TRIANGOLI DI PORRO RIPIENI DI CAROTE, FINOCCHIO, TALEGGIO E NOCI or LEEK TRIANGLES FILLED WITH CARROT, FENNEL, TALEGGIO CHEESE AND WALNUTS


Life goes on here on the hills of northern Tuscany, it is mild but humid and today there is also a bleak sun playing on the reddish leaves of the chestnuts and the silvery green ones of the olive trees. For some reason the olives around here are already mature, weeks earlier than usual, and my neighbours have begun to pick them which means that the fields are scattered with nets laid out to gather the olives that are dropped from the trees when someone is up there picking. I can hear voices sometimes so I always know how the picking is proceeding and where they are on the fields around our house. This year is not a good year, not like last year when the olive trees were filled with black olives and the young ones had problems with standing straight, but it is what you would expect as the trees usually take a ‘rest’ every other year.

Winter vegetables as we call them in Sweden are not particularly flashy or exciting but they are important (and inevitable) when you try to follow the seasons in your cooking as I do. This recipe is an example of that it is possible to use them in a more interesting dish where they are excellent as the background to the more tasty cheese.




TRIANGOLI DI PORRO RIPIENI DI CAROTE, FINOCCHIO, TALEGGIO E NOCI or LEEK TRIANGLES FILLED WITH CARROT, FENNEL, TALEGGIO CHEESE AND WALNUTS
6 pieces

6 leek leaves, the white part
1 carrot
½ fennel bulb
5 whole walnut kernels
50 g/ 1,75 oz Taleggio cheese, if you can not find that particular cheese, try with Gorgonzola instead
salt
extra-virgin olive oil


– Cut away the root part of the leek and peel off six layers of the leek. Be careful to leave them as undamaged as possible. Rinse them properly and then you cut off the greener part so that you keep a very long white rectangle of leek.
– Bring plenty of water to the boil and boil the leek sheets for 1 minute so that they become soft. Let them dry lying flat.
– Dice the carrot and the fennel and fry them gently in some olive oil until they are soft. Do not forget to the salt.
– Chop the walnut kernels and dice the Taleggio cheese and mix these with the vegetables in a little bowl.
– Put 2 tsp of the vegetable mix at the end of each rectangle and start folding them into triangles, round and round until the leek sheet is ended, in this way all open sides are closed.
– Fry them on very low heat for a couple of minutes on each side, be careful not to burn the leek as it gets tough to eat and cut.
– Serve them warm.

L