Tag: Taleggio

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

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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.


Posted on 11/01/2022


Taleggio PDO: 7 delicious recipes to try – Italian Cuisine

And the table is a fairy tale: 7 characters create 7 crazy recipes with Taleggio DOP, all explained here to try them together

With the Taleggio D.O.P. the table is a fairy tale. Fairy tales have the extraordinary ability to never tire of us and to always be able to conquer new generations. Just like the Taleggio D.O.P which with its unmistakable flavor becomes the protagonist of the most loved stories of all time, giving them a whole new taste, which will make all the characters happy and content.

Here are 7 recipes based on Taleggio PDO created by as many 7 characters:

ANGELICA MASSERA / Risotto with Taleggio DOP, apples, speck and walnuts

200 g Carnaroli rice (or other type for risotto)
2 tablespoons extra virgin olive oil
1 tsp butter
1 shallot
q.s. vegetable broth
70 g speck (approx.)
30 g walnut kernels (approx.)
60 g Taleggio PDO
q.s. Parmigiano Reggiano DOP (grated)
1 apple

For the Risotto with Taleggio PDO, apples, speck and walnuts, prepare a vegetable broth or simply a granular or classic nut broth.
In a pan, lightly heat the extra virgin olive oil with the butter and sauté the finely chopped shallot.
Add the rice and toast it over high heat for a couple of minutes.
Pour a ladle of hot broth and mix.
Add a pinch of pepper and salt and always cook the risotto over high heat, adding hot broth from time to time and stirring.
In the meantime, cut the speck and apples into cubes.
In another hot pan pour a drizzle of oil, add both the speck and the apples, sauté them over high heat and brown them.
When there are 4-5 minutes left to cook the rice (which usually takes 15-18 minutes) add the speck and diced apples.
Complete the cooking of the risotto, and only when the heat is off, add the chopped walnut kernels, the Taleggio cheese cut into small pieces and the grated Parmesan cheese.
Mix well to melt the Taleggio and whisk the Risotto with Taleggio PDO, apples, speck and walnuts making it even more creamy.

LUCAKE – LUCA PEREGO / Cheesecake with Taleggio, Nuts and Honey

For the base: biscuits, nuts, butter
For the cream: taleggio, ricotta, powdered sugar, cream, gelatin
For the decoration: pears, sugar, butter, rum

Blend biscuits and nuts until they are powdered, add melted butter and put them in the mold
Heat the cream, the icing sugar, add the taleggio cheese to make it melt, then the gelatin previously softened in water. When the mixture is at room temperature, add ricotta. Pour into molds and place in the fridge to cool.
Cut the pears into slices and cook and caramelize them in a pan with butter, sugar and rum. Leave to cool.
Remove the cheesecakes from the molds, place on serving plates, decorate the surface with caramelized pears

MAURIZIO ROSAZZA / Sword roll, walnuts and Taleggio PDO With Mediterranean Herbs And Salt Salad Of Mixed Pear, Celery And Mint

4 slices of swordfish
10 walnut kernels
Extra virgin olive oil to taste
Pepper as needed.
Mixed flavors: thyme, basil, parsley, rosemary to taste
Paprika to taste
120 grams of Taleggio PDO
3 pears of different types
mint to taste
Fresh white celery 200 grams (also leaves)


Take the swordfish slices, remove the skin and place them between two sheets of parchment paper. With a rolling pin tap and roll out.
Season with the aromatic salt obtained by blending salt and herbs. Put a pinch of paprika and insert the taleggio cheese in the center.
Bake at 200 degrees until golden brown.
Close by way of a roll.
Cut the pears into strips, keeping the peel and removing the core.
Cut the celery lengthwise and put it in ice water.
Create a salad with celery, pears, oil and vinegar.
Compose the dish.

GNAMBOX / Khachapuri with Taleggio D.O.P.

Ingredients for a khachapuri:
350 g pizza dough
100 g mozzarella
80 g Taleggio PDO
1 yolk
fresh chili
extra virgin olive oil

Heat the oven to 220 ° C with fan.
Line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough giving it a circular shape of about 25 cm.
With your fingers, take the ends of the dough and raise it, stretch it slightly then begin to create raised edges by rolling them on themselves to form the shape of a boat and insert the grated mozzarella and the Taleggio D.O.P. cut into pieces.
Bake the khachapuri until the crust begins to brown and the cheese begins to melt, about 15 minutes.
Remove from the oven, brush the edges with oil then put it back in the oven for another 5 minutes until the crust is crisp and the cheese begins to toast.
With a spoon make a small hole in the center of the filling and lay the yolk down.
Serve with some fresh chilli pepper cut into slices, a grind of pepper.
To eat it, mix the yolk into the cheese mixture using a fork, then tear off some pieces of bread and dip them in the cheese while it is still hot.

ALIDA GOTTA / Onions stuffed with Taleggio PDO fondue

Ingredients for 6 people:
6 large blond onions
800 g of Taleggio
200 gr milk
100 g of dry macaroons
Butter to taste
salt and pepper

Soak the taleggio cheese for 1 night in diced milk, the next day melt it in a bain-marie until you get a smooth fondue.
Wash the onions well with the skin and cook them in the oven for a couple of hours at a low temperature (about 120 ° C).
Cut them in half and empty them inside. Chop the emptied part of onion and let it lose its water in a colander.
In the meantime, add the softened taleggio fondue and the chopped onions, lastly add the crumbled amaretti; season with salt and pepper if necessary.
Stuff the onions with the filling obtained, sprinkle them lightly with a little macaroon powder and a flake of butter. Gratin the onions in a preheated oven at 180 ° C.

MOCHO / Fame da Lupi – Taleggio Burger, Burger with breaded Taleggio slice, spicy strawberry jam, sautéed mushrooms, herb mayo

1 thick slice of taleggio cheese (200g)
80g porcini mushrooms
50g strawberry jam
30g mayonnaise
2 Slices of Pancarrè
1 clove of garlic
aromatic herbs (thyme, marjoram, parsley)
chili powder QB
100g breadcrumbs
1 l frying oil
1 egg
flour to taste
extra virgin olive oil QB
salt & pepper to taste

Cut a thick slice of Taleggio cheese and put it in the freezer on a baking sheet with parchment paper for 15 minutes
Cut the mushrooms and sauté them in a pan over high heat with, oil, garlic and parsley.
Mix the strawberry jam with the chilli powder and mix.
Finely chop the thyme and marjoram and add the herbs to the mayonnaise.
Coat the slice of taleggio with flour, eggs and breadcrumbs. repeat egg and breadcrumbs for double breading.
Fry the taleggio cheese until golden.
Toast the bread and assemble everything.

LORENZO BIAGIARELLI / Scones with a Taleggio PDO foam and mushroom jam

250 gr flour 0
125 ml cold milk
70 gr butter
half a sachet of baking powder
1 pinch of salt
a spoon of sugar
200 gr porcini mushrooms
two shallots
extra virgin olive oil
1 tablespoon of sugar
1 splash of vinegar
fresh thyme
salt and pepper
200 gr taleggio cheese
200 gr fresh cream

For the scones: cut the butter into cubes, mix all the powders and cover the butter, stirring with a spoon. Add the milk, blitz in the food processor for a few seconds until the mixture is raw, compact it with your hands and leave in the fridge for half an hour. Remove from the fridge, form the scones (round or triangular), bake at 220 for 10 minutes.

For the jam: caramelize the shallots with oil, salt and pepper, for about twenty minutes over low heat, adding sugar and vinegar at the end. Aside, sauté the diced mushrooms with the thyme, then incorporate the rest of the mixture by caramelizing for a few minutes.

For the taleggio mousse: whip the cream, melt the taleggio cheese in a bain-marie (keeping a little crust aside) and then incorporate the cream with a spatula. Garnish at the end with a piece of crust.

MATRICOMIO / JACK PANINO Sandwich with wild boar ham, taleggio cheese and hazelnut sauce

Ingredients for 1 sandwich:
2 slices of homemade bread
60g wild boar ham
70g Taleggio PDO
For the hazelnut sauce:
250ml of milk
80g of toasted hazelnuts
1/2 golden onion
25g of 0 soft wheat flour
4 tablespoons of extra virgin olive oil
1 sprig of rosemary
Salt to taste
pepper as needed

Brown the thinly sliced ​​onion together with the oil in a saucepan. Combine the flour until it forms a sort of roux, then dilute with the milk to obtain a sauce. When it begins to thicken, add the chopped hazelnuts, rosemary, salt and pepper.
Leave on the heat for a few moments until thick, then blend.
Toast the slices of bread, then fill with taleggio cheese and wild boar ham, spreading the hazelnut sauce on both slices.

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