can be substituted with any type of pitted olive.
- White wine can be substituted with chicken or vegetable broth.
Variations:
- Add cooked pasta to the skillet for a heartier meal.
- Top with chopped fresh herbs such as parsley or basil for added flavor.
Tips and tricks:
- Make sure to trim the artichokes properly before slicing to remove any tough outer leaves.
- Use a cheese knife to cut the Toma del Maccagno cheese into bite-sized pieces for easier melting.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large skillet or transfer to a serving dish.
Garnishes:
Top with chopped fresh herbs such as parsley or basil.
Pairings:
Pair with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve with crusty bread or crackers.
Troubleshooting advice:
If the cheese is not melting properly, cover the skillet and cook for a few more minutes until melted.
Food safety advice:
Make sure to properly store leftovers in the refrigerator and reheat to an internal temperature of 165°F.
Food history:
Toma del Maccagno cheese is a semi-soft cheese from the Piedmont region of Italy.
Flavor profiles:
Creamy, tangy, and savory with a hint of sweetness from the artichokes.
Serving suggestions:
Serve as an appetizer or as a main dish with a side salad.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian