Pastries with fresh Pecorino Toscano PDO

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Pastries with fresh Pecorino Toscano PDO



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Ingredients per 6 persons

  • 260 g of fresh Pecorino Toscano,
  • 120 g of ricotta cheese,
  • 120 g of sugar,
  • 400 g of bran,
  • 2 eggs,
  • 40 g of butter,
  • a sprinkle of saffron,
  • 1 lemon,
  • 1 orange,
  • salt to taste,
  • acacia honey.


Directions

Spread 300 g of bran on a counter, placing a pinch of salt, the softened butter in dices and a few tablespoons of lukewarm water in the middle. Knead the ingredients until you have a soft dough and, if necessary, add some more water.

Grate the Pecorino Toscano and the orange and lemon peel; put them inside a terrine, add the ricotta cheese, the eggs, the suga and the left-over bran, and knead them until you have a uniform mixture.

Apply the dough on a thin puff pastry and with a toothed dough-cutter 10 cm wide, cut the dough into discs. Spread a spoonful of filling in the middle of each disc, fold the edge of the dough upward and pinch it in five points.

Bake in an oven at 160 °C for 15 minutes. Let it cool and then serve the pastries with some acacia honey.





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Wild boar cutlets in cream of Pecorino Toscano and black olives

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Wild boar cutlets in cream of Pecorino Toscano and black olives



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Ingredients for 4 persons:

  • 200 g of fresh Pecorino Toscano,
  • 8 wild boar cutlets for a total weight of 600 g,
  • 150 g of extra-virgin olive oil,
  • 100 g of pitted black olives,
  • 1 glass of Tuscan red wine,
  • salt and pepper to taste.


Directions

Sear the cutlets in the oil on both sides (approximately for 10 minutes), then add the coarsely sliced olives, brown them for 2 minutes and wet them with the wine
Let the wine evaporate, then add salt and pepper to taste, add 1 glass of warm water and cook for about another 10 minutes
4 minutes before the cutlets are finished cooking, add the Pecorino Toscano you previously sliced on each cutlet (one slice for each cutlet) and cover the pan with a lid, until the cheese melts.
Serve with a decoration of black olives.





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Cauliflower with Pecorino Toscano

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Cauliflower with Pecorino Toscano



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Ingredients for 4 persons:

  • 1 cauliflower,
  • 2 garlic cloves,
  • 200 g of grated, seasoned Pecorino Toscano,
  • salt to taste,
  • 50 g of extra-virgin olive oil.


Directions

Clean and rinse the cauliflower, dividing it into tops. Boil the tops and cook them al dente, storing a glass of cooking water.
Fry the garlic, add the cauliflower and cooking water.
Cover with the grated Pecorino Toscano and cook until the cooking water evaporates.





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Pecorino Toscano PDO, salami, and olives skewers

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Pecorino Toscano PDO, salami, and olives skewers


Spiedini di Pecorino Toscano DOP, salame e olive

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Ingredients (4 people)

  • 200 g of aged Pecorino Toscano PDO
  • 200 g of thin salami
  • 200 g of pitted olives


Preparation

Cut the Pecorino Toscano PDO into cubes whose sides are about 3 cm long.
Cut the thin salami too, making slices of about 1 cm of thickness.

Put all the ingredients in a skewer stick alternating a cube of cheese, an olive, and a slice of salami.

Garnish creatively, and the appetizer is ready to be served!

Little tip: you can use your favourite cold cuts!





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Asparagi with Pecorino Toscano

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Asparagi with Pecorino Toscano



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Ingredients for 4 persons

  • 800 g of wild asparagi,
  • 80 g of Tuscan extra-virgin olive oil,
  • 100 g of grated, seasoned Pecorino Toscano,
  • salt and pepper to taste


Directions

Clean the asparagi, place them in a covered pot with cold water, add the salt, quickly bring the water to boiling point, lower the flame and boil them for 15 minutes. Cook them al dente, cut the tips 8 cm long, arrange them in a casserole with the oil and a bit of pepper, cover them with the Pecorino cheese and bake them in the oven at about 180 °C, until the pecorino browns. Serve warm.





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