Recipe Details
. Difficulty: Medium
. Cheese: Taleggio PDO
. Servings per: 4 people
Intolerances
Without dry fruits
Without crustaceans
Ingredients
for approximately 10 waffles
250 g potatoes
200 g finely ground soft wheat flour
1 sachet baking powder
175 ml full-cream milk
100 g Taleggio PDO
60 g melted butter
6 large egg whites
salt
for the mustard and pear marmalade
1 kg ripe Kaiser pears
500 g cane sugar
juice of 2 lemons
4-8 drops mustard essencePreparation
for the potato waffles
Clean the potatoes thoroughly and cook with their skins on, in plenty of boiling salted water. Drain as soon as they are soft, leave to cool for a few minutes and peel them as soon as possible, without burning your fingers. Mash them with a potato ricer and set aside.
Pour the milk and the Taleggio PDO cut into pieces into a small saucepan and melt on a low heat, mixing with a wooden spoon. As soon as the cheese has melted, blend it with the mashed potato and then add the melted butter and mix well. In another bowl, sieve the flour with the baking powder and salt and add it a little at a time to the potato mixture. Beat the egg whites until stiff and fold them into the rest of the ingredients, working from the bottom upwards to prevent deflation: you should obtain a dense mixture.
Lightly grease a griddle and bring to medium temperature: pour 2-3 spoonfuls of the mixture into the middle, close and cook for 5-6 minutes until the surface is golden.
Serve the waffles hot, with the mustard and pear marmalade.
for the mustard and pear marmalade
Wash the pears, peel, core and cut into pieces, place in a large pan together with the sugar and lemon juice. Cover and leave to rest overnight.
The next day, place the saucepan on the burner, bring to the boil and then reduce by leaving to simmer on a low heat for approximately half an hour, skimming and mixing. Add a few drops of mustard essence in the bottom of four sterilised jars (the above quantities are for four 250 g jars), depending on how hot you want it, and pour the boiling marmalade on top. Seal the jars and cool upside down.