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Recipes

Rolatine with taleggio and black truffle

March 7, 2011
Taleggio DOP Cheese

Ingredients

  • 4 slices of meat
  • 150 g seasoned Taleggio
  • 1 Norcia black truffle
  • 100 g bacon
  • rosemary and thym
  • 4 garlic yolks
  • a glass of white wine
  • extra virgin olive oil
  • pepper
  • salt

What to prepare

  • chopping board
  • meat pounder
  • pan

Procedure

Pound the meat.

Cut the Taleggio in sticks, cutting in half the slice.

Pack the cheese in bacon, after having put on it some slices of truffle.

Put the sticks on the meat, add some thym and roll it up.

Fix it with a wood stick.

Put some oil in pan with the garlic and some rosemary, fry it lightly and add the meat rolls.

Fry them lightly, then add some wine and lower the fire.

Cook for about ten minutes, adding wine when necessary.

Add salt and pepper. Serve hot.

Shopping tips by Langhe.net

On Shop.Langhe.net, our online store, you can buy the white truffle of Alba and the black truffle. The fresh truffles are shipped directly to your home.

Photo Credit: Wikipedia

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L’ONAF (Organizzazione Nazionale Assaggiatori di Formaggi), nata nel 1989 in Piemonte dove ha tuttora le sede nel prestigioso Castello di Grinzane Cavour (CN), si propone la diffusione della conoscenza e del corretto assaggio dei formaggi. Conta circa Assaggiatori. L’ONAF è presente in tutta Italia, isole comprese, attraverso quindici Delegazioni Interprovinciali. Si diventa soci iscrivendosi all’ONAF, si diventa Assaggiatori e Maestri dopo aver superato con profitto i corsi di studio di 1° e 2° livello, che danno diritto ai relativi distintivi color argento e oro. ONAF (Organizzazione Nazionale Assaggiatori di Formaggi - National Association of Cheese Tasters), has as an aim the diffusion of knowledge of cheese and of correct tasting methods. It has about 1500 members, divided in: Members, Tasters and Master Tasters. ONAF has fifteen Delegations in fifteen regions. To become a member it's enough to pay an annual free, to become Tasters and Master Tasters it's necessary too participate to the first- and second-level courses and to pass a final exam

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