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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

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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 – A Fernando Lorenzetti recipe



For plain pastry with pecorino and spelt flour:

  • 40 gr  ’00  flour 220 w
  • 60 gr Garfagnana spelt flour
  • 30 gr pecorino
  • 15 gr Lucca  extra virgin oil
  • 50 water
  • 2 gr Salt

Mix water, salt, oil and pecorino and then add flours. Knead until you get a homogenous mixture. Cover with a film and store in a refrigerator for at least 30 minutes.

Roll out the pastry with 1 mm thickness and obtain rounds of about 4 cm diameter, place on a tray with baking paper and cook in the oven at 160° for about 8 minutes.

Chianti classico cannellone :

  • 85 gr chianti classico
  • 15 gr water
  • 10 gr honey
  • 2,5 elastic Sosa

Mix all the ingredients in a pan and amalgamate the powdered gelatine with a whisk.

Heat up and bring the contents to the boil; pour it on a steel tray 2 mm high

Let it cool. Obtain 1 rectangle, cm 16×8.

PGI Finocchiona

Take 60 gr of PGI Finocchiona and finely cut with a knife. Compact and form a cylinder with a 2 cm diameter.

Savoy cabbage:

  • 1 external leave of savoy cabbage
  • Peanut oil

Cut the Savoy cabbage julienne and bleach it in boiling and salted water for about 30 seconds, Let it cool in water and ice. Dry well and fry in peanut oil until it is de-hydrated, drain off and dry with blotting paper.

Assembly:

Place the finocchiona/soppressata cylinder in the middle of a Chianti gelatine rectangle and roll it up to form a cannellone . Cut in 4 pieces of 4 cm each and rest on a dish of plain pasta. Complete by placing the crispy julienne Savoy cabbage on it and serve.

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Duck breast stuffed with PGI Finocchiona, roasted artichokes and mango chutney

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Duck breast stuffed with PGI Finocchiona, roasted artichokes and mango chutney



A second course with an unusual and original flavor, capable of combining particular tastes with creativity and giving color to the course. The recipe is signed by Antonella Celio.

Ingredients for 4 servings:

  • PGI Finocchiona: 200 gr
  • Turkey breast fillet: 200 gr
  • Egg white: 1
  • Duck breasts 2
  • Roman artichokes 2
  • Mango 1
  • Sugar 40 gr
  • Apple vinegar 20 cl
  • 1/2 glass of white wine
  • Salt and pepper as needed
  • Extra Virgin Olive Oil as needed

Preparazione

Cut mango into pieces and let it rest in a bowl with sugar for two hours, then add apple vinegar and place the mixture in a small pan: let the liquid evaporate and put the mixture aside.

Clean the artichokes, cut them into halves, dress them at will and cook in the oven.

Blend the turkey breast fillet with PGI FInocchiona, egg white, salt and pepper, you will obtain a filling to be placed in a piping bag.

Take the duck breasts and create a pocket with a sharp knife, taking care not to pierce the breasts and fill them with the filling. Sprinkle the breasts with salt and pepper, flavor with some leaves of sage and two juniper berries, then cook in the oven.

Before serving, brown breasts and artichokes in a saucepan with extra virgin olive oil, initially on the skin side and then on the other side, take breasts off, pour a small quantity of wine in order to moisten the meat.

Serve escalope of breast with cooking sauce, a tablespoon of Mango Chutney and artichokes.

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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

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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 – A Fernando Lorenzetti recipe



For plain pastry with pecorino and spelt flour:

  • 40 gr  ’00  flour 220 w
  • 60 gr Garfagnana spelt flour
  • 30 gr pecorino
  • 15 gr Lucca  extra virgin oil
  • 50 water
  • 2 gr Salt

Mix water, salt, oil and pecorino and then add flours. Knead until you get a homogenous mixture. Cover with a film and store in a refrigerator for at least 30 minutes.

Roll out the pastry with 1 mm thickness and obtain rounds of about 4 cm diameter, place on a tray with baking paper and cook in the oven at 160° for about 8 minutes.

Chianti classico cannellone :

  • 85 gr chianti classico
  • 15 gr water
  • 10 gr honey
  • 2,5 elastic Sosa

Mix all the ingredients in a pan and amalgamate the powdered gelatine with a whisk.

Heat up and bring the contents to the boil; pour it on a steel tray 2 mm high

Let it cool. Obtain 1 rectangle, cm 16×8.

PGI Finocchiona

Take 60 gr of PGI Finocchiona and finely cut with a knife. Compact and form a cylinder with a 2 cm diameter.

Savoy cabbage:

  • 1 external leave of savoy cabbage
  • Peanut oil

Cut the Savoy cabbage julienne and bleach it in boiling and salted water for about 30 seconds, Let it cool in water and ice. Dry well and fry in peanut oil until it is de-hydrated, drain off and dry with blotting paper.

Assembly:

Place the finocchiona/soppressata cylinder in the middle of a Chianti gelatine rectangle and roll it up to form a cannellone . Cut in 4 pieces of 4 cm each and rest on a dish of plain pasta. Complete by placing the crispy julienne Savoy cabbage on it and serve.

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Duck breast stuffed with PGI Finocchiona, roasted artichokes and mango chutney

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Duck breast stuffed with PGI Finocchiona, roasted artichokes and mango chutney



A second course with an unusual and original flavor, capable of combining particular tastes with creativity and giving color to the course. The recipe is signed by Antonella Celio.

Ingredients for 4 servings:

  • PGI Finocchiona: 200 gr
  • Turkey breast fillet: 200 gr
  • Egg white: 1
  • Duck breasts 2
  • Roman artichokes 2
  • Mango 1
  • Sugar 40 gr
  • Apple vinegar 20 cl
  • 1/2 glass of white wine
  • Salt and pepper as needed
  • Extra Virgin Olive Oil as needed

Preparazione

Cut mango into pieces and let it rest in a bowl with sugar for two hours, then add apple vinegar and place the mixture in a small pan: let the liquid evaporate and put the mixture aside.

Clean the artichokes, cut them into halves, dress them at will and cook in the oven.

Blend the turkey breast fillet with PGI FInocchiona, egg white, salt and pepper, you will obtain a filling to be placed in a piping bag.

Take the duck breasts and create a pocket with a sharp knife, taking care not to pierce the breasts and fill them with the filling. Sprinkle the breasts with salt and pepper, flavor with some leaves of sage and two juniper berries, then cook in the oven.

Before serving, brown breasts and artichokes in a saucepan with extra virgin olive oil, initially on the skin side and then on the other side, take breasts off, pour a small quantity of wine in order to moisten the meat.

Serve escalope of breast with cooking sauce, a tablespoon of Mango Chutney and artichokes.

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Rolled rabbit stuffed with PGI Finocchiona, shrimps with millet, courgettes and pepper and a curry and crispy PGI Finocchiona bisque

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Rolled rabbit stuffed with PGI Finocchiona, shrimps with millet, courgettes and pepper and a curry and crispy PGI Finocchiona bisque



This recipe was made  by Catia Poli and Silvia Albani and will allow you to bring to the table an unusual and tasty second course. Go on, try it yourself!

Ingredients:

  • 2 Small rabbit loins with stomach
  • PGI Finocchiona : 350 g
  • Sandwich bread : 100 g
  • Liquid fresh cream 150 g
  • 1 Egg
  • Cooked millet 300 g
  • 1 pepper
  • 1 courgette
  • Leek 100 g

For the bisque:

  • Mirepoix of vegetables 200 g
  • Shrimp shells 600 g
  • Unpeeled garlic 1
  • Brandy 100 g
  • Fish stock 2000 g
  • Red ripe tomatoes 300 g
  • 6 chard leaves
  • Extra Virgin Olive oil, salt, pepper

Procedure:

Mince 300 g of PGI Finocchiona in a chopper, then add cream, egg white, salt and pepper. Spread the filling inside the rabbit, place slightly bleached chard leaves without their central rib, roll up by using baking paper and form a roll. Wrap in foil and cook in a preheated oven at 200°C for about one hour.

Place the millet in a pan and cover it with water, twice its volume: let it cool for about 20 minutes, stir from time to time until water is absorbed. Cut the courgette, pepper and leek into slices and cook them in a saucepan. Add vegetables to millet once it is cooked and drained.

For the bisque: toast shrimp shells in an oven, brown vegetable mirepoix and garlic in a casserole. Moisten shells with brandy and let it evaporate, join the fish stock and pepper in grains, add tomatoes deprived of seeds and liquid, if needed add one tablespoon of tomato concentrate, let it cook for 40′. Skim and sieve the mixture, let the bisque be reduced until you obtain a thick compound. Mince the PGI Finocchiona and put some slices aside, brown the minced PGI Finocchiona in a nonstick saucepan. Finally cook the whole slices in a pan: once they are perfectly browned, give them a conic shape.

Now you can plate it.

Place millet on the plate at ambient temperature, cut the rabbit in rolls and arrange them in the middle of millet. Place the whole slice of PGI Finocchiona next to it. Sprinkle with minced and crispy PGI Finocchiona, cover with shrimp bisque and serve.

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Potato nests with crunchy PGI Finocchiona

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Potato nests with crunchy PGI Finocchiona



A recipe by Cinzia Spagnolo

Ingredients for potato nests:

  • Potatoes 1kg
  • Melted butter 60gr
  • Grated PDO Parmigiano Reggiano  60gr
  • 3 yokes
  • Salt as needed.
  • Nutmeg as needed.

Ingredients for lentils:

  • Dry lentils 300gr
  • 1 clove of garlic
  • PGI Tuscan Extra Virgin Olive Oil 30gr
  • Tomato sauce 1 spoon
  • PGI Finocchiona 300gr

Procedure:

Place lentils in a large bowl and fill it with water until they are abundantly covered. Let them soak for two hours and change water at least twice so that they are properly softened. Put a clove of garlic in a saucepan with oil and let it brown, add lentils and some leaves of laurel. Mix with care and add some warm water and vegetable stock to cover them. Allow them to cook for about 30 minutes, then add a spoon of tomato sauce and allow all flavors to blend for at least 10 minutes.

Prepare your nests while lentils are cooking. Boil potatoes in previously salted water. Once they are ready, peel them using a knife and crash them with a potato-masher. You will get a puree; add the three yokes and mix roughly. Pour the melted butter, you have allowed to cool. Add cheese and grated nutmeg. Add salt and pepper as needed, mix well using a palette knife until you obtain a smooth mixture without clusters.

Fill a sac-à-poche with the puree and butter and cover a drip-pan with baking paper, then trace 4 well-spaced disks of 10 cm diameter. Put them in a static pre-heated oven at 200° for 20-25 minutes (in a ventilated oven, cook for 10-15 minutes at 180°), until their surfaces turn golden.

In the meantime, you have cut the PGI Finocchiona into cubes of about 1cm and tossed them in a pre-heated saucepan without oil for a few minutes (if you prefer you may roll the PGI Finocchiona cubes in breadcrumbs so that they become crunchier).

As to plating: place lentils on a plate, arrange a potato nest and fill it with PGI Finocchiona cubes. You may use some sprigs of fresh fennel to decorate the plate.

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Rabbit with PGI Finocchiona, Pears and Asparagus

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Rabbit with PGI Finocchiona, Pears and Asparagus



Unusual  ingredients made for adding taste to a main dish based on white meat. For an alternative to the ordinary menu, try this original recipe made by Marcella Schillaci. You won’t regret it.

Ingredients for 4 people:

  • Boned rabbit 600gr
  • PGI Finocchiona 100gr
  • Pear 1
  • Bunch of Asparagus
  • Basil leaves 10
  • Extra Virgin Olive Oil
  • Fry oil
  • Eggs 2
  • Cardoncelli mushroom 100gr
  • Flour, salt, paprika as needed

Procedure:

Cook the asparagus and emulsify some of them with a hand blender by adding cooking water, basil, oil and salt.

Cut the rabbit in bite-sized pieces and wrap them in slices of PGI Finocchiona, place them in beaten eggs and roll in flour, then fry in abundant hot oil.

Cut the mushroom in strips and fry it in hot oil.

Flash-fry one PGI Finocchiona slice in butter in order to make it crispy.

Place the asparagus emulsion on a plate and a pear strip in the middle, then lay rabbit pieces on it. Place two or three thin slices of pear on rabbit bite-sized pieces, decorate with mushrooms, the flash-fried PGI Finocchiona slice and some small strips of asparagus.

Sprinkle with a bit of paprika.

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Stuffed rabbit leg with PGI Finocchiona, potato pie, fennels and artichokes

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Stuffed rabbit leg with PGI Finocchiona, potato pie, fennels and artichokes



A main dish that mixes white meat and vegetables. A recipe made by Lorenza Droandi to bring creativity and taste to your table.

Ingredients for 4 people:

  • Rabbit legs 4
  • PGI Finocchiona 16 slices
  • Large artichokes 3
  • Medium size potatoes 6
  • Fennels 2
  • Eggs 2
  • Béchamel 2: glasses
  • PDO Parmigiano Reggiano 100 g
  • Scamorza cheese 1
  • Salt, pepper, fennel seeds, parsley, garlic as needed
  • Extra Virgin Olive Oil

Procedure:

For the stuffed rabbit leg

Bone the leg, open it and season with salt, pepper and fennel seeds. Place two slices of PGI Finocchiona on the open leg and add a small quantity of potato (previously boiled, mashed and seasoned with salt, pepper, PDO Parmigiano Reggiano) some strips of artichoke (previously cleaned, cut into thin slices and tossed in a saucepan with olive oil, salt, pepper and parsley). Fold it and fix with a toothpick you will remove at the end of cooking. Salt the rabbit leg external surface and season it with oil, put on baking paper at 180° for about 40 minutes, turn it from time to time to optimize cooking.

For the potato pie

Butter the mould, coat it with one or two slices of PGI di Finocchiona, boil potatoes and crush the in a potato masher, add salt, pepper, 2 whole eggs and 4 abundant tablespoons of PDO Parmigiano Reggiano, mix well and fill the baking cup. Put in the oven at 180° for about 20 minutes.

For the pan-cooked artichoke

Select two large artichokes, clean them properly until you get the tender part and split them into two halves. Season with olive oil, garlic, parsley, salt and pepper. Turn it from time to time and add some stock in order to complete cooking.

For the fennel au gratin with provola cheese and finocchiona

Blanch the whole fennel. Split it into vertical halves. Open leaves and introduce two slices of scamorza and PGI Finocchiona, cover with béchamel. Butter a baking cup and place the half-stuffed fennel in it, put in the oven at 180° for 20 minutes.

Serve hot.

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PGI Finocchiona rolls with leeks and chickpeas

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PGI Finocchiona rolls with leeks and chickpeas



A main course full of taste and fantasy. Try our PGI Finocchiona rolls with leeks and chickpeas. A simple idea and quick recipe that lets you bring your creativity in the kitchen.

Ingredients for 4 people:

  • Chickpeas: 100gr
  • Leeks : 2
  • 8 slices of PGI Finocchiona
  • 2 sprigs of rosemary
  • 2 cloves of garlic
  • Salt, pepper, chilly, olive oil as needed

Procedure:

Put chickpeas to soak for 12 hours, then cook them in salted water.

Clean leeks and cut them into thin rings, place them in a saucepan with 3 tablespoons of oil and some chilly, salt and pepper. Cook leeks on a slow heat for 15 minutes then let them cool.

Pour cooked chickpeas in a blender with some cooking water. Brown two whole cloves of garlic in a saucepan, with two sprigs of rosemary, when the garlic takes a golden color add the chickpeas cream, then add salt and pepper, if needed, and let it reduce on a low heat; you must obtain a puree.

Wrap leeks in a slice of PGI Finocchiona and place them on the chickpeas puree.

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