Tag: cheese

Recipe Borlotti and spinach stew with taleggio cheese – Italian Cuisine


  • 400 g rehydrated borlotti beans
  • 250 g leaf spinach
  • 150 g taleggio or other soft cheese
  • 100 g leek
  • homemade bread
  • sage
  • thyme
  • tomato concentrate
  • fresh chili
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of the borlotti and spinach stew with taleggio cheese, pour the beans into a pressure cooker and add the water to cover them with two fingers. Close with the lid and turn the flame on to maximum; when the pot whistles, transfer it to the smallest stove and continue cooking for another 12 minutes, with the heat at low. Cool the pressure cooker under running water, open it, salt and pepper the beans and let them rest for 10 minutes.
Cleanse leek and cut into small pieces. Fry it for 10 minutes over low heat in a saucepan with 1/2 red pepper slices, 60 g of oil, 1 tablespoon of tomato paste, 5 sage leaves and a pinch of salt. Add it to the beans and let them simmer for 50 minutes, then turn off and let them rest.
Reheat a pan with a drizzle of oil and brown the spinach leaves, a few at a time for a couple of minutes, seasoning with salt.
Cut diced three slices of homemade bread and brown them in a pan with a drizzle of oil, a pinch of salt and a sprig of thyme, until golden and crunchy.
Cut taleggio cheese in ½ cm thick slices; remove the crust and cut the slices.
Transfer the beans in an ovenproof dish, place the sautéed spinach on top, collected in tufts, and the pieces of taleggio cheese. Bake at 180 ° C for 3 minutes.
Remove from the oven, complete with the crispy bread cubes and serve.
To recover: it is a recipe that does not produce waste and lends itself to using recycled bread and small leftovers of cheese left in the fridge, to be cleaned and melted in the stew.

Recipe: JSauro Ricci, Photo: Riccardo Lettieri, Styling: Beatrice Prada

Sbrisolona with parmesan cheese with balsamic vinegar zabaglione – Italian Cuisine

Sbrisolona with parmesan cheese with balsamic vinegar zabaglione


1) Chop coarsely almonds. Mixed the two flours with 60 g of grated parmesan, add the almonds, a pinch of salt, pepper and a few needles of chopped rosemary. Add lightly beaten egg and 80 g of cold butter in chunks; you work quickly the ingredients with your fingertips, until you get a mixture in crumbs.

2) Transfer the mixture in a round pan with a diameter of 26 cm lined with baking paper; lightly tap the pan on the work surface to settle the dough, sprinkle the surface with the remaining cheese and transfer the preparation in the oven at 180 ° for about 25 minutes. And then baked And let it cool the sbrisolona.

3)Put the egg yolks in a saucepan in a bain-marie, add salt and beat them with a whisk until fluffy. Incorporate the remaining softened butter into an ointment and continue to work with the whisk; pour yourself flush the hot wine, then the vinegar e jumbled up until the eggnog begins to thicken. Serve the sbrisolona with hot zabaglione.

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Posted on 01/22/2022

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Polenta pizza with mushrooms, taleggio cheese and rosemary – Italian Cuisine

Polenta pizza with mushrooms, taleggio cheese and rosemary


1) Clean mushrooms from the earth e rinse them quickly under the water, then dry them well and cut them into slices. Peel And sliced finely garlic. In a pan, warm the oil with the butter, add the garlic and mushrooms and sauté for 5 minutes, stirring often. United the needles of rosemary, salt and pepper and cook for another 2 minutes, until the mushrooms are golden.

2) In a saucepan, courses boil the milk with 1 teaspoon of salt, paid sprinkle the flour and mix. Cook polenta for the time indicated on the package; then, out of the fire, incorporated the pecorino, season with salt, pepper and mix.

3) Pour the polenta in a pan lined with parchment paper forming 4 irregular discs. Cut the taleggio cheese in slices e distribute them on the polenta bases and put them in the oven under the grill at 180 ° for a few minutes, until the cheese has melted. Out of the oven add mushrooms and put the pan back under the grill until the cheese begins to brown. Remove from the oven and serve.

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Posted on 11/01/2022

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