Ingredients with Measurements:
- 1 pound Tumazzu di Vacca cheese
- 4 slices of prosciutto
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
Special equipment needed:
- Cheese slicer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Slice the Tumazzu di Vacca cheese into 1/4 inch thick slices using a cheese slicer.
3. Place the cheese slices on a baking sheet lined with parchment paper.
4. Drizzle the olive oil over the cheese slices and season with salt and pepper.
5. Bake the cheese for 10-12 minutes or until the edges are golden brown.
6. Remove the cheese from the oven and let it cool for 2-3 minutes.
7. Cut the prosciutto slices into thin strips.
8. Top each cheese slice with the prosciutto strips and sprinkle grated Parmesan cheese on top.
9. Place the cheese slices back in the oven and bake for an additional 5-7 minutes or until the cheese is melted and bubbly.
10. Remove from the oven and let it cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 20g
Carbohydrates: 2g
Protein: 15g
Substitutions for ingredients:
- Tumazzu di Vacca cheese can be substituted with any semi-hard cheese such as Gouda or Cheddar.
- Prosciutto can be substituted with cooked bacon or ham.
- Parmesan cheese can be substituted with any hard cheese such as Pecorino Romano or Asiago.
Variations:
- Add sliced cherry tomatoes or roasted red peppers on top of the cheese slices before baking.
- Substitute the prosciutto with cooked sausage or salami.
- Add fresh herbs such as basil or thyme on top of the cheese slices before baking.
Tips and tricks:
- Make sure to slice the cheese evenly to ensure even cooking.
- Use a non-stick baking sheet or line the baking sheet with parchment paper to prevent the cheese from sticking.
- Let the cheese cool for a few minutes before adding the prosciutto and Parmesan cheese to prevent them from melting too quickly.
Storage instructions:
Store any leftover Tumazzu di Vacca with Prosciutto and Parmesan in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the cheese slices on a baking sheet and bake in a preheated oven at 375°F for 5-7 minutes or until heated through.
Presentation ideas:
Serve the Tumazzu di Vacca with Prosciutto and Parmesan on a wooden board or platter with crackers and sliced baguette.
Garnishes:
Garnish with fresh herbs such as parsley or chives.
Pairings:
Pair with a full-bodied red wine such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the cheese is not melting evenly, try slicing it thinner or adjusting the oven temperature.
- If the cheese is sticking to the baking sheet, use a non-stick baking sheet or line the baking sheet with parchment paper.
Food safety advice:
Make sure to store any leftover Tumazzu di Vacca with Prosciutto and Parmesan in the refrigerator and consume within 3 days.
Food history:
Tumazzu di Vacca is a semi-hard cheese made from cow's milk and is a traditional cheese from Sicily, Italy.
Flavor profiles:
Tumazzu di Vacca has a nutty and slightly sweet flavor, while the prosciutto adds a salty and savory flavor and the Parmesan cheese adds a sharp and tangy flavor.
Serving suggestions:
Serve as an appetizer or as a snack with crackers and sliced baguette.
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Region: Italian