. Difficulty: Low
. Cheese: Taleggio PDO
. Servings per: 4 people
Ingredients200 g Taleggio PDO
100 g fresh full-cream milk
30 g butter
30 g extra fine soft wheat flour
40 g egg yolk
for the coating
extra fine soft wheat flour
PreparationHeat the milk in a saucepan and, just before it comes to the boil, add the Taleggio PDO cut into pieces, stirring vigorously to melt. In another saucepan, melt the butter, add the flour all together, stir and cook for a few seconds until a pale roux has formed.
Then add the milk with the Taleggio PDO, a little at a time, on a medium heat, mixing with a wooden spoon or a whisk to prevent lumps forming. As soon as it comes to the boil, reduce the heat and leave to simmer for a few minutes, like an ordinary béchamel: when the sauce has thickened, switch the heat off, season with salt to taste and leave to cool down, stirring from time to time to prevent lumps forming.
Beat in the yolks with a whisk and roll out the mixture on a slightly damp surface (a baking sheet or a marble surface) to a thickness of approx. 1.5 cm. Leave to cool completely. Cut into lozenges or any other shape you prefer, dip in the lightly beaten egg, then into the flour, then into the egg again and lastly into the maize flour and fry in plenty of hot oil until golden. Drain on kitchen paper, sprinkle with a little cooking salt and serve immediately.
by Corrado Carpi – “La Bigoncia” restaurant – Genoa