Ricette

Penne with cubes of PGI Finocchiona, POD Tuscan Pecorino sauce and POD Tuscan Ham powder

Penne with cubes of PGI Finocchiona, POD Tuscan Pecorino sauce and POD Tuscan Ham powder – A Shady Hasbun recipe



Ingredients for 4 serves:

  • 320g Pasta Toscana Penne
  • 80g PGI Finocchiona
  • 80g of mature POD pecorino
  • 60g POD Tuscan Ham in slices
  • 40g black truffle
  • Olive oil
  • Coarse salt

Preparation:

Cut the  PGI Finocchiona into cubes. Grate pecorino. Cut ham in strips and put them in the oven to de-hydrate at 70°C for a couple of hours, then pulverize finely.
Cook pasta in boiling, abundant and salted water. Drain ‘al dente’ and toss it in a pan, away from heat, with pecorino and truffle in flakes. If needed, add some cooking water until you obtain a creamy and smooth sauce. Then add the cubes of PGI Finocchiona. Plate and complete with raw ham powder. Decorate with some cubes of PGI Finocchiona, a small amount of olive oil and a few scattered sprouts. Buon appetito!

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Chestnut cappelletti stuffed with PGI Finocchiona and POD Tuscan Pecorino on a Chianti Classico béchamel with caramelized orange zest and fresh fennel

Chestnut cappelletti stuffed with PGI Finocchiona and POD Tuscan Pecorino on a Chianti Classico béchamel with caramelized orange zest and fresh fennel – A Cristian Civale recipe



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.

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Pici with PGI Finocchiona, pecorino cream and fresh fava

Pici with PGI Finocchiona, pecorino cream and fresh fava – A recipe made by the Blogger Silvia Parigi



Ingredients for 4 people:

  • Pici 200 gr
  • PGI Finocchiona 100 g
  • Mature PDO Tuscan Pecorino 100 g
  • Two tablespoons of fresh fava beans
  • PGI Tuscan Extra Virgin Olive Oil
  • Salt and black pepper as needed
  • Fresh thyme as needed

Procedure:

Remove the external coating of PGI Finocchiona; run it through a meat mincer, in the meantime boil the necessary quantity of water for cooking ‘pici’. Peel fava beans and run half of them through a blender.

In a small pan, heat the cubes of mature PDO Tuscan Pecorino with two tablespoons of hot water: when pecorino is creamy, turn off the fire and add the minced PGI Finocchiona. Cook pici and in the meantime heat a small amount of oil in a pan, add the mashed fava beans and the pecorino-PGI Finocchiona mixture. Add some salt and pepper if necessary.

Drain pasta ‘al dente’ and toss it in a saucepan with the dressing on high heat; mix well and add thyme and the remaining fava beans.

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Pasta, potatoes and PGI Finocchiona

Pasta, potatoes and PGI Finocchiona – A recipe by Maria Pisacane



Ingredients for 4 people:

  • 250 gr of pasta
  • 3 or 4 medium size potatoes
  • Half white onion
  • 90 gr PGI Finocchiona
  • Salt and pepper as needed
  • PGI Tuscan Extra Virgin Olive OIl
  • A knob of butter

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.

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Penne with cubes of PGI Finocchiona, POD Tuscan Pecorino sauce and POD Tuscan Ham powder

Penne with cubes of PGI Finocchiona, POD Tuscan Pecorino sauce and POD Tuscan Ham powder – A Shady Hasbun recipe



Ingredients for 4 serves:

  • 320g Pasta Toscana Penne
  • 80g PGI Finocchiona
  • 80g of mature POD pecorino
  • 60g POD Tuscan Ham in slices
  • 40g black truffle
  • Olive oil
  • Coarse salt

Preparation:

Cut the  PGI Finocchiona into cubes. Grate pecorino. Cut ham in strips and put them in the oven to de-hydrate at 70°C for a couple of hours, then pulverize finely.
Cook pasta in boiling, abundant and salted water. Drain ‘al dente’ and toss it in a pan, away from heat, with pecorino and truffle in flakes. If needed, add some cooking water until you obtain a creamy and smooth sauce. Then add the cubes of PGI Finocchiona. Plate and complete with raw ham powder. Decorate with some cubes of PGI Finocchiona, a small amount of olive oil and a few scattered sprouts. Buon appetito!

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Chestnut cappelletti stuffed with PGI Finocchiona and POD Tuscan Pecorino on a Chianti Classico béchamel with caramelized orange zest and fresh fennel

Chestnut cappelletti stuffed with PGI Finocchiona and POD Tuscan Pecorino on a Chianti Classico béchamel with caramelized orange zest and fresh fennel – A Cristian Civale recipe



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.

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Pici with PGI Finocchiona, pecorino cream and fresh fava

Pici with PGI Finocchiona, pecorino cream and fresh fava – A recipe made by the Blogger Silvia Parigi



Ingredients for 4 people:

  • Pici 200 gr
  • PGI Finocchiona 100 g
  • Mature PDO Tuscan Pecorino 100 g
  • Two tablespoons of fresh fava beans
  • PGI Tuscan Extra Virgin Olive Oil
  • Salt and black pepper as needed
  • Fresh thyme as needed

Procedure:

Remove the external coating of PGI Finocchiona; run it through a meat mincer, in the meantime boil the necessary quantity of water for cooking ‘pici’. Peel fava beans and run half of them through a blender.

In a small pan, heat the cubes of mature PDO Tuscan Pecorino with two tablespoons of hot water: when pecorino is creamy, turn off the fire and add the minced PGI Finocchiona. Cook pici and in the meantime heat a small amount of oil in a pan, add the mashed fava beans and the pecorino-PGI Finocchiona mixture. Add some salt and pepper if necessary.

Drain pasta ‘al dente’ and toss it in a saucepan with the dressing on high heat; mix well and add thyme and the remaining fava beans.

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Pasta, potatoes and PGI Finocchiona

Pasta, potatoes and PGI Finocchiona – A recipe by Maria Pisacane



Ingredients for 4 people:

  • 250 gr of pasta
  • 3 or 4 medium size potatoes
  • Half white onion
  • 90 gr PGI Finocchiona
  • Salt and pepper as needed
  • PGI Tuscan Extra Virgin Olive OIl
  • A knob of butter

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.

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Pralines of PGI Finocchiona coated with PDO Parmigiano Reggiano and Cayenne jam

Pralines of PGI Finocchiona coated with PDO Parmigiano Reggiano and Cayenne jam



This original and creative recipe was created by chef Emanuele Vallini at Cibus 2018, on the occasion of the travel cooking show #toscanainricette dedicated to Tuscan cured meats which involved Finocchiona PGI and Prosciutto Toscano PDO during the International Food Exhibition in Parma.

Ingredients:

  • 100g PGI Finocchiona
  • 30g grated PDO Parmigiano Reggiano
  • 30g chilly jam

Procedure:

Beat the PGI Finocchiona with a knife until you obtain a homogenous mixture.
Form pralines of 10/15 gr each and roll them in the chilly jam. Once they are covered with jam, roll pralines in the PDO grated Parmigiano Reggiano
Introduce a toothpick and serve in a baking cup.

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PGI Finocchiona Tortelloni on a cream of fennels with sprigs of wild fennel

PGI Finocchiona Tortelloni on a cream of fennels with sprigs of wild fennel



Are you looking for a creative recipe without sacrificing the taste and flavor of tradition? Try the PGI Finocchiona Tortelloni on a cream of fennels with sprigs of wild fennel proposed by Elisabetta Becagli and you will find out that this is what you were looking for.

Ingredients for 4 people:

For the dough

  • Eggs 3 + 1 yoke
  • ‘00’ Flour 150 gr
  • Semolina flour 150 gr

For the filling

  • Ricotta 250 gr
  • PGI Finocchiona 200 gr

Fennel cream

  • Fennels 3
  • Butter 50 gr
  • Milk 250 ml
  • PDO Parmigiano Reggiano 100 gr
  • Vegetable stock

For finishing and plating

  • Wild fennel
  • Pecorino di Grotta 100 gr
  • PGI Finocchiona: 1 slice
  • Breadcrumbs
  • Salt as needed.
  • Pepper as needed

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.

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Linguine with rosemary-flavored pumpkin, chicory cream and crispy PGI Finocchiona

Linguine with rosemary-flavored pumpkin, chicory cream and crispy PGI Finocchiona



Unique tastes and colours are put together into the Linguine with rosemary-flavored pumpkin, chicory cream and crispy PGI Finocchiona. A tasteful recipe by Chiara Caporali

Ingredients for 4 people:

  • Linguine made with eggs 500 gr
  • Pumpkin 350 gr
  • Chicory 50 gr
  • PGI Finocchiona in slices: 150 gr
  • 1 sprig of rosemary
  • Half shallot
  • 1 clove of garlic
  • 1 glass of white wine
  • Salt, extra virgin olive oil, pepper

Procedure:

Stew the pumpkin cut into cubes with the chopped shallot. Pour some non-sparkling white wine. Salt and add the chopped rosemary. Put it aside.

Boil some chicory leaves and toss them in a saucepan with a clove of unpeeled garlic and salt. Blend the mixture until you obtain a cream.

Place the PGI Finocchiona in the oven to make it crunchy.

Cook linguine (flat spaghetti) and toss them ‘al dente’ with the already cooked pumpkin.

Serve as follows: Place the chicory cream on a plate with a slice of crunchy PGI Finocchiona. Place linguine in the middle and add cubes of pumpkin. Finish with one or more slices of PGI Finocchiona on top of linguine. Sprinkle with some pepper.

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Tortelli filled with fava beans, pecorino and PGI Finocchiona

Tortelli filled with fava beans, pecorino and PGI Finocchiona



Three ingredients created to go together, such as fava beans, Pecorino Toscano PDO and PGI Finocchiona , renew their bond of taste and flavor to make the tortelli proposed by Giuseppina Cuomo unique. Try to follow doses and tips and you will not be disappointed

Ingredients for tortelli:

  • ‘0’ flour 150gr
  • Stone-ground Verna wheat flour 100gr
  • 3 Eggs
  • Extra Virgin Olive Oil
  • Salt

Ingredients for the filling:

  • 150gr of Fresh, shelled and peeled fava beans
  • Mature PDO Tuscan Pecorino 80gr
  • PGI Finocchiona 80gr

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.

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Rice pie with lemon and PGI Finocchiona on a cream of Mozzarella di Bufala, and a reduction of wild fennel

Rice pie with lemon and PGI Finocchiona on a cream of Mozzarella di Bufala, and a reduction of wild fennel



Taste and creativity are combined in the Rice pie with lemon and PGI Finocchiona on a cream of Mozzarella di Bufala, and a reduction of wild fennel proposed by Maria Campagna. Learn how to prepare this original and creative first course.

Ingredients:

  • Carnaroli rice 100 g
  • Vialone nano rice 100 g
  • PGI Finocchiona 250 g
  • Vegetable stock 500 ml
  • Fresh onions 2
  • Lemon from Costiera 1
  • Wild fennel 100 g
  • PDO Mozzarella di bufala Campana 250 g
  • Fresh milk 250 ml

Procedure:

Carnaroli rice with PGI Finocchiona

Put a small amount of oil and some chopped onion in a saucepan. Cook on low heat, then add a slice of finely chopped PGI Finocchiona and let it brown. Put Carnaroli rice. Stir the mixture and half-cook rice by adding vegetable stock, as it cooks. Before plating, finish cooking until creamy.

Vialone Nano rice

Take a lemon, rinse it and grate the zest, squeeze it and put juice aside. In the meantime, place a saucepan on heat with a small amount of oil and a chopped fresh onion, then add the chopped PGI Finocchiona, the grated lemon zest and then Vialone Nano rice. Half-cook rice by adding vegetable stock. You will add lemon juice in the final cooking step, at your will. Before plating complete cooking.

Mozzarella di bufala cream

Put milk and mozzarella in a bowl and make a cream with the help of a hand blender. Bring it to a temperature of 60° and filter with a fine mesh sieve. Keep the cream warm.

Wild fennel reduction

Put the wild fennel in a tall container and emulsify it with a hand blender by adding Extra Virgin Olive Oil.

In a hat-shaped plate, construct a rice pie in layers, using a ring, starting from Carnaroli then Vialone and finish with Carnaroli rice.

Add the Bufala cream around the pie and a few drops of wild fennel reduction.

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