Roasted vegetables with cream of Taleggio cheese

AICI – Associazione Insegnanti di Cucina Italiana

Recipe by Manila Foresti and Irina Cigolini

(for 4 people) FOR THE CREAM : 250 g Taleggio 100 ml milk 25 g butter 1 egg yolk FOR THE VEGETABLES : 800 g seasonal vegetables (squash, turnip, red carrots, etc.) 1 tbsp lime honey juice of 1 lemon extra virgin olive oil, to taste salt and freshly ground pepper, to taste

Remove the Taleggio cheese from its rind, cut into small cubes, place in a bowl and cover with milk. Leave to stand in the fridge for at least 2 hours. Pre-heat the oven to 200°C.
Clean the vegetables and cut them into slices (not too thick). Arrange them on a baking tray lined with baking paper, season with salt, pepper, oil, honey and lemon juice and bake in the oven for around 30-40 minutes, depending on the size of the slices. In a saucepan, melt the butter using
a bain-marie and then add the cheese, milk and egg yolk. Cook over a very low heat, mixing with a whisk until you get a creamy consistency. Arrange the vegetables on a serving plate or in individual dishes, and pour over the Taleggio cream. If you wish, you can also put the vegetables in an oven dish together with the Taleggio cream and cook in the oven au gratin. Leave to stand for a few minutes and serve.