Ingredients with Measurements:
- 1 lb. Tumazzu di Vacca cheese, sliced
- 2 red bell peppers, roasted and sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup olive oil
- 2 tbsp. balsamic vinegar
- 1 tbsp. honey
- Salt and pepper to taste
Special Equipment Needed:
- Roasting pan
- Whisk
- Serving platter
Step-by-Step Instructions:
1. Preheat the oven to 400°F.
2. Cut the red bell peppers in half, remove the seeds and stems, and place them on a roasting pan.
3. Roast the peppers in the oven for 20-25 minutes, until the skin is charred and blistered.
4. Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let the peppers steam for 10 minutes.
5. After 10 minutes, remove the plastic wrap and peel the skin off the peppers. Slice the peppers into thin strips.
6. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper.
7. Arrange the sliced Tumazzu di Vacca cheese on a serving platter.
8. Top the cheese with the roasted red pepper strips.
9. Sprinkle the crumbled feta cheese over the peppers.
10. Drizzle the dressing over the cheese and peppers.
11. Serve and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 29g
Carbohydrates: 10g
Protein: 14g
Sodium: 570mg
Substitutions for ingredients:
- Tumazzu di Vacca cheese can be substituted with any semi-soft cheese, such as Havarti or Gouda.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Balsamic vinegar can be substituted with red wine vinegar or apple cider vinegar.
Variations:
- Add sliced black olives for a salty twist.
- Top with fresh basil or parsley for a pop of color and flavor.
- Use roasted yellow or orange bell peppers for a colorful variation.
Tips and Tricks:
- To save time, use jarred roasted red peppers instead of roasting them yourself.
- Make the dressing ahead of time and store it in the fridge until ready to use.
- Serve with crusty bread or crackers for a complete appetizer.
Storage Instructions:
Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheating Instructions:
This dish is best served cold, but if you prefer it warm, you can heat it in the oven at 350°F for 10-15 minutes.
Presentation Ideas:
Arrange the cheese and peppers in a circular pattern on a large platter for a beautiful presentation.
Garnishes:
Garnish with fresh herbs, such as basil or parsley, or sprinkle with crushed red pepper flakes for a spicy kick.
Pairings:
This dish pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested Side Dishes:
Serve with a side salad or grilled vegetables for a complete meal.
Troubleshooting Advice:
If the cheese is too soft to slice, place it in the freezer for 10-15 minutes before slicing.
Food Safety Advice:
Make sure to wash your hands and all utensils before handling any food. Store leftovers in the fridge and discard any food that has been left out at room temperature for more than 2 hours.
Food History:
Tumazzu di Vacca is a semi-soft cheese made from cow's milk in Sicily, Italy. It has a mild, buttery flavor and a smooth texture.
Flavor Profiles:
This dish has a combination of sweet and savory flavors, with the sweetness of the roasted red peppers and honey balancing out the tangy feta cheese and balsamic vinegar.
Serving Suggestions:
Serve as an appetizer or as a light lunch with a side salad.
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Region: Italian