PGI Finocchiona flan and potatoes with pecorino cream

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PGI Finocchiona flan and potatoes with pecorino cream – A Manuel Boccuzzi recipe



Ingredients:

For the flan:

  • 150g of Fresh Cream
  • 100g of PGI Finocchiona
  • 100g of boiled potatoes
  • 2 eggs
  • Salt as needed

For the cream:

  • 25g butter
  • 25g flour
  • 250 ml milk
  • 100g of grated Pecorino
  • Pepper as needed
  • Salt as needed
  • Nutmeg as desired

Procedure:

-Flan

Mix the ingredients until you obtain a homogenous mixture. Pour it into previously greased aluminium cups,
Place on a tray filled with some water for 23 minutes at 160°C.
Let them cool and store in a refrigerator.

-Cream

Melt the butter in a small pan on low heat, add sieved flour and stir with a whisk to stop the formation of lumps.
Add milk, little by little, while continuing stirring and cook for 3-4 minutes, add salt and pepper if needed.
Away from the heat, add and melt the grated pecorino.

Service:

Heat the flan in the oven for 7 minutes at 180°C and after having placed it on a dish pour a tablespoon of warm cream on it.

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Beef tongue with PGI Finocchiona wafer and marinated Certaldo onion

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Beef tongue with PGI Finocchiona wafer and marinated Certaldo onion – A Leonardo Baldi recipe



Ingredients:

  • 1 beef tongue
  • 3 Certaldo red onions
  • 200 gr of PGI Finocchiona
  • 1 sprig of parsley
  • 2 de-salted anchovies
  • 20 salted capers
  • 1/2 clove of garlic
  • 200 gr of alpigiana (cheese)
  • Salt, vinegar, pepper and spices as needed

Procedure:

Take the tongue, remove the grease and dress it; vacuum-pack with 10 g of salt per kg of meat, and 3 of sugar with spices as desired. Cook in water at 70 degrees for 24 hours; shock-freeze in water and ice and store in a refrigerator. For the green sauce, mix parsley, anchovies, garlic and capers and pass them through an extractor, adjust flavor and obtain the right density. For the onion: clean and cut it in two halves, vacuum-pack in a solution of water, sugar and vinegar in the same quantities and cook it in water at 80 degrees for 20 minutes, shock-freeze in water and ice and store in a refrigerator. For the mousse add 100 gr di PGI Finocchiona and 200 of alpigiana, whisk in a cutter until it has a frothy stiffness; for wafers, put a 2 mm PGI Finocchiona slice in a micro-wave for 20 seconds and remove excess moisture with blotting paper.

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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

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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 – A Fernando Lorenzetti recipe



For plain pastry with pecorino and spelt flour:

  • 40 gr  ’00  flour 220 w
  • 60 gr Garfagnana spelt flour
  • 30 gr pecorino
  • 15 gr Lucca  extra virgin oil
  • 50 water
  • 2 gr Salt

Mix water, salt, oil and pecorino and then add flours. Knead until you get a homogenous mixture. Cover with a film and store in a refrigerator for at least 30 minutes.

Roll out the pastry with 1 mm thickness and obtain rounds of about 4 cm diameter, place on a tray with baking paper and cook in the oven at 160° for about 8 minutes.

Chianti classico cannellone :

  • 85 gr chianti classico
  • 15 gr water
  • 10 gr honey
  • 2,5 elastic Sosa

Mix all the ingredients in a pan and amalgamate the powdered gelatine with a whisk.

Heat up and bring the contents to the boil; pour it on a steel tray 2 mm high

Let it cool. Obtain 1 rectangle, cm 16×8.

PGI Finocchiona

Take 60 gr of PGI Finocchiona and finely cut with a knife. Compact and form a cylinder with a 2 cm diameter.

Savoy cabbage:

  • 1 external leave of savoy cabbage
  • Peanut oil

Cut the Savoy cabbage julienne and bleach it in boiling and salted water for about 30 seconds, Let it cool in water and ice. Dry well and fry in peanut oil until it is de-hydrated, drain off and dry with blotting paper.

Assembly:

Place the finocchiona/soppressata cylinder in the middle of a Chianti gelatine rectangle and roll it up to form a cannellone . Cut in 4 pieces of 4 cm each and rest on a dish of plain pasta. Complete by placing the crispy julienne Savoy cabbage on it and serve.

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Trofie, PGI Finocchiona and figs

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Trofie, PGI Finocchiona and figs – A recipe made by the blogger Doriana Tucci



Ingredients for 4 people:

  • 350 g of trofie or other type of short-cut pasta
  • 4 figs
  • 100 g of PGI Finocchiona
  • 1 small white onion
  • PGI Tuscan Extra Virgin Olive Oil as needed
  • 1 knob of butter
  • salt and white pepper in grains, as needed

Procedure:

Cut the onion in thin slices and stew it with 3 tablespoons of extra virgin olive oil, a bit of salt and 2 tablespoons of water. After at least 5-6 minute, add slightly crushed figs, in the meantime, cut the PGI Finocchiona in strips while pasta is cooking in salted water. A couple of minutes before the cooking time specified on the packaging, drain the pasta and put it in a pan together with PGI Finocchiona cut into strips, put aside 4 whole slices; cut the other 2 figs in 4 pieces. Toss pasta with half a ladle of cooking water, let it absorb the water, then arrange pasta on dishes, decorate with a slice shaped like a flower and the previously cut figs.

Flavor with ground white pepper and serve immediately

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Try these other recipes


“Country” PGI Finocchiona cappelletti

Trofie, PGI Finocchiona and figs

Fagottini (rolls) of PGI Finocchiona with potato cream and nuts

Spirals of PGI Finocchiona with ‘Nduja and goat cheese

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Spirals of PGI Finocchiona with ‘Nduja and goat cheese



Ingredients for 4 people:

  • 300 gr PGI Finocchiona
  • 200 gr ‘Nduja emulsified in olive oil
  • PGI Tuscan Extra Virgin Olive Oil as needed
  • 200 gr blue goat cheese
  • 400 gr of small-size fruit such as loquats or apricots

Procedure:

Emulsify the ‘Nduja with olive oil until you obtain a not too thick cream.
Place the PGI Finocchiona slices on a cutting board: spread them out with the emulsified ‘Nduja. Put a second slice of PGI Finocchiona on top and cover with goat blue cheese.
Roll the slices and fix them with toothpicks.
When serving the plate, clean fruit, remove kernels and use it to accompany your spirals.

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