Tag Archive for: First courses

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

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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

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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 – 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

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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

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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.

Condividi:



Try also these recipes


PGI Finocchiona tortello with fennel and apple sauce

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

PGI Finocchiona rolls with leeks and chickpeas

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

/in /by

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!

Condividi:



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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

/in /by

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.

Condividi:



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Pici with PGI Finocchiona, pecorino cream and fresh fava

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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.

Condividi:



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Pasta, potatoes and PGI Finocchiona

/in /by

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.

Condividi:



Try also these recipes


Small Chianti Classico cannellone, filled with PGI Finocchiona and crispy Savoy cabbage served on a dish of ’plain pasta’ made with Tuscan pecorino and spelt flour

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

Baskets of PGI Finocchiona with ricotta cream, robiola and thyme

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

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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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Try also these recipes


PGI Finocchiona flan and potatoes with pecorino cream

PGI Finocchiona Mini Cheesecake