Ingredients with Measurements:
- 1 pound Toma di Mendatica cheese, sliced
- 1 pound fresh spinach, washed and chopped
- 2 cups canned artichoke hearts, drained and chopped
- 1/4 cup olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Oven-safe baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
3. Add chopped spinach to the skillet and cook until wilted, about 5-7 minutes.
4. Add chopped artichoke hearts to the skillet and stir to combine with the spinach. Cook for an additional 2-3 minutes.
5. Season the spinach and artichoke mixture with salt and pepper to taste.
6. In an oven-safe baking dish, layer the sliced Toma di Mendatica cheese on the bottom.
7. Spoon the spinach and artichoke mixture on top of the cheese, spreading it out evenly.
8. Add another layer of sliced Toma di Mendatica cheese on top of the spinach and artichoke mixture.
9. Bake in the preheated oven for 15-20 minutes until the cheese is melted and bubbly.
10. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 28g
Carbohydrates per serving: 8g
Protein per serving: 18g
Substitutions for ingredients:
- Toma di Mendatica cheese can be substituted with any other semi-soft cheese such as fontina or gouda.
- Fresh spinach can be substituted with frozen spinach, thawed and drained.
- Canned artichoke hearts can be substituted with frozen artichoke hearts, thawed and chopped.
Variations:
- Add cooked bacon or pancetta to the spinach and artichoke mixture for added flavor.
- Substitute the spinach and artichoke mixture with sautéed mushrooms and onions for a different flavor profile.
Tips and tricks:
- Make sure to drain the canned artichoke hearts well to prevent excess moisture in the dish.
- Use a high-quality olive oil for the best flavor.
- Serve with crusty bread for dipping in the melted cheese.
Storage instructions:
Leftovers can be stored 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 until heated through.
Presentation ideas:
Serve in individual ramekins for an elegant presentation.
Garnishes:
Garnish with chopped fresh parsley or basil for added color and flavor.
Pairings:
Pair with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve with a simple green salad dressed with lemon vinaigrette.
Troubleshooting advice:
If the cheese is not melting evenly, cover the dish with foil and bake for an additional 5-10 minutes.
Food safety advice:
Make sure to cook the spinach and artichoke mixture thoroughly to prevent any foodborne illnesses.
Food history:
Toma di Mendatica is a semi-soft cheese from the Liguria region of Italy. It is made from cow's milk and has a mild, nutty flavor.
Flavor profiles:
The Toma di Mendatica cheese has a mild, nutty flavor that pairs well with the earthy spinach and artichoke mixture.
Serving suggestions:
Serve as an appetizer or as a main course with a side salad.
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Region: Italian