The other day at the store, I decided I would spice things up a bit and buy something I had never heard of before. Something entirely impractical: something expensive and something I had no idea what to do with.
What I found was Cappiello cheese. At $5.97 for a small log, this is not something that would make its way into my shopping cart normally, but I was up for the challenge of making it into something delicious for the sake of introducing something new to my family. None of us can say, now, that we have never had Cappiello cheese!
Cappiello Cheese is a SPICY cheese, marinated-in-who-knows-what mozzerella.
Last night I cut into it and used my first hunk. The other 2/3 of it, patiently awaits while I decide what to do with it next. (Be on the lookout for a future recipe!)
Introducing: Cappiello Squash Boats
3 medium-large squash, cut in half lengthwise and seeds scraped out (You may wish to use zucchini for this instead)
1# sausage (I used maple for a bit of sweet with the spice)
1/2- 1 green pepper
1 med. onion, sliced in rings
1/2 can stewed tomatoes, drained
1/4 cu. bread crumbs
1/3 log Cappiello cheese-cut into chunks (about 1/3 c.)
Generous sprinkles of:
Garlic powder
Italian Seasoning
freshly cracked Peppercorns (or just plain pepper)
In skillet, brown sausage and saute peppers and onions. Once meat is browned and veggies are tender add the rest of the ingredients, reserving half of your cheese chunks.
Put 1/2 cup water in the bottom of a 13x9 inch pan.
Fill up squash 'boats' with meat mixture and place into pan, stuffing side up.
Put a few chunks of cheese on top of each boat.
Bake covered for 20 minutes, at 350.
Uncover and bake an additional 10 minutes or until meat mixture is nicely browned on top.
What I found was Cappiello cheese. At $5.97 for a small log, this is not something that would make its way into my shopping cart normally, but I was up for the challenge of making it into something delicious for the sake of introducing something new to my family. None of us can say, now, that we have never had Cappiello cheese!
Cappiello Cheese is a SPICY cheese, marinated-in-who-knows-what mozzerella.
Last night I cut into it and used my first hunk. The other 2/3 of it, patiently awaits while I decide what to do with it next. (Be on the lookout for a future recipe!)
Introducing: Cappiello Squash Boats
3 medium-large squash, cut in half lengthwise and seeds scraped out (You may wish to use zucchini for this instead)
1# sausage (I used maple for a bit of sweet with the spice)
1/2- 1 green pepper
1 med. onion, sliced in rings
1/2 can stewed tomatoes, drained
1/4 cu. bread crumbs
1/3 log Cappiello cheese-cut into chunks (about 1/3 c.)
Generous sprinkles of:
Garlic powder
Italian Seasoning
freshly cracked Peppercorns (or just plain pepper)
In skillet, brown sausage and saute peppers and onions. Once meat is browned and veggies are tender add the rest of the ingredients, reserving half of your cheese chunks.
Put 1/2 cup water in the bottom of a 13x9 inch pan.
Fill up squash 'boats' with meat mixture and place into pan, stuffing side up.
Put a few chunks of cheese on top of each boat.
Bake covered for 20 minutes, at 350.
Uncover and bake an additional 10 minutes or until meat mixture is nicely browned on top.
2 comments:
I LOVE that cheese! I let it get slightly warm, and serve it with pepperoni and banana peppers for a snack!
I have never heard of that cheese. Sounds Good.
Linda
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