Dolcetti al Pecorino Toscano DOP

Fresh Pecorino Toscano PDO pastries

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Fresh Pecorino Toscano PDO pastries


Dolcetti al Pecorino Toscano DOP

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Ingredients

  • 400 g of bran
  • 260 g of Fresh Pecorino Toscano PDO
  • 120 g of ricotta cheese
  • 120 g of sugar
  • 40 g of butter
  • 2 eggs
  • 1 lemon
  • 1 orange
  • Acacia honey
  • Salt to taste


Preparation

Spread 300 g of bran on a counter, then add a pinch of salt, the diced softened butter, and a few tablespoons of warm water.

Knead the ingredients until obtaining a soft dough (if necessary, add some more water).

Grate the Fresh Pecorino Toscano PDO and the citruses’ peels; put them inside a terrine, add the ricotta cheese, the eggs, the sugar, and the left-over bran, then knead until obtaining a uniform mixture.

Roll out the dough to make a thin puff pastry layer.

With a round dough cutter, cut the dough into discs. Put a teaspoon of filling in the middle of each disc and close them pinching the edges.

Bake in the oven at 160° C for about 15 minutes.

Let the pastries cool, and serve them 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 (4 people)

  • 800 g of wild asparagi
  • 80 g of Tuscan EVO oil
  • 100 g of grated, aged Pecorino Toscano PDO
  • Salt and pepper to taste


Preparation

Clean the asparagi, place them in a covered pot with cold, salted water, and quickly bring the water to boiling point.
Lower the flame and cook for 15 minutes, then drain and cut the asparagi 8 cm long.
Arrange them in a casserole with the oil and a bit of pepper, then cover them with the grated Pecorino Toscano PDO, and bake in the oven at about 180° C, until the pecorino browns.
Serve warm.





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