Baskets of PGI Finocchiona with ricotta cream, robiola and thyme

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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;

Procedure:

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.

Condividi:



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

Tortelli filled with fava beans, pecorino and PGI Finocchiona

Aubergine rolls with PGI Finocchiona and small tomatoes

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Aubergine rolls with PGI Finocchiona and small tomatoes – Recipe made by “Mamma Agnese”



Ingredients for 4 people:

  • 8 slices of PGI Finocchiona
  • 8 slices of aubergine
  • 21 semi-ripe tomatoes
  • Fresh Basil
  • Fresh parsley
  • Salt
  • PGI Tuscan Extra Virgin Olive Oil
  • 1 clove of garlic
  • 1 big green tomato
  • Taralli Pugliesi (rings of dry bread)

Procedure:

Cut the aubergine in medium size slices, cook them in a nonstick Cocotte with a small amount of oil flavored with a clove of garlic, cut tomatoes into slices and the green tomato into larger slices, they will serve as stand to rolls, drain the liquid and crumble some ‘taralli’.

Take the toasted slices of aubergine, one by one, arrange one or two slices of PGI Finocchiona, according to the level of hunger you have, a slice of tomato, basil and parsley, close with a toothpick.

Create a stand with a thick slice of green tomato, a bit of salt, a little oil, rest the aubergine roll on it, finish with ‘taralli’ crumbles.

Condividi:



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Pici with PGI Finocchiona, pecorino cream and fresh fava

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Pici with PGI Finocchiona, pecorino cream and fresh fava – A recipe made by the Blogger Silvia Parigi



Ingredients for 4 people:

  • Pici 200 gr
  • PGI Finocchiona 100 g
  • Mature PDO Tuscan Pecorino 100 g
  • Two tablespoons of fresh fava beans
  • PGI Tuscan Extra Virgin Olive Oil
  • Salt and black pepper as needed
  • Fresh thyme as needed

Procedure:

Remove the external coating of PGI Finocchiona; run it through a meat mincer, in the meantime boil the necessary quantity of water for cooking ‘pici’. Peel fava beans and run half of them through a blender.

In a small pan, heat the cubes of mature PDO Tuscan Pecorino with two tablespoons of hot water: when pecorino is creamy, turn off the fire and add the minced PGI Finocchiona. Cook pici and in the meantime heat a small amount of oil in a pan, add the mashed fava beans and the pecorino-PGI Finocchiona mixture. Add some salt and pepper if necessary.

Drain pasta ‘al dente’ and toss it in a saucepan with the dressing on high heat; mix well and add thyme and the remaining fava beans.

Condividi:



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Pasta, potatoes and PGI Finocchiona

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Pasta, potatoes and PGI Finocchiona – A recipe by Maria Pisacane



Ingredients for 4 people:

  • 250 gr of pasta
  • 3 or 4 medium size potatoes
  • Half white onion
  • 90 gr PGI Finocchiona
  • Salt and pepper as needed
  • PGI Tuscan Extra Virgin Olive OIl
  • A knob of butter

Procedure:

Finely cut the onion into slices and the PGI Finocchiona into strips. Brown it in a deep nonstick pan with a small amount of oil and a knob of butter. Add a small cup of water in order to prevent onion from burning and let it cook slowly.

In the meantime, wash and peel potatoes, cut them into cubes and when the onion and PGI Finocchiona are perfectly browned, add them to the pan. Brown for a couple of minutes and add 1 liter and a half of water.

Add salt and let it cook for about 20 – 25 minutes, until potatoes are ready.

Add pasta and cook the mixture for the time specified on the packaging. If needed add water and consequently salt.

In a nonstick small pan, while the pasta is cooking, brown some PGI Finocchiona strips to make them crispy, it will be perfect for decorating your final dish.

Condividi:



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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

Beef tongue with PGI Finocchiona wafer and marinated Certaldo onion

Potato nests with crunchy PGI Finocchiona

Pralines of PGI Finocchiona coated with PDO Parmigiano Reggiano and Cayenne jam

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Pralines of PGI Finocchiona coated with PDO Parmigiano Reggiano and Cayenne jam



This original and creative recipe was created by chef Emanuele Vallini at Cibus 2018, on the occasion of the travel cooking show #toscanainricette dedicated to Tuscan cured meats which involved Finocchiona PGI and Prosciutto Toscano PDO during the International Food Exhibition in Parma.

Ingredients:

  • 100g PGI Finocchiona
  • 30g grated PDO Parmigiano Reggiano
  • 30g chilly jam

Procedure:

Beat the PGI Finocchiona with a knife until you obtain a homogenous mixture.
Form pralines of 10/15 gr each and roll them in the chilly jam. Once they are covered with jam, roll pralines in the PDO grated Parmigiano Reggiano
Introduce a toothpick and serve in a baking cup.

Condividi:



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PGI Finocchiona flan and potatoes with pecorino cream

Rich Bruschetta with PGI Finocchiona

PGI Finocchiona rolls with leeks and chickpeas