Baskets of PGI Finocchiona with ricotta cream, robiola and thyme – A recipe made by the blogger Stefano de Stefano

Ingredients for 4 people:

  • 12 thin slices of PGI Finocchiona;
  • 100 g of cow’s ricotta;
  • 70 g of robiola;
  • About 30 ml of PGI Tuscan Extra Virgin Olive Oil ;
  • Salt and pepper as needed;
  • Thyme as needed;


Place the PGI Finocchiona slices on upside-down silicon moulds, put them in the microwave for a few seconds, or heat a ventilated oven up to 150 °C and distribute the slices on a tray covered with baking paper. In so doing, they will take the shape of a basket. When the PGI Finocchiona is slightly dried and crispy, remove from the microwave and let it cool. Whisk the ricotta together with robiola, a bit of salt and a small quantity of pepper/chilly; add PGI Tuscan Extra Virgin Olive Oil. Incorporate part of thyme leaves.

Fill the PGI Finocchiona baskets with this ricotta cream and decorate with some pepper and a small sprig of thyme.


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