Pici with PGI Finocchiona, pecorino cream and fresh fava

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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.

Condividi:



Prova anche queste ricette


Pasta, potatoes and PGI Finocchiona

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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.

Condividi:



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PGI Finocchiona tortello with fennel and apple sauce

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

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

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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.

Condividi:



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

PGI Finocchiona flan and potatoes with pecorino cream

Beef tongue with PGI Finocchiona wafer and marinated Certaldo onion

PGI Finocchiona Mini Cheesecake

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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.

Condividi:


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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

Spirals of PGI Finocchiona with ‘Nduja and goat cheese

Baskets of PGI Finocchiona with ricotta cream, robiola and thyme

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

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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.

Condividi:



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Aubergine rolls with PGI Finocchiona and small tomatoes

Pici with PGI Finocchiona, pecorino cream and fresh fava

Pasta, potatoes and PGI Finocchiona