{"id":2910808771,"title":"Granarolo Taleggio per kg","handle":"granarolo-emmenthal-francese","description":"\u003cp\u003e\u003cstrong\u003eMentioned price is by kg and can be purchased by block only. The minimum size per block is ranging from 2-3kg. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWe will inform you the actual size upon receiving your order.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eTaleggio is a semisoft, washed-rind, smear-ripened Italian cheese.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e Shelf life: 60d\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eORIGIN :\u003cspan\u003e \u003c\/span\u003eITALY\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eSuggested recipe:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cheader class=\"Page__header row align-center\"\u003e\n\u003cdiv class=\"column xsmall-24 medium-20\"\u003e\n\u003ch1 class=\"headline\"\u003eRecipe: Spinach, White Bean, and Taleggio Pizza\u003c\/h1\u003e\n\u003c\/div\u003e\n\u003c\/header\u003e\n\u003cdiv class=\"Page__body row align-stretch align-center\"\u003e\n\u003cdiv class=\"column xsmall-24 medium-20\"\u003e\n\u003cdiv class=\"space--above space--below\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"typeset--longform\"\u003e\n\u003ch3 itemprop=\"name\"\u003eSpinach, White Bean, and Taleggio Pizza\u003c\/h3\u003e\n\u003cp\u003e\u003cem\u003eServes 2 to 4\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/files\/7a0b617b511bcbfd6b7dad88b6d7ba989119ce87_7b96c5cb-3649-419e-9f00-28ea093b1328_large.jpg?v=1493960844\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan itemprop=\"ingredients\"\u003eIngredients:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 pound pizza dough, store-bought or homemade\u003c\/li\u003e\n\u003cli\u003e2 to 4 teaspoons olive oil\u003c\/li\u003e\n\u003cli\u003e1\/4 cup white beans, like navy beans or cannellini\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e4 to 5 ounces Taleggio cheese, or other soft cheese\u003c\/li\u003e\n\u003cli\u003e1\/2 ounce Parmesan cheese\u003c\/li\u003e\n\u003cli\u003e4 ounces fresh spinach or baby spinach\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDirections:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003ePreheat the oven to 550°F, or as hot as it will go. If you have a baking stone, place it in the oven on a rack in the bottom third of the oven. If you don't have a baking stone, place a baking sheet on the rack to heat with the oven. Heat the oven for at least 30 minutes before baking.\u003c\/li\u003e\n\u003cli\u003eRoll out the dough and transfer it to a floured, rimless cookie sheet or a pizza peel, if you have one.\u003c\/li\u003e\n\u003cli\u003eSpread a couple teaspoons of olive oil over the dough, then evenly scatter the white beans and garlic over top. Slice or pinch off pieces of the Taleggio and scatter them over the pizza, then grate a little Parmesan over the pizza.\u003c\/li\u003e\n\u003cli\u003eToss the spinach in a large bowl with a bit of olive oil, salt, and pepper, and set aside. (Because it's hard to slide a heavy pizza off a cookie sheet or peel, and because you're going to have a mound of loose spinach leaves that tend to fly off when you shake it, it's best to transfer the pizza to the hot stone or baking sheet \u003cem\u003ebefore\u003c\/em\u003e adding the spinach.)\u003c\/li\u003e\n\u003cli\u003eGently shuffle the pizza onto the baking stone or baking sheet. Pull out the oven rack (if you haven't already) and gently mound the spinach leaves in the center of the pizza. Close the oven and cook for 7 to 8 minutes, until the crust is brown on the edges and the spinach is wilted.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","published_at":"2015-10-02T16:12:00+05:30","created_at":"2015-10-02T22:08:39+05:30","vendor":"Granarolo","type":"Cheese","tags":["Cheese","Taleggio"],"price":7700,"price_min":7700,"price_max":7700,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":8528213379,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Granarolo Taleggio per kg","public_title":null,"options":["Default Title"],"price":7700,"weight":2000,"compare_at_price":null,"inventory_quantity":-1,"inventory_management":null,"inventory_policy":"deny","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/180062-Taleggio-lite.jpg?v=1465829157"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/180062-Taleggio-lite.jpg?v=1465829157","options":["Title"],"content":"\u003cp\u003e\u003cstrong\u003eMentioned price is by kg and can be purchased by block only. The minimum size per block is ranging from 2-3kg. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWe will inform you the actual size upon receiving your order.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eTaleggio is a semisoft, washed-rind, smear-ripened Italian cheese.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e Shelf life: 60d\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eORIGIN :\u003cspan\u003e \u003c\/span\u003eITALY\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eSuggested recipe:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cheader class=\"Page__header row align-center\"\u003e\n\u003cdiv class=\"column xsmall-24 medium-20\"\u003e\n\u003ch1 class=\"headline\"\u003eRecipe: Spinach, White Bean, and Taleggio Pizza\u003c\/h1\u003e\n\u003c\/div\u003e\n\u003c\/header\u003e\n\u003cdiv class=\"Page__body row align-stretch align-center\"\u003e\n\u003cdiv class=\"column xsmall-24 medium-20\"\u003e\n\u003cdiv class=\"space--above space--below\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"typeset--longform\"\u003e\n\u003ch3 itemprop=\"name\"\u003eSpinach, White Bean, and Taleggio Pizza\u003c\/h3\u003e\n\u003cp\u003e\u003cem\u003eServes 2 to 4\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/files\/7a0b617b511bcbfd6b7dad88b6d7ba989119ce87_7b96c5cb-3649-419e-9f00-28ea093b1328_large.jpg?v=1493960844\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan itemprop=\"ingredients\"\u003eIngredients:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 pound pizza dough, store-bought or homemade\u003c\/li\u003e\n\u003cli\u003e2 to 4 teaspoons olive oil\u003c\/li\u003e\n\u003cli\u003e1\/4 cup white beans, like navy beans or cannellini\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e4 to 5 ounces Taleggio cheese, or other soft cheese\u003c\/li\u003e\n\u003cli\u003e1\/2 ounce Parmesan cheese\u003c\/li\u003e\n\u003cli\u003e4 ounces fresh spinach or baby spinach\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDirections:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003ePreheat the oven to 550°F, or as hot as it will go. If you have a baking stone, place it in the oven on a rack in the bottom third of the oven. If you don't have a baking stone, place a baking sheet on the rack to heat with the oven. Heat the oven for at least 30 minutes before baking.\u003c\/li\u003e\n\u003cli\u003eRoll out the dough and transfer it to a floured, rimless cookie sheet or a pizza peel, if you have one.\u003c\/li\u003e\n\u003cli\u003eSpread a couple teaspoons of olive oil over the dough, then evenly scatter the white beans and garlic over top. Slice or pinch off pieces of the Taleggio and scatter them over the pizza, then grate a little Parmesan over the pizza.\u003c\/li\u003e\n\u003cli\u003eToss the spinach in a large bowl with a bit of olive oil, salt, and pepper, and set aside. (Because it's hard to slide a heavy pizza off a cookie sheet or peel, and because you're going to have a mound of loose spinach leaves that tend to fly off when you shake it, it's best to transfer the pizza to the hot stone or baking sheet \u003cem\u003ebefore\u003c\/em\u003e adding the spinach.)\u003c\/li\u003e\n\u003cli\u003eGently shuffle the pizza onto the baking stone or baking sheet. Pull out the oven rack (if you haven't already) and gently mound the spinach leaves in the center of the pizza. Close the oven and cook for 7 to 8 minutes, until the crust is brown on the edges and the spinach is wilted.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e"}

Granarolo Taleggio per kg

Product Description
QAR 77
Maximum quantity available reached.

Mentioned price is by kg and can be purchased by block only. The minimum size per block is ranging from 2-3kg. 

We will inform you the actual size upon receiving your order.

Taleggio is a semisoft, washed-rind, smear-ripened Italian cheese.

 Shelf life: 60d

ORIGIN : ITALY

Suggested recipe:

Spinach, White Bean, and Taleggio Pizza

Serves 2 to 4

Ingredients:

  • 1 pound pizza dough, store-bought or homemade
  • 2 to 4 teaspoons olive oil
  • 1/4 cup white beans, like navy beans or cannellini
  • 2 cloves garlic, minced
  • 4 to 5 ounces Taleggio cheese, or other soft cheese
  • 1/2 ounce Parmesan cheese
  • 4 ounces fresh spinach or baby spinach

Directions:

  1. Preheat the oven to 550°F, or as hot as it will go. If you have a baking stone, place it in the oven on a rack in the bottom third of the oven. If you don't have a baking stone, place a baking sheet on the rack to heat with the oven. Heat the oven for at least 30 minutes before baking.
  2. Roll out the dough and transfer it to a floured, rimless cookie sheet or a pizza peel, if you have one.
  3. Spread a couple teaspoons of olive oil over the dough, then evenly scatter the white beans and garlic over top. Slice or pinch off pieces of the Taleggio and scatter them over the pizza, then grate a little Parmesan over the pizza.
  4. Toss the spinach in a large bowl with a bit of olive oil, salt, and pepper, and set aside. (Because it's hard to slide a heavy pizza off a cookie sheet or peel, and because you're going to have a mound of loose spinach leaves that tend to fly off when you shake it, it's best to transfer the pizza to the hot stone or baking sheet before adding the spinach.)
  5. Gently shuffle the pizza onto the baking stone or baking sheet. Pull out the oven rack (if you haven't already) and gently mound the spinach leaves in the center of the pizza. Close the oven and cook for 7 to 8 minutes, until the crust is brown on the edges and the spinach is wilted.
Vendor: Granarolo

Related Products