Consortium’s recipes
BARQUETTES OF BELGIAN ENDIVE AND TALEGGIO P.D.O
Discover more
- Difficulty: Easy
- Prep Time: 20 minutes
- Serving: 4 servings
Ingredients
-
- Belgian endive 2 seeds
- Taleggio P.D.O. 300 g
- Ricotta cheese 150 g
- Rocket salad 50 g
- Sweet paprika 1 pinch
- Wildflower honey 2 spoonful
- Walnuts 70 g (chopped)
Instructions
- Cut the end of endive carefully and browse it without breaking it, obtaining 16 leaves, wash them carefully, blot dry with a towel; level the bottom of the barquettes so that it is straight in the dish.
- In a bowl, put half of Taleggio P.D.O, half of ricotta, finely chopped rocket salad, a pinch of paprika and mix until it is well blended.
- In another bowl, put the remaining Taleggio P.D.O, the remaining ricotta, 1 spoon of honey, chopped nuts and mix well.
- At this point, fill 8 leaves of Belgian endive with Taleggio P.D.O, ricotta, rocket salad and paprika; fill the remaining 8 leaves with Taleggio P.D.O, ricotta, honey and nuts.
- Put on each dish 4 barquettes, two by type and garnish with honey, nuts, paprika and rocket salad.