SPINACH RISOTTO WITH TALEGGIO
This recipe, based on the nettle risotto from River Café in London, substitutes spinach, which is easier to find and less perilous to work with. It's best made with mature, crinkly spinach, which has a more robustly mineral flavor than delicate baby leaves, but use whichever you can get. The melting taleggio makes the rice supremely creamy, and adds a funky earthiness. Note that it's easiest to remove the rind and cut the cheese into cubes when it's straight-from-the-fridge cold, then let it come to room temperature as you cook the rice. If you'd like to use an equal quantity of nettles here instead of spinach, you can.
Provided by Melissa Clark
Categories dinner, lunch, grains and rice, main course
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Cut the rind off the taleggio and discard. Dice the cheese into 1/2-inch pieces. Set aside at room temperature as you prepare the rice.
- Line a colander with a clean dish towel and place spinach inside. Heat about 8 cups of water until boiling, then pour over spinach; the spinach will wilt. Let spinach sit until cool enough to handle, then use the dish towel to squeeze out the water. Transfer spinach to a food processor and blend with 1 tablespoon butter until smooth. (You'll end up with about 1 cup of purée.) Reserve.
- Melt remaining 5 tablespoons butter in a large skillet over medium heat. Stir in onion, celery and garlic; cook until translucent, about 7 minutes. Stir in rice and 1 teaspoon salt, and cook until toasted and golden, about 5 minutes.
- Stir in wine and cook until it's absorbed, about 3 minutes. Stir in stock, about 1/2 cup at a time, stirring often but not necessarily continuously, until the stock is finished and the rice is cooked through but not mushy, 15 to 20 minutes.
- Stir in spinach purée, then taste and add more salt, if needed. Add taleggio and stir to melt. Serve immediately.
Nutrition Facts : @context http, Calories 496, UnsaturatedFat 8 grams, Carbohydrate 51 grams, Fat 23 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 14 grams, Sodium 901 milligrams, Sugar 4 grams, TransFat 0 grams
SAUSAGE, SPINACH AND POTATO TART
Provided by Nancy Fuller
Time 2h5m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the dough: Add flour and salt to the bowl of a food processor and pulse a few times to mix. Add the butter to the bowl and pulse until the mixture looks like crumbly sand. Add the egg and water and pulse again until the dough comes together.
- Very lightly flour the work surface. Dump the dough onto the floured surface and knead a few times until it comes together. Shape the dough into a disc and roll out to a 13-inch circle. Press the dough into the bottom and sides of an 11-inch tart pan with a removable bottom. Level the edges with your fingers. Prick the bottom of the tart with a fork. Freeze until firm, 25 minutes.
- For the filling: Preheat the oven to 400 degrees F.
- While the tart is in the freezer, add the potatoes to a medium saucepan and cover with cold water. Add a big pinch of salt and bring to a boil. Reduce the heat to a simmer, and cook the potatoes until tender but still with a bit of resistance, 5 to 6 minutes. Drain and cool.
- Lightly drizzle the olive oil in a large skillet over medium heat. Add the sausage, and cook, breaking up with the back of a wooden spoon until crumbly and browned, 6 to 8 minutes. Add the spinach by the handful and stir until it just wilts down. Season the mixture with salt and pepper and stir in the green onions. Remove to a bowl to cool.
- Crack the eggs into a medium bowl and stir in the milk. Whisk together until combined and then add some salt and pepper.
- Remove the tart from the freezer. Cover the top with parchment paper and add pie weights or dried beans. Place on a sheet tray and bake for 20 minutes.
- Remove the pie weights and parchment paper and continue baking for 10 minutes more.
- Turn the oven temperature down to 350 degrees F.
- Evenly sprinkle the par-baked tart shell with half of the grated cheese, then the cooked potatoes, and finally top with the sausage and spinach mixture. Pour the eggs over the top and sprinkle with the remaining cheese. Bake for 45 minutes.
- Cool the tart for 10 minutes before serving. Can be served warm or at room temperature.
TALEGGIO POTATO PARCELS
Make a melting potato side dish without messing up your barbecue, by cooking it in a foil bag
Provided by James Martin
Categories Side dish
Time 40m
Number Of Ingredients 4
Steps:
- Bring a large pan of salted water to the boil, add the potatoes, then boil for 10 mins or until just starting to soften. Drain and cool.
- Cut out 8 x 30cm squares of foil and the same of greaseproof paper. Lay a piece of greaseproof on top of each square of foil, then divide the potatoes between them. Scatter with the bacon, Taleggio and thyme. Season well, then seal together the sides of the foil to make a parcel. Can be prepared up to a day ahead. Put the parcels to one side of the barbecue and cook for 20 mins. If it rains, roast the parcels in the oven at 200C/fan 180C/gas 6 for about 30 mins.
Nutrition Facts : Calories 246 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 1.13 milligram of sodium
TALEGGIO TART WITH WALNUT PASTRY
Delicate, nutty pastry provides a perfect backdrop to the creamy filling of this mouthwatering meat-free main course
Provided by Georgina Fuggle
Categories Buffet, Dinner, Lunch, Main course, Supper
Time 2h
Number Of Ingredients 13
Steps:
- To make the pastry, whizz the flour and walnuts in a food processor until the walnuts are very fine. Add the butter and cheese and whizz again until the mixture resembles breadcrumbs. Add the beaten egg and 1 tsp cold water. Pulse until the mixture forms a dough, adding a little more water if needed. Wrap in cling film and chill for 30 mins.
- Heat oven to 200C/180C fan/gas 6. On a lightly floured surface, roll out the pastry to the thickness of a 50p piece and use it to line a 23cm tart tin. Prick the base several times with a fork and return to the fridge to chill for a further 15 mins. (Don't be tempted to skip this step - it will help prevent any shrinkage.)
- Heat the olive oil in a frying pan over a medium heat and add the shallots and garlic. Fry for 5-10 mins until the shallots have softened and are golden. Remove from the heat and allow to cool slightly.
- Line your pastry with baking parchment, fill with baking beans and bake for 15 mins. Remove the parchment and return to the oven for a further 10 mins - this will allow the base to dry out before you add the filling. Reduce oven to 160C/140C fan/gas 3.
- Crack the egg into a medium-sized mixing bowl and add the yolks. Beat lightly with a fork before pouring in the cream. Stir in the shallots and garlic, as well as three-quarters of the Talegio, three-quarters of the cress and the lemon zest. Season.
- Pour the mixture into the tart case, add the remaining cheese and season with pepper.
- Bake for 40-50 mins until the filling is set and feels firm to the touch. Remove from the oven and allow to cool for 10 mins. Scatter over the remaining cress and lemon zest.
Nutrition Facts : Calories 424 calories, Fat 33 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.6 milligram of sodium
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