TALEGGIO PANINI
Steps:
- Spread pasta sauce between 2 slices of crusty bread and top with taleggio cheese; cook in a buttered skillet or panini press.
- See all 50 recipes using pasta sauce.
PROSCIUTTO, TALEGGIO AND RADICCHIO PANINI
D: Salty and creamy, tart and sweet, cool and hot, this sandwich is sexy. If you press it in the heated pan until it's just barely warm and melty, you'll be rewarded with a bite that yields the best flavor from all the ingredients. You'll start wondering why fig preserves can't be in everything you make from now on.
Provided by Food Network
Categories main-dish
Time 15m
Yield 2 sandwiches
Number Of Ingredients 6
Steps:
- Heat a panini pan and press over medium heat. To assemble: Spread one slice of the bread with half the fig preserves and top with half of the slices of cheese and 2 to 3 slices of prosciutto. Spread half the radicchio over the prosciutto and top with the bread. Press down and brush the outside of the bread with the oil. Slice in half. Press in the panini pan until the bread is brown and the cheese is melted. Repeat with the other roll.
POTATO, TALEGGIO & SPINACH TART
This hearty tart is ideal for feeding a hungry crowd. It reheats really well, so you can bake it earlier in the day
Provided by Mary Cadogan
Categories Lunch, Main course
Time 2h30m
Number Of Ingredients 8
Steps:
- Tip the flour and the yeast into a bowl and mix well. Stir in ½ tsp salt, then make a well in the centre and add 200ml hand-hot water and the oil and mix to a soft dough. Turn out onto a lightly floured surface and knead for 5 mins until the dough is smooth and silky. Return to the bowl, cover with a clean tea towel and leave to rise for 1 hr.
- Meanwhile, boil the potatoes, then drain. Leave until cool enough to handle, then peel and cut into thin slices.
- Put the spinach into a metal colander and pour over boiling water from a kettle to just wilt the leaves. Press out excess water using the edge of a saucer.
- Knead the risen dough and roll out to line a 30 x 36cm shallow rectangular tin. Arrange the spinach over the pastry to within 2cm of the edges. Arrange the potatoes and Taleggio alternately over the top and scatter with rosemary. Sprinkle the Parmesan over the filling and the pastry edges and drizzle with a little olive oil. Leave to rise again for 20 mins. Heat oven to 200C/180C fan/gas 6. Bake for 20-25 mins until the pastry is golden and the topping melted and golden brown. Serve cut into squares.
Nutrition Facts : Calories 370 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 1.43 milligram of sodium
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