Robiola with malenca and pickled grapes

Robiola with malenca and pickled grapes

By
From
My Favourite Ingredients
Serves
4
Photographer
Jason Lowe

This is more a combination of very beautiful ingredients than a recipe. Robiola is a wonderfully luxurious triple milk cheese from Piedmont, Italy. It has a full, tangy flavour – slightly goaty, mushroomy, just a little citrusy and sweet all at the same time. Malenca is a cured meat from the adjacent region of Lombardy, similar to bresaola, which is a suitable substitute. I like to slice it slightly thicker than bresaola, as it stands up better to the rich flavour of the Robiola that way.

Ingredients

Quantity Ingredient
24 shelled hazelnuts, (optional)
80ml mild-tasting extra virgin olive oil
1 tablespoon red wine vinegar
sea salt
freshly ground black pepper
3 celery sticks, (from the sweet inner white heart)
handful sweet young leaves, such as celery leaves, mâche or oak leaf
300g robiola
12 slices malenca or bresaola
20 pickled grapes
or 20 see method for ingredients

Method

  1. Preheat the oven to 200°C. If using hazelnuts, scatter on a baking sheet and toast for about 10 minutes until the skins begin to darken and split. While still warm, scrunch them in a clean cloth to rub off most of their skins.
  2. Whisk the olive oil and wine vinegar together with a pinch each of salt and pepper to make a dressing. Taste and adjust the seasoning.
  3. Slice the celery on the diagonal. Wash and dry the salad leaves, place in a bowl and add the celery. Toss lightly with the dressing.
  4. Divide the salad among serving plates. Spoon the Robiola on top, arrange the cured meat attractively around the cheese and top with the pickled grapes. Scatter over the hazelnuts if using, and serve.
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