Ingredients with Measurements:
- 1 lb. of hard cheese, grated
- 1 cup of dried mushrooms, soaked and chopped
- 1/2 cup of breadcrumbs
- 2 eggs
- 1/4 cup of milk
- 1/4 cup of flour
- 1/4 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- Cheese grater
- Mixing bowl
- Baking dish
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the grated cheese, soaked and chopped mushrooms, breadcrumbs, eggs, milk, flour, olive oil, salt, and pepper. Mix well.
3. Grease a baking dish with olive oil.
4. Form the mixture into a braided loaf shape and place it in the baking dish.
5. Bake for 30-35 minutes or until golden brown.
6. Remove from the oven and let cool for 5 minutes.
7. Serve warm.
- Time:
Preparation time: 20 minutes
- Cooking time: 30-35 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- Serves 4-6 people
Nutritional information:
- Calories: 450
- Fat: 30g
- Carbohydrates: 20g
- Protein: 25g
Substitutions for ingredients:
- Hard cheese: Parmesan, Pecorino Romano, Asiago
- Dried mushrooms: Fresh mushrooms, sun-dried tomatoes
- Breadcrumbs: Crushed crackers, panko breadcrumbs
- Milk: Almond milk, soy milk
- Flour: Gluten-free flour, cornstarch
- Olive oil: Vegetable oil, canola oil
Variations:
- Add chopped herbs such as thyme, rosemary, or parsley for added flavor.
- Substitute the mushrooms with cooked spinach or kale for a vegetarian option.
- Add diced ham or bacon for a meaty twist.
Tips and tricks:
- Soak the dried mushrooms in warm water for 20 minutes before chopping to rehydrate them.
- Use a cheese grater with larger holes to grate the cheese for a chunkier texture.
- Brush the top of the loaf with melted butter before baking for a golden brown crust.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the loaf in a baking dish and cover with foil.
- Bake for 10-15 minutes or until heated through.
Presentation ideas:
- Serve on a wooden board with sliced baguette and grapes for a rustic presentation.
- Garnish with chopped herbs or a sprinkle of paprika for added color.
Garnishes:
- Chopped herbs such as thyme, rosemary, or parsley
- Paprika
Pairings:
- Red wine such as Cabernet Sauvignon or Merlot
- Crusty bread or baguette
- Olives or pickles
Suggested side dishes:
- Roasted vegetables such as carrots, Brussels sprouts, or sweet potatoes
- Salad with a vinaigrette dressing
Troubleshooting advice:
- If the loaf is too dry, add more milk or olive oil to the mixture before baking.
- If the loaf is too wet, add more breadcrumbs or flour to the mixture before baking.
Food safety advice:
- Make sure the cheese is grated and the mushrooms are chopped properly to avoid choking hazards.
- Store leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
- Treccia Dura di Funghi is a traditional Italian dish that originated in the northern region of Lombardy. It is typically served as an appetizer or snack.
Flavor profiles:
- Savory, cheesy, earthy
Serving suggestions:
- Serve warm as an appetizer or snack.
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Region: Italian