The long, hand-rolled Grissini Rubatà from Mario Fongo bring Piedmontese craftsmanship straight to the table – crispy, rustic, and with a fine wheat flavor that pairs wonderfully with strong cheese.
In this casserole, the grissini are used as a crispy layer that holds together creamy Taleggio and slightly bitter radicchio – an uncomplicated dish that still makes an impression.
For how many, and what to serve with it
Appetizer or side dish for four, for example with a piece of seared meat or a large green salad.
As a main course, count on two to three portions.
For four main courses, use double the amount in a large dish.
Ingredients
- 200 g Grissini Rubatà (1 pack, Mario Fongo)
- 250 g Taleggio
- 1 small head of radicchio (approx. 200 g)
- 150 ml cream
- 2 eggs
- 1 garlic clove
- 2 tbsp olive oil
- 1 tsp fresh thyme
- Salt and black pepper to taste
- Butter for greasing the dish
Method
- Preheat the oven to 180 °C (top/bottom heat) and lightly grease a medium-sized baking dish with butter.
- Cut the radicchio into fine strips, finely chop the garlic clove, and sauté both in olive oil over medium heat for about 3 minutes until the radicchio wilts slightly.
- Whisk the cream with the eggs, thyme, a pinch of salt, and freshly ground black pepper in a bowl until smooth.
- Break the Grissini Rubatà roughly into pieces about 4–5 cm long and distribute them evenly on the bottom of the baking dish.
- Add the sautéed radicchio with garlic over the grissini and distribute evenly.
- Slice the Taleggio, removing the rind if desired or leaving it on, and distribute the slices over the radicchio.
- Pour the cream-egg mixture evenly over the entire bake so that the grissini are well moistened.
- Bake the dish in the preheated oven for 20–25 minutes until the surface is golden brown and the cheese has completely melted.
- Let the bake rest briefly and serve directly from the dish.
