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Tag Archives: taleggio

Fresh Fig, Taleggio and Walnut Pizza on the Grill

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Another pizza on the grill using autumn produce. Figs were plentiful, relatively cheap in Sydney and delicious, during the Indian summer and early autumn.

I added my current favourite cheese, taleggio, with walnuts. Taleggio and walnuts are a match made in heaven, in ravioli, in salads, grilled on cape seed bread and of course on pizza.

The grilled pizza is my usual recipe, featured several times on this blog.

Ingredients
Dough

2 ¼ tsp dry yeast
1 cup warm water (40.5 – 46 degrees C)
2 to 2 ½ cups bread (strong) flour, plus more for dusting
1 tsp sea salt
Extra-virgin olive oil

Toppings

2-3 fresh figs,sliced
100-150g taleggio cheese, torn into chunks
1 tablespoon chutney or sweet onion relish, or to taste
A handful of walnut pieces, roughly chopped

Method
Pizza
Dissolve the yeast in the warm water in a large bowl and let stand for 5 minutes. Stir in most of the flour and the salt, stirring until smooth. Continue adding the flour, 1 tablespoon at a time, stirring until the dough comes away from the bowl but is still sticky.

Turn the dough out onto a lightly floured work surface and knead with lightly floured hands. Knead the dough until it is smooth, elastic and soft, but a little sticky, about 10 minutes. Shape the dough into a ball and transfer to bowl lightly oiled with extra virgin olive oil, turn to coat. Cover with cling wrap and let rise in a warm place until it doubles in volume, about 2-3 hours. Press it with your finger to see if it’s done; an indent should remain.

Remove the dough from the bowl, divide in half and shape each half into a ball. This quantity makes 2 small pizzas. Or leave as 1 ball for 1 large pizza.

Brush with more oil and set aside for 30 minutes.

Heat your barbecue to very high.

Stretch and shape the ball/s of dough into a rectangle or round – or any rustic shape! Brush the top/s with oil and sprinkle with salt and pepper. Let rest for 15 minutes. Place on the grill directly on the bars, oiled side down, and grill until lightly golden brown, about 1 minute. Flip over and grill for 1 minute longer.

Place the pizza/s on a baking tray and apply your toppings:

Scatter over fresh figs, taleggio cheese, chutney or sweet onion relish and walnut pieces.

Return to the barbecue, turn down the heat  to medium, close the cover and cook until the cheese has melted and the pears are heated through, about 5 minutes.

Serve with a scattering of greens – rocket, baby spinach or similar and fresh herbs.

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Ravioli with Thyme, Taleggio and Walnuts and Ravioli with Pecorino and Sundried Tomato

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Last weekend I decided to make fresh pasta. I hadn’t made pasts in ages, and I was a little apprehensive about setting up the pasta machine and actually using it again.

Of course I had forgotten how easy it was…even if I had to be reminded how to to use it via a YouTube video…

I followed faithfully a recipe from Jamie Oliver ‘s Cook with Jamie. I am a huge fan of Jamie Oliver and have every cookbook. I think that Cook with Jamie is a really great book with its no nonsense approach to basic cooking skills.

I will therefore refer the reader directly to the link for the recipe: http://www.jamieoliver.com/recipes/pasta-recipes/a-basic-recipe-for-fresh-egg-pasta

This recipe makes quite a lot of pasta dough. I suggest halving the quantities to make about 12 large ravioli.

I mixed in fresh thyme leaves to half of the dough before the kneading stage to make the Thyme, Taleggio and Walnut Ravioli.

For each kind of ravioli, use the pasta machine to roll the dough so you have 2 thin sheets. It’s important to roll the pasta sheets so they are very thin; I didn’t quite get the sheets thin enough so the pasta was a little thick.

Thyme, Taleggio and Walnuts Ravioli

Combine a small handful of fresh thyme leaves,100 gms or so of taleggio and a dozen or so walnuts chopped.

Ravioli with Pecorino and Sundried Tomato

Combine 100 gms or so of pecorino and a small handful of chopped sundried tomatoes.

For each kind of ravioli, place 6 small spoonfuls of each mixture on one pasta sheet, allowing for a border when you come to cut the ravioli. Moisten the exposed pasta and put the other pasta sheet on top. Press down to divide the sheets into 6 and, making sure you don’t trap any air with the filling, seal the ravioli edges.

Cut pasta into shapes using a pastry cutter or a sharp knife. I dusted the ravioli with a little flour to help them keep their shape as I wasn’t cooking them for an hour or so.

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Bring a large saucepan of salted water to the boil and put the ravioli in. Cook for 5 minutes until al dente.

For a quick sauce, heat a little butter in a frying pan until the butter foams; pour over both kinds of ravioli and serve with additional shaved pecorino.

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