Tortelli with Pecorino Toscano in spicy sauce

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Tortelli with Pecorino Toscano in spicy sauce



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Ingredients (4 people)

Pasta

  • 300 g of whole-wheat flour
  • 2 eggs
  • 1 tablespoon of Tuscan EVO oil
  • 1/2 glass of water
  • Salt to taste

Filling

  • 200 g of fresh Pecorino Toscano PDO
  • 100 g of aged Pecorino Toscano PDO
  • 100 g of fresh ricotta cheese
  • 1 egg
  • 1 yolk

Sauce

  • 200 g of tomatoes
  • 120 g of Tuscan EVO oil
  • 1 red onion
  • 1/2 glass of Tuscan red wine
  • 1 glass of warm water
  • 1 fresh, thinly sliced, chilli pepper


Preparation:

For the pasta:

Salt the water and add it to all the other pasta ingredients.
Knead until you have a soft dough, wrap it in a damp cloth and let it rest for an hour.

For the filling:

Chop all the Pecorino Toscano PDO thinly, mix with the ricotta cheese, the egg, and the yolk, then let it rest for 20 minutes in the fridge.

Stretch the dough until it’s about 3 mm thick, cut it into squares of about 10 cm per side, spread the filling in the middle of the squares, then fold them into triangles and seal their edges with a fork.

For the sauce:

Make a cross cut on the bottom of each tomato, then boil them for about 5 minutes.
Peel and slice the tomatoes, mix them with the chopped onion, and fry in Tuscan EVO oil on a low flame, until they start crumbling apart. Then add salt and wine.
Let the wine evaporate, add water and chilli pepper, and cook it until obtaining a quite thick sauce.

Cook the tortelli in salted, boiling water, drain, and put them on a soup plate.
Add the sauce and serve the Tortelli with Pecorino Toscano in spicy sauce hot.



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Ingredients (6 people)

  • 250 g of puff pastry
  • 180 g of grated Pecorino Toscano PDO
  • 120 g of smoked bacon
  • 2 eggs
  • 1 yolk
  • 240 ml of milk
  • 120 ml of cream
  • Nutmeg to taste
  • Salt and pepper to taste


Preparation

Spread the puff pastry on the bottom of a round cake baking tray and pierce it with a fork.
Cut the bacon into strips, toast them in a pan, and let dry (avoiding to remove all the moisture), then place them on the puff pastry.
Boil the milk and cream with a sprinkle of nutmeg. Batter the egg and the yolk with salt and pepper, then add the grated Pecorino Toscano. Combine all the liquids, mix well, pour the mixture into the cake tray, and bake at 180° C for about 30 minutes.
Serve the savoury pie warm.



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Ingredients per 4 persons

  • 300 g of fresh Pecorino Toscano,
  • 1 kg of “Golden” apples,
  • 300 g of shortcrust,
  • 200 g of mascarpone,
  • 120 g of caster sugar,
  • 30 g of potato starch (or corn starch),
  • 2 eggs (separate the yoke from the white).


Directions

Peel and boil the apples for 30 minutes, then dry them with a dish-towel.
Thinly sieve the Pecorino Toscano.
Batter the Pecorino Toscano, the mascarpone and sugar in a bowl until you have a whipped mixture.
Add the egg yokes, the starch and whip for another 10 minutes. Add the flour, being careful to knead slowly, and finally the egg whites, previously whipped into a frosty cream. Apply the shortcrust on the bottom and rim of a cake mould with a diameter of 22-26 cm and 4-6 cm high. Lay the apples so that they cover the entire surface of the dough and pour Pecorino Toscano mix until it covers the dough. Bake in an oven at 120/140 °C for 35/40 minutes.
When out of the oven, decorate with powdered sugar.



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Ingredients per 4 persons

  • 200 g of fresh Pecorino Toscano,
  • 8 slices of veal for a total weight of 480 g,
  • 120 g of extra-virgin olive oil,
  • sieved whole-wheat flour to taste,
  • 1 glass of Tuscan white wine,
  • 1 tablespoon of water,
  • salt to taste.


Directions

Flour the slices on each side, stir fry them in a pan with the oil, add the salt on one side only and then cook them for 5 minutes. Finally, turn them over and cook them on a low flame for another 5 minutes. Add the Pecorino Toscano previously sliced and the water, cover with a lid and let the water evaporate. When the scaloppine are cooked, serve them on a dish, with a decoration of parsley leaves. Pour the sauce on the scaloppine (previously sieved with a strainer and serve them warm.



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Ingredients per 4 persons

  • 200 g of fresh, thinly sliced Pecorino Toscano,
  • 8 slices of turkey breasts for a total weight of 400 g,
  • 300 g of boiled spinach, rinsed and minced,
  • 100 g of minced turkey breast, 50 g of shredded walnuts,
  • 2 glasses of Tuscan white wine, 1 egg, salt and pepper to taste.


Directions

Prepare a dough, kneading the spinach, the minced turkey and the walnuts; add the egg, salt, pepper and knead the dough until you have a uniform mixture. Let it sit for 10 minutes.
Beat the turkey slices with the dough and then with the Pecorino Toscano. Make rolls of the dough and tie them with cooking thread.
Pour the extra-virgin olive oil in a baking tray until it reaches 1/2 cm, lay the rolls and sear them for 10 minutes. Turn the rolls, add the Tuscan white wine and let the wine evaporate; the rolls are now cooked. Remove the thread and cut the rolls into slices 1/2 cm thick, and serve them on a dish. With a strainer, sieve the sauce, pour it onto the rolls and then serve with a side dish of buttered spinach tossed in a pan.



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Ingredients

  • 400 g of maccheroni pasta
  • 200 g of ripe, diced tomatoes
  • 100 g of Fresh Pecorino Toscano PDO
  • 100 g of Seasoned Pecorino Toscano PDO
  • 500 g of Tuscan EVO Oil
  • Basil leaves
  • Salt and pepper to taste


Preparation

Place the tomatoes, the diced Pecorino Toscano PDO, the Tuscan EVO oil, and the basil leaves in a bowl. Add salt and pepper to taste, then let all the ingredients marinate.

In the meantime, cook the maccheroni pasta, rinse it, and place it in a dish with a drizzle of Tuscan EVO Oil.

Pour the marinade on it, let it cool for a while, and then serve.



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Ingredients for 4 persons

For the gnocchi:

  •  400 g of white potatoes,
  • 130 g of whole-wheat flour (00),
  • 70 g of butter, 2 egg yokes,

For the sauce:

  • 150 g of fresh Pecorino Toscano,
  • 150 g of seasoned Pecorino Toscano,
  • 200 g of tomatoes,
  • 100 g of Tuscan extra-virgin olive oil,
  • 100 g of mascarpone,
  • 1 glass of warm water.


Instructions

Preparing the gnocchi:

Wash, boil and peel the potatoes while they are still warm, and pass them through a sieve. Mix in the flour with the egg yokes, knead the dough and let it sit for 10 minutes. Stretch out the dough to form strips 1 cm high and cut them length-wise every 3 cm. Press the gnocchi with a thumb on the tip of a fork. Bring a pot ful of water to boil and then throw in the gnocchi. The gnocchi are ready when they come up to the surface.

Preparing the sauce:

Cut the tomatoes cross-wise on the bottom, then boil them for 2 minutes, peel and slice them. Stir-fry the tomatoes on a light flame, until they start crumbling apart. Add the fresh, diced Pecorino Toscano and the water until you have a creamy mixture, then pour the cooked gnocchi on the cream and add the mascarpone. Mix the gnocchi and cream, add the seasoned Pecorino Toscano cut into thin slices, a few knobs of butter and bake in an oven at 200 °C, until a thin crust forms. Serve warm.



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Ingredients (4 people)

  • 400 g of fusilli
  • 1 small red onion (thinly sliced)
  • 200 g of ripe tomatoes
  • 150 of fresh, diced, Pecorino Toscano PDO
  • 30 g of aged, grated, Pecorino Toscano PDO
  • 50 g of Tuscan EVO oil
  • 1 chilli pepper
  • Basil leaves
  • Salt to taste


Preparation

Boil the tomatoes for about 2 minutes, remove their skin, and cut them into slices.

Sauté the onion in the Tuscan EVO oil on a medium flame until it browns.

Add the tomatoes and cook all for about 5-10 minutes.

Cook the pasta in plenty of boiling, salted water, then rinse (al dente) and put it in the pan with the tomatoes for about 2 minutes on a medium flame.

Add the grated Pecorino Toscano, the minced chilli pepper, salt to taste, and some cooking water. Make the water evaporate and plate the pasta up.

Add the fresh Pecorino Toscano on top and wait for it to melt until it nicely covers the fusilli pasta.

Garnish with some basil leaves and serve warm.



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Ingredients per 4 persons

  • 4 slices of fresh Pecorino Toscano, each 1/2 cm thick.
  • 8 slices of eggplant,
  • 8 pumpkin flowers,
  • 8 slices of zucchini,
  • 1 yellow pepper cut into 8 pieces,

For the dough:

  • 200 g of flour,
  • 50 g of beer,
  • 50 g of water,
  • salt to taste.


Directions

Prepare the dough, so that it isn’t too liquid, let it sit for about 30 minutes, roll all the vegetables in the dough and fry in hot oil. Finally, roll the Pecorino in the dough, fry it, arrange it at the centre of a dish with the vegetables around it and serve warm.



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Bresaola “flowers” with Pecorino Toscano PDO


Fior di bresaola al Pecorino Toscano DOP

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Ingredients

  • 12 slices of bresaola
  • 250 g of ricotta cheese
  • 50 g of thinly diced Aged Pecorino Toscano PDO
  • 100 g of thinly diced Fresh Pecorino Toscano PDO
  • 18 chopped cherry tomatoes
  • 2 sprinkles of finely chopped rocket salad
  • 1 finely chopped fresh chilli pepper
  • Lemon juice and Tuscan EVO oil to taste
  • Salt to taste


Preparation

Mix ricotta cheese, Pecorino Toscano PDO, rocket salad, tomatoes, chilli pepper, and salt to taste.
Shape the bresaola slices as cones to stuff with the previously prepared filling.
Mix lemon juice and EVO oil to season the bresaola “flowers”.
Let them rest in the fridge for about 15-30 minutes.
Serve cold, garnishing with some cherry tomatoes and rocket salad.



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