Taleggio cheese fritter with blueberry jelly

AICI – Associazione Insegnanti di Cucina Italiana

Recipe by Eleonora Caprio

(for 6 people) 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.

Raffreddarli molto bene e friggerli in olio profondo dorando l’impanatura.
Eliminare l’olio in eccesso con carta da cucina.

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.
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