Tag: Speck

Pumpkin risotto with speck, leeks and walnuts – Italian cuisine reinvented by Gordon Ramsay

Pumpkin risotto with speck, leeks and walnuts

Exploit foods in all their facets. It is a golden rule both to enhance the flavor of the dishes and to maximize the taste of the foods that make up the recipe. In this case, the wise use of leek also provides a primary role for the green part of the vegetable, usually unused, which adds flavor to the first toasting of the rice and indelibly marks its original flavour…

Taleggio, radicchio, speck: perfect not only for risotto – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana

Among all the Italian cheeses, and they are certainly not few, because when it comes to the production of dairy products we are second to none, Taleggio cheese, the cheese which takes its name from the valley of the same name in the Bergamo area where it is produced and which in 1996 was awarded the DOP mark, has a prominent place. Taleggio has a unique flavor and it is a pleasure to taste it both alone – just accompany it with a simple slice of bread to savor its sweet taste, with a very slight acidic hint – and in combination with other products for the preparation of dishes, which taste give a truly special touch.

How to bring taleggio to the table

Taleggio, it goes served at room temperatureTo fully appreciate its aroma and flavour, it can be served as a second course or at the end of a meal, together with apples or pears. It’s a cheese very versatile in the kitchen and it is an excellent ingredient for cooking pasta, risotto, soups, omelettes and salads. But it also doesn’t look out of place on pizzas or as a filling in crepes, because it melts easily and mixes very well with the other ingredients.

The perfect marriage with speck and radicchio

Taleggio goes well with many foods, for example with la mustard or jamsbecause a contrast of flavors is created which enhances the characteristics of the cheese even more, but a truly perfect combination is the one with the speck and radicchio. The three ingredients create a unique combination: the bitterness of the radicchio blends with the smoke of the speck and the creaminess of the taleggio gives the finishing touch to the dish.

Risotto with speck, radicchio and taleggio

The risotto with speck, radicchio and taleggio it’s a rich and tasty first course, with an intense flavour, rather easy to prepare but which can only be appreciated by your diners. Chop half an onion and fry it in a saucepan with 2 tablespoons of extra virgin olive oil. Add 80 g of speck and 7/8 radicchio leaves cut into strips and leave to brown for a few minutes. Add 150 g of rice and toast it. Start pouring, little by little, the broth you have prepared earlier and let it cook for 20 minutes, over a low heat, stirring occasionally. Cut 100 g of taleggio into cubes and add it to the rice, a few minutes before the end of cooking. At this point, all you have to do is mix the risotto with 15 g of butter and 2 tablespoons of Parmigiano Reggiano. Let it rest for a few minutes and then bring it to the table.

Garganelli with speck, radicchio and taleggio

If you prefer pasta to rice, to create a first course that will make you lick your lips you can opt, for example, for garganelli. The procedure in this case too is very simple and does not take much time. To prepare the dressing, chop half a shallot, put it in a pan with two tablespoons of oil and let it brown. When it has wilted, add, in this order, the radicchio, which you will blend with a glass of white wine, and then the speck. Cook the pasta and, once cooked, toss it in the pan with the speck and radicchio. Add the taleggio cheese, cut into cubes, and stir over medium heat for about a minute. To finish, sprinkle with black pepper.

Savory pie with radicchio, taleggio and speck

Another idea is the savory pie with radicchio, taleggio and speck, a truly successful specialty. Fry a chopped shallot in two tablespoons of oil, add a head of radicchio cut into strips, add a little water to prevent it from drying out too much, add salt and leave to cook for about ten minutes. Let cool. In the meantime, beat an egg with 50 ml of milk, add 125 g of taleggio cheese cut into cubes and 80 g of speck sticks. Combine this mixture with the one prepared previously. Take the puff pastry, line a cake pan with a diameter of 26 cm, prick it, cover it with beans and place it in a preheated oven at 180° for 10 minutes. Remove it from the oven, pour in the filling and put it back in the oven for another 15-20 minutes.

Pasta with black cabbage and speck – Italian cuisine reinvented by Gordon Ramsay

Pasta with black cabbage and speck

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