Traditional recipes

Taleggio recipes

Taleggio recipes

Hello everyone, I'm Misya, or Flavia Imperatore, I'm 34, married to Ivano and Elisa's mother, I'm Neapolitan, a lover of travel, good food and excellent company.


First with taleggio: gnocchi, rice, cannelloni and other recipes

To the word Taleggio cheese, the thought immediately runs to cheese. But it is also the name of a village and a valley. Indeed, the famous raw cow's milk cheese it is so called precisely because it was born in this area in the province of Bergamo, even if today its DOP is much more extensive. With a soft, thin and slightly pink rind, it has a sweet taste, but with a sour note. In addition to being good to be enjoyed alone, its special texture makes it a perfect ingredient for some first dishes, like the gnocchi, the risotto or i cannelloni.

Autumn gnocchi with taleggio sauce

The gnocchi they are a dish that is good for all seasons. To give it an autumnal touch you can add the pumpkin and to make them even tastier, just season them with a sauce based on Taleggio cheese. For the gnocchi the ingrediants for 4 people are: 350 grams of pumpkin, 350 grams of potatoes, 170 grams of flour, one egg, nutmeg, salt and pepper. For the sauce you need 200 grams of taleggio, 270 grams of whole milk, 40 grams of butter, 30 grams of flour, nutmeg and pepper.

Let's start with l & # 8217dough: boil the potatoes and cook the pumpkin, peeled, in the oven at 200 ° for 20 minutes. Sift the flour and form a fountain on a surface. Add the potatoes and the pumpkin still warm, pass the potato masher, the herbs and the beaten egg. Leave to rest for about ten minutes before forming the gnocchi.

For the sauce, heat the milk in a saucepan, without boiling it, and flavor it with nutmeg. In another saucepan, heat the butter over low heat, when it begins to melt, add the flour until it rains, mixing it with a whisk. Add the milk and the taleggio cheese cut into small pieces. Leave to thicken keeping the flame low and, when the mixture reaches the right consistency, transfer it to a non-stick pan where you can pour the gnocchi after boiling them.

Gnocchi with taleggio.

Crispy risotto with taleggio

Risotto, with the addition of taleggio cheese, acquires an extra note of flavor. The most classic pairing is pears and taleggio, but it can also be combined with saffron and sausage or, why not, with hazelnuts, which add a touch of crunchiness. The ingrediants for 4 people are 350 grams of Carnaroli rice, 50 grams of Parmigiano Reggiano, 100 grams of Taleggio, 40 grams of butter, 30 grams of toasted hazelnut grains, a shallot and two liters of meat broth.

In a casserole melt half of the butter and sauté the finely chopped shallot. Add the rice and toast it for about two minutes, then add the amount of broth necessary to cover it. Continue cooking, adding a ladle of broth from time to time if necessary. In the meantime, clean and cut the taleggio. When the risotto is almost cooked, but still slightly liquid, turn off the heat and mix it with cheeses and the remaining butter. Once transferred to dishes, sprinkle with chopped hazelnuts.

Taleggio and leeks, the perfect filling for cannelloni

On gnocchi, in risotto, teahover it can also be used, together with leeks, like stuffed of cannelloni. For 4 people you need 250 grams of cannelloni, two leeks, 150 grams of taleggio cheese, 70 grams of butter, 40 grams of Parmigiano Reggiano, two tablespoons of vegetable broth, a deciliter of fresh cream, oil, salt, pepper and a sprig of sage. Finely chop the leeks and sauté them in a pan with a drizzle of oil and a few sage leaves. Remove the crust from the taleggio cheese, cut it into small pieces and put it in a bowl with the cream.

Start doing boil the cannelloni, adding a little oil to the water to prevent the paste from sticking. When the leeks are cooked, add half of the taleggio and cream mixture and mix to mix everything. Drain the cannelloni again al dente and stuff them with the filling obtained. Arrange them in a greased pan and cover with the remaining Taleggio cheese, sprinkle with Parmigiano Reggiano and season with a few sage leaves and flakes of butter. Put in the oven and leave au gratin until the surface is golden.


To make Taleggio chicken rolls, try to prepare all the ingredients you will need for the recipe in time on a work surface in order to optimize preparation times.

If the mushrooms available are dry ones, soak them in warm water, meanwhile open the chicken breasts by removing the fillets and beat them with a meat mallet between two sheets of cling film.

Place a not abundant slice of taleggio cheese in the center of each breast, sprinkle with pepper.

Close the breasts by rolling them up and forming the rolls.

Overlap two slices of ham and add some sage leaves.

Place the previously prepared chicken rolls on top of the ham and roll up.

Drain the dried mushrooms, filtering them and conserving their water. In a pan heat extra virgin olive oil and butter, add the mushrooms and after a couple of minutes add the rolls.

Cook well on one side, then turn over and cook on the other side with a wooden spatula.

Remove the breasts and set them aside in the heat between two plates. With a ladle of broth and a ladle of mushroom water, deglaze the bottom of the pan, stirring quickly with a wooden ladle.

Add the fresh cream mixing well to mix it with the broth.

Put back the chicken breasts and finish cooking, letting them rest covered for 2 minutes before bringing them to the table.

Serve with vegetables of your choice, in this case zucchini, green beans and asparagus.


Baked carrots with taleggio cheese

The baked carrots with taleggio cheese they are an easy and very tasty recipe. A rich and soft preparation in a pan, ready in just over half an hour and perfect as starter, side or second dish.

  • 800 g of carrots
  • 180 g of taleggio cheese
  • 40 g of grated Parmesan cheese
  • 2 eggs
  • 1 dl of cream
  • 1 shallot
  • butter
  • extra virgin olive oil
  • salt
  • pepper

The baked carrots with taleggio cheese they are a tasty and easy to make recipe. It is a preparation in a pan halfway between a flan and a delicate, soft and creamy omelette where the sweetness of carrots happily meets a cheese with an unmistakable flavor. Perfect like rich side dish or a delicious vegetarian main course.

The carrots they are among the richest vegetables by far beta-carotene, a vegetable pigment that makes them an excellent source of vitamin A and a valid aid for the health of sight and skin. Thanks to their flavor and fresh and crunchy texture they are excellent eat raw: try the delicious Roquefort carrots or the orange and carrot salad.


Cooked
are a fundamental ingredient in the kitchen, at the base of many preparations: from the most classic soup, like this Minestrone of celeriac, peas, carrots and short pasta to the most imaginative soups such as the Cream of carrots, ginger and spiced chickpeas.

And again, an original and tantalizing way to taste Baked Carrots is to prepare spiced carrots or alternatively the delicate carrot flan.


Risotto with speck and porcini mushrooms creamed with taleggio

Fry the shallot in a pan with butter and a drop of oil.

At this point, throw the rice and toast it for a few moments and deglaze with the red wine.

When the wine has evaporated, start adding the broth to cook the rice.

While the rice is cooking, prepare the other ingredients.

Cut the speck into cubes, soak the mushrooms in hot water and cut the taleggio cheese into cubes.

Halfway through cooking the rice, throw in the rinsed pretzels and speck.

Let all the broth evaporate and turn off the heat, then add the taleggio cheese and let it melt, thus whipping the risotto.

Be careful not to salt the risotto because the speck and taleggio are very tasty.


Linguine taleggio and pancetta

Linguine taleggio and pancetta are a first course with an intense and full-bodied flavor, in which the pasta is seasoned with a very velvety and tasty sauce based on pancetta, taleggio and cream. In fact, Taleggio combines wonderfully with the intense flavor of browned pancetta.

To prepare the linguine, taleggio and pancetta, start by taking care of the pancetta: brown it 180 g in a pan over high heat, without oil or other seasonings, until it is well browned, then turn off the heat and set it aside.

In another pan, placed over low heat, melt 20 g of butter, then add 100 g of taleggio cheese, without the crust and cut into small pieces, and as soon as it is well melted, add 40 g of grated Parmesan cheese, 100 g of cream and a pinch of grated nutmeg, then mix everything well and turn off the heat.

Separately, cook 400 g of linguine in a pan filled with lightly boiling salted water for the time indicated on the package.

To cook pasta I usually use this https://amzn.to/2GIeD4A that is a pasta cooker with a basket, which allows me to quickly drain the pasta by simply extracting it from the pot with the special strainer.

As soon as they are cooked, drain the linguine and season them with the cheese sauce and the browned pancetta, mix well and immediately serve your linguine, taleggio and pancetta on the table, garnishing them if you want with a few leaves of fresh basil and a little parmesan. Po Valley. Enjoy your meal!


Cooking recipes

Ingredients: 350 g of macaroni, 150 g of Taleggio, 2 potatoes, 2 red onions, 1/2 liter of milk, 2 lettuce leaves, salt, black pepper.

Preparation: Peel the potatoes and cut them into wedges and the onions into pieces, put them in a saucepan, pour the milk, add salt and cook for about 20 'over medium heat. Meanwhile, cook the macaroni al dente. Wash and cut the lettuce into half cm wide strips. Reduce the cheese into chunks and drain the pasta: combine both in a bowl, add the potato sauce and lettuce. Mix well, distribute in individual dishes and sprinkle with pepper.

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Cooking recipes

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INGREDIANTS

To make the spinach flan with taleggio cream, start with the preparation of the pie: peel 1, wash the spinach and dry them with a cloth 2. In a saucepan with a high edge, place a drizzle of oil 3,

pour the spinach 4 cover with the lid and cook for 4-5 minutes until softened. Salt 5 and pepper to taste. Place the spinach in a fine mesh sieve, squeeze the spinach with the back of a spoon and drain the excess liquid into a small bowl 6.

Now pour the spinach into a blender 7, add the whole eggs 8, the grated cheese 9,

salt 10, flavored with a sprinkling of grated nutmeg 11, add the pine nuts 12

and lastly the milk 13, operate the blender to mix the ingredients until they are reduced to a creamy mixture 14. Grease 4 steel molds with a capacity of 125 ml 15 alternatively you can use disposable aluminum molds.

and line them with baking paper by cutting a circle for the bottom and strips for the edge so as to completely cover the molds 16. Pour the spinach mixture with a ladle, filling each mold to the edge 17. Now proceed with cooking: place the molds in a high-sided oven pan, pour the water into the pan, covering the molds 18 by a couple of centimeters. At this point, bake in a preheated static oven at 180 ° for 25-30 minutes or in a convection oven at 160 ° for 15-20 minutes.

Meanwhile, prepare the taleggio sauce: cut the taleggio cheese into small pieces 19, pour the milk into a saucepan 20 heat it over medium heat and add the pieces of taleggio cheese 21,

continue cooking until the cheese has melted 22. Check the cooking of the flan by piercing it with a toothpick 23, if it is dry it means that the flan is ready. When cooked, take the flans out of the oven and let them cool. Turn out the spinach flans by simply turning them over on a cutting board or serving dish and serve warm, covering them with the taleggio sauce 24.


INGREDIENTS SALT CAKE WITH POTATOES AND TALEGGIO

HOW TO PREPARE THE TALEGGIO AND SPECK POTATO CAKE

To prepare the salted potato and taleggio pie, first cook the peeled potatoes in a pot full of water.

Choose them of medium size like this in 25 minutes are ready.

When the boiled potatoes they will be ready, drain and let them cool completelyyou.

Once cold, remove the peel and cut them into slices.

Take the puff pastry roll and spread it in a pan with all the parchment paper that you find in the package.

Prick the base with i tines of a forka to prevent the pastry from swelling during cooking.

Put on puff pastry base the slices of boiled potatoes radially and season them with extra virgin olive oil and salt.

Join the Taleggio cheese in pieces not too small and it speck in strips.

Fold the edges of the puff pastry and potato pie inside.

Bake the savory pie with potatoes and taleggio in a preheated oven, static mode at 180 ° for about 25 minutes.

VARIANTS AND ADVICE

Instead of puff pastry you can use the shortcrust pastry or shortcrust pastry for savory pies.

You can replace the taleggio with cheese you prefer.

You can omit the speck if you want a vegetarian potato and puff pastry pie.

You can replace the speck with bacon, cooked ham, mortadella, salami or sausage.

You can prepare one salted vegetable pie adding courgettes, peppers or aubergines to the potatoes.

If you liked the recipe, you may also be interested in RUSTICHELLA VELOCE or the PUMPKIN AND POTATOES CAKE recipe or the CAKE WITH AUBERGINES AND MOZZARELLA recipe


Video: Alti Formaggi - Taleggio PDO cheese (December 2021).