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4
Medium
By Paul Gayler
Published 2006
The slightly sweet-tasting squash is complemented here by the sharp blue cheese, making an interesting combination. White truffle oil is becoming a more common ingredient now, as it gives a good perfume to foods, but at a fraction of the cost of fresh truffles. A grill pan will do fine, but for the best results use a charcoal grill.
Heat the olive oil in a large frying pan over a moderate heat, add the squash, garlic, sweetcorn and onion and cook for 8-10 minutes until golden and just tender when pierced with a knife. Remove to a bowl, add the roquefort and thyme and lightly mash with a fork. Season to taste and leave to cool.
Place the tortillas on a flat surface, fill the centre of each with the cheese mixture, t