Clean a zucchini, cut it into small pieces and boil it in salted water. At the end of cooking, drain the zucchini and put it in the bowl of the minipimer adding oil, a cup of cold water and blend until it becomes a cream. Keep it aside. Cut the remaining zucchini into...
Taleggio PDO (Protected Designation of Origin certificate) is a typical Italian cheese that can only be produced and aged in Lombardy, Piedmont and Veneto and made from Italian cow’s milk coming from these specific provinces, as required by the Official Procedural Guideline.
It is a soft, uniform and compact cheese made from whole, raw or pasteurized cow’s milk.
Milk, salt, rennet
Milk, salt, rennet
The production of Taleggio PDO cheese begins with the coagulation of the milk (raw or pasteurized) followed by the breaking and extraction of the curd. Then the heating phase takes place and can last from 8 to 16 hours. During this time, the trademark of the origin is applied, in accordance with the policy document. Finally, the last two steps are salting and maturing for a minimum of 35 days in cold and humid environments.
HOW TO TASTE IT BEST
Taleggio is characterized by a sweet and slightly aromatic flavour. It's easily digestible and is rich in minerals, proteins, as well as being very energetic. Its rind is edible as it is made exclusively with salt and water. Its unique taste makes it perfect to be enjoyed on its own and its meltiness makes it suitable to prepare many types of recipes. You can use it to flavour first courses, such as rice bowls, or Polenta corn porridge. It is also excellent at the end of a meal combined with fruit such as apples, figs and pears.
Originally this cheese was called stracchino, from the term "strac" which means "tired", to recall the tiredness of the cows when they came back from the mountain pastures. It was at the beginning of the twentieth century that the cheesemakers of Val Taleggio, in the Bergamo mountains, decided to give it the name that still distinguishes it today. Its production started from the need to preserve cow's milk for a longer time. In fact, cheesemakers began to produce this cheese using the excess milk and then matured it in the characteristic caves in the valley.
HOW TO STORE IT
This cheese must be wrapped in its own paper since it allows the constant passage of oxygen. Taleggio PDO is also defined as an "alive" cheese since it continues maturing for some time, even after consuming it.
For asparagus Cut the asparagus into julienne strips. Place them in a bowl and add 1 tablespoon of extra virgin olive oil, the juice of half a lemon, salt and mix. For the dressing In a bowl add the low-fat yogurt, 1 tablespoon of extra virgin olive oil, salt and...
Mix flour and beer, and dip the zucchini flowers in the batter. In the meatime, heat oil in a deep pan and, once it has reached the temperature of 180°, place the battered zucchini flowers in it. Once they start to golden, take them out and place them on absorbing...