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White Truffle Napoleon with Taleggio
and Sweet Onion Marmalade
Serves 2
- 2 teaspoons extra-virgin olive oil, plus more for garnish
- 1 large sweet onion, such as Vidalia, very thinly sliced
- Sea salt
- 3 sheets phyllo dough
- ¼ cup clarified butter
- ¼ pound ripe Taleggio cheese
- ½ to 1 ounce fresh white truffle
- Fresh chervil sprigs, for garnish
Preheat oven to 325ºF. Pour the olive oil into a small saucepan set over very low heat, add the onion, and season with sea salt. Cook, stirring often, until the onion is very soft and translucent, 25 to 30 minutes. Do not let the onion burn. Remove from heat and set aside.
Meanwhile, unroll the phyllo dough and place one sheet on a flat surface. Brush with some clarified butter, top with a second sheet, brush it with butter, and top with a third sheet. Brush the top layer with butter and using a cookie cutter or the lid of a jar, cut out six 2 ½ - inch rounds. Set the layered phyllo rounds on a sheet pan and bake for 10 minutes, or until crisp and lightly browned. Set aside to cool slightly.
To assemble the Napoleons, spread 1 tablespoon of onion marmalade on 2 of the rounds and cover each with a phyllo round. Spread each with a generous quantity of cheese, top with the remaining rounds and spread the onion marmalade on top. Warm Napoleons in the oven for 1 minute. Set the Napoleons on individual plates and shave white truffle over both of them, using the entire truffle.
Drizzle a little olive oil over the Napoleans, season lightly with sea salt, and garnish with chervil. Serve immediately.
From Executive Chef/Co-owner of March 405 E. 58th Street (between 1st Avenue & Sutton Place) New York City. Telephone: 212-754-6272
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