Photo by: Jonathan Lovekin

Taleggio and spinach roulade

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Dough
160ml full-fat milk
2 tsp dried active yeast
350g strong white bread flour
1 tsp caster sugar
50ml sunflower oil
1 egg, plus 1 egg yolk
salt

Filling
80g crème fraîche
100g baby spinach leaves
20g basil leaves
100g pecorino cheese, coarsely grated
250g taleggio cheese, broken into 2cm chunks
400g cherry tomatoes (or, if using shop-bought, 150g semi-dried tomatoes –
see introduction)

To finish
1 egg, beaten
2 tsp poppy seeds

Not all cheeses are born equal, at least not when it comes to melting. The queen of them all, in this department at least, is definitely taleggio, an Italian cow's milk variety with a hefty aroma and the most soothing and creamy of textures, particularly when melted. This is a bread loaf with a built-in filling. Serve it warm and you’ve got a hearty cheese toastie, or at room temperature for a portable sandwich. You can make your own semi-dried tomatoes by halving some cherry tomatoes and spreading them out on a tray with the cut side facing up. Drizzle them with olive oil and some salt and bake in a medium oven (190ºC/170ºC Fan/Gas Mark 5) for about 50 minutes. Alternatively, buy them marinated in oil labelled ‘sun-blushed’ or ‘semi-dried’ tomatoes.

Serves six

(p 290, Plenty More)

Method

The method for this recipe is available in the book Plenty More, available to buy here.
Plenty More |
£27.00

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