Duck breast stuffed with PGI Finocchiona, roasted artichokes and mango chutney

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Duck breast stuffed with PGI Finocchiona, roasted artichokes and mango chutney



A second course with an unusual and original flavor, capable of combining particular tastes with creativity and giving color to the course. The recipe is signed by Antonella Celio.

Ingredients for 4 servings:

  • PGI Finocchiona: 200 gr
  • Turkey breast fillet: 200 gr
  • Egg white: 1
  • Duck breasts 2
  • Roman artichokes 2
  • Mango 1
  • Sugar 40 gr
  • Apple vinegar 20 cl
  • 1/2 glass of white wine
  • Salt and pepper as needed
  • Extra Virgin Olive Oil as needed

Preparazione

Cut mango into pieces and let it rest in a bowl with sugar for two hours, then add apple vinegar and place the mixture in a small pan: let the liquid evaporate and put the mixture aside.

Clean the artichokes, cut them into halves, dress them at will and cook in the oven.

Blend the turkey breast fillet with PGI FInocchiona, egg white, salt and pepper, you will obtain a filling to be placed in a piping bag.

Take the duck breasts and create a pocket with a sharp knife, taking care not to pierce the breasts and fill them with the filling. Sprinkle the breasts with salt and pepper, flavor with some leaves of sage and two juniper berries, then cook in the oven.

Before serving, brown breasts and artichokes in a saucepan with extra virgin olive oil, initially on the skin side and then on the other side, take breasts off, pour a small quantity of wine in order to moisten the meat.

Serve escalope of breast with cooking sauce, a tablespoon of Mango Chutney and artichokes.

Condividi:



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Rolled rabbit stuffed with PGI Finocchiona, shrimps with millet, courgettes and pepper and a curry and crispy PGI Finocchiona bisque

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Rolled rabbit stuffed with PGI Finocchiona, shrimps with millet, courgettes and pepper and a curry and crispy PGI Finocchiona bisque



This recipe was made  by Catia Poli and Silvia Albani and will allow you to bring to the table an unusual and tasty second course. Go on, try it yourself!

Ingredients:

  • 2 Small rabbit loins with stomach
  • PGI Finocchiona : 350 g
  • Sandwich bread : 100 g
  • Liquid fresh cream 150 g
  • 1 Egg
  • Cooked millet 300 g
  • 1 pepper
  • 1 courgette
  • Leek 100 g

For the bisque:

  • Mirepoix of vegetables 200 g
  • Shrimp shells 600 g
  • Unpeeled garlic 1
  • Brandy 100 g
  • Fish stock 2000 g
  • Red ripe tomatoes 300 g
  • 6 chard leaves
  • Extra Virgin Olive oil, salt, pepper

Procedure:

Mince 300 g of PGI Finocchiona in a chopper, then add cream, egg white, salt and pepper. Spread the filling inside the rabbit, place slightly bleached chard leaves without their central rib, roll up by using baking paper and form a roll. Wrap in foil and cook in a preheated oven at 200°C for about one hour.

Place the millet in a pan and cover it with water, twice its volume: let it cool for about 20 minutes, stir from time to time until water is absorbed. Cut the courgette, pepper and leek into slices and cook them in a saucepan. Add vegetables to millet once it is cooked and drained.

For the bisque: toast shrimp shells in an oven, brown vegetable mirepoix and garlic in a casserole. Moisten shells with brandy and let it evaporate, join the fish stock and pepper in grains, add tomatoes deprived of seeds and liquid, if needed add one tablespoon of tomato concentrate, let it cook for 40′. Skim and sieve the mixture, let the bisque be reduced until you obtain a thick compound. Mince the PGI Finocchiona and put some slices aside, brown the minced PGI Finocchiona in a nonstick saucepan. Finally cook the whole slices in a pan: once they are perfectly browned, give them a conic shape.

Now you can plate it.

Place millet on the plate at ambient temperature, cut the rabbit in rolls and arrange them in the middle of millet. Place the whole slice of PGI Finocchiona next to it. Sprinkle with minced and crispy PGI Finocchiona, cover with shrimp bisque and serve.

Condividi:



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Potato nests with crunchy PGI Finocchiona

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A recipe by Cinzia Spagnolo

Ingredients for potato nests:

  • Potatoes 1kg
  • Melted butter 60gr
  • Grated PDO Parmigiano Reggiano  60gr
  • 3 yokes
  • Salt as needed.
  • Nutmeg as needed.

Ingredients for lentils:

  • Dry lentils 300gr
  • 1 clove of garlic
  • PGI Tuscan Extra Virgin Olive Oil 30gr
  • Tomato sauce 1 spoon
  • PGI Finocchiona 300gr

Procedure:

Place lentils in a large bowl and fill it with water until they are abundantly covered. Let them soak for two hours and change water at least twice so that they are properly softened. Put a clove of garlic in a saucepan with oil and let it brown, add lentils and some leaves of laurel. Mix with care and add some warm water and vegetable stock to cover them. Allow them to cook for about 30 minutes, then add a spoon of tomato sauce and allow all flavors to blend for at least 10 minutes.

Prepare your nests while lentils are cooking. Boil potatoes in previously salted water. Once they are ready, peel them using a knife and crash them with a potato-masher. You will get a puree; add the three yokes and mix roughly. Pour the melted butter, you have allowed to cool. Add cheese and grated nutmeg. Add salt and pepper as needed, mix well using a palette knife until you obtain a smooth mixture without clusters.

Fill a sac-à-poche with the puree and butter and cover a drip-pan with baking paper, then trace 4 well-spaced disks of 10 cm diameter. Put them in a static pre-heated oven at 200° for 20-25 minutes (in a ventilated oven, cook for 10-15 minutes at 180°), until their surfaces turn golden.

In the meantime, you have cut the PGI Finocchiona into cubes of about 1cm and tossed them in a pre-heated saucepan without oil for a few minutes (if you prefer you may roll the PGI Finocchiona cubes in breadcrumbs so that they become crunchier).

As to plating: place lentils on a plate, arrange a potato nest and fill it with PGI Finocchiona cubes. You may use some sprigs of fresh fennel to decorate the plate.

Condividi:



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Linguine with rosemary-flavored pumpkin, chicory cream and crispy PGI Finocchiona

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Linguine with rosemary-flavored pumpkin, chicory cream and crispy PGI Finocchiona



Unique tastes and colours are put together into the Linguine with rosemary-flavored pumpkin, chicory cream and crispy PGI Finocchiona. A tasteful recipe by Chiara Caporali

Ingredients for 4 people:

  • Linguine made with eggs 500 gr
  • Pumpkin 350 gr
  • Chicory 50 gr
  • PGI Finocchiona in slices: 150 gr
  • 1 sprig of rosemary
  • Half shallot
  • 1 clove of garlic
  • 1 glass of white wine
  • Salt, extra virgin olive oil, pepper

Procedure:

Stew the pumpkin cut into cubes with the chopped shallot. Pour some non-sparkling white wine. Salt and add the chopped rosemary. Put it aside.

Boil some chicory leaves and toss them in a saucepan with a clove of unpeeled garlic and salt. Blend the mixture until you obtain a cream.

Place the PGI Finocchiona in the oven to make it crunchy.

Cook linguine (flat spaghetti) and toss them ‘al dente’ with the already cooked pumpkin.

Serve as follows: Place the chicory cream on a plate with a slice of crunchy PGI Finocchiona. Place linguine in the middle and add cubes of pumpkin. Finish with one or more slices of PGI Finocchiona on top of linguine. Sprinkle with some pepper.

Condividi:



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Tortelli filled with fava beans, pecorino and PGI Finocchiona

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Tortelli filled with fava beans, pecorino and PGI Finocchiona



Three ingredients created to go together, such as fava beans, Pecorino Toscano PDO and PGI Finocchiona , renew their bond of taste and flavor to make the tortelli proposed by Giuseppina Cuomo unique. Try to follow doses and tips and you will not be disappointed

Ingredients for tortelli:

  • ‘0’ flour 150gr
  • Stone-ground Verna wheat flour 100gr
  • 3 Eggs
  • Extra Virgin Olive Oil
  • Salt

Ingredients for the filling:

  • 150gr of Fresh, shelled and peeled fava beans
  • Mature PDO Tuscan Pecorino 80gr
  • PGI Finocchiona 80gr

Ingredients for the sauce:

  • Butter 100gr
  • Flour: 3 tablespoons
  • Milk 1l
  • Semi-mature PDO Tuscan Pecorino 100gr

Procedure:

In order to prepare tortelli filled with fava beans, pecorino and PGI Finocchiona, make a well with the two flours, break two eggs in the middle, add a tablespoon of oil, a bit of salt and start mixing the ingredients with a fork. Knead until you obtain a firm but elastic dough. Let it rest wrapped in a film for about 15 minutes.

For the filling: blend fava beans, pecorino and PGI Finocchiona in cubes, season according to your taste with salt and pepper, please consider that PGI Finocchiona is already savoury.

For tortelli: roll the dough in very thin layers and obtain (9cm) disks, using a round mould such as a coppapasta (dough cutter). Distribute one teaspoon of filling in the middle of each disk. Fold it so that you form a crescent, seal the edge and close it in a ring. Plunge tortelli in abundant salted and boiling water and cook for 3-4 minutes, drain and season them with sauce.

Condividi:



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