This is a nice starter or, if you build it a little further, a light meal.
Young leaf lettuce
Apple (granny Smith, the sour one)
Apple cider vinegar 1/4
Olive oil 3/4
Pepper and salt
Puff pastry (frozen is alright)
Thyme and rosemary
Preheat the oven to 200C. Defreeze your sheets of puff pastry and cut the taleggio in pieces, big enough to fit inside a puff pastry package. Place the Taleggio on the pastry, season with thyme, rosemary and pepper and fold it to close.
Bake the pastry packages until golden and crisp (about 20 minutes).
Wash and dry the lettuce and put the leafs in a salad bowl. Put all the ingredients for the dressing in a jar and shake until emulsified, adjust seasoning to taste.
Just before serving, cut the apple in small pieces and mix them in the salad.
Serve the salad with pastry packages on top.
I made stuffed Portobello in all kind of variations but I prefer this simple version above all others.
This is a main course by itself and you don’t miss the meat, you can eat it with salad, polenta, potatoes, pasta, rice or whatever you prefer. A good substitute if you want to introduce another meatless day in the week. The taleggio and the portobello are a great combination, just as Jamie promised. I added a bit of walnut oil and rosemary to the palette and topped it off with some bread crumbs for a nice crusty finish. Next to flavor you also have think about the contrast in texture and the feeling it will give you when you take a bite.
Taleggio stuffed Portobello
1 portobello per person
Taleggio to stuff the inside
Pepper and salt
Remove the stem from the mushroom’s hat; sprinkle the inside with some walnut oil, pepper, salt and some finely chopped rosemary.
Place some nice slices of taleggio on the inside of the mushroom. Mix the breadcrumbs with some more rosemary and place it on top of the tallegio.
Bake it in the oven until the Portobello is soft. You can test this by sticking the tip of a knife in the side, if it doesn’t meet too much resistance, it’s done.