Ingredients with Measurements:
- 4 Tomino di Sordevolo cheese
- 1 lb fresh spinach, washed and chopped
- 1 cup ricotta cheese
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
Special equipment needed:
- Oven-safe baking dish
- Cheese grater
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the chopped spinach to the skillet and cook until wilted, stirring occasionally. Season with salt and pepper to taste.
4. In a separate bowl, mix the ricotta cheese with salt and pepper to taste.
5. Remove the Tomino di Sordevolo cheese from their packaging and place them in an oven-safe baking dish.
6. Using a cheese grater, grate the top of each Tomino di Sordevolo cheese.
7. Spoon the cooked spinach over the top of each cheese.
8. Spoon the seasoned ricotta cheese over the spinach.
9. Bake in the preheated oven for 10-15 minutes until the cheese is melted and bubbly.
10. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 290
Fat: 22g
Carbohydrates: 5g
Protein: 18g
Substitutions for ingredients:
- Tomino di Sordevolo cheese can be substituted with any soft cheese that melts well, such as Brie or Camembert.
- Fresh spinach can be substituted with frozen spinach that has been thawed and drained.
- Ricotta cheese can be substituted with any soft cheese, such as goat cheese or feta cheese.
Variations:
- Add chopped sun-dried tomatoes to the spinach mixture for a burst of flavor.
- Substitute the spinach with arugula or kale for a different taste.
- Add sliced mushrooms to the skillet with the garlic for an earthy flavor.
Tips and tricks:
- Make sure to grate the top of each cheese to allow the spinach and ricotta to melt into the cheese.
- Use a spoon to spread the spinach and ricotta mixture evenly over each cheese.
- Serve with crusty bread or crackers for dipping.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 375°F for 5-10 minutes until heated through.
Presentation ideas:
Serve on a platter with crusty bread and crackers for dipping.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or basil.
Pairings:
Pair with a light-bodied red wine, such as Pinot Noir or Beaujolais.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the cheese is not melting, place it under the broiler for a few minutes until bubbly.
- If the spinach mixture is too watery, drain it before spooning it over the cheese.
Food safety advice:
Make sure to cook the spinach thoroughly to avoid any risk of foodborne illness.
Food history:
Tomino di Sordevolo is a soft cheese that originates from the Piedmont region of Italy.
Flavor profiles:
This dish is creamy, savory, and slightly tangy.
Serving suggestions:
Serve as an appetizer or a light lunch.
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Region: Italian