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

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



Are you looking for a creative recipe without sacrificing the taste and flavor of tradition? Try the PGI Finocchiona Tortelloni on a cream of fennels with sprigs of wild fennel proposed by Elisabetta Becagli and you will find out that this is what you were looking for.

Ingredients for 4 people:

For the dough

  • Eggs 3 + 1 yoke
  • ‘00’ Flour 150 gr
  • Semolina flour 150 gr

For the filling

  • Ricotta 250 gr
  • PGI Finocchiona 200 gr

Fennel cream

  • Fennels 3
  • Butter 50 gr
  • Milk 250 ml
  • PDO Parmigiano Reggiano 100 gr
  • Vegetable stock

For finishing and plating

  • Wild fennel
  • Pecorino di Grotta 100 gr
  • PGI Finocchiona: 1 slice
  • Breadcrumbs
  • Salt as needed.
  • Pepper as needed

Procedure:

Knead flour and eggs until you obtain a soft and elastic dough. Let the dough rest for about ½ hour in a refrigerator. For the filling, crumble the PGI Finocchiona and mix with the sieved ricotta, add salt if needed. Roll the dough 10 x 10 cm and make tortelloni with the filling you have prepared. Cut fennels in thin slices. In a saucepan melt a knob of butter and put fennels slices; cover with milk and let them cook on a low heat until milk is reduced and fennels are overcooked. Add grated PDO Parmigiano Reggiano to fennels and blend them until you obtain a cream, if necessary add some vegetable stock in order to obtain the desired texture, add salt and pepper if needed. Cook tortelloni in salted water and toss them in a saucepan with butter and wild fennel.

Plating:

Place fennel cream in the middle of a plate and tortelloni on top. Decorate with flakes of Pecorino di Fossa, and add some PGI Finocchiona strips. Sprinkle with toasted breadcrumbs and add some freshly ground pepper.

Condividi:



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PGI Finocchiona Mimosa

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PGI Finocchiona Mimosa



A tasteful appetizer, an original recipe dedicated to all women. Suits perfectly for the eighth of March but it is good for every occasion. Find out how to prepare the PGI Finocchiona Mimosa. A recipe by Sandra Pacetti

Ingredients for sandwiches:

  • ‘0’ Flour 600gr
  • Warm water 320/340ml
  • 1 tablespoon of Sugar
  • Fresh brewer’s yeast 16gr
  • Olive Oil 30ml
  • 2 packets of Saffron

Ingredients for the filling:

  • Pitted olives 20
  • 20 slices of PGI Finocchiona
  • A large piece of Asiago mezzano (medium mature cheese) cut into cubes (or of another soft cheese)

Ingredients for finishing:

  • Milk for brushing
  • Sunflower, sesame and poppy seeds

Procedure:

Dissolve the brewer’s yeast in 200 ml of warm water, the two packets of saffron in the remaining 120 ml. Put the remaining 20 ml aside and add if necessary.

Introduce sieved flour in the planetarium with sugar and oil; add water with yeast and water with saffron.

Finally add salt, the dough will be ready once it is smooth, compact and perfectly attached to the hook.

Once the dough is ready, remove it from the planetarium and place in a bowl; cover with a film, let it raise in a turned off oven but with the light on, until its volume is doubled, it will take about 2 hours.

When the dough is ready, take it and divide in portions of 40 g each.

Roll each piece with a rolling pin and give a circular form to each piece, fill with PGI Finocchiona, Asiago in small cubes and chopped olives, close rolls and place them on a tray with baking paper, with the closed side face down.

Let rolls raise for at least half an hour and in the meantime heat the oven at 200 °.

Before putting them in the oven brush them with milk and sprinkle with seeds. Cook in a pre-heated static oven for about 30 minutes until they turn a golden color.

Condividi:



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PGI Finocchiona in “Buttera”

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PGI Finocchiona in “Buttera”



Are you looking for a delicious appetizer for a dinner with someone special or for a quick lunch? Try the PGI Finocchiona in “Buttera”. A recipe by Martina Micheloni.

Ingredients for 4 people:

  •  Salad firstlings (leaves and bunches of carrots, spinach, rocket salad, radish,) 170 gr
  • PGI Finocchiona 360 gr
  • Mature PDO Tuscan Pecorino Toscano80 gr
  • Olive Taggiasche 80 gr
  • PGI Tuscan Extra Virgin Olive Oil 100 gr
  • Lemon juices 20 gr
  • Bread crust 50 gr
  • Mustard 10 gr
  • Sour cream 10gr
  • Salt and pepper as needed

Procedure:

Cut one-centimeter thick slices of PGI Finocchiona and form squares of 1×1 cm, put them aside.

Take the PGI Finocchiona and cut it in very thin slices, and put them to dry in an oven at 200°C for 3/4 minutes in order to create chips.

For the citronette: add 20 gr of lemon juice, 10 gr of mustard and a pinch of salt to 100 gr Extra Virgin Olive Oil. With the help of a hand blender, emulsify the mixture until you get a mayonnaise-like texture.

Grate the PDO Tuscan Pecorino in flakes. Take radishes, wash and cut them into rings. Remove stones from olive Taggiasche. Take the bread and toss it in a saucepan with Extra Virgin Oil and a clove of garlic, until it is crispy and golden-brown.

Serve as follows:

Take salad firstlings and dress it with a citronette, add the squares of PGI Finocchiona, olives, and garlic-flavored crispbread; Mix the salad in order to perfectly blend ingredients and seasoning.

Place the salad on a plate and decorate with radish rings, fennel bunches, flakes of mature PDO Tuscan Pecorino and finocchiona chips. Finally, add a few drops of sour cream on the salad.


Unusual salad

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Unusual salad



Ingredients

  • Radicchio
  • Rucola (rocket salad)
  • 1 thick slice of PGI Finocchiona
  • 1 quail egg
  • Fried Polenta in cubes
  • PGI Tuscan Extra Virgin Olive Oil and salt as needed

Preparation

Take some radicchio leaves, add rucola, PGI Finocchiona cut into thick cubes and two boiled quail eggs. Add some fried polenta cubes to make the dish more crunchy and finally, dress it with a small amount of PGI Tuscan Extra Virgin Olive Oil, and a pinch of salt.

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Tasty salad

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Tasty salad



Are you looking for a tasty and fresh idea for your lunch? Try our salad with PGI Finocchiona.

Ingredients for 4 people:

  • PGI Finocchiona: 100 gr
  • Lettuce: 350 gr
  • Rucola (rocket salad): 100 gr
  • Green apple: 1
  • Orange: 1
  • A few chive leaves
  • PGI Tuscan Extra Virgin Olive Oil: as needed
  • Salt and pepper: as needed

Procedure:

Wash and dry the lettuce and rucola. Cut the lettuce in strips and place it in a bowl with rucola. Add 100gr of PGI Finocchiona cut into thin slices and then in strips and add it to salads. Wash and cut the green apple and orange in rings, and put them in a bowl. Cut chives and parsley in small pieces and then season with PGI Tuscan Extra Virgin Olive Oil, salt and pepper.

Condividi:


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