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20 recipes that we like to prepare with Taleggio – Italian Cuisine

20 recipes that we like to prepare with Taleggio


Taleggio is a Lombard cheese with a sweet taste and a pleasant fatness. Perfect for enriching croutons, risottos, succulent first courses and making vegetables unforgettable, it is also the ideal filling for pies and savory pies. But before we find out how we cooked it, here's the story and some little instructions for use.

History

The fame of the "Lombard cheese" – initially produced also throughout the flat area between the Ticino and the Lambro, up to the Po – grew throughout the Middle Ages up to appear in the Renaissance cookbooks of Cristoforo da Messisburgo and Platina. To the point that in the 15th century the Sforza family had to work to repress their flourishing smuggling. And even celebrities were fond of it: in 1692, a hungry Ludovico Antonio Muratori was sent "two pounds of Val Imagna cheese that you both like". Even Giacomo Casanova was a great admirer, between a love affair and the other. In 1791 of his ruling use speaks The new Milanese chef, citing the typical cheeses produced in Lombardy including the "stracchino quadro di Milano". With the 800 the Lombard bovine patrimony begins to grow. And it also begins a certain territorial differentiation between Lombard cheeses that will definitely bring the "heart" of Taleggio production as we understand it towards the Lombard valleys, especially between Lecco and Bergamo.

The origin of the name

As we saw initially, the most used term was "Lombard cheese", Which was then joined by that of"stracchino". With the term "stracchino" or "quartirolo", in fact, in Lombardy each soft cheese was meant, weighing about one kg. The name is none other than the twentieth-century abbreviation of “quartirolo or stracchino quartirolo from the Val Taleggio". That is the small valley in the province of Bergamo which, together with the nearby Valsassina, had the privilege of producing the best "quartiroli". However, as early as the 1930s, a production of this cheese is documented also in Piedmont and Veneto. While, at the same time, the differentiation between "stracchino" (semi-mature low-fat cheese), "quartirolo" (stracchino produced from 24 September onwards, when the cattle ate "erba quartirola") and, indeed, "Taleggio" (with minimum seasoning of 35 days). The term "Taleggio" officially appears for the first time in 1944 and it reaches us even after obtaining the Dop mark in 1996.

How to store it

It is not a cheese of complicated preservation, but some rules must be followed to avoid shortening the duration of its duration. First, never wrap it in plastic wrap, but keep the paper in which the cheesemaker wraps it at the time of purchase. Alternatively, use a damp cloth that will preserve the softness of the crust. The ideal temperature to keep it fresh is between 0 and 6 degrees and can even freeze.

Which wines to accompany it

It goes well with a wine that lets its maximum character be expressed to the fullest. To counteract the fatness, better to opt for the bubbles, while to dry the succulence we recommend a wine that has one slight tannin note. The best turns out to be a sweet red, fragrant, slightly sparkling and young, sour but not unripe. The sommelier Giorgio Menaggia suggests a Bonarda or a Lambrusconot sweet but dry, or a Gutturnio. Also indicated on Pinot Noir, vinified however so that it has a minimum of animosity, or a Cabernet.

In the gallery above, Taleggio in 20 recipes.

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Pumpkin and taleggio tart

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Puff pastry with zucchini and taleggio

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Crepe lasagna, with asparagus and taleggio cheese

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Polenta croquettes with taleggio cheese

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Zucchini and taleggio cake

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Coastal quiche, carrots and taleggio

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Polenta croutons au gratin with taleggio

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Cauliflower puddings with taleggio cheese

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Parmigiana di coste and taleggio

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Saracen crepe cake, taleggio cheese and mushrooms

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Millefeuille of polenta, radicchio and taleggio

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Roasted vegetables and taleggio mousse

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Focaccia with zucchini and taleggio cheese

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Muffins with taleggio heart

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White polenta, taleggio and datterini

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Spätzle with pumpkin and taleggio cheese

Weekend: 20 recipes to prepare calmly – Italian Cuisine

Paccheri cake standing with ricotta


Who knows how many times you have leafed through “La Cucina Italiana” postponing the preparation of some recipe for a question of tight deadlines. During the week it is often difficult to have the time necessary to prepare recipes that require more than an hour and you tend to rely on quick recipes, so as to make sure you serve lunches and dinners on time.

Paccheri cake standing with ricotta
Paccheri cake standing with ricotta.

But when the weekend comes, we can abandon habits and taboos and give ourselves the pleasure of cooking something appetizing and different from the usual, whose preparation takes some time between procedures, rest and cooking. And this time, which we will spend between the kitchen, the terrace, a book and television, will also be an opportunity to relax a little. The pots and pans as well, although they need a little care when they are on the stove and in the oven, can be a source of true relaxation.

If you want to lengthen the time spent in the kitchen between perfumes, memories and culinary satisfactions, all you have to do is select the recipes for your "thoughtful" weekend menu. It starts with appetizers like the rabbit terrine, the anchovy cake, the prawn tartare and bisque jelly, the eclairs with green tomato jam and the thin stuffed focaccia to continue with first courses like i scampi and zucchini ravioli with bisque and pine nuts and the paccheri cake standing with ricotta. Among the main courses, fillets of grapefruit sole, baked turbot with cherries and daikon, bread millefeuille with cuttlefish and ginger potatoes, egg white omelette with Cantonese asparagus and pork loin with ginger rhubarb and chamomile.

To top it off, cherry strudel, donuts with raspberry sauce, crunchy puffs with almond cream and ricotta puddings. For those who want to cook a single dish then, recipes like this are perfect sandwich with frayed pork shoulder, tortilla with scamorza cheese and asparagus, pita with artichokes and goat ricotta and small tacos with avocado and buffalo mozzarella.

Have a nice weekend!

Our 20 recipes for the weekend

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Cherry strudel

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Rabbit terrine

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Grapefruit sole fillets

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Sandwich with pork shoulder frays

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Tortilla with scamorza cheese and asparagus

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Anchovy cake

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Baked turbot with cherries and daikon

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Pita with artichokes and goat ricotta

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Bread millefeuille with cuttlefish and ginger potatoes

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Small tacos with avocado and buffalo mozzarella

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Shrimp tartare and bisque jelly

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Shrimp and courgette ravioli with bisque and pine nuts

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Focaccia thin stuffed

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Egg whites omelette with Cantonese asparagus

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Paccheri cake standing with ricotta

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Pork loin with rhubarb with ginger and chamomile

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Ricotta puddings

Advice on how to prepare the perfect spring dinner – Italian Cuisine

Advice on how to prepare the perfect spring dinner


Three simple tips to organize and prepare a spring-themed dinner: lightness, freshness and taste, the starting ingredients!

Tuesday, May 14 was held, a The School of Italian Cuisine, a dinner to celebrate the arrival of spring: a special menu, prepared by chef Giovanni Rota, in combination with the wines of the Drusian cellar. If you are curious to discover the prepared menu, look at the images in the gallery; they can also be a valuable starting point for preparing your tables.

On this occasion we have collected three tips, to prepare the perfect one spring dinner, which can also reflect the colors and scents of the season at the table.

Seasonal ingredients

First of all, it is always recommended to choose fresh vegetables is Seasonal, paying particular attention to the availability offered by the market. This choice is useful to appreciate the ingredients in their best quality, enjoy superior nutritional properties and, finally, respect the correct production times.
During the spring, asparagus, peas, broad beans, peas and new zucchini can be found on the market.

Balance in choices

When preparing a spring dinner, pay particular attention to theequilibrium, first of all in the choice from ingredients, so as to create homogeneity in the succession of flow rates. It is also important to balance the cooking techniques, so as to enhance the specific consistencies of the individual ingredients. For spring green vegetables, the best preparation method is to parboil them for a few minutes and quickly sauté them in the pan at a later time. This will allow them to keep their crunchiness.

Bright colors

Spring is characterized by bright and vivid colors. For to maintain the color characteristic also in the dishes, especially that of green vegetables, the chef Giovanni Rota recommends using a lot salt in cooking. Furthermore, it is essential to subject the ingredients to a thermal shock, just finished cooking, immediately cooling them in water and ice.

The School of Italian Cuisine has thus opened a series of events, dedicated to specific themes and structured as dinners. The next one is scheduled for July 11 and the theme will be Puglia in Tavola, for booking click here!

Texts by Caterina Limido

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