Taleggio with Tomatoes
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
2
- Ingredients
- 300 grams Tomatoes
- 2 shallots
- 1 garlic clove
- 10 Tbsps olive oil
- 100 grams honey
- 10 Tbsps elderflower syrup
- 10 Tbsps white balsamic vinegar
- salt
- freshly ground peppers
- 1 Tbsp finely chopped Basil
- 100 grams Jerusalem artichoke
- vegetable oil (for frying)
- 200 grams truffled Taleggio cheese
Preparation steps
1.
Blanch tomatoes for a few seconds, rinse, peel, quarter and remove seeds. Peel and chop the shallots and garlic.
2.
Heat the olive oil in a skillet and add shallots and garlic. Sauté briefly and add honey and elderberry syrup. Cook over medium heat until caramelized, then deglaze with vinegar. Season with salt and pepper and add the tomatoes. Bring to a brief boil and stir in the basil.
3.
Peel Jerusalem artichokes and cut into thin slices. Fry in a pan in vegetables oil. Drain on a paper towel.
4.
Cut the Taleggio into slices, place on a plate and arrange tomatoes and Jerusalem artichokes around the cheese. Sprinkle with a little sauce.
