Ingredients with Measurements:
- 1 pound of Tuma di Celle cheese, grated
- 1 cup of ricotta cheese
- 2 cups of fresh spinach, chopped
- 1/2 cup of breadcrumbs
- 1/4 cup of grated Parmesan cheese
- 2 cloves of garlic, minced
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of olive oil
- 1 egg
Special equipment needed:
- 9x13 inch baking dish
- Mixing bowl
- Skillet
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the grated Tuma di Celle cheese, ricotta cheese, chopped spinach, breadcrumbs, Parmesan cheese, minced garlic, salt, black pepper, olive oil, and egg. Mix well.
3. Heat a skillet over medium-high heat. Add the cheese and spinach mixture to the skillet and cook for 5-7 minutes, stirring occasionally, until the cheese is melted and the spinach is wilted.
4. Transfer the cheese and spinach mixture to a 9x13 inch baking dish and spread it out evenly.
5. Bake the Tuma di Celle with Ricotta and Spinach for 25-30 minutes, or until the top is golden brown and the cheese is bubbly.
6. Remove from the oven and let it cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 320
- Fat: 22g
- Carbohydrates: 10g
- Protein: 20g
- Fiber: 1g
Substitutions for ingredients:
- Tuma di Celle cheese can be substituted with any hard, aged cheese.
- Ricotta cheese can be substituted with cottage cheese or cream cheese.
- Spinach can be substituted with kale or Swiss chard.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add cooked and crumbled Italian sausage to the cheese and spinach mixture for a heartier dish.
- Substitute the spinach with roasted red peppers or sun-dried tomatoes for a different flavor profile.
- Top the Tuma di Celle with Ricotta and Spinach with sliced cherry tomatoes before baking for a pop of color.
Tips and tricks:
- Make sure to squeeze out any excess moisture from the spinach before adding it to the cheese mixture to prevent the dish from becoming watery.
- Use a high-quality, flavorful cheese for the best results.
- Serve with a side salad or garlic bread for a complete meal.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, preheat the oven to 350°F and bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the Tuma di Celle with Ricotta and Spinach in individual ramekins for a more elegant presentation.
- Garnish with fresh herbs, such as parsley or basil.
Pairings:
- Pair with a light-bodied red wine, such as Pinot Noir or Chianti.
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the Tuma di Celle with Ricotta and Spinach is too watery, try squeezing out more moisture from the spinach or adding more breadcrumbs to the cheese mixture.
Food safety advice:
- Make sure to cook the Tuma di Celle with Ricotta and Spinach to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Tuma di Celle is a traditional cheese from the Emilia-Romagna region of Italy.
Flavor profiles:
- Tuma di Celle is a hard, aged cheese with a nutty flavor.
- Ricotta cheese is creamy and slightly sweet.
- Spinach adds a fresh, earthy flavor to the dish.
Serving suggestions:
- Serve the Tuma di Celle with Ricotta and Spinach as a main dish or as a side dish to grilled meats or seafood.
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Region: Italian