Taleggio Potato Parcels Recipes

Steps:

• Place a pizza stone or inverted rimmed baking sheet on the lower oven rack and preheat to 500 degrees F. Make the potatoes: Combine the potatoes, garlic, sliced fennel and fennel fronds in a large pot of salted water. Bring to a boil, then reduce the heat to medium; cook until the potatoes are very tender, about 15 minutes. Drain and return to the pot. Add the olive oil and mash until almost smooth. Stir in 1 teaspoon salt and a few grinds of pepper; set aside.
• Assemble the pizza: Keep the prebaked crust on the baking sheet. Scatter the taleggio and potato mixture over the crust, spreading the potato mixture slightly. Scatter the sliced fennel on top, sprinkle with the parmesan and drizzle with the olive oil. Transfer the baking sheet to the hot pizza stone and bake until the cheese melts and the crust is golden brown, 10 to 12 minutes. Remove from the oven and season with salt and pepper.
• Combine the flour, salt and yeast in a large bowl. Stir in 2 cups warm water (about 105 degrees F) and 2 tablespoons olive oil with a wooden spoon until a shaggy dough forms. Cover with plastic wrap and let rise in a warm place until the dough rises slightly, about 1 hour.
• Using lightly floured hands, transfer the dough to a generously floured surface and knead several times until it just starts becoming smooth and elastic, about 1 minute (do not over-knead). Transfer to a lightly oiled large bowl. Tightly cover with plastic wrap and let rise in a warm place until almost doubled in size, about 1 hour. Meanwhile, place a pizza stone or inverted rimmed baking sheet on the lower oven rack and preheat to 500 degrees F.
• Brush two rimmed 13-by-18-inch baking sheets (not nonstick) with 3 tablespoons olive oil each. Place one piece of dough on each baking sheet. Prepare the pizzas one at a time: Cover the dough with plastic wrap, then press firmly with your hands to fill the baking.
• Remove the plastic wrap and transfer the baking sheet to the hot pizza stone. Bake until the crust starts browning, about 10 minutes. Remove from the oven and carefully loosen the crust from the pan using a spatula. Top and bake or let cool, lightly wrap in plastic and set aside up to 8 hours.

Steps:

• Make up the dough following the pack instructions. Roll out thinly to make a rectangle about 30 x 40cm, then transfer to a well oiled baking sheet. Cover with cling film and leave to rise for 20 mins. Preheat the oven to 220C/fan 200C/gas 7.
• Slice the potatoes thinly and boil in salted water, or steam, until just tender, about 3-4 mins, then drain well and pat dry. Shred the spring onions. Thinly slice the cheese.
• Spread the potatoes over the pizza dough and drizzle with a little olive oil. Scatter over the onions, cheese and lardons. Bake for 15-20 mins, until the topping is crisp and golden. Cut into squares to serve.

Steps:

• Preheat oven to 400 degrees. Toss mushrooms with 4 teaspoons oil and 1/2 teaspoon salt. Season with pepper. Toss with sage and garlic. Spread on a rimmed baking sheet, and roast until mushrooms are golden brown and tender, about 15 minutes.
• Toss potatoes with remaining 5 teaspoons oil and 3/4 teaspoon salt. Season with pepper. Divide potatoes between 2 rimmed baking sheets, spreading in an even layer. Roast, rotating pans halfway through (tossing if browning too quickly), until dark golden brown and crisp, 35 to 40 minutes.
• Preheat broiler with rack 6 inches from heat source. Toss together mushrooms and potatoes, and divide evenly between two 5-by-7-inch oval baking dishes. Top each with Taleggio, and broil until cheese melts and is pale golden, 2 to 3 minutes.

Steps:

• Tip the flour and the yeast into a bowl and mix well. Stir in ½ tsp salt, then make a well in the centre and add 200ml hand-hot water and the oil and mix to a soft dough. Turn out onto a lightly floured surface and knead for 5 mins until the dough is smooth and silky. Return to the bowl, cover with a clean tea towel and leave to rise for 1 hr.
• Meanwhile, boil the potatoes, then drain. Leave until cool enough to handle, then peel and cut into thin slices.
• Put the spinach into a metal colander and pour over boiling water from a kettle to just wilt the leaves. Press out excess water using the edge of a saucer.
• Knead the risen dough and roll out to line a 30 x 36cm shallow rectangular tin. Arrange the spinach over the pastry to within 2cm of the edges. Arrange the potatoes and Taleggio alternately over the top and scatter with rosemary. Sprinkle the Parmesan over the filling and the pastry edges and drizzle with a little olive oil. Leave to rise again for 20 mins. Heat oven to 200C/180C fan/gas 6. Bake for 20-25 mins until the pastry is golden and the topping melted and golden brown. Serve cut into squares.