PGI Finocchiona rolls with leeks and chickpeas

PGI Finocchiona rolls with leeks and chickpeas



A main course full of taste and fantasy. Try our PGI Finocchiona rolls with leeks and chickpeas. A simple idea and quick recipe that lets you bring your creativity in the kitchen.

Ingredients for 4 people:

  • Chickpeas: 100gr
  • Leeks : 2
  • 8 slices of PGI Finocchiona
  • 2 sprigs of rosemary
  • 2 cloves of garlic
  • Salt, pepper, chilly, olive oil as needed

Procedure:

Put chickpeas to soak for 12 hours, then cook them in salted water.

Clean leeks and cut them into thin rings, place them in a saucepan with 3 tablespoons of oil and some chilly, salt and pepper. Cook leeks on a slow heat for 15 minutes then let them cool.

Pour cooked chickpeas in a blender with some cooking water. Brown two whole cloves of garlic in a saucepan, with two sprigs of rosemary, when the garlic takes a golden color add the chickpeas cream, then add salt and pepper, if needed, and let it reduce on a low heat; you must obtain a puree.

Wrap leeks in a slice of PGI Finocchiona and place them on the chickpeas puree.

Condividi:



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Tortelli filled with fava beans, pecorino and PGI Finocchiona

Tortelli filled with fava beans, pecorino and PGI Finocchiona



Three ingredients created to go together, such as fava beans, Pecorino Toscano PDO and PGI Finocchiona , renew their bond of taste and flavor to make the tortelli proposed by Giuseppina Cuomo unique. Try to follow doses and tips and you will not be disappointed

Ingredients for tortelli:

  • ‘0’ flour 150gr
  • Stone-ground Verna wheat flour 100gr
  • 3 Eggs
  • Extra Virgin Olive Oil
  • Salt

Ingredients for the filling:

  • 150gr of Fresh, shelled and peeled fava beans
  • Mature PDO Tuscan Pecorino 80gr
  • PGI Finocchiona 80gr

Ingredients for the sauce:

  • Butter 100gr
  • Flour: 3 tablespoons
  • Milk 1l
  • Semi-mature PDO Tuscan Pecorino 100gr

Procedure:

In order to prepare tortelli filled with fava beans, pecorino and PGI Finocchiona, make a well with the two flours, break two eggs in the middle, add a tablespoon of oil, a bit of salt and start mixing the ingredients with a fork. Knead until you obtain a firm but elastic dough. Let it rest wrapped in a film for about 15 minutes.

For the filling: blend fava beans, pecorino and PGI Finocchiona in cubes, season according to your taste with salt and pepper, please consider that PGI Finocchiona is already savoury.

For tortelli: roll the dough in very thin layers and obtain (9cm) disks, using a round mould such as a coppapasta (dough cutter). Distribute one teaspoon of filling in the middle of each disk. Fold it so that you form a crescent, seal the edge and close it in a ring. Plunge tortelli in abundant salted and boiling water and cook for 3-4 minutes, drain and season them with sauce.

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PGI Finocchiona Tortelloni on a cream of fennels with sprigs of wild fennel

PGI Finocchiona Tortelloni on a cream of fennels with sprigs of wild fennel



Are you looking for a creative recipe without sacrificing the taste and flavor of tradition? Try the PGI Finocchiona Tortelloni on a cream of fennels with sprigs of wild fennel proposed by Elisabetta Becagli and you will find out that this is what you were looking for.

Ingredients for 4 people:

For the dough

  • Eggs 3 + 1 yoke
  • ‘00’ Flour 150 gr
  • Semolina flour 150 gr

For the filling

  • Ricotta 250 gr
  • PGI Finocchiona 200 gr

Fennel cream

  • Fennels 3
  • Butter 50 gr
  • Milk 250 ml
  • PDO Parmigiano Reggiano 100 gr
  • Vegetable stock

For finishing and plating

  • Wild fennel
  • Pecorino di Grotta 100 gr
  • PGI Finocchiona: 1 slice
  • Breadcrumbs
  • Salt as needed.
  • Pepper as needed

Procedure:

Knead flour and eggs until you obtain a soft and elastic dough. Let the dough rest for about ½ hour in a refrigerator. For the filling, crumble the PGI Finocchiona and mix with the sieved ricotta, add salt if needed. Roll the dough 10 x 10 cm and make tortelloni with the filling you have prepared. Cut fennels in thin slices. In a saucepan melt a knob of butter and put fennels slices; cover with milk and let them cook on a low heat until milk is reduced and fennels are overcooked. Add grated PDO Parmigiano Reggiano to fennels and blend them until you obtain a cream, if necessary add some vegetable stock in order to obtain the desired texture, add salt and pepper if needed. Cook tortelloni in salted water and toss them in a saucepan with butter and wild fennel.

Plating:

Place fennel cream in the middle of a plate and tortelloni on top. Decorate with flakes of Pecorino di Fossa, and add some PGI Finocchiona strips. Sprinkle with toasted breadcrumbs and add some freshly ground pepper.

Condividi:



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Linguine with rosemary-flavored pumpkin, chicory cream and crispy PGI Finocchiona

Linguine with rosemary-flavored pumpkin, chicory cream and crispy PGI Finocchiona



Unique tastes and colours are put together into the Linguine with rosemary-flavored pumpkin, chicory cream and crispy PGI Finocchiona. A tasteful recipe by Chiara Caporali

Ingredients for 4 people:

  • Linguine made with eggs 500 gr
  • Pumpkin 350 gr
  • Chicory 50 gr
  • PGI Finocchiona in slices: 150 gr
  • 1 sprig of rosemary
  • Half shallot
  • 1 clove of garlic
  • 1 glass of white wine
  • Salt, extra virgin olive oil, pepper

Procedure:

Stew the pumpkin cut into cubes with the chopped shallot. Pour some non-sparkling white wine. Salt and add the chopped rosemary. Put it aside.

Boil some chicory leaves and toss them in a saucepan with a clove of unpeeled garlic and salt. Blend the mixture until you obtain a cream.

Place the PGI Finocchiona in the oven to make it crunchy.

Cook linguine (flat spaghetti) and toss them ‘al dente’ with the already cooked pumpkin.

Serve as follows: Place the chicory cream on a plate with a slice of crunchy PGI Finocchiona. Place linguine in the middle and add cubes of pumpkin. Finish with one or more slices of PGI Finocchiona on top of linguine. Sprinkle with some pepper.

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PGI Finocchiona in “Buttera”

PGI Finocchiona in Buttera



Are you looking for a delicious appetizer for a dinner with someone special or for a quick lunch? Try the PGI Finocchiona in “Buttera”. A recipe by Martina Micheloni.

Ingredients for 4 people:

  •  Salad firstlings (leaves and bunches of carrots, spinach, rocket salad, radish,) 170 gr
  • PGI Finocchiona 360 gr
  • Mature PDO Tuscan Pecorino Toscano80 gr
  • Olive Taggiasche 80 gr
  • PGI Tuscan Extra Virgin Olive Oil 100 gr
  • Lemon juices 20 gr
  • Bread crust 50 gr
  • Mustard 10 gr
  • Sour cream 10gr
  • Salt and pepper as needed

Procedure:

Cut one-centimeter thick slices of PGI Finocchiona and form squares of 1×1 cm, put them aside.

Take the PGI Finocchiona and cut it in very thin slices, and put them to dry in an oven at 200°C for 3/4 minutes in order to create chips.

For the citronette: add 20 gr of lemon juice, 10 gr of mustard and a pinch of salt to 100 gr Extra Virgin Olive Oil. With the help of a hand blender, emulsify the mixture until you get a mayonnaise-like texture.

Grate the PDO Tuscan Pecorino in flakes. Take radishes, wash and cut them into rings. Remove stones from olive Taggiasche. Take the bread and toss it in a saucepan with Extra Virgin Oil and a clove of garlic, until it is crispy and golden-brown.

Serve as follows:

Take salad firstlings and dress it with a citronette, add the squares of PGI Finocchiona, olives, and garlic-flavored crispbread; Mix the salad in order to perfectly blend ingredients and seasoning.

Place the salad on a plate and decorate with radish rings, fennel bunches, flakes of mature PDO Tuscan Pecorino and finocchiona chips. Finally, add a few drops of sour cream on the salad.


PGI Finocchiona Mimosa

PGI Finocchiona Mimosa



A tasteful appetizer, an original recipe dedicated to all women. Suits perfectly for the eighth of March but it is good for every occasion. Find out how to prepare the PGI Finocchiona Mimosa. A recipe by Sandra Pacetti

Ingredients for sandwiches:

  • ‘0’ Flour 600gr
  • Warm water 320/340ml
  • 1 tablespoon of Sugar
  • Fresh brewer’s yeast 16gr
  • Olive Oil 30ml
  • 2 packets of Saffron

Ingredients for the filling:

  • Pitted olives 20
  • 20 slices of PGI Finocchiona
  • A large piece of Asiago mezzano (medium mature cheese) cut into cubes (or of another soft cheese)

Ingredients for finishing:

  • Milk for brushing
  • Sunflower, sesame and poppy seeds

Procedure:

Dissolve the brewer’s yeast in 200 ml of warm water, the two packets of saffron in the remaining 120 ml. Put the remaining 20 ml aside and add if necessary.

Introduce sieved flour in the planetarium with sugar and oil; add water with yeast and water with saffron.

Finally add salt, the dough will be ready once it is smooth, compact and perfectly attached to the hook.

Once the dough is ready, remove it from the planetarium and place in a bowl; cover with a film, let it raise in a turned off oven but with the light on, until its volume is doubled, it will take about 2 hours.

When the dough is ready, take it and divide in portions of 40 g each.

Roll each piece with a rolling pin and give a circular form to each piece, fill with PGI Finocchiona, Asiago in small cubes and chopped olives, close rolls and place them on a tray with baking paper, with the closed side face down.

Let rolls raise for at least half an hour and in the meantime heat the oven at 200 °.

Before putting them in the oven brush them with milk and sprinkle with seeds. Cook in a pre-heated static oven for about 30 minutes until they turn a golden color.

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Rice pie with lemon and PGI Finocchiona on a cream of Mozzarella di Bufala, and a reduction of wild fennel

Rice pie with lemon and PGI Finocchiona on a cream of Mozzarella di Bufala, and a reduction of wild fennel



Taste and creativity are combined in the Rice pie with lemon and PGI Finocchiona on a cream of Mozzarella di Bufala, and a reduction of wild fennel proposed by Maria Campagna. Learn how to prepare this original and creative first course.

Ingredients:

  • Carnaroli rice 100 g
  • Vialone nano rice 100 g
  • PGI Finocchiona 250 g
  • Vegetable stock 500 ml
  • Fresh onions 2
  • Lemon from Costiera 1
  • Wild fennel 100 g
  • PDO Mozzarella di bufala Campana 250 g
  • Fresh milk 250 ml

Procedure:

Carnaroli rice with PGI Finocchiona

Put a small amount of oil and some chopped onion in a saucepan. Cook on low heat, then add a slice of finely chopped PGI Finocchiona and let it brown. Put Carnaroli rice. Stir the mixture and half-cook rice by adding vegetable stock, as it cooks. Before plating, finish cooking until creamy.

Vialone Nano rice

Take a lemon, rinse it and grate the zest, squeeze it and put juice aside. In the meantime, place a saucepan on heat with a small amount of oil and a chopped fresh onion, then add the chopped PGI Finocchiona, the grated lemon zest and then Vialone Nano rice. Half-cook rice by adding vegetable stock. You will add lemon juice in the final cooking step, at your will. Before plating complete cooking.

Mozzarella di bufala cream

Put milk and mozzarella in a bowl and make a cream with the help of a hand blender. Bring it to a temperature of 60° and filter with a fine mesh sieve. Keep the cream warm.

Wild fennel reduction

Put the wild fennel in a tall container and emulsify it with a hand blender by adding Extra Virgin Olive Oil.

In a hat-shaped plate, construct a rice pie in layers, using a ring, starting from Carnaroli then Vialone and finish with Carnaroli rice.

Add the Bufala cream around the pie and a few drops of wild fennel reduction.

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Rich Bruschetta with PGI Finocchiona

Rich Bruschetta with PGI Finocchiona



Simple and tasty, the Rich Bruschetta with PGI Finocchiona made by Patrizia Belli is an appetizer you can quickly prepare in order to add something to your evenings in company. Let’s find out how to prepare it.

Ingredients

  • Cereal and Verna flour bread 3 slices
  • Goat Ricotta 150gr
  • Saffron 1 package
  • PGI Finocchiona 150gr
  • Fennel 1
  • Wild fennel 50gr
  • Red Pepper 1
  • Yellow Pepper 1
  • Onion 1
  • Lemon 1
  • Salt
  • Olive oil
  • Rosemary flowers

Preparazione

Mix ricotta with the saffron previously dissolved in some hot water, a bit of salt, pepper and some olive oil and form a cream. Cut the fennel with mandolina (a special cooking utensil used for slicing a d for cutting vegetables) and put it in water and lemon.

Cut the onion and stew it in a small amount of olive oil. Add peppers cut into strips and cook them for a few minutes. Add salt and pepper if needed, turn off the fire and blend in order to obtain a cream.

Toast the bread, spread it with ricotta cream, place some strips of fennel, a slice of PGI Finocchiona and other slices of fennel. Complete with some finely chopped wild fennel and rosemary flowers.  Accompany it with pepper sauce.

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Gluten-free cupcakes stuffed with PGI Finocchiona mousse, formaggio di fossa and black cabbage (Tuscan Kale)

Gluten-free cupcakes stuffed with PGI Finocchiona mousse, formaggio di fossa and black cabbage (Tuscan Kale)



Discover new shades of Finocchiona’s flavour with this recipe made by Emanuela Ghinazzi

Ingredients for 4 people:

  • 150gr Multiuse Nutrifree Flour
  • 70gr butter
  • 300gr water
  • 200gr eggs
  • 80gr Formaggio di fossa (cheese matured in special pits)
  • 100gr Black cabbage (Tuscan kale)
  • 1 clove of garlic
  • Oil as needed

For the Mousse:

  • 150gr PGI Finocchiona
  • 60gr Ricotta

Procedure:

Take cabbage sleeves off their ribs, wash them and cook shortly in boiling water, put a small amount of oil and a clove of garlic in a pan and stir the cabbage for a few minutes, let it cool.

Put water and some pieces of butter in a pot. Bring to boil and pour the flour in a single stroke while stirring with a whisk and cook it until the mixture breaks away from the pot sides. Transfer it to the planetarium and start kneading by adding eggs, little by little. Add the finely chopped cheese for last and then the finely chopped cabbage. Transfer the kneading by using a pastry bag provided with a n° 13 smooth piping tip. Dress on a slightly oiled micro-perforated or ordinary baking tray. Cook in a preheated static oven, at 220° until the kneading has stabilised, then carry on cooking with the door slightly open, until the kneading is well dry (20/25 minutes cooking in total).

Prepare the mousse by chopping the PGI Finocchiona in a blender with ricotta until a homogenous cream is obtained.

Once cupcakes are cold, fill them with the mousse and serve.

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