Ingredients with Measurements:
- 1 Tometta di Barge cheese wheel (about 8 oz)
- 2 artichokes, trimmed and sliced
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the Tometta di Barge cheese wheel in half horizontally and set aside.
3. In a large bowl, toss the sliced artichokes with the olive oil, minced garlic, red pepper flakes, salt, and pepper.
4. Arrange the artichoke slices in a single layer in a baking dish.
5. Place the Tometta di Barge cheese halves on top of the artichokes.
6. Sprinkle the grated Parmesan cheese over the cheese and artichokes.
7. Cover the baking dish with aluminum foil and bake for 25-30 minutes, or until the cheese is melted and bubbly.
8. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden brown.
9. Let the Tometta di Barge with Artichoke and Parmesan cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 20g
Carbohydrates: 8g
Protein: 12g
Sodium: 450mg
Substitutions for ingredients:
- Tometta di Barge cheese can be substituted with any soft, creamy cheese such as Brie or Camembert.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
- Artichokes can be substituted with spinach or kale.
Variations:
- Add sliced mushrooms to the artichokes for a heartier dish.
- Top the Tometta di Barge with chopped fresh herbs such as thyme or rosemary.
- Serve the Tometta di Barge with Artichoke and Parmesan on top of toasted bread slices for a delicious appetizer.
Tips and tricks:
- Make sure to trim the artichokes properly to remove the tough outer leaves and choke.
- Use a sharp knife to cut the Tometta di Barge cheese in half horizontally.
- Let the Tometta di Barge with Artichoke and Parmesan cool for a few minutes before serving to allow the cheese to set.
Storage instructions:
Store any leftover Tometta di Barge with Artichoke and Parmesan in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Tometta di Barge with Artichoke and Parmesan in the oven at 375°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Tometta di Barge with Artichoke and Parmesan on a platter with fresh herbs and sliced bread.
Garnishes:
Garnish the Tometta di Barge with Artichoke and Parmesan with chopped fresh parsley or basil.
Pairings:
Pair the Tometta di Barge with Artichoke and Parmesan with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve the Tometta di Barge with Artichoke and Parmesan with a side salad or roasted vegetables.
Troubleshooting advice:
- If the cheese is not melting properly, increase the oven temperature to 400°F and bake for an additional 5-10 minutes.
- If the artichokes are too tough, blanch them in boiling water for 5 minutes before baking.
Food safety advice:
Make sure to properly clean and trim the artichokes before using them in the recipe.
Food history:
Tometta di Barge is a soft, creamy cheese from the Piedmont region of Italy. It is made from cow's milk and has a mild, buttery flavor.
Flavor profiles:
The Tometta di Barge with Artichoke and Parmesan has a creamy, tangy flavor from the cheese and a slightly nutty flavor from the artichokes.
Serving suggestions:
Serve the Tometta di Barge with Artichoke and Parmesan as an appetizer or a light main course with a side salad.
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Region: Italian