Italian > Appetizer > Tronchetti Alpini

Tronchetto alpino with Roasted Red Peppers and Feta Cheese Recipe

Ingredients with Measurements:
- 1 Tronchetto Alpino (rolled cake made with hazelnut cream)
- 2 red bell peppers
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste

Special equipment needed:
- Baking sheet
- Aluminum foil
- 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 membranes.
3. Place the peppers on a baking sheet lined with aluminum foil.
4. Drizzle the peppers with 2 tablespoons of olive oil and season 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, peel off the skin and discard it.
8. Cut the roasted peppers into thin strips and set them aside.
9. In a blender or food processor, combine the remaining 2 tablespoons of olive oil, balsamic vinegar, and chopped parsley. Blend until smooth.
10. Place the Tronchetto Alpino on a serving platter.
11. Drizzle the parsley vinaigrette over the Tronchetto Alpino.
12. Arrange the roasted red pepper strips on top of the Tronchetto Alpino.
13. Sprinkle the crumbled feta cheese over the roasted red peppers.
14. Serve immediately.


Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 400°F (200°C)
Serving size:
This recipe serves 6 people.

Nutritional information:
Calories: 290
Fat: 23g
Saturated Fat: 7g
Cholesterol: 30mg
Sodium: 350mg
Carbohydrates: 16g
Fiber: 2g
Sugar: 12g
Protein: 6g

Substitutions for ingredients:
- Tronchetto Alpino can be substituted with any rolled cake made with hazelnut cream.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Parsley can be substituted with basil or cilantro.

Variations:
- Add sliced black olives or capers for a salty twist.
- Use sun-dried tomatoes instead of roasted red peppers for a different flavor profile.
- Add sliced prosciutto or salami for a meatier version.

Tips and tricks:
- Make sure to remove the skin from the roasted red peppers to avoid a tough texture.
- Let the roasted red peppers cool before cutting them to avoid burning yourself.
- Drizzle the parsley vinaigrette over the Tronchetto Alpino just before serving to avoid making it soggy.

Storage instructions:
This dish is best served fresh, but it can be stored in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
To reheat, place the Tronchetto Alpino in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.

Presentation ideas:
Serve the Tronchetto Alpino on a wooden board or platter for a rustic look.

Garnishes:
Garnish with fresh parsley leaves or chopped hazelnuts for added texture.

Pairings:
Pair with a light white wine, such as Pinot Grigio or Sauvignon Blanc.

Suggested side dishes:
Serve with a simple green salad or roasted vegetables.

Troubleshooting advice:
If the Tronchetto Alpino is too dry, drizzle some extra olive oil over it before serving.

Food safety advice:
Make sure to handle the roasted red peppers carefully to avoid burning yourself.

Food history:
Tronchetto Alpino is a traditional Italian dessert that originated in the Piedmont region of Italy. It is made with a rolled cake filled with hazelnut cream.

Flavor profiles:
This dish has a nutty and sweet flavor from the Tronchetto Alpino, a smoky and slightly sweet flavor from the roasted red peppers, and a tangy and salty flavor from the feta cheese.

Serving suggestions:
Serve as an appetizer or a light lunch.

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Region: Italian

Taste: Savory, Tangy, Creamy, Herby, Spicy