Ricette

PGI Finocchiona tortello with fennel and apple sauce

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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.

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

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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.

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PGI Finocchiona flan and potatoes with pecorino cream

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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:



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Beef tongue with PGI Finocchiona wafer and marinated Certaldo onion

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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.

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Spirals of PGI Finocchiona with ‘Nduja and goat cheese

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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:



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Baskets of PGI Finocchiona with ricotta cream, robiola and thyme

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Baskets of PGI Finocchiona with ricotta cream, robiola and thyme – A recipe made by the blogger Stefano de Stefano



Ingredients for 4 people:

  • 12 thin slices of PGI Finocchiona;
  • 100 g of cow’s ricotta;
  • 70 g of robiola;
  • About 30 ml of PGI Tuscan Extra Virgin Olive Oil ;
  • Salt and pepper as needed;
  • Thyme as needed;

Procedure:

Place the PGI Finocchiona slices on upside-down silicon moulds, put them in the microwave for a few seconds, or heat a ventilated oven up to 150 °C and distribute the slices on a tray covered with baking paper. In so doing, they will take the shape of a basket. When the PGI Finocchiona is slightly dried and crispy, remove from the microwave and let it cool. Whisk the ricotta together with robiola, a bit of salt and a small quantity of pepper/chilly; add PGI Tuscan Extra Virgin Olive Oil. Incorporate part of thyme leaves.

Fill the PGI Finocchiona baskets with this ricotta cream and decorate with some pepper and a small sprig of thyme.

Condividi:



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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:



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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:



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PGI Finocchiona flan and potatoes with pecorino cream

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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:



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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:



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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:



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Baskets of PGI Finocchiona with ricotta cream, robiola and thyme

/in /by

Baskets of PGI Finocchiona with ricotta cream, robiola and thyme – A recipe made by the blogger Stefano de Stefano



Ingredients for 4 people:

  • 12 thin slices of PGI Finocchiona;
  • 100 g of cow’s ricotta;
  • 70 g of robiola;
  • About 30 ml of PGI Tuscan Extra Virgin Olive Oil ;
  • Salt and pepper as needed;
  • Thyme as needed;

Procedure:

Place the PGI Finocchiona slices on upside-down silicon moulds, put them in the microwave for a few seconds, or heat a ventilated oven up to 150 °C and distribute the slices on a tray covered with baking paper. In so doing, they will take the shape of a basket. When the PGI Finocchiona is slightly dried and crispy, remove from the microwave and let it cool. Whisk the ricotta together with robiola, a bit of salt and a small quantity of pepper/chilly; add PGI Tuscan Extra Virgin Olive Oil. Incorporate part of thyme leaves.

Fill the PGI Finocchiona baskets with this ricotta cream and decorate with some pepper and a small sprig of thyme.

Condividi:



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Aubergine rolls with PGI Finocchiona and small tomatoes

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Aubergine rolls with PGI Finocchiona and small tomatoes – Recipe made by “Mamma Agnese”



Ingredients for 4 people:

  • 8 slices of PGI Finocchiona
  • 8 slices of aubergine
  • 21 semi-ripe tomatoes
  • Fresh Basil
  • Fresh parsley
  • Salt
  • PGI Tuscan Extra Virgin Olive Oil
  • 1 clove of garlic
  • 1 big green tomato
  • Taralli Pugliesi (rings of dry bread)

Procedure:

Cut the aubergine in medium size slices, cook them in a nonstick Cocotte with a small amount of oil flavored with a clove of garlic, cut tomatoes into slices and the green tomato into larger slices, they will serve as stand to rolls, drain the liquid and crumble some ‘taralli’.

Take the toasted slices of aubergine, one by one, arrange one or two slices of PGI Finocchiona, according to the level of hunger you have, a slice of tomato, basil and parsley, close with a toothpick.

Create a stand with a thick slice of green tomato, a bit of salt, a little oil, rest the aubergine roll on it, finish with ‘taralli’ crumbles.

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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 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.


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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