Ingredients with Measurements:
- 4 Tomino di Casalborgone cheese
- 2 cups fresh spinach leaves
- 1/4 cup breadcrumbs
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and pepper to taste
Special equipment needed:
- Oven-safe baking dish
- Skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Rinse the spinach leaves and pat them dry with paper towels.
3. Heat the olive oil in a skillet over medium heat.
4. Add the spinach leaves to the skillet and cook for 2-3 minutes, or until they are wilted.
5. Remove the skillet from the heat and set aside.
6. Cut the top off each Tomino di Casalborgone cheese and scoop out a small amount of cheese from the center.
7. Fill each cheese with the cooked spinach.
8. Sprinkle breadcrumbs over the top of each cheese.
9. Place the cheeses in an oven-safe baking dish.
10. Dot each cheese with butter.
11. Bake the cheeses in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
12. Remove the cheeses from the oven and let them cool for a few minutes.
13. Serve the Tomino di Casalborgone con Spinaci hot.
Time:
Preparation time: 15 minutes
Cooking time: 12 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 20g
Carbohydrates: 5g
Protein: 12g
Substitutions for ingredients:
- Any type of cheese can be substituted for the Tomino di Casalborgone cheese.
- Any type of leafy green can be substituted for the spinach.
Variations:
- Add chopped garlic to the skillet when cooking the spinach.
- Add chopped sun-dried tomatoes to the spinach filling.
- Top the cheese with sliced almonds or pine nuts before baking.
Tips and tricks:
- Make sure to scoop out enough cheese from the center of each Tomino di Casalborgone cheese to make room for the spinach filling.
- Use a spoon to fill the cheese with the cooked spinach.
- Use a spatula to transfer the filled cheese to the baking dish.
Storage instructions:
Store any leftover Tomino di Casalborgone con Spinaci in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Tomino di Casalborgone con Spinaci in the oven at 375°F for 5-7 minutes, or until the cheese is melted and bubbly.
Presentation ideas:
Serve the Tomino di Casalborgone con Spinaci on a platter with a sprig of fresh herbs.
Garnishes:
Garnish the Tomino di Casalborgone con Spinaci with chopped fresh herbs, such as parsley or basil.
Pairings:
Pair the Tomino di Casalborgone con Spinaci with a crisp white wine, such as Pinot Grigio.
Suggested side dishes:
Serve the Tomino di Casalborgone con Spinaci with a side salad or roasted vegetables.
Troubleshooting advice:
If the cheese is not melting, increase the oven temperature and bake for a few more minutes.
Food safety advice:
Make sure to cook the spinach thoroughly to avoid any risk of foodborne illness.
Food history:
Tomino di Casalborgone is a soft cheese from the Piedmont region of Italy. It is traditionally made from cow's milk and has a mild, creamy flavor.
Flavor profiles:
The Tomino di Casalborgone cheese has a mild, creamy flavor that pairs well with the earthy flavor of spinach.
Serving suggestions:
Serve the Tomino di Casalborgone con Spinaci as an appetizer or a light lunch.
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Region: Italian