Ingredients – 4 serves:

for cappelletti:

• 100 g chestnut flour
• 150 g stone-ground whole wheat
• 2 eggs
• 50 ml water

for the filling:

• 200 g Tuscan pecorino
• 100 ml fresh cream
• 80 g PGI Finocchiona

Chianti classico bechamel:

• 2 glasses of Chianti Classico wine
• 50 g butter
• 50 g flour
• 500 ml milk
• salt, black pepper, nutmeg as needed

Preparation:

Prepare the filling by melting pecorino in the cream.

Remove from heat and add PGI Finocchiona in cubes, blend the mixture and let it rest and cool.

In the meantime, melt butter for béchamel, add sieved flour and stir.

Go on stirring and add hot milk until you obtain a cream. Dress as desired and let it cool.

In the meantime, reduce wine in a small pot and, once cold, add it to béchamel.

Lastly, make the dough for cappelletti, then roll out the chestnut pastry and fill it with PGI Finocchiona and pecorino.

Cook the cappelletti and plate on a dish with béchamel, decorate with caramelized orange zests, fresh fennel and a small amount of extra virgin olive oil.

Procedure:

Finely cut the onion into slices and the PGI Finocchiona into strips. Brown it in a deep nonstick pan with a small amount of oil and a knob of butter. Add a small cup of water in order to prevent onion from burning and let it cook slowly.

In the meantime, wash and peel potatoes, cut them into cubes and when the onion and PGI Finocchiona are perfectly browned, add them to the pan. Brown for a couple of minutes and add 1 liter and a half of water.

Add salt and let it cook for about 20 – 25 minutes, until potatoes are ready.

Add pasta and cook the mixture for the time specified on the packaging. If needed add water and consequently salt.

In a nonstick small pan, while the pasta is cooking, brown some PGI Finocchiona strips to make them crispy, it will be perfect for decorating your final dish.

Ingredients – 4 serves:

for cappelletti:

• 100 g chestnut flour
• 150 g stone-ground whole wheat
• 2 eggs
• 50 ml water

for the filling:

• 200 g Tuscan pecorino
• 100 ml fresh cream
• 80 g PGI Finocchiona

Chianti classico bechamel:

• 2 glasses of Chianti Classico wine
• 50 g butter
• 50 g flour
• 500 ml milk
• salt, black pepper, nutmeg as needed

Preparation:

Prepare the filling by melting pecorino in the cream.

Remove from heat and add PGI Finocchiona in cubes, blend the mixture and let it rest and cool.

In the meantime, melt butter for béchamel, add sieved flour and stir.

Go on stirring and add hot milk until you obtain a cream. Dress as desired and let it cool.

In the meantime, reduce wine in a small pot and, once cold, add it to béchamel.

Lastly, make the dough for cappelletti, then roll out the chestnut pastry and fill it with PGI Finocchiona and pecorino.

Cook the cappelletti and plate on a dish with béchamel, decorate with caramelized orange zests, fresh fennel and a small amount of extra virgin olive oil.

Procedure:

Finely cut the onion into slices and the PGI Finocchiona into strips. Brown it in a deep nonstick pan with a small amount of oil and a knob of butter. Add a small cup of water in order to prevent onion from burning and let it cook slowly.

In the meantime, wash and peel potatoes, cut them into cubes and when the onion and PGI Finocchiona are perfectly browned, add them to the pan. Brown for a couple of minutes and add 1 liter and a half of water.

Add salt and let it cook for about 20 – 25 minutes, until potatoes are ready.

Add pasta and cook the mixture for the time specified on the packaging. If needed add water and consequently salt.

In a nonstick small pan, while the pasta is cooking, brown some PGI Finocchiona strips to make them crispy, it will be perfect for decorating your final dish.

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.

Ingredients for the sauce:

• Butter 100gr
• Flour: 3 tablespoons
• Milk 1l
• Semi-mature PDO Tuscan Pecorino 100gr

Procedure:

In order to prepare tortelli filled with fava beans, pecorino and PGI Finocchiona, make a well with the two flours, break two eggs in the middle, add a tablespoon of oil, a bit of salt and start mixing the ingredients with a fork. Knead until you obtain a firm but elastic dough. Let it rest wrapped in a film for about 15 minutes.

For the filling: blend fava beans, pecorino and PGI Finocchiona in cubes, season according to your taste with salt and pepper, please consider that PGI Finocchiona is already savoury.

For tortelli: roll the dough in very thin layers and obtain (9cm) disks, using a round mould such as a coppapasta (dough cutter). Distribute one teaspoon of filling in the middle of each disk. Fold it so that you form a crescent, seal the edge and close it in a ring. Plunge tortelli in abundant salted and boiling water and cook for 3-4 minutes, drain and season them with sauce.