I understand you, there’s no holiday that can compare to this! No skiing in the mountains, no Christmas lunch, and not even the sound of a nice crackling fireplace can compete with an issue of “Season’s matching”! Luckily, we are back, welcome to this second season dear readers!

The climate hasn’t changed much since the last issue of 2023; the cold and harsh temperatures still characterize this first part of the year, but fear not, nature has much to offer us even in this period! A hidden treasure that arrives unexpectedly, bringing with it a surprise of fresh and vibrant tastes, even on the coldest and gloomiest days.

But there’s something about winter fruits and vegetables that goes beyond their appearance and taste. There’s a deep connection with the earth, with the cycle of life that constantly renews itself. These gifts from nature are the result of months of patient growth, of roots clinging to the ground, and leaves facing the cold and enduring.

THE LEEK

The leek is a plant belonging to the Liliaceae family, native to the Mediterranean area but widely spread around the world as a vegetable. Its appearance is easily recognizable: a white and fleshy bulb, with a sweet taste and a soft texture that, moving towards the end, turns into long, green, thick, and leathery leaves.

It vaguely recalls the taste of onion, but with a more delicate and sweet flavour. Its unique taste pairs well with a wide variety of ingredients and can be used to add depth and flavour to many recipes.

WRAPS OF LEEK AND TALEGGIO

Simple, quick, and delicious! Perfect as an appetizer, it resembles the italian recipe of mozzarella in carrozza. The wrapper for our filling will be the outermost layers of the leek, slightly blanched. Thus, we use the part of the vegetable with a more pronounced, herbaceous, and slightly bitter taste.

We need this because the heart of this square will consist of the central part of the vegetable, the whiter and sweeter part, enriched with Carozzi Formaggi’s raw milk Taleggio DOP. Using the leek in this dual version gives us a nice mix of sweet and bitter notes that will contrast with the roundness and slight acidity of our Taleggio.

LEEK, JERUSALEM ARTICHOKE AND RASCARD

We thought of this recipe with convivial food in mind, a baking dish placed in the center of the table and bread serving as the spoon. Long live the “scarpetta”! Melted, sweet sautéed leeks join the freshness of slightly crunchy Jerusalem artichoke, all held together by a warm embrace of Rascard Cheese. Remove from the oven and serve with walnut kernels and shallots caramelized with balsamic vinegar.

*** “Fare la scarpetta” is a phrase in the Italian language that’s close to the heart of everyone who has enjoyed a delicious plate of pasta with sauce (for example). Meaning “make the little shoe” it refers to the small piece of bread used to mop up the last of the sauce on your plate.

BEURRE BLANC, GLAZED LEEK AND ANCHOVIES

As a third course, we will present the heart of the leek steamed and then seared in a pan with butter. The result will be an extremely sweet vegetable that finds its best ally in a beurre blanc sauce placed at the bottom of the plate.

Acciughe Cantabriche from Yurrita placed on top of the leek will provide the missing touch of savoriness, while a few drops of Omed Oil’s Smoked Extra Virgin Olive Oil will add further depth to the bite, enhancing its sweetness.