Ricotta, Taleggio, and Pear Triangles: A Delectable Italian Antipasto
These Ricotta, Taleggio, and Pear Triangles combine a delicate mix of flavors with the richness of cheese and the sweetness of pear, making them the perfect antipasto to serve at your next gathering. This recipe offers a delightful bite-sized treat, ideal for sharing, with a buttery, flaky pastry filled with creamy ricotta, flavorful Taleggio, and juicy pear chunks. Each bite is a delicious blend of textures and tastes that will surely impress your guests.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Ricotta (cow’s milk) | 250g |
| Flour | 300g |
| Butter (cold) | 175g |
| Egg | 1 |
| Gruyère Cheese (shaved) | 100g |
| Taleggio Cheese (cubed) | 100g |
| Prosciutto di Praga (sliced) | 100g |
| Pears (peeled and diced) | 2 |
Instructions:
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Prepare the Pastry Dough:
- Begin by preparing the pastry dough. On a clean, flat surface, combine the flour and cold butter (cut into small cubes) with the ricotta. Use your hands or a pastry cutter to work the ingredients together.
- If the dough starts to stick to the surface, sprinkle it lightly with additional flour until it becomes smooth, elastic, and not sticky.
- Once the dough reaches the right consistency, wrap it in plastic wrap and refrigerate for at least 30 minutes to chill.
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Prepare the Fillings:
- While the dough chills, prepare the fillings for the triangles. First, cut the Gruyère cheese into thin shavings and slice the prosciutto di Praga into thin strips.
- Next, remove the rind from the Taleggio cheese and cut it into small cubes.
- Peel and dice the pears into small, bite-sized pieces.
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Roll the Dough:
- Once the dough has chilled, remove it from the refrigerator. Use a rolling pin to roll the dough out on a floured surface, stretching it into a rectangular shape that is about 2 mm thick.
- Using a pizza cutter or a sharp knife, cut the dough into squares, each side measuring approximately 10 cm.
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Assemble the Triangles:
- Place the filling ingredients in the center of each square of dough. For one triangle, add a few cubes of Taleggio and a teaspoon of pear pieces. For another, place the prosciutto strips and Gruyère shavings in the center.
- Beat the egg in a small bowl and, using a brush, lightly coat the edges of each square with the egg wash to help seal them.
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Form the Triangles:
- Carefully fold each square of dough diagonally to form a triangle. Press the edges firmly together to seal them completely.
- Transfer the prepared triangles to a baking tray lined with parchment paper. Brush the tops of the triangles with the remaining egg wash for a golden, glossy finish.
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Bake the Triangles:
- Preheat your oven to 180°C (350°F). Bake the triangles in the preheated oven for 20-25 minutes, or until they are golden brown and crispy.
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Serve:
- Once baked, allow the triangles to cool slightly. Serve them warm on a platter as a delightful antipasto to enjoy with family and friends. These delicious, cheesy triangles are best served immediately for the ultimate taste experience.
Tips and Variations:
- Cheese Options: Feel free to experiment with different cheeses, such as mozzarella or fontina, to personalize your filling.
- Additional Herbs: Add a sprinkle of fresh herbs such as thyme or rosemary for an extra layer of flavor in the filling.
- Puff Pastry Alternative: If you’re pressed for time, you can substitute the homemade dough with store-bought puff pastry for a quicker version.
Enjoy these heavenly Ricotta, Taleggio, and Pear Triangles as a show-stopping antipasto that brings together the richness of cheeses, the sweetness of pears, and the savory depth of prosciutto. They are a perfect blend of Italian tradition and creative flavor combinations—an irresistible start to any meal!
