PGI Finocchiona Mini Cheesecake

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PGI Finocchiona Mini Cheesecake



A tasty recipe rich in taste, quality and creativity. Here are the Finocchiona IGP minicheesecake with which the chef Rossella Giulianelli won the contest “La Finocchiona in cerca di ricette” organized by the Florentine Chefs Association and by the Regional Union of Tuscan Chefs, which saw the challenge of nineteen Lady Chef from the Regional Union of Tuscan Chefs and the Italian Chefs Federation. All that remains is to give you ingredients and procedure to enjoy this original appetizer.

Ingredients for 12 cheesecakes

For the Base:

  • Crackers 100gr
  • Butter 50gr

For the filling:

  • Fresh spread cheese 250gr
  • 100gr of PGI Finocchiona
  • Pistachioes
  • Fig jam

Procedure:

Chop crackers in a blender and add melted butter, fill 1/3 of paper baking cups and properly compact the base with the help of a tablespoon. Store them in a refrigerator for at least 1/2 hour and let them rest.

Then carefully mince the PGI Finocchiona with a blender and mix it with the fresh cheese until a homogenous cream is obtained. Place the mixture in a sac à poche and fill the baking cups. Store them again in a refrigerator for at least 1 hour. Decorate the surface with toasted chopped pistachios and fig jam.

Condividi:


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PGI Finocchiona ice cream with pecorino, Fig and walnut Pan Brioche with Raspberry crispy wafers

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PGI Finocchiona ice cream with pecorino, Fig and walnut Pan Brioche with Raspberry crispy wafers



Looking for an unusual dessert that can surprise your guests? Try the PGI Finocchiona ice cream with pecorino, Fig and walnut Pan Brioche with Raspberry crispy wafers. A recipe by Sonia Meliciani.

Ingredients

For the ice cream:

  • PGI Finocchiona 400gr
  • Whole milk 300ml
  • Pecorino 200 gr
  • Cream 600ml
  • Glucose 100gr
  • Salt 5gr
  • Pepper

For the pan brioche:

  • ‘00’ flour 200gr
  • Manitoba flour 300gr
  • Butter 80gr
  • Brewer’s yeast 15gr
  • Milk 150gr
  • Sugar 40gr
  • Yokes 3
  • Walnuts 75gr
  • Dry figs 75gr
  • Water 50gr
  • Salt 15gr

For crispy wafers:

  • Water 150gr
  • Raspberry syrop 25gr
  • Extra Virgin Olive Oil 40gr
  • Flour 20gr
  • salt and pepper

Procedure

PGI Finocchiona ice cream and pecorino:

Chop the PGI Finocchiona in a cutter with 200ml of whole milk until it has a creamy texture. Melt the pecorino in a bain-marie with 100ml milk and cream, pour a trickle of glucose, salt and a bit of pepper, let it cool. Mix the two compounds and add pecorino in cubes, make it become creamy in an ice cream machine.

Fig and walnut Pan Brioche:

Prepare a starter dough with ‘00’ flour, brewer’s yeast, 50gr of milk and water. Form a dough ball, make a cut on it cover and let it raise until its volume has doubled. Place manitoba flour, soften butter, 3 yokes, sugar and salt in an kneading machine. Add the starter dough and knead by pouring 100gr of milk, little by little and at the end, add broken down walnut kernels and figs. Let it raise for at least one hour. Knead the dough and form a sort of braid, place it in a plumcake mould, brush with a beaten egg, let it raise again, then place in an oven at 190° for 40 minutes.

Raspberry Crispy Wafers:

Put water, raspberry syrup, extra virgin olive oil, flour and a bit of salt and pepper in a hand blender bowl. Blend at maximum speed and emulsify ingredients with care. Heat a small saucepan, pour 1/3 of the emulsion and cook for 5/8 minutes at medium-high heat. Water will slowly evaporate and take a golden color, drain the oil that has come to surface and transfer the wafer on blotting paper. Repeat this operation until the mixture for producing wafers is used up.

Dish presentation:

A white rectangular plate, a slice of Pan Brioche placed in the middle, with PGI Finocchiona ice cream on top, a slice of fresh fig and a walnut kernel, 3 fresh raspberries placed on one side of the plate and the crispy wafer inserted on the ice cream in a vertical position.

Condividi:



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Rabbit with PGI Finocchiona, Pears and Asparagus



Unusual  ingredients made for adding taste to a main dish based on white meat. For an alternative to the ordinary menu, try this original recipe made by Marcella Schillaci. You won’t regret it.

Ingredients for 4 people:

  • Boned rabbit 600gr
  • PGI Finocchiona 100gr
  • Pear 1
  • Bunch of Asparagus
  • Basil leaves 10
  • Extra Virgin Olive Oil
  • Fry oil
  • Eggs 2
  • Cardoncelli mushroom 100gr
  • Flour, salt, paprika as needed

Procedure:

Cook the asparagus and emulsify some of them with a hand blender by adding cooking water, basil, oil and salt.

Cut the rabbit in bite-sized pieces and wrap them in slices of PGI Finocchiona, place them in beaten eggs and roll in flour, then fry in abundant hot oil.

Cut the mushroom in strips and fry it in hot oil.

Flash-fry one PGI Finocchiona slice in butter in order to make it crispy.

Place the asparagus emulsion on a plate and a pear strip in the middle, then lay rabbit pieces on it. Place two or three thin slices of pear on rabbit bite-sized pieces, decorate with mushrooms, the flash-fried PGI Finocchiona slice and some small strips of asparagus.

Sprinkle with a bit of paprika.

Condividi:



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PGI Finocchiona tortello with fennel and apple sauce

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Stuffed rabbit leg with PGI Finocchiona, potato pie, fennels and artichokes

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Stuffed rabbit leg with PGI Finocchiona, potato pie, fennels and artichokes



A main dish that mixes white meat and vegetables. A recipe made by Lorenza Droandi to bring creativity and taste to your table.

Ingredients for 4 people:

  • Rabbit legs 4
  • PGI Finocchiona 16 slices
  • Large artichokes 3
  • Medium size potatoes 6
  • Fennels 2
  • Eggs 2
  • Béchamel 2: glasses
  • PDO Parmigiano Reggiano 100 g
  • Scamorza cheese 1
  • Salt, pepper, fennel seeds, parsley, garlic as needed
  • Extra Virgin Olive Oil

Procedure:

For the stuffed rabbit leg

Bone the leg, open it and season with salt, pepper and fennel seeds. Place two slices of PGI Finocchiona on the open leg and add a small quantity of potato (previously boiled, mashed and seasoned with salt, pepper, PDO Parmigiano Reggiano) some strips of artichoke (previously cleaned, cut into thin slices and tossed in a saucepan with olive oil, salt, pepper and parsley). Fold it and fix with a toothpick you will remove at the end of cooking. Salt the rabbit leg external surface and season it with oil, put on baking paper at 180° for about 40 minutes, turn it from time to time to optimize cooking.

For the potato pie

Butter the mould, coat it with one or two slices of PGI di Finocchiona, boil potatoes and crush the in a potato masher, add salt, pepper, 2 whole eggs and 4 abundant tablespoons of PDO Parmigiano Reggiano, mix well and fill the baking cup. Put in the oven at 180° for about 20 minutes.

For the pan-cooked artichoke

Select two large artichokes, clean them properly until you get the tender part and split them into two halves. Season with olive oil, garlic, parsley, salt and pepper. Turn it from time to time and add some stock in order to complete cooking.

For the fennel au gratin with provola cheese and finocchiona

Blanch the whole fennel. Split it into vertical halves. Open leaves and introduce two slices of scamorza and PGI Finocchiona, cover with béchamel. Butter a baking cup and place the half-stuffed fennel in it, put in the oven at 180° for 20 minutes.

Serve hot.

Condividi:



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PGI Finocchiona rolls with leeks and chickpeas

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PGI Finocchiona rolls with leeks and chickpeas



A main course full of taste and fantasy. Try our PGI Finocchiona rolls with leeks and chickpeas. A simple idea and quick recipe that lets you bring your creativity in the kitchen.

Ingredients for 4 people:

  • Chickpeas: 100gr
  • Leeks : 2
  • 8 slices of PGI Finocchiona
  • 2 sprigs of rosemary
  • 2 cloves of garlic
  • Salt, pepper, chilly, olive oil as needed

Procedure:

Put chickpeas to soak for 12 hours, then cook them in salted water.

Clean leeks and cut them into thin rings, place them in a saucepan with 3 tablespoons of oil and some chilly, salt and pepper. Cook leeks on a slow heat for 15 minutes then let them cool.

Pour cooked chickpeas in a blender with some cooking water. Brown two whole cloves of garlic in a saucepan, with two sprigs of rosemary, when the garlic takes a golden color add the chickpeas cream, then add salt and pepper, if needed, and let it reduce on a low heat; you must obtain a puree.

Wrap leeks in a slice of PGI Finocchiona and place them on the chickpeas puree.

Condividi:



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