Autumn and winter, the season for an authentic cheese taleggio

Since the 11th century taleggio is made in a small town Taleggio in Val Taleggio, close to Bergamo in Lombardia. Stracchino is the original name and is derived from straccho = tired. After a summer with a lot of exercise, the cows were tired or straccho. Taleggio is still being prepared artisanally  but now also industrial.

Anyway, combine this lovely cheese in winter dishes and you understand why they never stopped making it.

Recently I discovered radicchio Milanese. It belongs to the cichory family. One piece weighs approximately 500-600 grams.

For 2p chop 1 red onion, 4 garlic cloves and 1 spicy little pepper. Fry and add 300 grams of minced chicken meat. Add 1 table spoon of dried thyme. Bake, and add the chopped radicchio. Boil 120-140 grams pasta al dente. Drain and keep 300 ml of the cooking water. Mix the pasta and the radicchio mixture and put in an oiled oven dish. Put the cooking water in a sauce pan. Add 100 ml of milk. Add pepper, salt, nutmeg. Thicken the sauce with corn starch. Melt 150 grams of taleggio in the sauce. Taste and add extra pepper or salt and a handful of chopped fresh basil. Spread the sauce on the pasta. Put the oven dish in the oven at 200° and bake for approx 20 mins to get a  lovely crust.

So easy to be in love with Italy!


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