Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Taleggio is a soft, creamy, washed-rind cheese from the Val Taleggio region in northern Italy. Although its aroma is quite strong, its flavour is gentle and nutty, with a hint of saltiness. It is lovely with pan-fried girolles or Parma ham.
Four pizzette discs (see dough recipe)
300g/10oz girolle mushrooms
1 tbsp mild-tasting extra-virgin olive oil, plus a little more for drizzling
A few drops of lemon juice
1 clove garlic, finely chopped
A pinch of salt and plenty of freshly ground black pepper
200g/7oz Taleggio
16 sage leaves
Using a pastry brush, gently brush over the mushrooms to remove any earth.
Warm a pan over a medium heat and, when warm, add the olive oil. Now add the mushrooms, and sauté for one minute. Squeeze over the lemon juice, add the garlic and season.
Cook until the girolles are just tender and remove from the heat. Cook the pizzette in the pan following the dough instructions and remove from the heat.
Divide the cheese among the four discs and scatter over the sage leaves. Place in the oven and cook until the cheese has just melted, then remove from the oven.
Place on warm plates and spoon over the girolles. Drizzle over a little more oil and serve.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments