Recipes & Wine Pairing.

Taleggio

General information:
Origin: Piedmont, Lombardy and Veneto, Italy.
Strength: Soft.
Taste: creamy, very earthy and pungent.

Fat content:  48% Fat in dry matter= 23% fat
Season: All year.

Wine Pairing:

Sauvignon Blanc or Barolo, Chianti.

Description:

Taleggio takes its name from Val Taleggio in the province of Bergamo. Its historical origins are ancient, and mention of the cheese is made by Cicero, Cato and Pliny. The cheese is listed among the foods served at the banquet for the coronation of Pope Clement VI in 1344, and was also served at the wedding of Francesco Sforza to Bianca Maria Visconti in 1441.

Recipes:

Country Frittata with Taleggio Gratin

Serves: 4 persons.

Preparation Time: 15 minutes.

Cooking Time: 7 minutes

• 8 oz. Taleggio cheese

• 1/2 cup sliced cooked onions

• 1/2 cup roasted red peppers

• 8 eggs

• 2 tbsp. chopped parsley

• olive oil

• 1 tbsp. butter

• salt and pepper

Beat the eggs in a large bowl. Add the cooked onions, the roasted peppers cut into strips, salt and pepper to taste.

In a large omelet pan heat up some olive oil with the butter. When very hot, pour in the egg mixture and cook until the frittata is slightly “runny.” Place the frittata on an ovenproof dish.

Cover with the sliced Taleggio cheese. Place in a hot oven at 375°F for 5 minutes, or until the Taleggio cheese has melted. Serve immediately.

Bon appétit.

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