Ingredients with Measurements:
- 4 Tomino di Sordevolo cheese rounds
- 2 red bell peppers
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the red bell peppers into quarters and remove the seeds and stems.
3. Place the pepper quarters on a baking sheet lined with parchment paper.
4. Drizzle the peppers with olive oil and sprinkle with salt and pepper.
5. Roast the peppers in the oven for 20-25 minutes, or until they are soft and slightly charred.
6. Remove the peppers from the oven and let them cool for a few minutes.
7. Once the peppers are cool enough to handle, transfer them to a blender or food processor and blend until smooth.
8. Set the roasted red pepper sauce aside.
9. Heat a non-stick skillet over medium-high heat.
10. Add the Tomino di Sordevolo cheese rounds to the skillet and cook for 2-3 minutes per side, or until the cheese is golden brown and slightly melted.
11. Remove the cheese rounds from the skillet and place them on a serving platter.
12. Drizzle the roasted red pepper sauce over the cheese rounds.
13. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 400°F (200°C)
- Skillet temperature: medium-high heat
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 220
- Fat: 18g
- Carbohydrates: 5g
- Protein: 11g
Substitutions for ingredients:
- Tomino di Sordevolo cheese can be substituted with any soft cheese that melts well, such as brie or camembert.
- Red bell peppers can be substituted with any color bell pepper or roasted tomato.
Variations:
- Add chopped fresh herbs, such as basil or parsley, to the roasted red pepper sauce for extra flavor.
- Top the cheese rounds with sliced prosciutto or crispy pancetta before adding the roasted red pepper sauce.
Tips and tricks:
- Make sure to remove the seeds and stems from the bell peppers before roasting to prevent bitterness.
- Use a non-stick skillet to prevent the cheese from sticking.
- Serve the Tomino di Sordevolo with crusty bread or crackers for dipping into the roasted red pepper sauce.
Storage instructions:
- Store any leftover roasted red pepper sauce in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat the cheese rounds in a skillet over medium heat until warmed through.
Presentation ideas:
- Serve the Tomino di Sordevolo with Roasted Red Peppers on a large platter with fresh herbs and sliced bread.
Garnishes:
- Garnish with fresh herbs, such as basil or parsley, before serving.
Pairings:
- Pair with a light red wine, such as Pinot Noir or Beaujolais.
Suggested side dishes:
- Serve with a simple green salad or roasted vegetables.
Troubleshooting advice:
- If the cheese is not melting, try covering the skillet with a lid to trap the heat and melt the cheese.
Food safety advice:
- Make sure to cook the cheese and peppers to the recommended temperature to prevent foodborne illness.
Food history:
- Tomino di Sordevolo is a soft cheese from the Piedmont region of Italy.
Flavor profiles:
- The Tomino di Sordevolo has a creamy, slightly tangy flavor that pairs well with the sweet and smoky roasted red pepper sauce.
Serving suggestions:
- Serve as an appetizer or light lunch.
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Region: Italian