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

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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.

Condividi:



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PGI Finocchiona in “Buttera”

PGI Finocchiona Mimosa

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Tortelli filled with fava beans, pecorino and PGI Finocchiona

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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.

Condividi:



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Potato nests with crunchy PGI Finocchiona

Aubergine rolls with PGI Finocchiona and small tomatoes

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

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

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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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Rich Bruschetta with PGI Finocchiona

PGI Finocchiona flan and potatoes with pecorino cream

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

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

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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.

Condividi:



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PGI Finocchiona Mini Cheesecake

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

PGI Finocchiona in “Buttera”

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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.