Ingredients with Measurements:
- 1 pound Tumazzu di Vacca cheese
- 1 head of garlic
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Aluminum foil
Step-by-step instructions:
a. Preheat the oven to 400°F.
b. Cut the top off the head of garlic to expose the cloves.
c. Place the garlic on a piece of aluminum foil and drizzle with olive oil.
d. Wrap the garlic in the foil and place it on the baking sheet.
e. Roast the garlic in the oven for 30-40 minutes or until the cloves are soft and golden brown.
f. Remove the garlic from the oven and let it cool.
g. In a mixing bowl, crumble the Tumazzu di Vacca cheese.
h. Squeeze the roasted garlic cloves out of their skins and add them to the cheese.
i. Add the chopped rosemary, salt, and pepper to the cheese mixture.
j. Mix everything together until well combined.
k. Transfer the cheese mixture to a serving dish and garnish with additional rosemary if desired.
Time:
Preparation time: 10 minutes
Cooking time: 30-40 minutes
5. Temperature:
400°F
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 20g
Protein: 15g
Carbohydrates: 2g
Fiber: 0g
Sugar: 0g
Sodium: 400mg
Substitutions for ingredients:
- Tumazzu di Vacca cheese can be substituted with any semi-soft cheese such as Fontina or Gouda.
- Fresh rosemary can be substituted with dried rosemary.
Variations:
- Add chopped sun-dried tomatoes or olives to the cheese mixture for added flavor.
- Use different herbs such as thyme or oregano instead of rosemary.
Tips and tricks:
- Serve the Tumazzu di Vacca with Roasted Garlic and Rosemary with crackers, bread, or vegetables for dipping.
- Make sure to let the roasted garlic cool before adding it to the cheese mixture to avoid melting the cheese.
Storage instructions:
- Store any leftover Tumazzu di Vacca with Roasted Garlic and Rosemary in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This dish is best served at room temperature, but if you prefer it warm, microwave it for 30 seconds or until heated through.
Presentation ideas:
- Serve the Tumazzu di Vacca with Roasted Garlic and Rosemary on a wooden board or platter for a rustic look.
- Garnish with additional rosemary sprigs or a drizzle of olive oil.
Garnishes:
- Fresh rosemary sprigs
- Drizzle of olive oil
Pairings:
- Red wine such as Cabernet Sauvignon or Merlot
- White wine such as Chardonnay or Sauvignon Blanc
Suggested side dishes:
- Grilled vegetables such as zucchini or eggplant
- Italian bread or crackers
- Salad with a light vinaigrette dressing
Troubleshooting advice:
- If the cheese mixture is too dry, add a tablespoon of olive oil to loosen it up.
Food safety advice:
- Make sure to store any leftover Tumazzu di Vacca with Roasted Garlic and Rosemary in the refrigerator to prevent bacterial growth.
Food history:
- Tumazzu di Vacca is a semi-soft cheese made from cow's milk in Sicily, Italy.
Flavor profiles:
- The Tumazzu di Vacca cheese has a nutty and slightly sweet flavor that pairs well with the roasted garlic and rosemary.
Serving suggestions:
- Serve the Tumazzu di Vacca with Roasted Garlic and Rosemary as an appetizer or snack.
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Region: Italian