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.


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

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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.

Condividi:



Try also these recipes


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

Rich Bruschetta with PGI Finocchiona

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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.

Condividi:



Try also these recipes


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

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

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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.

Condividi:



Try also these recipes


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

Altre ricette