Ingredients with Measurements:
- 4 Tomino di Saronsella cheese
- 4 slices of prosciutto
- 1 cup of sliced mushrooms
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Oven
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat.
3. Add the sliced mushrooms and sauté until they are tender and lightly browned.
4. Season the mushrooms with salt and pepper to taste.
5. Cut a small slit in the top of each Tomino di Saronsella cheese.
6. Stuff each cheese with the sautéed mushrooms.
7. Wrap each cheese with a slice of prosciutto, making sure to cover the entire cheese.
8. Place the wrapped cheeses in a baking dish.
9. Bake in the oven for 10-12 minutes, or until the cheese is melted and bubbly.
10. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-12 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 280
- Fat: 22g
- Carbohydrates: 2g
- Protein: 19g
Substitutions for ingredients:
- Instead of Tomino di Saronsella cheese, you can use any soft cheese that melts well, such as Brie or Camembert.
- Instead of prosciutto, you can use any other cured meat, such as bacon or pancetta.
- Instead of mushrooms, you can use any other vegetable, such as roasted red peppers or caramelized onions.
Variations:
- Add chopped herbs, such as thyme or rosemary, to the sautéed mushrooms for extra flavor.
- Top the wrapped cheeses with a drizzle of honey or balsamic glaze before baking for a sweet and savory twist.
Tips and tricks:
- Make sure to cut a small slit in the top of each cheese before stuffing with mushrooms to allow the cheese to melt evenly.
- Use a high-quality prosciutto for the best flavor.
- Serve with crusty bread or crackers for dipping.
Storage instructions:
- Store any leftover Tomino di Saronsella con Prosciutto e Funghi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the leftover wrapped cheeses in a baking dish and bake in the oven at 375°F (190°C) for 5-7 minutes, or until the cheese is melted and bubbly.
Presentation ideas:
- Serve the Tomino di Saronsella con Prosciutto e Funghi on a platter with fresh herbs and sliced bread for a beautiful presentation.
Garnishes:
- Garnish with fresh herbs, such as parsley or thyme, for a pop of color and flavor.
Pairings:
- Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Serve with a simple green salad or roasted vegetables for a complete meal.
Troubleshooting advice:
- If the cheese is not melting evenly, try cutting a larger slit in the top of each cheese before stuffing with mushrooms.
Food safety advice:
- Make sure to cook the cheese to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
- Tomino di Saronsella is a soft cheese from the Piedmont region of Italy. It is typically made from cow's milk and has a mild, creamy flavor.
Flavor profiles:
- The Tomino di Saronsella cheese is creamy and slightly tangy, while the prosciutto adds a salty, savory flavor. The sautéed mushrooms add an earthy, umami flavor.
Serving suggestions:
- Serve the Tomino di Saronsella con Prosciutto e Funghi as an appetizer or as a main course with a side salad or roasted vegetables.
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Region: Italian