Calcioni, caciuni, cacioni sweets from the marche region stuffed with Pecorino Toscano PDO and sugar

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Calcioni, caciuni, cacioni sweets from the marche region stuffed with Pecorino Toscano PDO and sugar



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Ingredients

Serves about 40 Cacioni

For the pastry dough:

  • 2 ½ cups (250 g) flour,
  • 2 eggs,
  • ¼ cup (50 g) sugar

For the filling:

  • 2 cups (250 g) fresh Pecoino Toscano PDO,
  • 1 ¼ cup (150 g) aged Pecorino Toscano PDO cheese,
  • 2/3 cup (150 g) sugar,
  • juice of 2 lemons,
  • 1 grated lemon rind,
  • 1 egg,
  • 1 egg white,
  • egg yolk and enough cream to brush the surface.


Instructions

Start by making the filling. Mix the two grated cheeses in a large bowl. Add sugar, lemon juice, lemon zest and the lightly beaten eggs. Mix well and let the filling “age” the in your fridge. For the pastry dough, simply mix the flour with the beaten eggs and sugar. Shape it into a ball, cover with plastic wrap and let it sit in the refrigerator for at least 30 minutes. Now roll out the dough. It’s not easy to roll it out. If you have a pasta machine, also known as Grandma Duck, it will be easier to get the dough as thin as possible. Cut out circles measuring 8 cm in diameter with a dough cutter or even better using grandma’s favorite cookie cutter: an easy, efficient glass.
Put a good teaspoon of the filling on eachdough circle. It must be nice and “chubby”. Fold the dough into crescents and seal theedges with fork tines.

Place on a baking sheet with parchment paper. Brush the surface with a mixture of egg yolk and cream. Cut two slits to make an open cross in the middle of the crust with scissors, typical of this cake. Cook in a preheated oven at 350°F (180°C) for about 20 minutes. It’s ready when the crust is golden brown and the filling comes out like lava would from a “volcano”.



Donatella Bartolomei from blog Ingrediente Perduto
Read the original recipe on http://ingredienteperduto.blogspot.it


Download PDF of "Never say Never" Cookbook


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Cocoa puffs with Pecorino Toscano PDO cream

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Cocoa puffs with Pecorino Toscano PDO cream


Bignole al cacao con Pecorino Toscano DOP

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Ingredients

Choux pastry:

  • 1/3 cup (75 g) of water
  • 1/3 cup (75 g) of butter
  • ¾ cup (70 g) of “00” flour
  • 1 tablespoon (6 g) of cocoa powder
  • 2 medium eggs
  • 1 pinch of salt

Filling:

  • 1/3 cup (100 ml) of fresh cream
  • 1/6 cup (50 g) of diced, fresh Pecorino Toscano PDO
  • Grounded cocoa beans
  • Grated, aged Pecorino Toscano PDO to taste
  • Milk to taste


Preparation

Start to prepare the Cocoa puffs with Pecorino Toscano PDO cream the day before serving them.

First of all, put the diced, fresh Pecorino Toscano PDO in a saucepan and cover it with milk; set aside to let the cheese soften.
To make the puffs, put water, diced butter, and a pinch of salt in a saucepan and bring to a boil. In the meantime, sift flour and cocoa powder.
When the water boils, add flour and cocoa powder, then stir vigorously with a whisk for a few minutes.
Put the mixture in a bowl and keep stirring until it reaches room temperature.
Add an egg, stir until it dissolves, then do the same with the other egg.
Put the dough into a pastry bag with a plain nozzle of about 7-9 mm, then shape the puffs on a baking pan.
Put the puffs in the preheated oven (200° C) for 15 minutes, then slightly open the oven door and keep baking for about 5 minutes.
Once cooking is complete, remove the puffs from the oven and place them on a wire rack to cool.

In the meantime, put the fresh cream into a bowl, add grated aged Pecorino Toscano PDO to taste, and whisk until not too firm. Transfer the cream to a pastry bag with a small nozzle and refrigerate it.
For the cheese fondue, let the milk-and-fresh-Pecorino-Toscano melt over low heat, adding more milk if necessary; it shouldn’t be too compact. Then, let it cool.

Fill your puffs with Pecorino Toscano fresh cream by making a hole in the bottom of each puff with the pastry bag nozzle and squeezing the filling inside.
“Frost” the tops of your puffs with a little cheese fondue and garnish sprinkling the grounded cocoa beans on top.

Let the filled puffs rest in the fridge for at least half an hour before serving.



Giulia Robert from blog Alterkitchen
Read the original recipe on http://alterkitchen.it


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Calcioni, caciuni, cacioni sweets from the marche region stuffed with Pecorino Toscano PDO and sugar

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Bottoncini (Semola Dumplings) with Pecorino Toscano PDO with Chianti-soaked pigeon ragu

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Bottoncini (Semola Dumplings) with Pecorino Toscano PDO with Chianti-soaked pigeon ragu



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Ingredients for 4 people

For the pasta:

  • 1 pound (500 grams) durum wheat semolina,
  • about 300 ml water,
  • 1 pinch of salt.

For the filling:

  • 2 cups (250 g) of Pecorino Toscano DOP,
  • 2 or 3 tablespoons of lukewarm water.

For the sauce:

  • 2 pigeons,
  • 1/2 cup of white vinegar,
  • 1 cup Chianti (or still red wine),
  • 4 tablespoons chopped carrot,
  • onion,
  • celery,
  • 10 fresh rosemary sprigs,
  • 1 small clove garlic,
  • juniper berries,
  • 1 ½ tablespoons extra virgin olive oil,
  • 1/3 cup (100 ml) fresh cream,
  • salt and black pepper.


Instructions

In a bowl put the durum wheat flour and half of the water provided and begin to mix, then add the water a little at a time until the dough is smooth, firm and elastic, put in a bowl,
cover and let it sit for 30 minutes.

Now make the filling.
Grate the cheese, add 2 tablespoons of water and begin to knead it. Add more water to very little once more and mixing until a paste like sugar dough.
Now roll out the dough on a lightly-floured work surface, until it is about 1/16 inch (2 mm) thick and then cut some 8-cm wide strips with a knife.
Shape the pecorino dough into some balls a bit bigger than a chickpea and place it on the lower half of the pastry dough, keeping them 4 cm apart, and then fold the dough until  you’re able to cover the filling, and while you press on the dough to close it, make sure to expel all the air (otherwise they’ll fill with air when they cook).

Shape your dumplings with a 3-cm wide round cookie cutter and let them dry on a lightly-floured working surface or on a drying rack if you have it. While the dough is drying, make the meat sauce. Cut the pigeon in pieces. Put them in a pot with half a cup of white vinegar, cover, and cook on medium heat for 15 minutes, drain and let them cool, then remove the bones and remove the skin and chop up the pigeon meat with a knife.

Pour some oil in a pan, and as soon as it’s hot, add your finely-chopped rosemary and a garlic clove with a toothpick inserted in it, that way you can take it out sooner. Now add the pigeon meat and the juniper berries to the pan and let them brown and add some wine. Raise the heat to high for one minute, then continue to cook for 15 minutes. Remove the garlic and the juniper. Salt and pepper.
Add some cream and as soon as all of the ingredients have meld together, turn off the heat. Add two teaspoons of salt to a big pot of boiling water and then add your bottoncini.

Cook the pasta al dente, drain it, reserving two tablespoons of the cooking liquid in a glass, and then pour it into the pan with the meat sauce. Add two tablespoons of the cooking water. Cook the pasta with the meat sauce for two minutes just so the flavors of the meat sauce meld with the pasta.



Simona Lelli from blog Farine Fiori e Fili
Read the origina recipe on http://www.farinefioriefili.ifood.it


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Bavarian Cake with Pecorino Toscano PDO on Sablè (French biscuits) with coffee, Livornese ponce sauce, candied lemon, frosted coffee beans, acacia honey, crispy nuts, and Pecorino petals



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Ingredients for 6 pieces – parallel-piped molds measuring 1in x 1in x 2.75in (2,5×2,5×7)

Bavarian

  • 1 cup (120 g) unaged Pecorino Toscano PDO (without crust),
  • 1 teaspoon (2 g) gelatin,
  • ¼ cup (60 g) liquid cream,
  • 1/3 cup (80 g) whipped cream,

,
Brazilian arabic coffee-flavored sablé

  • 1 cup (100 g) unbleached flour,
  • ¼ cup (50 g) butter,
  • 1 (15 g) egg yolk,
  • 1/8 cup (30 g) light brown sugar,
  • 2 tablespoons Arabica Brazilian ground coffee (varieties taste very intense and fresh),
  • a pinch of salt

Crunchy Sorrento walnuts

  • ¼ cup (30 g) Sorrento walnuts,
  • ¼ cup (60 g) light brown sugar,
  • 1 teaspoon (5 g) butter,
  • 1 tablespoon water,
  • a pinch of salt

Livornese ponce sauce

  • 1/3 cup (100 ml) strong espresso blend
  • 2 teaspoons brown sugar
  • 1/8 (50 ml) dark rum
  • 10 ml mastic or anise liqueur,
  • 2 untreated lemon peels,
  • a pinch (0.5 g) of powdered xanthan gum

Candied lemon:

  • 1 untreated lemon,
  • water and sugar to taste,

Coffee beans glazed with honey:

  • a handful of coffee beans to taste,
  • acacia honey to taste

Pecorino flakes:

  • 1 thick slice of aged Pecorino Toscano PDO


Directions

First let’s make the candied fruit. Peel the lemon zest keeping a small part of the white peel.
Cut the peel into ¼- ½ inch cubes (6-7 mm). Parboil in the water three times and change the water every time.
Drain.
Finally put in the diced candied lemon in a syrup of sugar and water 2 parts: 1 part until the syrup starts to foam.
Do not caramelize. Remove the diced one by one with forceps and put them on a sheet of aluminum to cool.
Keep them in the fridge so they remain soft.

Chop up the pecorino with a mixer.
Bring the cream to a boil liquid and, once you take it off the heat, add the gelatin, combine the mixture with pecorino cheese and mix everything together. Finally, gently add even the whipped cream and pour the mixture into molds silicone .
Put them in the refrigerator to harden for a few hours. Mix the flour with the coffee powder, sugar and a pinch of salt. Knead it on a work surface with the tip of your fingers, adding in the butter and the egg yolk.
Shape into a ball, cover it with plastic wrap and put it in the fridge for approximately half an hour.
After being in the refrigerator, roll out the dough with a rolling pin and cut out rectangles measuring the crest of the molds.
Harden them in the pre-heated oven to 350-375°F (180-200°C) for 10-12 minutes max.
Chop the walnuts so that some are coarse and others are fine. Put them in a pan with sugar, butter, water and salt.
Cook until the mixturebegins to caramelize and turn golden.
Spread it out while it’s hot with a spatula on a Silpat pan in a thin layer and let it cool and coagulate.

The Livorno ponce sauce:
put both types of alcohol and sugar in a cup. Heat them with the steam vapor from the espresso maker, add the espresso coffee (2-3 cups ca), finish off with lemon peel and let cool.
Dilute xanthan powder with a little cold punch, from which we took out the lemon rind, and then slowly, with no lumps, add the rest, mixing well.
They will meld together quickly.

Glazed coffee beans:
simply dip the coffee beans in acacia honey, remove them with tongs and decorate the plate.

Put a slice of cheese wrapped in foil in the freezer for a few hours, and when the dish is ready to serve, grate the cheese through the largest holes of the grater to make flakes.



Cristina Galliti del blog Insalata mista
Leggi la ricetta originale su http://insalatamista-poverimabelliebuoni.blogspot.it


Download PDF of "Never say Never" Cookbook


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