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Rich Bruschetta with PGI Finocchiona

Rich Bruschetta with PGI Finocchiona



Simple and tasty, the Rich Bruschetta with PGI Finocchiona made by Patrizia Belli is an appetizer you can quickly prepare in order to add something to your evenings in company. Let’s find out how to prepare it.

Ingredients

  • Cereal and Verna flour bread 3 slices
  • Goat Ricotta 150gr
  • Saffron 1 package
  • PGI Finocchiona 150gr
  • Fennel 1
  • Wild fennel 50gr
  • Red Pepper 1
  • Yellow Pepper 1
  • Onion 1
  • Lemon 1
  • Salt
  • Olive oil
  • Rosemary flowers

Preparazione

Mix ricotta with the saffron previously dissolved in some hot water, a bit of salt, pepper and some olive oil and form a cream. Cut the fennel with mandolina (a special cooking utensil used for slicing a d for cutting vegetables) and put it in water and lemon.

Cut the onion and stew it in a small amount of olive oil. Add peppers cut into strips and cook them for a few minutes. Add salt and pepper if needed, turn off the fire and blend in order to obtain a cream.

Toast the bread, spread it with ricotta cream, place some strips of fennel, a slice of PGI Finocchiona and other slices of fennel. Complete with some finely chopped wild fennel and rosemary flowers.  Accompany it with pepper sauce.

Condividi:



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Rich Bruschetta with PGI Finocchiona

Rich Bruschetta with PGI Finocchiona



Simple and tasty, the Rich Bruschetta with PGI Finocchiona made by Patrizia Belli is an appetizer you can quickly prepare in order to add something to your evenings in company. Let’s find out how to prepare it.

Ingredients

  • Cereal and Verna flour bread 3 slices
  • Goat Ricotta 150gr
  • Saffron 1 package
  • PGI Finocchiona 150gr
  • Fennel 1
  • Wild fennel 50gr
  • Red Pepper 1
  • Yellow Pepper 1
  • Onion 1
  • Lemon 1
  • Salt
  • Olive oil
  • Rosemary flowers

Preparazione

Mix ricotta with the saffron previously dissolved in some hot water, a bit of salt, pepper and some olive oil and form a cream. Cut the fennel with mandolina (a special cooking utensil used for slicing a d for cutting vegetables) and put it in water and lemon.

Cut the onion and stew it in a small amount of olive oil. Add peppers cut into strips and cook them for a few minutes. Add salt and pepper if needed, turn off the fire and blend in order to obtain a cream.

Toast the bread, spread it with ricotta cream, place some strips of fennel, a slice of PGI Finocchiona and other slices of fennel. Complete with some finely chopped wild fennel and rosemary flowers.  Accompany it with pepper sauce.

Condividi:



Try also these recipes


Gluten-free cupcakes stuffed with PGI Finocchiona mousse, formaggio di fossa and black cabbage (Tuscan Kale)

Gluten-free cupcakes stuffed with PGI Finocchiona mousse, formaggio di fossa and black cabbage (Tuscan Kale)



Discover new shades of Finocchiona’s flavour with this recipe made by Emanuela Ghinazzi

Ingredients for 4 people:

  • 150gr Multiuse Nutrifree Flour
  • 70gr butter
  • 300gr water
  • 200gr eggs
  • 80gr Formaggio di fossa (cheese matured in special pits)
  • 100gr Black cabbage (Tuscan kale)
  • 1 clove of garlic
  • Oil as needed

For the Mousse:

  • 150gr PGI Finocchiona
  • 60gr Ricotta

Procedure:

Take cabbage sleeves off their ribs, wash them and cook shortly in boiling water, put a small amount of oil and a clove of garlic in a pan and stir the cabbage for a few minutes, let it cool.

Put water and some pieces of butter in a pot. Bring to boil and pour the flour in a single stroke while stirring with a whisk and cook it until the mixture breaks away from the pot sides. Transfer it to the planetarium and start kneading by adding eggs, little by little. Add the finely chopped cheese for last and then the finely chopped cabbage. Transfer the kneading by using a pastry bag provided with a n° 13 smooth piping tip. Dress on a slightly oiled micro-perforated or ordinary baking tray. Cook in a preheated static oven, at 220° until the kneading has stabilised, then carry on cooking with the door slightly open, until the kneading is well dry (20/25 minutes cooking in total).

Prepare the mousse by chopping the PGI Finocchiona in a blender with ricotta until a homogenous cream is obtained.

Once cupcakes are cold, fill them with the mousse and serve.

Condividi:



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