Crunchy fruit and vegetable Panzanella with PGI Finocchiona

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Crunchy fruit and vegetable Panzanella with PGI Finocchiona – A Beatrice Segoni recipe



Ingredients for 4 people:

  • 200 gr of Stale bread
  • 1 Parsnip
  • 1 Carrot
  • 60 gr Walnuts
  • 1 Green apple
  • 120 gr ‘Datterini’
  • 1 small onion
  • 1 Guinea fowl breast
  • 160 gr Finocchiona in two thick slices
  • White wine vinegar
  • Extra virgin Olive Oil
  • Salt and pepper as needed

Preparation:

Peel the parsnip and make it boil. Clean the carrot and cut julienne. Cut the guinea fowl breast into strips and cook it in a pan with oil, salt and pepper. Cut PGI Finocchiona, apples and tomatoes, walnuts and onions in small cubes and add the bread that you have toasted. Cut the parsnip into slices and prepare a crown on the bottom of the dish. Place the guinea fowl breast on top and the ‘panzanella’ to be seasoned with oil, vinegar, salt and pepper.
Cover with PGI Finocchiona cubes and decorate with carrot julienne.

Condividi:



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“Country” PGI Finocchiona cappelletti

Crunchy fruit and vegetable Panzanella with PGI Finocchiona

Fazzoletti (small pieces called “tissues”) of fried PGI Finocchiona with vinegar, mashed potatoes and Tarragon with small tomatoes

Fazzoletti (small pieces called “tissues”) of fried PGI Finocchiona with vinegar, mashed potatoes and Tarragon with small tomatoes

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Fazzoletti of fried PGI Finocchiona with vinegar, mashed potatoes and Tarragon with small tomatoes – A Maria Probst recipe



Ingredients for 4 people:

  • 12 slices of PGI Finocchiona
  • 400 g. ‘0’ flour
  • 100 g icy sparkling water
  • 400 g. potatoes
  • 150 cl. Apple vinegar
  • 5 sprigs of Tarragon
  • 300g. red and yellow ‘datterini’ tomatoes
  • Basil as needed
  • Salt and pepper as needed
  • Extra Virgin Olive Oil

Procedure:

Peel potatoes. Cook them in salted water for about 30 minutes.  In the meantime, make a reduction of vinegar and terragon. Once the potatoes are cooked, season and mash them together with a reduction of apple vinegar and Terragon, add Extra Virgin Olive Oil. Heat sunflower oil and in the meantime prepare a bather with flour and icy water, without salt and pepper. Plunge the PGI Finocchiona slices in the bather and then fry them in hot oil. Cut the small tomatoes into pieces and dress them with salt, pepper and extra virgin olive oil. Plate, by placing mashed potatoes on the dish and arrange the fazzoletti of PGI Finocchiona , fried in the bather, on top. Accompany with seasoned small tomatoes and some leaves of basil cut into strips.

Condividi:



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Wholemeal spaghetti with PGI Finocchiona that meets dried fruit

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Pears with PGI Finocchiona cream

Pears with PGI Finocchiona cream

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Pears with PGI Finocchiona cream – A Lucia Grotti recipe



Ingredients for 4 servings:

  •  n°2  Abate pears
  •  80 gr PGI Finocchiona
  • 40 gr Green celery
  • 100 gr Mascarpone
  • 20gr  PGI Extra Virgin Tuscan olive oil
  • Salt as needed
  • Grated lemon zest as needed
  • 40 gr Flakes of PDO Tuscan pecorino
  • PGI balsamic vinegar cream as needed
  • n° 4 walnut kernels
  • Toasted pine nuts as needed

Procedimento:

Thoroughly wash pears, do not peel them, split into two halves lengthwise and spread some lemon or milk on the cut side in order to prevent oxidation. Slightly toast pine nuts.

By using a corer, empty pears and put the pulp aside. Put the pear pulp in a bowl, finely cut celery and PGI Finocchiona into cubes of about 1/2 cm.

Amalgamate the mixture with extra virgin olive oil and walnut kernels, salt, grated lemon zest and some mascarpone.

Place pears on a dish, fill them and cover with the previously created mixtures, sprinkle with flakes of PDO Tuscan pecorino and a few drops of PGI balsamic vinegar.

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

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

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Fagottini (rolls) of PGI Finocchiona with potato cream and nuts – An Amerigo Capria recipe



Ingredients for 4 people:

  • 8 slices of PGI Finocchiona
  • 4 potatoes
  • 80 g of ricotta
  • 4 nuts
  • salt and pepper as needed

Procedure:

Boil previously washed potatoes in salted water. Once they are ready, mash them to form a purée: if they are too dense add some cooking water and let them cool. Mix potatoes with ricotta, nuts in pieces, salt and  pepper.
Form a small bundle with PGI Finocchiona and close it with a toothpick.

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