Taleggio is a soft cheese and a strong smelling one from Italy. I used some of it in my Scacciata cantanese recipe. Now the other part needed a purpose.
Since it melts really well, putting it in a sauce was the right solution. The strong smell dissapears when it melts. The taste ist rich and creamy.
The pointed cabbage has a lot softer leaves than a white cabbage. Softeninf it in a pan with some onions does not take a lot of time. From a big amount of cabbage only a small amount remains.
The loss of volume was covered with cooked pasta. The pasta was only cooked 2/3 of the time in the water and finished cooking in the sauce.
The Taleggio sauce did not take much work. Just add cream to the cabbage and put slices of cheese in to melt. That was fast work.
Some fresh greens to finish the dish and it was ready to enjoy.
Ingredients:
220 g pointed cabbage
1 onion, 2 garlic cloves
1 tbsp olive oil
BBQ seasoning, pepper
85 g spirelli pasta
100 g Taleggio
200 g double cream
Chives, parsley
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