Ingredients with Measurements:
- 1 pound Tuma di Celle cheese, grated
- 2 red bell peppers, roasted, peeled, and sliced
- 1/2 cup pitted Kalamata olives, chopped
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Special Equipment Needed:
- Roasting pan
- Blender or food processor
Step-by-Step Instructions:
1. Preheat oven to 400°F.
2. Place the red bell peppers on a roasting pan and roast for 25-30 minutes or until the skin is charred and blistered.
3. Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let them cool for 10 minutes.
4. Once the peppers are cool, remove the skin and seeds, and slice them into thin strips.
5. In a blender or food processor, combine the olive oil, red wine vinegar, honey, salt, and black pepper. Blend until the mixture is smooth.
6. In a large bowl, combine the grated Tuma di Celle cheese, roasted red peppers, and chopped Kalamata olives.
7. Pour the dressing over the cheese mixture and toss to coat evenly.
8. Serve immediately or refrigerate until ready to serve.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Roasting temperature: 400°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 310
Fat: 26g
Carbohydrates: 8g
Protein: 12g
Sodium: 540mg
Sugar: 6g
Substitutions for ingredients:
- Tuma di Celle cheese can be substituted with any hard cheese such as Parmesan or Pecorino Romano.
- Kalamata olives can be substituted with any other type of olives.
Variations:
- Add some chopped fresh herbs such as basil or parsley for extra flavor.
- Substitute the roasted red peppers with sun-dried tomatoes for a different flavor profile.
Tips and Tricks:
- To make the roasted red peppers easier to peel, let them cool in a covered bowl for at least 10 minutes before removing the skin.
- Use a vegetable peeler to remove the skin from the roasted red peppers.
- Serve the Tuma di Celle with Roasted Red Peppers and Olives with some crusty bread for a complete meal.
Storage Instructions:
Store the Tuma di Celle with Roasted Red Peppers and Olives in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
This recipe is best served cold and does not need to be reheated.
Presentation Ideas:
Serve the Tuma di Celle with Roasted Red Peppers and Olives in a large bowl or on a platter. Garnish with some fresh herbs such as basil or parsley.
Garnishes:
Fresh herbs such as basil or parsley.
Pairings:
This recipe pairs well with a light white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested Side Dishes:
- Crusty bread
- Grilled vegetables
- Mixed greens salad
Troubleshooting Advice:
- If the dressing is too thick, add a little more olive oil or red wine vinegar to thin it out.
- If the cheese is too salty, rinse it under cold water before grating it.
Food Safety Advice:
- Make sure to wash your hands and all utensils before preparing the recipe.
- Store the Tuma di Celle with Roasted Red Peppers and Olives in the refrigerator at all times.
- Discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food History:
Tuma di Celle is a traditional cheese from the island of Sardinia, Italy. It is made from sheep's milk and has a mild, slightly sweet flavor.
Flavor Profiles:
The Tuma di Celle cheese has a mild, slightly sweet flavor that pairs well with the tangy roasted red peppers and salty Kalamata olives.
Serving Suggestions:
Serve the Tuma di Celle with Roasted Red Peppers and Olives as an appetizer or as a light lunch or dinner.
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Region: Italian