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Author Topic: Focaccia col Formaggio di Recco  (Read 46366 times)

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Offline norma427

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Re: Focaccia col Formaggio di Recco
« Reply #100 on: June 20, 2015, 01:19:16 PM »
I have made in recent weeks, and for brunch this morning Focaccia di Recco with Taleggio.

Taleggio is a more commonly available cheese. I have to say it melts nicely and for me is more than a worthy substitute (on its own) for Stracchino. It is not the same taste - it is a little more tangy but in terms of texture it seems to be a good fit (cooked).

synaesthesia,

Yours looks delicious!  :) What recipe did you use?  I think I can get some Taleggio cheese somewhere around my area.  Thanks for telling us that the Taleggio cheese is a worthy substitute for Stracchino.

Norma

Offline synaesthesia

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Re: Focaccia col Formaggio di Recco
« Reply #101 on: June 29, 2015, 07:51:51 PM »
Hey Norma

I still make the dough by eye....Caputo flour, water, olive oil, normally just wet enough to mix it, and oil to 'taste' or 'heart's content'.
Stracchino is a bit wetter, and I can get it now in the  UK, but must order it from London. Taleggio is a tasty soft cheese that is less wet but gooey enough when cooked to work with the thin flatbread...and I can get it or the neighbourhood supermarkets.

Offline norma427

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Re: Focaccia col Formaggio di Recco
« Reply #102 on: June 30, 2015, 06:37:18 AM »
Hey Norma

I still make the dough by eye....Caputo flour, water, olive oil, normally just wet enough to mix it, and oil to 'taste' or 'heart's content'.
Stracchino is a bit wetter, and I can get it now in the  UK, but must order it from London. Taleggio is a tasty soft cheese that is less wet but gooey enough when cooked to work with the thin flatbread...and I can get it or the neighbourhood supermarkets.

synaesthesia,

Thanks for telling us you make your dough by eye.  I don't know enough about Stracchino or Taleggio cheeses so your information is helpful.

Norma

Offline synaesthesia

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Re: Focaccia col Formaggio di Recco
« Reply #103 on: October 21, 2017, 07:45:12 AM »
This section has not seen much action...

Anyway, I have been using Camembert with great results for Focaccia di Recco, sometimes I make con Proscuitto - my son likes a bit of meat in it...like this: http://blog.giallozafferano.it/attimididolcezza/focaccia-recco-prosciutto/

Offline pizzarensen

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Re: Focaccia col Formaggio di Recco
« Reply #104 on: October 21, 2017, 08:25:05 AM »
This is a recipe of a friend of mine nickname "Eugenietto"

http://laconfraternitadellapizza.forumfree.it/?t=65722578

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Offline norma427

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Re: Focaccia col Formaggio di Recco
« Reply #105 on: October 21, 2017, 10:09:35 AM »
This section has not seen much action...

Anyway, I have been using Camembert with great results for Focaccia di Recco, sometimes I make con Proscuitto - my son likes a bit of meat in it...like this: http://blog.giallozafferano.it/attimididolcezza/focaccia-recco-prosciutto/

synaesthesia,

Your link to photos of Focaccia di Recco with meat look delicious!

Norma

Offline norma427

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Re: Focaccia col Formaggio di Recco
« Reply #106 on: October 21, 2017, 10:11:56 AM »
This is a recipe of a friend of mine nickname "Eugenietto"

http://laconfraternitadellapizza.forumfree.it/?t=65722578

pizzarensen,

Thanks for the link to the recipe of your friend!

Norma

Offline synaesthesia

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Re: Focaccia col Formaggio di Recco
« Reply #107 on: November 16, 2017, 03:17:26 PM »
http://www.cheesemaking.com/Crescenza.html

Step by step guide to making Crescenza.

Offline norma427

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Re: Focaccia col Formaggio di Recco
« Reply #108 on: November 16, 2017, 04:13:03 PM »
http://www.cheesemaking.com/Crescenza.html

Step by step guide to making Crescenza.

synaesthesia,

Thanks for the step by step guide to making Crescenza!  I was at La Belle Marketplace in Staten Island this past Saturday.  Saw some Crescenza and other cheeses that might have worked for this type of pizza.  Didn't purchase any though because didn't know when I would have time to try the cheeses.   :-[

Norma

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