Tag Archive for: Appetizers

PGI Finocchiona tortello with fennel and apple sauce

/in /by

PGI Finocchiona tortello with fennel and apple sauce – An Argentina Mazzuccato recipe



Ingredients:

For the pasta:

  • 2 eggs
  • 100gr durum wheat flour
  • 100gr semolina
  • lemon-flavored thymus
  • a pinch of salt

For the filling:

  • 100gr of potatoes
  • 100gr of ricotta
  • 100gr PGI Finocchiona

For the sauce:

  • 1 fennel
  • 2 apples
  • 50gr fresh cream

Preparation:

Prepare a well with the two types of flour, place eggs, thymus sleeves and salt inside it. Knead the whole and form a homogenous ball; let it rest for 30 m

For the filling: boil potatoes, mash them with a potato-masher, add ricotta and mix thoroughly.

For the sauce: put fennel to cook with peeled apples and some water until they are soft. Blend the mixture with cream until you get a smooth sauce.

Roll out the pastry with a 2/3 mm thickness; cut it into rings; by using a teaspoon, spread the filling and cover with a slice of PGI Finocchiona, complete the tortello by placing a ring of pastry on it. Boil tortelli in abundant salted water; drain well and season with hot sauce.

Condividi:



Prova anche queste ricette


Cacao Tacos, finely knife-cut PGI Finocchiona and sour onion

/in /by

Cacao Tacos, finely knife-cut PGI Finocchiona and sour onion – An Elisa Masoni recipe



Ingredients:

  • 60g of PGI Finocchiona for tacos
  • 250 gr of flour
  • 5 gr of cacao
  • 1 teaspoon of coffee
  • 1 teaspoon of salt
  • 1 egg
  • 30 ml of wine vinegar
  • 30 ml of vinsanto

Procedure:

Mix homogenously all the ingredients according to the above order. Let it rest for about 1 h. Roll out the mixture and cut with a dough cutter (or a glass) round pieces of the desired size. Fry in abundant oil and with the help of pliers, ply the round piece in order to shape it as a taco, Let it cool. Fill the Tacos with finely knife-cut PGI Finocchiona and a cream of sour onion. You will obtain this cream by cooking the red onion in a solution of water, vinegar, sugar and salt and then by putting it a blender.

Condividi:



Prova anche queste ricette


PGI Finocchiona flan and potatoes with pecorino cream

/in /by

PGI Finocchiona flan and potatoes with pecorino cream – A Manuel Boccuzzi recipe



Ingredients:

For the flan:

  • 150g of Fresh Cream
  • 100g of PGI Finocchiona
  • 100g of boiled potatoes
  • 2 eggs
  • Salt as needed

For the cream:

  • 25g butter
  • 25g flour
  • 250 ml milk
  • 100g of grated Pecorino
  • Pepper as needed
  • Salt as needed
  • Nutmeg as desired

Procedure:

-Flan

Mix the ingredients until you obtain a homogenous mixture. Pour it into previously greased aluminium cups,
Place on a tray filled with some water for 23 minutes at 160°C.
Let them cool and store in a refrigerator.

-Cream

Melt the butter in a small pan on low heat, add sieved flour and stir with a whisk to stop the formation of lumps.
Add milk, little by little, while continuing stirring and cook for 3-4 minutes, add salt and pepper if needed.
Away from the heat, add and melt the grated pecorino.

Service:

Heat the flan in the oven for 7 minutes at 180°C and after having placed it on a dish pour a tablespoon of warm cream on it.

Condividi:



Prova anche queste ricette


Beef tongue with PGI Finocchiona wafer and marinated Certaldo onion

/in /by

Beef tongue with PGI Finocchiona wafer and marinated Certaldo onion – A Leonardo Baldi recipe



Ingredients:

  • 1 beef tongue
  • 3 Certaldo red onions
  • 200 gr of PGI Finocchiona
  • 1 sprig of parsley
  • 2 de-salted anchovies
  • 20 salted capers
  • 1/2 clove of garlic
  • 200 gr of alpigiana (cheese)
  • Salt, vinegar, pepper and spices as needed

Procedure:

Take the tongue, remove the grease and dress it; vacuum-pack with 10 g of salt per kg of meat, and 3 of sugar with spices as desired. Cook in water at 70 degrees for 24 hours; shock-freeze in water and ice and store in a refrigerator. For the green sauce, mix parsley, anchovies, garlic and capers and pass them through an extractor, adjust flavor and obtain the right density. For the onion: clean and cut it in two halves, vacuum-pack in a solution of water, sugar and vinegar in the same quantities and cook it in water at 80 degrees for 20 minutes, shock-freeze in water and ice and store in a refrigerator. For the mousse add 100 gr di PGI Finocchiona and 200 of alpigiana, whisk in a cutter until it has a frothy stiffness; for wafers, put a 2 mm PGI Finocchiona slice in a micro-wave for 20 seconds and remove excess moisture with blotting paper.

Condividi:



Prova anche queste ricette


Spirals of PGI Finocchiona with ‘Nduja and goat cheese

/in /by

Spirals of PGI Finocchiona with ‘Nduja and goat cheese



Ingredients for 4 people:

  • 300 gr PGI Finocchiona
  • 200 gr ‘Nduja emulsified in olive oil
  • PGI Tuscan Extra Virgin Olive Oil as needed
  • 200 gr blue goat cheese
  • 400 gr of small-size fruit such as loquats or apricots

Procedure:

Emulsify the ‘Nduja with olive oil until you obtain a not too thick cream.
Place the PGI Finocchiona slices on a cutting board: spread them out with the emulsified ‘Nduja. Put a second slice of PGI Finocchiona on top and cover with goat blue cheese.
Roll the slices and fix them with toothpicks.
When serving the plate, clean fruit, remove kernels and use it to accompany your spirals.

Condividi:



Prova anche queste ricette