PGI Finocchiona tortello with fennel and apple sauce

PGI Finocchiona tortello with fennel and apple sauce – An Argentina Mazzuccato recipe



Ingredients:

For the pasta:

  • 2 eggs
  • 100gr durum wheat flour
  • 100gr semolina
  • lemon-flavored thymus
  • a pinch of salt

For the filling:

  • 100gr of potatoes
  • 100gr of ricotta
  • 100gr PGI Finocchiona

For the sauce:

  • 1 fennel
  • 2 apples
  • 50gr fresh cream

Preparation:

Prepare a well with the two types of flour, place eggs, thymus sleeves and salt inside it. Knead the whole and form a homogenous ball; let it rest for 30 m

For the filling: boil potatoes, mash them with a potato-masher, add ricotta and mix thoroughly.

For the sauce: put fennel to cook with peeled apples and some water until they are soft. Blend the mixture with cream until you get a smooth sauce.

Roll out the pastry with a 2/3 mm thickness; cut it into rings; by using a teaspoon, spread the filling and cover with a slice of PGI Finocchiona, complete the tortello by placing a ring of pastry on it. Boil tortelli in abundant salted water; drain well and season with hot sauce.

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Penne with cubes of PGI Finocchiona, POD Tuscan Pecorino sauce and POD Tuscan Ham powder

Penne with cubes of PGI Finocchiona, POD Tuscan Pecorino sauce and POD Tuscan Ham powder – A Shady Hasbun recipe



Ingredients for 4 serves:

  • 320g Pasta Toscana Penne
  • 80g PGI Finocchiona
  • 80g of mature POD pecorino
  • 60g POD Tuscan Ham in slices
  • 40g black truffle
  • Olive oil
  • Coarse salt

Preparation:

Cut the  PGI Finocchiona into cubes. Grate pecorino. Cut ham in strips and put them in the oven to de-hydrate at 70°C for a couple of hours, then pulverize finely.
Cook pasta in boiling, abundant and salted water. Drain ‘al dente’ and toss it in a pan, away from heat, with pecorino and truffle in flakes. If needed, add some cooking water until you obtain a creamy and smooth sauce. Then add the cubes of PGI Finocchiona. Plate and complete with raw ham powder. Decorate with some cubes of PGI Finocchiona, a small amount of olive oil and a few scattered sprouts. Buon appetito!

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Chestnut cappelletti stuffed with PGI Finocchiona and POD Tuscan Pecorino on a Chianti Classico béchamel with caramelized orange zest and fresh fennel

Chestnut cappelletti stuffed with PGI Finocchiona and POD Tuscan Pecorino on a Chianti Classico béchamel with caramelized orange zest and fresh fennel – A Cristian Civale recipe



Ingredients – 4 serves:

for cappelletti:

  • 100 g chestnut flour
  • 150 g stone-ground whole wheat
  • 2 eggs
  • 50 ml water

for the filling:

  • 200 g Tuscan pecorino
  • 100 ml fresh cream
  • 80 g PGI Finocchiona

Chianti classico bechamel:

  • 2 glasses of Chianti Classico wine
  • 50 g butter
  • 50 g flour
  • 500 ml milk
  • salt, black pepper, nutmeg as needed

Preparation:

Prepare the filling by melting pecorino in the cream.

Remove from heat and add PGI Finocchiona in cubes, blend the mixture and let it rest and cool.

In the meantime, melt butter for béchamel, add sieved flour and stir.

Go on stirring and add hot milk until you obtain a cream. Dress as desired and let it cool.

In the meantime, reduce wine in a small pot and, once cold, add it to béchamel.

Lastly, make the dough for cappelletti, then roll out the chestnut pastry and fill it with PGI Finocchiona and pecorino.

Cook the cappelletti and plate on a dish with béchamel, decorate with caramelized orange zests, fresh fennel and a small amount of extra virgin olive oil.

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Cacao Tacos, finely knife-cut PGI Finocchiona and sour onion

Cacao Tacos, finely knife-cut PGI Finocchiona and sour onion – An Elisa Masoni recipe



Ingredients:

  • 60g of PGI Finocchiona for tacos
  • 250 gr of flour
  • 5 gr of cacao
  • 1 teaspoon of coffee
  • 1 teaspoon of salt
  • 1 egg
  • 30 ml of wine vinegar
  • 30 ml of vinsanto

Procedure:

Mix homogenously all the ingredients according to the above order. Let it rest for about 1 h. Roll out the mixture and cut with a dough cutter (or a glass) round pieces of the desired size. Fry in abundant oil and with the help of pliers, ply the round piece in order to shape it as a taco, Let it cool. Fill the Tacos with finely knife-cut PGI Finocchiona and a cream of sour onion. You will obtain this cream by cooking the red onion in a solution of water, vinegar, sugar and salt and then by putting it a blender.

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PGI Finocchiona flan and potatoes with pecorino cream

PGI Finocchiona flan and potatoes with pecorino cream – A Manuel Boccuzzi recipe



Ingredients:

For the flan:

  • 150g of Fresh Cream
  • 100g of PGI Finocchiona
  • 100g of boiled potatoes
  • 2 eggs
  • Salt as needed

For the cream:

  • 25g butter
  • 25g flour
  • 250 ml milk
  • 100g of grated Pecorino
  • Pepper as needed
  • Salt as needed
  • Nutmeg as desired

Procedure:

-Flan

Mix the ingredients until you obtain a homogenous mixture. Pour it into previously greased aluminium cups,
Place on a tray filled with some water for 23 minutes at 160°C.
Let them cool and store in a refrigerator.

-Cream

Melt the butter in a small pan on low heat, add sieved flour and stir with a whisk to stop the formation of lumps.
Add milk, little by little, while continuing stirring and cook for 3-4 minutes, add salt and pepper if needed.
Away from the heat, add and melt the grated pecorino.

Service:

Heat the flan in the oven for 7 minutes at 180°C and after having placed it on a dish pour a tablespoon of warm cream on it.

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Beef tongue with PGI Finocchiona wafer and marinated Certaldo onion

Beef tongue with PGI Finocchiona wafer and marinated Certaldo onion – A Leonardo Baldi recipe



Ingredients:

  • 1 beef tongue
  • 3 Certaldo red onions
  • 200 gr of PGI Finocchiona
  • 1 sprig of parsley
  • 2 de-salted anchovies
  • 20 salted capers
  • 1/2 clove of garlic
  • 200 gr of alpigiana (cheese)
  • Salt, vinegar, pepper and spices as needed

Procedure:

Take the tongue, remove the grease and dress it; vacuum-pack with 10 g of salt per kg of meat, and 3 of sugar with spices as desired. Cook in water at 70 degrees for 24 hours; shock-freeze in water and ice and store in a refrigerator. For the green sauce, mix parsley, anchovies, garlic and capers and pass them through an extractor, adjust flavor and obtain the right density. For the onion: clean and cut it in two halves, vacuum-pack in a solution of water, sugar and vinegar in the same quantities and cook it in water at 80 degrees for 20 minutes, shock-freeze in water and ice and store in a refrigerator. For the mousse add 100 gr di PGI Finocchiona and 200 of alpigiana, whisk in a cutter until it has a frothy stiffness; for wafers, put a 2 mm PGI Finocchiona slice in a micro-wave for 20 seconds and remove excess moisture with blotting paper.

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Small Chianti Classico cannellone, filled with PGI Finocchiona and crispy Savoy cabbage served on a dish of ’plain pasta’ made with Tuscan pecorino and spelt flour

Small Chianti Classico cannellone, filled with PGI Finocchiona and crispy Savoy cabbage served on a dish of ’plain pasta’ made with Tuscan pecorino and spelt flour – A Fernando Lorenzetti recipe



For plain pastry with pecorino and spelt flour:

  • 40 gr  ’00  flour 220 w
  • 60 gr Garfagnana spelt flour
  • 30 gr pecorino
  • 15 gr Lucca  extra virgin oil
  • 50 water
  • 2 gr Salt

Mix water, salt, oil and pecorino and then add flours. Knead until you get a homogenous mixture. Cover with a film and store in a refrigerator for at least 30 minutes.

Roll out the pastry with 1 mm thickness and obtain rounds of about 4 cm diameter, place on a tray with baking paper and cook in the oven at 160° for about 8 minutes.

Chianti classico cannellone :

  • 85 gr chianti classico
  • 15 gr water
  • 10 gr honey
  • 2,5 elastic Sosa

Mix all the ingredients in a pan and amalgamate the powdered gelatine with a whisk.

Heat up and bring the contents to the boil; pour it on a steel tray 2 mm high

Let it cool. Obtain 1 rectangle, cm 16×8.

PGI Finocchiona

Take 60 gr of PGI Finocchiona and finely cut with a knife. Compact and form a cylinder with a 2 cm diameter.

Savoy cabbage:

  • 1 external leave of savoy cabbage
  • Peanut oil

Cut the Savoy cabbage julienne and bleach it in boiling and salted water for about 30 seconds, Let it cool in water and ice. Dry well and fry in peanut oil until it is de-hydrated, drain off and dry with blotting paper.

Assembly:

Place the finocchiona/soppressata cylinder in the middle of a Chianti gelatine rectangle and roll it up to form a cannellone . Cut in 4 pieces of 4 cm each and rest on a dish of plain pasta. Complete by placing the crispy julienne Savoy cabbage on it and serve.

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Spirals of PGI Finocchiona with ‘Nduja and goat cheese

Spirals of PGI Finocchiona with ‘Nduja and goat cheese



Ingredients for 4 people:

  • 300 gr PGI Finocchiona
  • 200 gr ‘Nduja emulsified in olive oil
  • PGI Tuscan Extra Virgin Olive Oil as needed
  • 200 gr blue goat cheese
  • 400 gr of small-size fruit such as loquats or apricots

Procedure:

Emulsify the ‘Nduja with olive oil until you obtain a not too thick cream.
Place the PGI Finocchiona slices on a cutting board: spread them out with the emulsified ‘Nduja. Put a second slice of PGI Finocchiona on top and cover with goat blue cheese.
Roll the slices and fix them with toothpicks.
When serving the plate, clean fruit, remove kernels and use it to accompany your spirals.

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Baskets of PGI Finocchiona with ricotta cream, robiola and thyme

Baskets of PGI Finocchiona with ricotta cream, robiola and thyme – A recipe made by the blogger Stefano de Stefano



Ingredients for 4 people:

  • 12 thin slices of PGI Finocchiona;
  • 100 g of cow’s ricotta;
  • 70 g of robiola;
  • About 30 ml of PGI Tuscan Extra Virgin Olive Oil ;
  • Salt and pepper as needed;
  • Thyme as needed;

Procedure:

Place the PGI Finocchiona slices on upside-down silicon moulds, put them in the microwave for a few seconds, or heat a ventilated oven up to 150 °C and distribute the slices on a tray covered with baking paper. In so doing, they will take the shape of a basket. When the PGI Finocchiona is slightly dried and crispy, remove from the microwave and let it cool. Whisk the ricotta together with robiola, a bit of salt and a small quantity of pepper/chilly; add PGI Tuscan Extra Virgin Olive Oil. Incorporate part of thyme leaves.

Fill the PGI Finocchiona baskets with this ricotta cream and decorate with some pepper and a small sprig of thyme.

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Aubergine rolls with PGI Finocchiona and small tomatoes

Aubergine rolls with PGI Finocchiona and small tomatoes – Recipe made by Mamma Agnese



Ingredients for 4 people:

  • 8 slices of PGI Finocchiona
  • 8 slices of aubergine
  • 21 semi-ripe tomatoes
  • Fresh Basil
  • Fresh parsley
  • Salt
  • PGI Tuscan Extra Virgin Olive Oil
  • 1 clove of garlic
  • 1 big green tomato
  • Taralli Pugliesi (rings of dry bread)

Procedure:

Cut the aubergine in medium size slices, cook them in a nonstick Cocotte with a small amount of oil flavored with a clove of garlic, cut tomatoes into slices and the green tomato into larger slices, they will serve as stand to rolls, drain the liquid and crumble some ‘taralli’.

Take the toasted slices of aubergine, one by one, arrange one or two slices of PGI Finocchiona, according to the level of hunger you have, a slice of tomato, basil and parsley, close with a toothpick.

Create a stand with a thick slice of green tomato, a bit of salt, a little oil, rest the aubergine roll on it, finish with ‘taralli’ crumbles.

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