Pizzette with Taleggio and girolles
Sunday 16 January 2011
Taleggio is a soft, creamy, washed-rind cheese from the Val Taleggio region in northern Italy. Although its aroma is quite strong, its flavour is gentle and nutty, with a hint of saltiness. It is lovely with pan-fried girolles or Parma ham.
Four pizzette discs (see dough recipe)
300g/10oz girolle mushrooms
1 tbsp mild-tasting extra-virgin olive oil, plus a little more for drizzling
A few drops of lemon juice
1 clove garlic, finely chopped
A pinch of salt and plenty of freshly ground black pepper
16 sage leaves
Using a pastry brush, gently brush over the mushrooms to remove any earth.
Warm a pan over a medium heat and, when warm, add the olive oil. Now add the mushrooms, and sauté for one minute. Squeeze over the lemon juice, add the garlic and season.
Cook until the girolles are just tender and remove from the heat. Cook the pizzette in the pan following the dough instructions and remove from the heat.
Divide the cheese among the four discs and scatter over the sage leaves. Place in the oven and cook until the cheese has just melted, then remove from the oven.
Place on warm plates and spoon over the girolles. Drizzle over a little more oil and serve.
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