Ingredients with Measurements:
- 1 pound of pizza dough
- 2 tablespoons of olive oil
- 2 large onions, thinly sliced
- 1 tablespoon of balsamic vinegar
- 1 teaspoon of sugar
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 4 ounces of crumbled Gorgonzola cheese
- 1 egg, beaten
Special equipment needed:
- Baking sheet
- Parchment paper
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the sliced onions and cook until they are caramelized, stirring occasionally, for about 20 minutes.
4. Add the balsamic vinegar, sugar, salt, and black pepper to the onions and stir to combine.
5. Remove the skillet from the heat and set aside.
6. On a lightly floured surface, roll out the pizza dough into a rectangle shape.
7. Spread the caramelized onions over the pizza dough, leaving a 1-inch border around the edges.
8. Sprinkle the crumbled Gorgonzola cheese over the onions.
9. Starting from the long side of the rectangle, roll the pizza dough into a log shape.
10. Pinch the ends of the log to seal.
11. Place the Treccia on a baking sheet lined with parchment paper.
12. Brush the beaten egg over the top of the Treccia.
13. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the cheese is melted.
14. Remove from the oven and let cool for a few minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
5. Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 420
Fat: 20g
Saturated Fat: 7g
Cholesterol: 60mg
Sodium: 820mg
Carbohydrates: 45g
Fiber: 2g
Sugar: 8g
Protein: 15g
Substitutions for ingredients:
- Instead of Gorgonzola cheese, you can use blue cheese or feta cheese.
- You can use store-bought pizza dough or make your own from scratch.
Variations:
- Add some chopped walnuts or pecans to the caramelized onions for extra crunch.
- Top the Treccia with some fresh arugula or spinach before serving.
- Use red onions instead of yellow onions for a different flavor.
Tips and tricks:
- Make sure to cook the onions until they are caramelized to bring out their natural sweetness.
- Use a sharp knife to slice the Treccia to prevent the filling from spilling out.
- Serve the Treccia warm for the best flavor.
Storage instructions:
Store any leftover Treccia in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the Treccia, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Treccia on a wooden board or platter for a rustic look.
Garnishes:
Garnish the Treccia with some fresh herbs, such as parsley or thyme.
Pairings:
Pair the Treccia with a crisp green salad or a bowl of soup for a complete meal.
Suggested side dishes:
Serve the Treccia with some roasted vegetables or garlic bread on the side.
Troubleshooting advice:
- If the Treccia is too dry, brush some olive oil over the top before baking.
- If the filling spills out during baking, use toothpicks to secure the ends of the Treccia.
Food safety advice:
Make sure to cook the Treccia to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Treccia is a traditional Italian bread that is shaped like a braid. It is typically made with pizza dough and can be filled with a variety of ingredients, such as cheese, vegetables, or meat.
Flavor profiles:
This Treccia has a savory and slightly sweet flavor from the caramelized onions, tangy Gorgonzola cheese, and balsamic vinegar.
Serving suggestions:
Serve the Treccia as an appetizer or main dish for a family dinner or party.
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Region: Italian