300 g Taleggio 2 eggs 100 g flour 150 g fine breadcrumbs 1/2 l peanut oil
FOR THE BLUEBERRY JELLY: 200 g fresh blueberries 20 g sugar 50 ml water 4 g gelatine sheets bamboo skewers
Remove the rind from the Taleggio and dice the cheese into 2 cm cubes. Toss the cubes in the flour and then in the beaten egg and, finally, in the breadcrumbs. Repeat, tossing the cubes once again in the egg and in the breadcrumbs.Chill well and then fry in a deep saucepan of oil, until the breadcrumbs turn golden brown.
Use kitchen roll to remove any excess oil.
FOR THE JELLY : soak the edible gelatine in cold water; finely blend the blueberries with a hand blender. In a small pan, melt the sugar in the water, squeeze the gelatine well to remove any excess water and add to the pan. Remove from the heat, add the blueberries and leave to cool. Serve the cubes of Taleggio on the skewers accompanied by the blueberry jelly.
AICI – Associazione Insegnanti di Cucina Italiana
Eleonora Caprio’s recipe