The Italian Hob ; in the Second in Our Series of Recipes From Aldo Zilli, the Tv Chef Brings Us More Delicious and Authentic Italian Dishes Learnt at His Mother's Side

Summary

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Fried Taleggio, tomato and basil salad Taleggio cheese is very underrated in this country. I love this cheese - it tastes a bit like Brie only better (well, I think so anyway). It's great to grill on top of some vegetables or in pasta sauces, but I have chosen one of my mother's recipes because it reminds me of growing up.

300g (101/2oz) Taleggio cheese with rind 1tbsp flour, mixed with 3tbsp of breadcrumbs for coating cheese Serves 4 1 egg 4 plum tomatoes, sliced 1 red onion, sliced 20g (3/4oz) fresh basil leaves Olive oil, for deep-frying 1tbsp basil oil, to serve Salt and freshly ground black pepper Cut the Taleggio into 2cm (3/4in) cubes, and then put back into the refrigerator to chill. If the cheese is not chilled well it will melt too quickly when being fried.

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The Italian Hob ; in the Second in Our Series of Recipes From Aldo Zilli, the Tv Chef Brings Us More Delicious and Authentic Italian Dishes Learnt at His Mother's Side

Beat the egg with 2 tablespoons of cold water and place in a dish. Place a few of the cubes at a time in the egg mixture and then roll in the mixture of flour and breadcrumbs to coat fully.

Mix the tomatoes, red onion and basil and arrange on four plates. Deep-fry the Taleggio quickly in the olive oil until golden. Serve on top of the salad and drizzle with basil oil.

Season to taste. Serve immediately.

Pannacotta with fresh be...

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