Ingredients with Measurements:
- 1 Toma di Lanzo cheese wheel (about 8 oz)
- 2 cups canned artichoke hearts, drained and quartered
- 1/2 cup pitted Kalamata olives, chopped
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- Salt and black pepper, to taste
- Fresh parsley, chopped (optional)
Special equipment needed:
- Cheese knife
- Large skillet
- Mixing bowl
Step-by-step instructions:
1. Cut the Toma di Lanzo cheese wheel into bite-sized cubes and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes and cook for 1-2 minutes, until fragrant.
3. Add the artichoke hearts and olives to the skillet and stir to combine. Cook for 5-7 minutes, until the artichokes are tender and lightly browned.
4. Add the Toma di Lanzo cheese cubes to the skillet and stir gently to combine. Cook for an additional 2-3 minutes, until the cheese is melted and gooey.
5. Season the dish with salt and black pepper to taste. Garnish with chopped parsley, if desired.
6. Serve the Toma di Lanzo with Artichokes and Olives hot, with crusty bread or crackers on the side.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Total fat: 28g
Saturated fat: 9g
Cholesterol: 35mg
Sodium: 740mg
Total Carbohydrates: 12g
Dietary fiber: 5g
Sugars: 2g
Protein: 9g
Substitutions for ingredients:
- Toma di Lanzo cheese can be substituted with any other semi-soft cheese, such as Fontina or Gouda.
- Canned artichoke hearts can be substituted with frozen or fresh artichokes.
- Kalamata olives can be substituted with any other type of pitted olives.
Variations:
- Add sliced sun-dried tomatoes for an extra burst of flavor.
- Use roasted garlic instead of raw garlic for a milder flavor.
- Add a splash of white wine to the skillet for a more complex flavor.
Tips and tricks:
- Make sure to drain the artichoke hearts well before adding them to the skillet.
- Use a cheese knife to cut the Toma di Lanzo cheese into cubes, as it is a soft cheese that can easily stick to a regular knife.
- Serve the dish immediately after cooking, as the cheese will start to harden as it cools down.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or in a skillet over low heat until warmed through.
Presentation ideas:
Serve the Toma di Lanzo with Artichokes and Olives in a shallow bowl or on a platter, garnished with chopped parsley.
Garnishes:
Chopped parsley
Pairings:
- Crusty bread or crackers
- White wine, such as Pinot Grigio or Sauvignon Blanc
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts
- Mixed greens salad with a lemon vinaigrette
Troubleshooting advice:
- If the cheese is not melting properly, cover the skillet with a lid for a few minutes to help it melt.
- If the dish is too salty, rinse the artichoke hearts and olives before adding them to the skillet.
Food safety advice:
- Make sure to cook the dish to an internal temperature of 165°F to ensure that it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Toma di Lanzo is a semi-soft cheese from the Piedmont region of Italy. It is made from cow's milk and has a mild, nutty flavor.
Flavor profiles:
Creamy, tangy, salty, nutty
Serving suggestions:
Serve the Toma di Lanzo with Artichokes and Olives as an appetizer or a light lunch.
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Region: Italian