Tag: Taleggio

Puff pastry bundles stuffed with taleggio cheese, onion and radicchio – Italian Cuisine

Puff pastry bundles stuffed with taleggio cheese, onion and radicchio

Puff pastry bundles with taleggio cheese, onion and radicchio, the preparation

1) Cut the radicchio à julienne, remove the harder white part, then cut the onion always with the same technique. And finally the apple in small cubes that you will put in water with some lemon so as not to lose its properties and not to turn black.

2) Now is the time of the bechamel. Boil the milk, add salt and flavor with nutmeg. Prepare a roux, the basic base of white sauces, based on melted butter and flour. Add the milk and turn until boiling resumes.

3) Put to soak the raisins and toast the pine nuts.

4) It is time to cook the filling. In a saucepan, put a drizzle of oil and the onion. Let it dry, then add the radicchio and finally the apple. Cook until everything is soft, salt, pepper and blend with balsamic vinegar. Finally, add raisins and pine nuts.

5) Cut the taleggio into cubes.

6) Roll out the puff pastry, pull it lightly with a rolling pin and then cut it into squares of 8/10 cm per side.

7) Brush with egg yolk and sprinkle with breadcrumbs: this is used to create an insulation between the filling and the pasta (technique used to prepare apple strudel).

8) With the help of a pastry bag create the bundles: add the béchamel, then the stuffing and finally the taleggio.

9) Close the bundles lifting the four points and joining them. Brush with egg yolk and bake a oven hot 200 ° for about 20 minutes. You can also make smaller bundles to serve as an aperitif.


Posted on 11/19/2021


Risotto with taleggio, thyme and hazelnuts and grappa – Italian Cuisine

Risotto with taleggio, thyme and hazelnuts and grappa

Risotto with taleggio, thyme and hazelnuts, the preparation

1) Peel the shallot and chop finely. Peel the pears, remove the core and cut into 1 cm cubes. Warm up the broth. Cut the taleggio in small pieces. Cut the hazelnuts into slices and toast them without fat in a non-stick pan for 2 minutes.

2) In a pot, do to melt 40 g of butter, unite the chopped shallot, half of the pears and let them dry for 2 minutes. United the rice, toast it on a high flame and, when the grains are shiny and hot, add salt, pepper and blend it with grappa. United 2 sprigs of thyme and a ladle of broth and continue cooking, adding a little broth at a time as it is absorbed.

3) Meanwhile, melt the remaining butter in a non-stick pan with brown sugar. United the remaining pears and cook for 2-3 minutes until they caramelize. When the rice is al dente, add a drizzle of broth and the Taleggio into small pieces. Remove the pot from the heat and stir stirring until the cheese is completely melted. Scented with ground pepper and a few leaves of thyme. Spread the risotto on the plates, decorate with caramelized pears, toasted hazelnuts and serve.


Posted on 01/10/2021


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The recipe for saffron and taleggio risotto – Italian Cuisine

The recipe for saffron and taleggio risotto

The recipe for risotto with saffron and taleggio cheese from Il Chicco del Mulino, official supplier of La Scuola de La Cucina Italiana

An irresistible combination for a creamy and fragrant risotto: the risotto with saffron and taleggio, to be prepared with Carnaroli rice from Il Chicco del Mulino. Because?

This 100% Carnaroli variety was born in Zibido S. Giacomo, a small town in the Po Valley, halfway between Milan and Pavia. Among trees, meadows and canals, the farmhouse dating back to 1400 and built before the Naviglio Pavese, has mills with which rice was once piled and flour was ground.

Today different qualities of rice are grown, including Carnaroli, the one with the greatest success. Carnaroli rice is particularly suitable for making risotto, for several reasons. First of all, the grain is large and tapered, it perfectly retains the aromas and cooks well. This is thanks to the starch present in this variety, richer in amylose, a substance that contributes to making the grain consistent.

The recipe for saffron and taleggio risotto


1 l vegetable broth
300 g Carnaroli rice Il Chicco del Mulino
200 g taleggio cheese
20 g of butter
1 g saffron pistils
1 onion
extra virgin olive oil q.s.
Salt to taste.
white wine to taste


Melt the saffron in a cup with a little warm broth, at least half an hour before using it.

Fry the chopped onion in a saucepan with the melted butter and a little extra virgin olive oil. As soon as it is golden brown, filter through a fine sieve directly into the pot in which you will cook the rice: in this way the onion will have flavored the sauce, but it will not cover the flavor of the risotto.

Heat the sauce well, add salt and add the rice, stirring constantly for a few minutes with a wooden spoon to toast it. Add 1 ladle of boiling vegetable broth every time the risotto tends to dry out and stir occasionally.

Almost at the end of cooking, add the taleggio cheese, deprived of the outer rind and cut into cubes, and the cup of broth in which you dissolved the saffron. Turn off the heat, mix everything while stirring, stir in a little butter, let the risotto rest for a few minutes, then serve it.

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