Monday, May 3, 2010

Taleggio Melt with Escarole and Fig Jam

Seasonal eating from the garden sometimes requires overloading on the current harvest.  Last summer, we tired of eggplant after months of eating it almost every day, and by November we did not want to look at another cucumber.  Right now, we're in chicory mode.  Puntarelle, Wild Chicory, Dandelion Greens, Barba di Cappuccino, Radicchio, and Escarole are all maturing at the same time in massive quantities.  We want to enjoy these wonderful bitter greens while we can because the plants won't survive long now that our daytime temperatures are hitting the 80's.
Escarole is a versatile, fairly mild chicory.  It produces a head of large, soft leaves ideal for any number of recipes.  Right now, the heads resemble small trees as the plants send up thick flower stems.  Escarole is delicious when braised or sauteed, but it is also wonderful raw, fresh-picked from the garden.  In this panini, the escarole is not cooked at all.  The taleggio melts enough to gently warm the leaves, and the fig jam plays off the greens' bitter flavor.  These are intense, bold flavors that celebrate the end of chicory season perfectly.

Taleggio is a rich Italian cheese made from whole cows' milk.  The cheese has a long history in Italy, being referred to as "stracchino" because it was made from the milk of tired or "stracca" cows returning from the high pastures of Northern Italy in the autumn.  Production of taleggio is believed to date back to the 10th or 11th century, and possibly earlier.  While it is labeled a "semi-soft" cheese, it is actually quite soft and gooey, with a wonderful, almost runny texture that easily melts in the mouth.  Taleggio is what we fondly call a "stinky" cheese, with a pungent aroma and tangy flavor.  The cheese is an ideal companion for escarole or other chicories because of its intensity, but is also wonderful when used in risotto, pasta, salad, and even paired with fruit or wine.
Taleggio Melt with Escarole and Fig Jam

Ingredients

4            slices           sourdough or similar bread
                                 olive oil
2            Tbs              fig jam
12          oz                Taleggio, sliced thickly
4            oz                escarole, stems and ribs removed, chopped

Procedure
  1. Spread fig jam on two slices of bread.  Add cheese and escarole.  Season to taste with salt and pepper, and add top pieces of bread.
  2. Heat olive oil in a pan over medium low until hot, then brown sandwiches.  Flip and repeat.  Cheese should be gooey and melted, and bread toasted to a golden brown.

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    10 comments:

    1. This comment has been removed by a blog administrator.

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    2. fantastic... i'd love to try it..

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    3. Delectable sandwich! Lovely greens!

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    4. Yum! The combo of Taleggio, fig jam, and escarole sounds absolutely fantastic!

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    5. It's very early in the morning here, but you've got my mouth watering...what a grilled cheese!

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    6. yummy and with FIG jam! awesome

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    7. this looks stunning! I love that cheese and fig jam..don't get me started!

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    8. Good post about a great cheese. I like your blog very much. Its a nice blend of garden and food. Most sites are one or the other and loose the connection.

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    9. gasp, this looks amazing! great combinations - love it!

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