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Roasted Beef

Roasted Beef recipe image
This Mediterranean dessert features Belgian endive heads, Taleggio cheese, room temp, Smoked Salmon, thin slice. It delivers rich, cheesy flavor, hearty, protein-packed satisfaction. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 1193.7
Dietary: Gluten-free
Description
This Mediterranean dessert features Belgian endive heads, Taleggio cheese, room temp, Smoked Salmon, thin slice. It delivers rich, cheesy flavor, hearty, protein-packed satisfaction. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 4 Belgian endive heads
  • 1/2 lbs Taleggio cheese, room temp
  • 1/4 lbs Smoked Salmon, thin slice
  • 15 Prosciutto or bresaola &# 226;ÂÂ cured beef slices
  • 2 tablespoons Fennel leaves, finely chop
  • 2 tablespoons Parsley, fresh, fine chop
  • 1 tablespoons SunâÂÂdried tomatoes, pureed
  • 1 cups Roasted peppers, cut in thin strips
Directions
  1. 1
    Barchetta Endivia Belga E Taleggio Fresh ground black pepper Extra virgin olive oil Carefully
  2. 2
    remove endive leaves: rinse and dry carefully.
  3. 3
    Salmon boats: Place a slice of salmon on the endive leaf, enough to sit in the (endive) "boat".
  4. 4
    Remove the outer skin of the taleggio and leave half the cheese for the second combination.
  5. 5
    Gently blend the cheese with the fennel leaves.
  6. 6
    Drizzle a little extra virgin olive oil on the salmon and grind a couple of turn of pepper.
  7. 7
    Place a spoonful of taleggio on top and serve.
  8. 8
    Bresaola boats: Place a slice of bresaola or prosciutto on the endive.
  9. 9
    Place a strip of roasted red pepper on top, drizzle with extra virgin olive oil and
  10. 10
    sprinkle with chopped parsley.
  11. 11
    Gently mix the sunâÂÂdried tomatoes into the cheese.
  12. 12
    Place a spoonful on top of the "boat"(endive) and serve.
  13. 13
    If unable to locate Taleggio cheese use goat's cheese.
  14. 14
    Barchetta Endivia Belga E Taleggio

Nutrition Facts

Servings 1 serving

Amount Per Serving
Calories 1193.7kcal
% Daily Value *
Total Fat 38.9g60%
Saturated Fat 11.8g60%
Cholesterol 433.5mg145%
Sodium 6227.6mg260%
Total Carbohydrate 53.8g18%
Dietary Fiber 18.9g76%
Sugars 4.4g
Protein 165.9g332%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beef, belgian, blending, bresaola, cheese, chop, cured, cut, dessert, endive, fennel, fine, finely, fresh, heads, leaves, mediterranean, parsley, peppers, prosciutto
Read it online: https://www.chefs-mate.com/recipe/roasted-beef-6/