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


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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