Ingredients with Measurements:
- 1 wheel of Toma di Susa cheese (about 1 pound)
- 1 cup of walnuts, shelled
- 1/2 cup of heavy cream
- 1/4 cup of grated Parmesan cheese
- 2 cloves of garlic, minced
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of extra-virgin olive oil
Special equipment needed:
- Food processor or blender
- Cheese grater
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Cut the Toma di Susa cheese into thin slices and arrange them in a single layer in a baking dish.
3. Bake the cheese for 10-12 minutes, or until it is melted and bubbly.
4. While the cheese is baking, make the walnut sauce. In a food processor or blender, combine the walnuts, heavy cream, Parmesan cheese, garlic, salt, and black pepper. Pulse until the mixture is smooth and creamy.
5. With the food processor or blender running, slowly drizzle in the olive oil until the sauce is emulsified.
6. Remove the cheese from the oven and pour the walnut sauce over the top.
7. Return the dish to the oven and bake for an additional 5-7 minutes, or until the sauce is heated through and slightly browned.
8. Serve the Toma di Susa con Salsa di Noci hot, garnished with additional chopped walnuts and fresh herbs if desired.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 450
Fat: 40g
Saturated Fat: 16g
Cholesterol: 80mg
Sodium: 450mg
Carbohydrates: 9g
Fiber: 3g
Sugar: 2g
Protein: 17g
Substitutions for ingredients:
- Toma di Susa cheese can be substituted with any other semi-soft cheese, such as Fontina or Gouda.
- Pecans or almonds can be used instead of walnuts in the sauce.
- Half-and-half or milk can be used instead of heavy cream.
Variations:
- Add chopped fresh herbs, such as parsley or thyme, to the walnut sauce for extra flavor.
- Top the baked cheese with sliced prosciutto or salami before adding the walnut sauce.
- Serve the Toma di Susa con Salsa di Noci with crusty bread or crackers for dipping.
Tips and tricks:
- Make sure to cut the cheese into thin slices so that it melts evenly.
- Toast the walnuts in a dry skillet for a few minutes before making the sauce to enhance their flavor.
- If the sauce is too thick, add a splash of milk or cream to thin it out.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Toma di Susa con Salsa di Noci in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the baked cheese and walnut sauce in individual ramekins for an elegant presentation.
Garnishes:
Chopped walnuts, fresh herbs, and a drizzle of balsamic glaze make great garnishes for this dish.
Pairings:
This recipe pairs well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
A simple green salad or roasted vegetables make great side dishes for this rich and flavorful dish.
Troubleshooting advice:
If the cheese is not melting evenly, try slicing it thinner or increasing the baking time.
Food safety advice:
Make sure to cook the cheese and sauce to a safe temperature of 165°F to prevent foodborne illness.
Food history:
Toma di Susa is a semi-soft cheese from the Piedmont region of Italy, known for its nutty and buttery flavor. The use of walnuts in the sauce is a traditional pairing with this cheese.
Flavor profiles:
This dish is rich and creamy, with a nutty and slightly sweet flavor from the Toma di Susa cheese and walnut sauce.
Serving suggestions:
Serve the Toma di Susa con Salsa di Noci as an appetizer or as part of a cheese board.
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Region: Italian