Ingredients with Measurements:
- 4 Vastedda rolls
- 2 cups of canned artichoke hearts, drained and chopped
- 4 cloves of garlic, minced
- 1/4 cup of olive oil
- Salt and pepper to taste
- 1/4 cup of grated Parmesan cheese
Special equipment needed:
- None
Step-by-step instructions:
a. Preheat the oven to 375°F (190°C).
b. Cut the Vastedda rolls in half lengthwise and place them on a baking sheet.
c. In a skillet, heat the olive oil over medium heat.
d. Add the minced garlic and sauté for 1-2 minutes until fragrant.
e. Add the chopped artichoke hearts to the skillet and sauté for 3-4 minutes until they are tender.
f. Season the artichokes with salt and pepper to taste.
g. Spoon the artichoke mixture onto the Vastedda rolls, dividing it evenly among them.
h. Sprinkle the grated Parmesan cheese over the top of each roll.
i. Bake the Vastedda rolls in the preheated oven for 10-12 minutes until the cheese is melted and bubbly.
j. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
5. Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- 4 servings
Nutritional information:
- Calories: 470
- Fat: 26g
- Carbohydrates: 44g
- Protein: 15g
- Fiber: 6g
Substitutions for ingredients:
- Vastedda rolls can be substituted with any type of bread or roll.
- Fresh artichokes can be used instead of canned artichoke hearts.
- Pecorino Romano cheese can be used instead of Parmesan cheese.
Variations:
- Add sliced tomatoes to the Vastedda rolls before baking.
- Substitute the artichokes with sautéed mushrooms.
- Add chopped fresh herbs, such as parsley or basil, to the artichoke mixture.
Tips and tricks:
- Make sure to drain the canned artichoke hearts well before chopping them.
- Use a sharp knife to cut the Vastedda rolls in half lengthwise.
- Don't over-bake the Vastedda rolls, as they can become too crispy.
Storage instructions:
- Store any leftover Vastedda rolls in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the Vastedda rolls, place them in a preheated oven at 350°F (175°C) for 5-7 minutes until heated through.
Presentation ideas:
- Serve the Vastedda rolls on a platter with fresh herbs and lemon wedges.
Garnishes:
- Fresh herbs, such as parsley or basil, can be used as a garnish.
Pairings:
- Serve the Vastedda rolls with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Caesar salad
Troubleshooting advice:
- If the Vastedda rolls are too crispy, reduce the baking time.
Food safety advice:
- Make sure to cook the Vastedda rolls to an internal temperature of 165°F (74°C) to ensure that they are safe to eat.
Food history:
- Vastedda is a type of Sicilian bread roll that is traditionally filled with cheese and sausage.
Flavor profiles:
- The Vastedda rolls have a crispy exterior and a soft interior, while the artichokes and garlic add a savory, slightly tangy flavor.
Serving suggestions:
- Serve the Vastedda rolls as an appetizer or a light meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian