David Nayfeld’s Taleggio Casoncelli
A heartwarming pasta dish to keep bring you a little solace, this recipe by chef of San Francisco's Italian hotspot Che Fico brings together cheese, chanterelles and corn for a delicious filled-pasta...
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.
Ingredients
- 400g chanterelle mushrooms, cleaned
- 100g butter
- 50g shallot, minced
- 5g thyme
- salt, to taste
- champagne vinegar, to taste
- 15g extra virgin olive oil
- 500g taleggio, room temperature
- 50g cream
- 6ea taleggio casoncelli
- 20g chanterelle mushroom puree
- 20g chanterelle mushrooms
- 2oz corn stock
- 45g Parma butter
- 2g shallot, minced
- 20g corn kernels
- lemon juice, to taste
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