Pici with PGI Finocchiona, pecorino cream and fresh fava

Pici with PGI Finocchiona, pecorino cream and fresh fava – A recipe made by the Blogger Silvia Parigi



Ingredients for 4 people:

  • Pici 200 gr
  • PGI Finocchiona 100 g
  • Mature PDO Tuscan Pecorino 100 g
  • Two tablespoons of fresh fava beans
  • PGI Tuscan Extra Virgin Olive Oil
  • Salt and black pepper as needed
  • Fresh thyme as needed

Procedure:

Remove the external coating of PGI Finocchiona; run it through a meat mincer, in the meantime boil the necessary quantity of water for cooking ‘pici’. Peel fava beans and run half of them through a blender.

In a small pan, heat the cubes of mature PDO Tuscan Pecorino with two tablespoons of hot water: when pecorino is creamy, turn off the fire and add the minced PGI Finocchiona. Cook pici and in the meantime heat a small amount of oil in a pan, add the mashed fava beans and the pecorino-PGI Finocchiona mixture. Add some salt and pepper if necessary.

Drain pasta ‘al dente’ and toss it in a saucepan with the dressing on high heat; mix well and add thyme and the remaining fava beans.

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Pasta, potatoes and PGI Finocchiona

Pasta, potatoes and PGI Finocchiona – A recipe by Maria Pisacane



Ingredients for 4 people:

  • 250 gr of pasta
  • 3 or 4 medium size potatoes
  • Half white onion
  • 90 gr PGI Finocchiona
  • Salt and pepper as needed
  • PGI Tuscan Extra Virgin Olive OIl
  • A knob of butter

Procedure:

Finely cut the onion into slices and the PGI Finocchiona into strips. Brown it in a deep nonstick pan with a small amount of oil and a knob of butter. Add a small cup of water in order to prevent onion from burning and let it cook slowly.

In the meantime, wash and peel potatoes, cut them into cubes and when the onion and PGI Finocchiona are perfectly browned, add them to the pan. Brown for a couple of minutes and add 1 liter and a half of water.

Add salt and let it cook for about 20 – 25 minutes, until potatoes are ready.

Add pasta and cook the mixture for the time specified on the packaging. If needed add water and consequently salt.

In a nonstick small pan, while the pasta is cooking, brown some PGI Finocchiona strips to make them crispy, it will be perfect for decorating your final dish.

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Pralines of PGI Finocchiona coated with PDO Parmigiano Reggiano and Cayenne jam

Pralines of PGI Finocchiona coated with PDO Parmigiano Reggiano and Cayenne jam



This original and creative recipe was created by chef Emanuele Vallini at Cibus 2018, on the occasion of the travel cooking show #toscanainricette dedicated to Tuscan cured meats which involved Finocchiona PGI and Prosciutto Toscano PDO during the International Food Exhibition in Parma.

Ingredients:

  • 100g PGI Finocchiona
  • 30g grated PDO Parmigiano Reggiano
  • 30g chilly jam

Procedure:

Beat the PGI Finocchiona with a knife until you obtain a homogenous mixture.
Form pralines of 10/15 gr each and roll them in the chilly jam. Once they are covered with jam, roll pralines in the PDO grated Parmigiano Reggiano
Introduce a toothpick and serve in a baking cup.

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PGI Finocchiona Mini Cheesecake

PGI Finocchiona Mini Cheesecake



A tasty recipe rich in taste, quality and creativity. Here are the Finocchiona IGP minicheesecake with which the chef Rossella Giulianelli won the contest “La Finocchiona in cerca di ricette” organized by the Florentine Chefs Association and by the Regional Union of Tuscan Chefs, which saw the challenge of nineteen Lady Chef from the Regional Union of Tuscan Chefs and the Italian Chefs Federation. All that remains is to give you ingredients and procedure to enjoy this original appetizer.

Ingredients for 12 cheesecakes

For the Base:

  • Crackers 100gr
  • Butter 50gr

For the filling:

  • Fresh spread cheese 250gr
  • 100gr of PGI Finocchiona
  • Pistachioes
  • Fig jam

Procedure:

Chop crackers in a blender and add melted butter, fill 1/3 of paper baking cups and properly compact the base with the help of a tablespoon. Store them in a refrigerator for at least 1/2 hour and let them rest.

Then carefully mince the PGI Finocchiona with a blender and mix it with the fresh cheese until a homogenous cream is obtained. Place the mixture in a sac à poche and fill the baking cups. Store them again in a refrigerator for at least 1 hour. Decorate the surface with toasted chopped pistachios and fig jam.

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PGI Finocchiona ice cream with pecorino, Fig and walnut Pan Brioche with Raspberry crispy wafers

PGI Finocchiona ice cream with pecorino, Fig and walnut Pan Brioche with Raspberry crispy wafers



Looking for an unusual dessert that can surprise your guests? Try the PGI Finocchiona ice cream with pecorino, Fig and walnut Pan Brioche with Raspberry crispy wafers. A recipe by Sonia Meliciani.

Ingredients

For the ice cream:

  • PGI Finocchiona 400gr
  • Whole milk 300ml
  • Pecorino 200 gr
  • Cream 600ml
  • Glucose 100gr
  • Salt 5gr
  • Pepper

For the pan brioche:

  • ‘00’ flour 200gr
  • Manitoba flour 300gr
  • Butter 80gr
  • Brewer’s yeast 15gr
  • Milk 150gr
  • Sugar 40gr
  • Yokes 3
  • Walnuts 75gr
  • Dry figs 75gr
  • Water 50gr
  • Salt 15gr

For crispy wafers:

  • Water 150gr
  • Raspberry syrop 25gr
  • Extra Virgin Olive Oil 40gr
  • Flour 20gr
  • salt and pepper

Procedure

PGI Finocchiona ice cream and pecorino:

Chop the PGI Finocchiona in a cutter with 200ml of whole milk until it has a creamy texture. Melt the pecorino in a bain-marie with 100ml milk and cream, pour a trickle of glucose, salt and a bit of pepper, let it cool. Mix the two compounds and add pecorino in cubes, make it become creamy in an ice cream machine.

Fig and walnut Pan Brioche:

Prepare a starter dough with ‘00’ flour, brewer’s yeast, 50gr of milk and water. Form a dough ball, make a cut on it cover and let it raise until its volume has doubled. Place manitoba flour, soften butter, 3 yokes, sugar and salt in an kneading machine. Add the starter dough and knead by pouring 100gr of milk, little by little and at the end, add broken down walnut kernels and figs. Let it raise for at least one hour. Knead the dough and form a sort of braid, place it in a plumcake mould, brush with a beaten egg, let it raise again, then place in an oven at 190° for 40 minutes.

Raspberry Crispy Wafers:

Put water, raspberry syrup, extra virgin olive oil, flour and a bit of salt and pepper in a hand blender bowl. Blend at maximum speed and emulsify ingredients with care. Heat a small saucepan, pour 1/3 of the emulsion and cook for 5/8 minutes at medium-high heat. Water will slowly evaporate and take a golden color, drain the oil that has come to surface and transfer the wafer on blotting paper. Repeat this operation until the mixture for producing wafers is used up.

Dish presentation:

A white rectangular plate, a slice of Pan Brioche placed in the middle, with PGI Finocchiona ice cream on top, a slice of fresh fig and a walnut kernel, 3 fresh raspberries placed on one side of the plate and the crispy wafer inserted on the ice cream in a vertical position.

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Duck breast stuffed with PGI Finocchiona, roasted artichokes and mango chutney

Duck breast stuffed with PGI Finocchiona, roasted artichokes and mango chutney



A second course with an unusual and original flavor, capable of combining particular tastes with creativity and giving color to the course. The recipe is signed by Antonella Celio.

Ingredients for 4 servings:

  • PGI Finocchiona: 200 gr
  • Turkey breast fillet: 200 gr
  • Egg white: 1
  • Duck breasts 2
  • Roman artichokes 2
  • Mango 1
  • Sugar 40 gr
  • Apple vinegar 20 cl
  • 1/2 glass of white wine
  • Salt and pepper as needed
  • Extra Virgin Olive Oil as needed

Preparazione

Cut mango into pieces and let it rest in a bowl with sugar for two hours, then add apple vinegar and place the mixture in a small pan: let the liquid evaporate and put the mixture aside.

Clean the artichokes, cut them into halves, dress them at will and cook in the oven.

Blend the turkey breast fillet with PGI FInocchiona, egg white, salt and pepper, you will obtain a filling to be placed in a piping bag.

Take the duck breasts and create a pocket with a sharp knife, taking care not to pierce the breasts and fill them with the filling. Sprinkle the breasts with salt and pepper, flavor with some leaves of sage and two juniper berries, then cook in the oven.

Before serving, brown breasts and artichokes in a saucepan with extra virgin olive oil, initially on the skin side and then on the other side, take breasts off, pour a small quantity of wine in order to moisten the meat.

Serve escalope of breast with cooking sauce, a tablespoon of Mango Chutney and artichokes.

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Rolled rabbit stuffed with PGI Finocchiona, shrimps with millet, courgettes and pepper and a curry and crispy PGI Finocchiona bisque

Rolled rabbit stuffed with PGI Finocchiona, shrimps with millet, courgettes and pepper and a curry and crispy PGI Finocchiona bisque



This recipe was made  by Catia Poli and Silvia Albani and will allow you to bring to the table an unusual and tasty second course. Go on, try it yourself!

Ingredients:

  • 2 Small rabbit loins with stomach
  • PGI Finocchiona : 350 g
  • Sandwich bread : 100 g
  • Liquid fresh cream 150 g
  • 1 Egg
  • Cooked millet 300 g
  • 1 pepper
  • 1 courgette
  • Leek 100 g

For the bisque:

  • Mirepoix of vegetables 200 g
  • Shrimp shells 600 g
  • Unpeeled garlic 1
  • Brandy 100 g
  • Fish stock 2000 g
  • Red ripe tomatoes 300 g
  • 6 chard leaves
  • Extra Virgin Olive oil, salt, pepper

Procedure:

Mince 300 g of PGI Finocchiona in a chopper, then add cream, egg white, salt and pepper. Spread the filling inside the rabbit, place slightly bleached chard leaves without their central rib, roll up by using baking paper and form a roll. Wrap in foil and cook in a preheated oven at 200°C for about one hour.

Place the millet in a pan and cover it with water, twice its volume: let it cool for about 20 minutes, stir from time to time until water is absorbed. Cut the courgette, pepper and leek into slices and cook them in a saucepan. Add vegetables to millet once it is cooked and drained.

For the bisque: toast shrimp shells in an oven, brown vegetable mirepoix and garlic in a casserole. Moisten shells with brandy and let it evaporate, join the fish stock and pepper in grains, add tomatoes deprived of seeds and liquid, if needed add one tablespoon of tomato concentrate, let it cook for 40′. Skim and sieve the mixture, let the bisque be reduced until you obtain a thick compound. Mince the PGI Finocchiona and put some slices aside, brown the minced PGI Finocchiona in a nonstick saucepan. Finally cook the whole slices in a pan: once they are perfectly browned, give them a conic shape.

Now you can plate it.

Place millet on the plate at ambient temperature, cut the rabbit in rolls and arrange them in the middle of millet. Place the whole slice of PGI Finocchiona next to it. Sprinkle with minced and crispy PGI Finocchiona, cover with shrimp bisque and serve.

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Rabbit with PGI Finocchiona, Pears and Asparagus

Rabbit with PGI Finocchiona, Pears and Asparagus



Unusual  ingredients made for adding taste to a main dish based on white meat. For an alternative to the ordinary menu, try this original recipe made by Marcella Schillaci. You won’t regret it.

Ingredients for 4 people:

  • Boned rabbit 600gr
  • PGI Finocchiona 100gr
  • Pear 1
  • Bunch of Asparagus
  • Basil leaves 10
  • Extra Virgin Olive Oil
  • Fry oil
  • Eggs 2
  • Cardoncelli mushroom 100gr
  • Flour, salt, paprika as needed

Procedure:

Cook the asparagus and emulsify some of them with a hand blender by adding cooking water, basil, oil and salt.

Cut the rabbit in bite-sized pieces and wrap them in slices of PGI Finocchiona, place them in beaten eggs and roll in flour, then fry in abundant hot oil.

Cut the mushroom in strips and fry it in hot oil.

Flash-fry one PGI Finocchiona slice in butter in order to make it crispy.

Place the asparagus emulsion on a plate and a pear strip in the middle, then lay rabbit pieces on it. Place two or three thin slices of pear on rabbit bite-sized pieces, decorate with mushrooms, the flash-fried PGI Finocchiona slice and some small strips of asparagus.

Sprinkle with a bit of paprika.

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Potato nests with crunchy PGI Finocchiona

Potato nests with crunchy PGI Finocchiona



A recipe by Cinzia Spagnolo

Ingredients for potato nests:

  • Potatoes 1kg
  • Melted butter 60gr
  • Grated PDO Parmigiano Reggiano  60gr
  • 3 yokes
  • Salt as needed.
  • Nutmeg as needed.

Ingredients for lentils:

  • Dry lentils 300gr
  • 1 clove of garlic
  • PGI Tuscan Extra Virgin Olive Oil 30gr
  • Tomato sauce 1 spoon
  • PGI Finocchiona 300gr

Procedure:

Place lentils in a large bowl and fill it with water until they are abundantly covered. Let them soak for two hours and change water at least twice so that they are properly softened. Put a clove of garlic in a saucepan with oil and let it brown, add lentils and some leaves of laurel. Mix with care and add some warm water and vegetable stock to cover them. Allow them to cook for about 30 minutes, then add a spoon of tomato sauce and allow all flavors to blend for at least 10 minutes.

Prepare your nests while lentils are cooking. Boil potatoes in previously salted water. Once they are ready, peel them using a knife and crash them with a potato-masher. You will get a puree; add the three yokes and mix roughly. Pour the melted butter, you have allowed to cool. Add cheese and grated nutmeg. Add salt and pepper as needed, mix well using a palette knife until you obtain a smooth mixture without clusters.

Fill a sac-à-poche with the puree and butter and cover a drip-pan with baking paper, then trace 4 well-spaced disks of 10 cm diameter. Put them in a static pre-heated oven at 200° for 20-25 minutes (in a ventilated oven, cook for 10-15 minutes at 180°), until their surfaces turn golden.

In the meantime, you have cut the PGI Finocchiona into cubes of about 1cm and tossed them in a pre-heated saucepan without oil for a few minutes (if you prefer you may roll the PGI Finocchiona cubes in breadcrumbs so that they become crunchier).

As to plating: place lentils on a plate, arrange a potato nest and fill it with PGI Finocchiona cubes. You may use some sprigs of fresh fennel to decorate the plate.

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Stuffed rabbit leg with PGI Finocchiona, potato pie, fennels and artichokes

Stuffed rabbit leg with PGI Finocchiona, potato pie, fennels and artichokes



A main dish that mixes white meat and vegetables. A recipe made by Lorenza Droandi to bring creativity and taste to your table.

Ingredients for 4 people:

  • Rabbit legs 4
  • PGI Finocchiona 16 slices
  • Large artichokes 3
  • Medium size potatoes 6
  • Fennels 2
  • Eggs 2
  • Béchamel 2: glasses
  • PDO Parmigiano Reggiano 100 g
  • Scamorza cheese 1
  • Salt, pepper, fennel seeds, parsley, garlic as needed
  • Extra Virgin Olive Oil

Procedure:

For the stuffed rabbit leg

Bone the leg, open it and season with salt, pepper and fennel seeds. Place two slices of PGI Finocchiona on the open leg and add a small quantity of potato (previously boiled, mashed and seasoned with salt, pepper, PDO Parmigiano Reggiano) some strips of artichoke (previously cleaned, cut into thin slices and tossed in a saucepan with olive oil, salt, pepper and parsley). Fold it and fix with a toothpick you will remove at the end of cooking. Salt the rabbit leg external surface and season it with oil, put on baking paper at 180° for about 40 minutes, turn it from time to time to optimize cooking.

For the potato pie

Butter the mould, coat it with one or two slices of PGI di Finocchiona, boil potatoes and crush the in a potato masher, add salt, pepper, 2 whole eggs and 4 abundant tablespoons of PDO Parmigiano Reggiano, mix well and fill the baking cup. Put in the oven at 180° for about 20 minutes.

For the pan-cooked artichoke

Select two large artichokes, clean them properly until you get the tender part and split them into two halves. Season with olive oil, garlic, parsley, salt and pepper. Turn it from time to time and add some stock in order to complete cooking.

For the fennel au gratin with provola cheese and finocchiona

Blanch the whole fennel. Split it into vertical halves. Open leaves and introduce two slices of scamorza and PGI Finocchiona, cover with béchamel. Butter a baking cup and place the half-stuffed fennel in it, put in the oven at 180° for 20 minutes.

Serve hot.

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