The Taleggio DOP from the Arrigoni Battista dairy is ideal for the preparation of delicious appetizers (and not only), such as the Rustici of puff pastry stuffed with Taleggio DOP and leeks, a recipe by Paola Di Berardino
The Taleggio PDO dairy Arrigoni Battista di Pagazzano (BG) is part of the Line “The Traditional” of the company, typical Lombard cheeses, awarded with the Protected designation of origin: thanks to the high quality production, the dry salting of the wheels and the seasoning with traditional methods in modern environments, Taleggio DOP Arrigoni Battista has become a point of reference for the most attentive and demanding consumer.
A soft cheese with a mild and intense taste, Taleggio DOP belongs to the “washed rind” family, as it is brushed weekly with water and salt, a process that at Arrigoni Battista is still carried out by hand. today and which determines its characteristic color:
· Sweet taste, but with an intense and aromatic aroma, especially in the product with prolonged aging
Thin and soft rind with a pinkish color
Soft and creamy cheese, usually straw yellow in color, melting under the crust, more consistent and crumbly in the center
Seasoning: at least 35 days
Taleggio is a typical Lombard cheese, whose origins date back to the 10th or 11th century in the valley of the same name. The initial production took place only for the use and consumption of the family of the farmer and it is only later, with the opening of the market and the displacement of many peasant families from the mountains to the plains. , that external consumption has expanded.
The history of the Arrigoni family follows the same route, making Taleggio both the reason and the pride of its company: 108 years of history linked to this product – from the first and important productions of Pagazzano to the personal commitment to obtaining the DOP in the In the 1980s, the desire to transmit to the consumer few but strong quality concepts – made Arrigoni Battista a leading interpreter of one of the most characteristic cheeses of Italian heritage.
ARRIGONI BATTISTA & AICI RECIPES
Rustic puff pastry stuffed with Taleggio DOP and leeks. Recipe by Paola Di Berardino
Ingredients for 20 pieces
500g puff pastry
250 g Taleggio PDO Arrigoni Battista
1 knob of butter
Salt and pepper to taste
Prepare the béchamel by melting the butter in a saucepan over low heat and adding the flour. Then add the milk and continue to stir over the heat until you get a thick mixture. Season with salt and pepper.
Clean the leek, cut the white into thin slices and brown it with a knob of butter, adding very little water.
Salt and cook for about 15 minutes. Cut the Taleggio Arrigoni Battista into cubes.
Roll out the puff pastry to a thickness of about 3mm. Using a cookie cutter, cut out discs with a diameter of 9-10 cm. Brush half of the discs with the beaten egg and stuff them with a level spoon of béchamel, a few taleggio cubes and a little stewed leek.
Cover the stuffed discs with the other discs of puff pastry, making sure the edges adhere well. If necessary, seal by pressing lightly with the tines of a fork. Brush the entire top with the beaten egg. Place them on a baking sheet lined with parchment paper and bake in a hot oven at 200°C for 10 minutes.
This recipe was made by Professor AICI Paola Di Berardino for the recipe book that Arrigoni Battista created with AICI. The cookbook is available for download on the Arrigoni Battista website: http://www.arrigoniformaggi.it/
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