Australian Gourmet Traveller - (05)May 2019 (1)

180 gmTaleggiodiGrotta(see

note),rindremoved,brought

toroomtemperature

80 gmmascarpone

2 GrannySmithapples

1 tbsplemonjuice

2 tbspchardonnayvinegar

orwhitewinevinegar

50 mlextra-virginoliveoil

120 gmroastedpistachionuts,

coarsely chopped

Endivesaladwithpistachio,

Taleggio,appleand Montasio

SERVES 6 // PREPTIME 15 MINS

“Thesaladis aboutbuildinglayersoftexturesandflavours

• thecombinationofappleandsaltycheeseworks
  perfectly,”saysMusarra.“Youcouldeasilyswapthe
  pistachio nuts for lightly roasted hazelnuts or almonds.”

6 smallredoryellowwitlof,

leavesseparated

1 bunchcurlyendive,trimmed

100 gmMontasio(seenote)

orricottasalata

1 MashtheTaleggioand

mascarponetogetheruntil

smooth.Seasontotaste.

2 Coreandsliceappleintothin

rounds, then cut in half and toss

with2 tsplemonjuice.Whisk

togethervinegar,oliveoiland

remaininglemonjuiceand

seasontotaste.

3 DivideTaleggiomixture

amongbowls,thenspoonover

halfthedressing.Sprinkle

overhalfthepistachio,then

topwithhalftheapple.Place

endiveandwitlofontop.Top

withtheremainingapple,

thenremainingdressingand

pistachio.ShaveMontasioover,

seasontotasteandserve.

NoteMontasiois a hard

cow’s-milkcheesefromtheFriuli

regionnorthofVenice.It, and

Taleggiodi Grotta,areavailable

fromselectdelicatessens.

Winesuggestion 2012 La

Castellada Pinot Grigio, Friuli.➤

Mushroomtortelloni

with buffalo ricotta