“Country” PGI Finocchiona cappelletti

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“Country” PGI Finocchiona cappelletti – An Andrea Perini recipe



Ingredients for 4 people:

  • 1 whole egg plus 3 yokes
  • 150gr semolina
  • 200 ‘00’ flour (fine-ground)
  • 500gr fresh cow ricotta
  • 150gr PGI Finocchiona
  • 800 gr cherry tomatoes
  • Basil leaves
  • A small sprig of chives
  • 50gr of sugar
  • Extra Virgin Olive Oil
  • Salt and pepper as needed
  • Lemon zest

Preparation:

Prepare fresh pasta according to tradition. Let it rest for about 30 min. In the meantime, stir ricotta until creamy with oil, salt, pepper, and finely chopped chives

In a nonstick pan with olive oil, cook on a high heat the small tomatoes you have cut into halves and dipped in sugar; leave some tomatoes aside for decoration; caramelize and finish cooking in their sauce. Blend them and balance by adding some oil; sieve them.

Roll out the pasta, cut it into rounds of 6/7 cm diameter, and form ‘cappelletti’ with a filling of creamy ricotta. Cook them in abundant salted water for about 3 minute. In the meantime, finely chop the PGI Finocchiona with a knife and prepare a bowl with oil and lemon zest to season the ‘cappelletti’.

Plate and season ‘cappelletti’ with a cream of small tomatoes, creamy ricotta and, to finish, chopped PGI Finocchiona. Add some basil leaves for decoration and a few pieces of small tomatoes.

Condividi:



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“Country” PGI Finocchiona cappelletti

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Wholemeal spaghetti with PGI Finocchiona that meets dried fruit

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Wholemeal spaghetti with PGI Finocchiona that meets dried fruit – A Daniele Cornacchia recipe



Ingredients for 4 people:

  • 8 Walnuts
  • 20 g pine nuts
  • 250 g Mascarpone
  • 5 slices of PGI knife-cut Finocchiona
  • 350 g wholemeal spaghetti
  • Tuscan Extra Virgin Olive Oil
  • 1 Lemon

Procedure:

Finely chop the PGI Finocchiona IGP with a knife.

Toast nuts and pine nuts and coarsely chop them, then add mascarpone with a drop of cooking water, add 30% of finely chopped PGI Finocchiona, and if needed, dilute the sauce with a spoon of cooking water, when pasta is ready, toss it in a pan. Once plated, add finely chopped raw PGI Finocchiona, dust with grated lemon and a small amount of Tuscan Extra Virgin Olive Oil.

Condividi:



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Wholemeal spaghetti with PGI Finocchiona that meets dried fruit

Pici with PGI Finocchiona and Pistachio pesto

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Pici with PGI Finocchiona and Pistachio pesto

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Pici with PGI Finocchiona and Pistachio pesto – A Rossella Giulianelli recipe



Ingredients for 4 persons:

  • 600 gr Pici (thick handmade spaghetti)
  • 100 gr Pistachio Pesto
  • 20 gr chopped Pistachios
  • 200 gr PGI Finocchiona
  • Extra Virgin Olive Oil
  • Salt and pepper

Procedure:

Cook pici in abundant salted water, put a small amount of extra virgin olive oil in a pan and add finely chopped PGI Finocchiona and chopped Pistachios, brown slightly. Add pici and stir until you get a creamy mixture with the Pistachio pesto (it can be prepared in advance with unsalted pistachios, some basil leaves, salt and oil). Serve with a large quantity of Creole fresh pepper.

Condividi:



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Macaroni salad, celery pesto, PGI Finocchiona and DOP Tuscan Pecorino

Chicken breast with PGI Finocchiona, red onions and courgette flower

Unusual Tartare

Macaroni salad, celery pesto, PGI Finocchiona and DOP Tuscan Pecorino

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Macaroni salad, celery pesto, PGI Finocchiona and PDO Pecorino Toscano – A Gabriele Andreoni recipe



Ingredients for 4 serves:

  • 200 gr macaroni
  • Leaves of 1 celery
  • 4 PGI Finocchiona slices
  • 100 gr PDO Pecorino Toscano
  • 30 gr pine nuts
  • 50 gr olive oil
  • 1 clove of garlic

Procedure:

For the celery pesto:

Poach thoroughly washed celery leaves in salted water.

Cool them in water and ice.

Toast the pine nuts (leave some of them aside for plating).

Blend celery leaves with oil, pine nuts, garlic and some pecorino and adjust the texture with water.

For macaroni salad:

Cook macaroni in the same water as celery leaves and reach the desired cooking level (not too much ‘al dente’). Let them cool in water and ice.

Plunge them in the celery pesto for a few minutes.

Dish finishing:

Grate some PDO Pecorino Toscano on a flat dish.

Arrange macaroni as you like; they must have a green appearance.

Decorate with triangles of PGI finocchiona slices and with the remaining toasted pine nuts

Condividi:



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Crispy cannolo (tube) of noodles with PGI Finocchiona mousse

Fagottini (rolls) of PGI Finocchiona with potato cream and nuts

Trofie, PGI Finocchiona and figs

Crispy cannolo (tube) of noodles with PGI Finocchiona mousse

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Crispy cannolo (tube) of noodles with PGI Finocchiona mousse – A Franco Mazzei recipe



Ingredients for 4 people:

  • 200 g fresh noodles or tagliarini (fettaccini ribbon pasta thinner than tagliatelle)
  • 200 g mascarpone
  • 8 thin slices of PGI Finocchiona
  • 4 slices of PGI Finocchiona about 1 cm thick
  • Sour cream as needed
  • Salt, white pepper, extra virgin olive oil as needed

Procedure:

Take the noodles and divide them into four equal portions, stretch them and by using pliers, seize the central part and keep them firmly while plunging them in boiling water for one minute.

Remove and roll them around a cylinder for cannoli; press with your hands in order to make them perfectly adhere to it.

Take the cylinder, plunge it in hot oil and rotate in order to make it fry uniformly.

Take a hand blender and place finely cut finocchiona with some cream. Mix and add salt, oil, pepper in order to obtain a creamy and thick mixture. Fill cannoli with a piping bag and serve with PGI Finocchiona in cubes, a little sauce, some fennel seeds and some fresh fennel.

Condividi:



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