Focaccia with zucchini and taleggio – Italian Cuisine
Gordon Ramsay Recipes
All recipes written by Gordon Ramsay
Tag: Taleggio
Recipe Roasted vegetables and taleggio mousse – Italian Cuisine
Ingredients
- 1 Kg pumpkin
- 550 g turnips
- 500 g Jerusalem artichoke
- 500 g dry red wine
- 300 g carrots
- 200 g hulled shallots
- 200 g peeled and peeled fresh chestnuts
- 200 g fresh cream
- 100 g taleggio cheese
- 100 g sugar
- two Kaiser pears
- mustard essence
- toasted hazelnuts
- thyme
- laurel
- sage
- marjoram
- lemon
- extra virgin olive oil
- salt
For the recipe of roasted vegetables and taleggio mousse, cut the taleggio cheese into cubes, removing the crust and collect it in a bowl. Bring the cream to the boil, then pour it over the diced taleggio cheese, stirring until the cheese has melted. Then blend with the hand blender, filter, let it cool and put in the fridge for 12 hours. Bring the red wine to the boil with the sugar. Peel the pears and core them, cut them into wedges, immerse them completely in boiling wine, cook for 6-7 '.
Turn off and let the pears cool in the liquid. At the end, add 3-5 drops of mustard essence, dosing the quantity according to your taste. Pay particular attention in handling the mustard essence as it is highly stinging. To simplify, use ready-made pear mustard. Peel and clean the pumpkin, cut it into irregular triangles and smooth the corners. Peel the Jerusalem artichokes and cut them into pieces. Clean the turnips and blanch them in salted water with a little lemon juice for 10 '. Scrape the carrots and cut them into triangles, blanch them together with the pumpkin in boiling salted water for 3 ', drain, dip the Jerusalem artichokes and cook for 7-8'.
Blanch the shallots for 1 '. Boil the chestnuts for 2 'and then brown them in a pan with a little oil for 5-6'. Whip the taleggio and cream mixture with an electric whisk until you get a foam. Gather a few sprigs of thyme, 1-2 bay leaves, 2-3 of sage and a couple of sprigs of marjoram in a large saucepan, greased with oil. Brown all the boiled vegetables, including chestnuts, over the heat at a minimum for 15-20 ', turning each piece on all sides so that it roasts very well. Coarsely chop the hazelnuts. Distribute the vegetable touches on the plates and complete with tufts of taleggio mousse and chopped hazelnuts. Decorate as desired with bay leaves and marjoram.
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Supplì mushrooms, sausage and taleggio cheese by Pier Daniele Seu – Italian Cuisine
The pizza chef of the award-winning Seu Pizza Illuminati in Rome says #iorestoacasa and gives us the recipe of one of his enveloping supplì from the double breading
Beloved, award-winning, always full, at all hours. Like everyone else, Pier Daniele Seu was overwhelmed by the pandemic lockdown. And it happened in a particular moment of his life, which imposed a definitive choice: for now his Seu Pizza Illuminati, 3-slice pizzeria of the Gambero Rosso, a stone's throw from Trastevere in Rome, does not reopen. Not even for delivery. Matter of protection, his, of the employees and above all of the beautiful wife Valeria, sparring partner in life and in the local, who is normally in the room to welcome customers and who is expecting a baby. As Pier Daniele said: «Being closed for me is an act of responsibility. Then? So, for all those who adhere to the #iorestoacasa invitation, Pier Daniele gives the recipe of one of his magnificent supplì. Enveloping, satisfying, abundant… Both in dosages, which can be halved or reduced to a third based on the number of guests, and in taste. Note: the dressing can also vary according to taste, but for sure once you have tried this double breading you will never go back.
The recipe: Supplì mushrooms, sausage and taleggio cheese
Ingredients
For the rice
1 kg of rice
1 kg of sausage
1,250 g of mixed mushrooms
60 g of dried porcini mushrooms
35 g of butter
salt
Extra virgin olive oil
Garlic
Chili pepper
White wine
Parmesan Cheese
Taleggio cheese
For breading and frying
Fine breadcrumbs to taste
Coarse breadcrumbs (Panko type) to taste
Egg to taste
Flour to taste
Fry oil
Method
For the rice
First, allow 60 g of dried porcini mushrooms to hydrate for at least an hour. Then season 1,250 g of mixed mushrooms with oil and salt in a container and leave them to bake at 250 ° for 10 minutes, spreading them well on several trays.
Brown the dried porcini mushrooms in a pan with ½ clove of garlic, oil and chilli pepper. Add the mushrooms cooked in the oven to the pan, blend with white wine and cook with the water where you have softened the dried porcini mushrooms. Once the mixture is mixed, blend the mushrooms to obtain a cream.
Spread the sausage on several trays, well crushed, and let it cook in the oven at 200 ° for 15 minutes. Once all the components are ready, you can start toasting 1 kg of rice with salt and 35 g of butter. Let it cook like a risotto with boiling unsalted water for 5 minutes. Only at the end add the mushroom cream and the sausage and cook for another minute to mix the ingredients. When the risotto is lukewarm add the Parmesan cheese.
For breading and frying
Chill the rice well, then create supplì-shaped balls in the center of which a cube of taleggio will be placed. Then prepare four bowls, in which the components of the various passages of the double breading will be put: in one there is the flour (1st passage), in another the beaten egg (2nd passage), then fine breadcrumbs (3rd passage), then a fourth passage in the egg and lastly the coarser breadcrumbs (fifth passage). Once ready, the supplì can be fried, in seed oil (preferably peanuts) at 160 °. Cook until golden brown, drain them on fried paper, salt only when they are well dried.