Ingredients with Measurements:
- 4 Tomino cheese (about 100g each)
- 4 slices of pancetta
- 2 zucchini, sliced
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Grease a baking dish with olive oil.
3. Cut the pancetta slices in half and wrap each Tomino cheese with a slice of pancetta.
4. Arrange the wrapped Tomino cheese in the baking dish.
5. Add the sliced zucchini around the Tomino cheese.
6. Drizzle the olive oil over the zucchini and season with salt and pepper.
7. Bake in the preheated oven for 15-20 minutes or until the cheese is melted and bubbly.
8. Remove from the oven and let it cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Total fat: 26g
Saturated fat: 11g
Cholesterol: 50mg
Sodium: 630mg
Total carbohydrates: 5g
Dietary fiber: 1g
Sugar: 3g
Protein: 17g
Substitutions for ingredients:
- Instead of Tomino cheese, you can use any soft cheese like Brie or Camembert.
- Instead of pancetta, you can use bacon or prosciutto.
- Instead of zucchini, you can use any other vegetables like eggplant or bell peppers.
Variations:
- Add some chopped garlic and fresh herbs like thyme or rosemary to the zucchini for extra flavor.
- Top the baked Tomino cheese with some honey or balsamic glaze for a sweet and tangy twist.
Tips and tricks:
- Make sure to wrap the Tomino cheese tightly with the pancetta to prevent it from falling apart while baking.
- You can also grill the zucchini slices before adding them to the baking dish for a charred flavor.
- Serve the baked Tomino cheese with some crusty bread or crackers for dipping.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the leftovers in the oven at 375°F (190°C) for 10-15 minutes or until heated through.
Presentation ideas:
Serve the baked Tomino cheese in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with some fresh herbs like parsley or basil for a pop of color.
Pairings:
Pair the baked Tomino cheese with a light and fruity red wine like Pinot Noir or Beaujolais.
Suggested side dishes:
Serve the baked Tomino cheese with a simple green salad or roasted vegetables.
Troubleshooting advice:
If the cheese is not melted enough, you can broil it for a few minutes until it's bubbly and golden brown.
Food safety advice:
Make sure to cook the cheese and pancetta to an internal temperature of 165°F (74°C) to ensure it's safe to eat.
Food history:
Tomino cheese is a soft cheese from the Piedmont region of Italy. It's made from cow's milk and has a mild and creamy flavor.
Flavor profiles:
The baked Tomino cheese has a rich and creamy flavor with a salty and savory taste from the pancetta. The zucchini adds a fresh and slightly sweet flavor to the dish.
Serving suggestions:
Serve the baked Tomino cheese as an appetizer or a light lunch.
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