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
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.