Recipe Roasted vegetables and taleggio mousse – Italian Cuisine

Recipe Roasted vegetables and taleggio mousse


  • 1 Kg pumpkin
  • 550 g turnips
  • 500 g Jerusalem artichoke
  • 500 g dry red wine
  • 300 g carrots
  • 200 g hulled shallots
  • 200 g peeled and peeled fresh chestnuts
  • 200 g fresh cream
  • 100 g taleggio cheese
  • 100 g sugar
  • two Kaiser pears
  • mustard essence
  • toasted hazelnuts
  • thyme
  • laurel
  • sage
  • marjoram
  • lemon
  • extra virgin olive oil
  • salt

For the recipe of roasted vegetables and taleggio mousse, cut the taleggio cheese into cubes, removing the crust and collect it in a bowl. Bring the cream to the boil, then pour it over the diced taleggio cheese, stirring until the cheese has melted. Then blend with the hand blender, filter, let it cool and put in the fridge for 12 hours. Bring the red wine to the boil with the sugar. Peel the pears and core them, cut them into wedges, immerse them completely in boiling wine, cook for 6-7 '.

Turn off and let the pears cool in the liquid. At the end, add 3-5 drops of mustard essence, dosing the quantity according to your taste. Pay particular attention in handling the mustard essence as it is highly stinging. To simplify, use ready-made pear mustard. Peel and clean the pumpkin, cut it into irregular triangles and smooth the corners. Peel the Jerusalem artichokes and cut them into pieces. Clean the turnips and blanch them in salted water with a little lemon juice for 10 '. Scrape the carrots and cut them into triangles, blanch them together with the pumpkin in boiling salted water for 3 ', drain, dip the Jerusalem artichokes and cook for 7-8'.

Blanch the shallots for 1 '. Boil the chestnuts for 2 'and then brown them in a pan with a little oil for 5-6'. Whip the taleggio and cream mixture with an electric whisk until you get a foam. Gather a few sprigs of thyme, 1-2 bay leaves, 2-3 of sage and a couple of sprigs of marjoram in a large saucepan, greased with oil. Brown all the boiled vegetables, including chestnuts, over the heat at a minimum for 15-20 ', turning each piece on all sides so that it roasts very well. Coarsely chop the hazelnuts. Distribute the vegetable touches on the plates and complete with tufts of taleggio mousse and chopped hazelnuts. Decorate as desired with bay leaves and marjoram.

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