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Mushroom and Taleggio Pizza with Gremolata
2008-04-16 19:25:00 So, in case it hasn’t been apparent, I haven’t done much cooking for almost a week now. I was away for the weekend, and while I did make some good stuff for dinner for me and my partner-in-crime/bff on Saturday night (spinach and fresh ricotta gnocchi, key lime pie cupcakes), I didn’t have my camera with me, so neither of those things end up counting (because no one wants a recipe without a
[www.kaeseplatte.com] Taleggio, einer der ältesten Weichkäsesorten
2008-02-15 00:00:00 Der Taleggio zauml;hlt zu den auml;ltesten Weichkauml;sesorten. Dieser norditalienische Weichkauml;se wurde schon im 10. Jahrhundertnbsp;in der Gegend von Bergamo ( ein Tal in dieser Gegend heisst Taleggio ) in den dortigen Houml;hl...
By: BlogNews
Ravioli al radicchio e taleggio (à la trévise et au taleggio)
2008-02-02 21:02:00 Depuis la dernière coupe du Monde et un hérétique coup de tête qui faillit m'ôter tout désir de rapprochement franco-italien, j'ai pu observer une relative accalmie dans mon statut parfois délicat de francesina (petite française) qui m'oblige (trop souvent à mon goût) à donner mon avis d'"experte" francese aux italiens que je fréquente à Rome. Je me retrouve sollicitée sur à peu près tout ce qui concerne la France, de la couleur des toitures à l'humeur détestable des Parisiens, sur des sujets qui sont: 1) désagréables, potentiellement délicats (exemple: "ton" Zidane c'est un malade mental!") 2) dont je n'ai rien à faire et sur lesquels je n'ai aucun avis (exemple: le foot, la coupe du Monde, le foot, le Championnat d'Europe, le foot, capito?). Je goûtais donc cette douce quiétude, qui commençait à sacrément ressembler à "la dolce vita des conversations qui ne finissent pas en engueulade" quand survint vous savez quoi: Je sentis l...
By: Ma dolce vita
Yellow Zucchini and Taleggio Risotto
2007-09-27 22:39:00 Today is another one of those days on which I feel completely uninspired to write. Between after-hours meetings for work and planning an amazing cocktail party, I’ve been really busy and haven’t cooked that much this week. I made this risotto a couple of weeks ago because I had a good-sized chunk of taleggio left over from my pizza and I also had yellow zucchini in my fridge (I always have
Yellow Zucchini and Taleggio Risotto
2007-09-27 22:39:00 Today is another one of those days on which I feel completely uninspired to write. Between after-hours meetings for work and planning an amazing cocktail party, I’ve been really busy and haven’t cooked that much this week. I made this risotto a couple of weeks ago because I had a good-sized chunk of taleggio left over from my pizza and I also had yellow zucchini in my fridge (I always have zucchini in my fridge in the summer). This was also an uninspired dinner; I didn’t have the energy to come up with anything innovative so I just stole the flavors from the aforementioned pizza and turned it into risotto. Is it meta if I steal my own recipes? Yellow Zucchini and Taleggio Risotto(serves 2-4, depending on the course) 2 cups vegetable stock + 1 cup water ¼ cup finely chopped white onion (about ½ of a small onion)2 tablespoons olive oil 2 small yellow zucchini, sliced into half moons between 1/8" and 1/4" thick (about 1 heaping cupful) 1 cup Arborio ...
Zucchini Blossom and Taleggio Pizza
2007-09-14 17:17:00 Summer is winding down and that means saying goodbye to, amongst other things, my pseudo-garden. My zucchini plant hasn’t given me any flowers in the past week, and I think that zucchini blossoms will shortly be gone from stands at the market. I came up with this recipe one afternoon a few weeks ago when I was trying to figure out what to do with all the blossoms my zucchini plant was sending my way. I had already stuffed and fried some of them, but I didn’t know what to do with the rest. I had seen recipes for fritattas and tacos, but none of them appealed to me or seemed as if the blossoms would even be discernible amongst all the other bold flavors in the recipe. I have also recently become obsessed with making pizza after my recent purchases of a pizza stone (at the Ohio State Fair, of all places) and a peel, which I learned is essential when you bake pizza on a stone – try pulling a pizza out of an oven that is 500° F and a stone that is even hotter with jus...
Zucchini Blossom and Taleggio Pizza
2007-09-14 17:17:00 Summer is winding down and that means saying goodbye to, amongst other things, my pseudo-garden. My zucchini plant hasn’t given me any flowers in the past week, and I think that zucchini blossoms will shortly be gone from stands at the market. I came up with this recipe one afternoon a few weeks ago when I was trying to figure out what to do with all the blossoms my zucchini plant was sending my way. I had already stuffed and fried some of them, but I didn’t know what to do with the rest. I had seen recipes for fritattas and tacos, but none of them appealed to me or seemed as if the blossoms would even be discernible amongst all the other bold flavors in the recipe. I have also recently become obsessed with making pizza after my recent purchases of a pizza stone (at the Ohio State Fair, of all places) and a peel, which I learned is essential when you bake pizza on a stone – try pulling a pizza out of an oven that is 500° F and a stone that is even hotter with jus...
Risotto radicchio e taleggio
2007-04-19 23:23:00 Può mancare il risotto in un foodblog pavese? Direi proprio di no, quindi procedo a colmare questa grave lacuna. Per questo risotto ho scelto un abbinamento che mi piace molto e che si adatta a numerose preparazioni: il radicchio e il taleggio. Ho usato un carnaroli, perchè ce l’avevo in casa, ma anche perchè mi ... |
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