Tuscan “crostini” with kale and Pecorino Toscano PDO

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Ricette



Tuscan "crostini" with kale and Pecorino Toscano PDO



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Ingredients (4 people)

  • 100 g of fresh Pecorino Toscano PDO
  • 8 slices of Tuscan bread
  • 1 bunch of kale
  • EVO oil to taste
  • Salt and pepper to taste


Preparation

Bring water to a boil in a large pot.

In the meantime, wash the kale and remove the hard stems.

Salt the boiling water to taste and add the kale. Cook it for about 20 minutes, then drain well and leave aside some cooking water.

Toast 8 slices of Tuscan bread, then lightly wet one side of each slice with the kale cooking water.

Put some warm cabbage leaves on each “crostino,” sprinkle them with a pinch of salt and pepper, and drizzle them with EVO oil.

Garnish each “crostino” with some flakes of Pecorino Toscano PDO.

Serve warm.



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Pecorino Toscano PDO sauce



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Ingredients

  • 50 g of diced fresh Pecorino Toscano PDO
  • 50 g of grated aged Pecorino Toscano PDO
  • 350 g of cooking cream
  • Salt to taste
  • Fresh sprigs of thyme to taste


Preparation

Heat the cooking cream, add salt and sprigs of thyme to taste, and leave it infusing for 30/40 minutes.

Remove the thyme from the cream, make it boil, and add both the types of Pecorino Toscano PDO, stirring gently until well blended.

Sift the sauce and serve warm to accompany your starters or main courses.



Source: EAT – European Art of Taste – UK



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Ingredients (2 people)

  • 160 g of fettuccine pasta
  • 50 g of grated aged Pecorino Toscano PDO
  • 40 g of butter
  • 30 ml of white wine
  • 2 egg yolks
  • Salt and pepper to taste


Preparation

Cook the fettuccine in plenty of salted boiling water.

Put a steel bowl on a saucepan to cook in a bain-marie (make sure that the bowl is not in direct contact with the water but that it only receives the heat of the steam).

Put all the ingredients in the bowl and stir with a whisk until the mixture becomes creamy (about 5 minutes). Then, remove the bowl from the heat and continue mixing for a couple of minutes.

Drain the pasta and season it with the Pecorino Toscano PDO flavoured zabaione. If you like it, garnish with toasted bacon and serve hot.



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Ingredients

  • Potatoes g 1000
  • Milk g 200
  • Small red onion of Tropea gr 150
  • Nutmeg, Salt, Pepper to taste
  • Chopped parsley g 10
  • Pecorino Toscano PDO g 80
  • Tuscan oil PGI g 3
  • Bacon g 100
  • Eggs 2
  • Pecorino Toscano PDO g 200

The mold

  • Tuscan oil PGI g 20
  • Breadcrumbs g 50
  • Aluminum mold 10

The baccelli sauce

  • Red garlic cloves of Grosseto 1
  • Small red onion of Massa g 100
  • Tuscan oil PGI g 40
  • Basil g 10
  • Baccelli (fresh Tuscan fava beans) g 300

Decoration

  • Small red onions 5
  • Sugar g 20
  • Salt to taste
  • Tuscan oil PGI g 20
  • Pecorino Toscano PDO g 150


Proceeding

Steam, strip and mash the potatoes,
Mince red onions of Tropea, stew them with diced bacon and mix them with the potatoes.
Add eggs, parmesan cheese, diced Pecorino Toscano PDO, milk, chopped parsley, nutmeg, pepper and salt.
Sprinkle oil on the mold, cover with breadcrumbs and fill them with the mix previously done.
Steam bake at 180°C for 20 minutes.

The sauce

Brown the garlic clove and the julienne chopped red onion of Tropea. Add Tuscan fava beans and stew them with vegetable stock, add salt if needed. Pass it through the mixer and then add basil and Tuscan oil PGI.

Decoration

Get the Pecorino Toscano DOP waffles and the confit red onions of Tropea ready.

Finishing

Cover the dish with the baccelli sauce, place the flans, and decorate with the waffle and the red onion. To be served with Tuscan oil PGI.



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Ingredients

  • Tuscan bread slices to taste
  • 500 g of fresh Pecorino Toscano PDO
  • 60 g of butter
  • 10 anchovies in oil
  • Parsley to taste


Preparation

Put a slice of fresh Pecorino Toscano PDO on each bread slice.
Heat the oven to 200°C. Once it’s hot, bake the “crostoni” for 5-10 minutes, until they become crunchy and the cheese melts.
Put butter into a frying pan and melt the anchovies in it to obtain the anchovy sauce.
Pour the sauce on the “crostoni”, garnish them with some parsley leaves, and serve hot.



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Ingredients

  • Milk ml 400
  • Butter g 80
  • Flour g 60
  • Corn flour g 20
  • Fresh Pecorino Toscano PDO g 100
  • Ripened Pecorino Toscano PDO g 40
  • Eggs 8
  • Nutmeg, salt, pepper to taste
  • Butter and flour for the molds to taste


Proceedings

Slice thin layers of fresh Pecorino Toscano DOP, separate the yolks from the whites, grease and flour the appropriate molds.
Add milk, butter, flour and corn flour and simmer in order to get a very thick béchamel sauce.
Immediately add the yolks and the grated Pecorino Toscano DOP and cool down the mix.
Delicately stir from the bottom to the top when inserting the Pecorino Toscano to the mix.
Fill the stamps to two-thirds. Steam bake the soufflés for 20 minutes at 180°C and since the soufflés deflate quite fast, serve in a dish with a napkin.



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Ingredients

  • Loaf of bread 20 slices
  • Fresh Pecorino
  • Toscano DOP g 500
  • Eggs 5
  • Anchovy filet 20
  • White flour to taste
  • Tuscan oil PGI to taste
  • Salt to taste


Proceeding

Remove the rind from the sliced loaf of bread.
Slice the Pecorino Toscano DOP and place it on 10 slices of bread (make sure not to extend beyond the edges) and put an anchovy fillet in the middle.
Cover with the remaining slices of bread and gently squeeze.
Hold them firmly in order to prevent them from widening and press the slices’ edges on a tray filled with flour.
Soak the edges into cold water which will create a kind of glue that will prevent the Pecorino Toscano PDO from leaking when you cook it.
Scramble the eggs with a pinch of salt and generously soak the bread that was already prepared. The slices of bread must absorb as much of the eggs as possible.
Fry both sides with boiling oil and serve.



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Maremma’s acqua cotta

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Maremma’s acqua cotta



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Ingredients

For the broth

  • 1 celery stalk
  • 1 carrot
  • 1 onion
  • 200 g of cherry tomatoes
  • Salt to taste

For the acqua cotta

  • Broth to taste
  • 1 celery stalk
  • 500 g of red onion
  • 100 g of peeled tomatoes
  • 5 eggs
  • 1 chard
  • Pecorino Toscano PDO to taste
  • Stale bread to taste
  • Salt to taste
  • Tuscan EVO oil to taste
  • Vinegar to taste


Proceeding

Prepare the broth by boiling celery, carrots, onions, and cherry tomatoes in water. Once cooked, filter, add salt and pepper to taste, and keep aside. Wilt the celery and the roughly cut red onions in a saucepan with EVO oil. Then, add the broth, the peeled tomatoes, and the chard that you’d previously roughly cut and boiled.
Once cooked, put the “acqua cotta” and the stale bread in terracotta pans. Sprinkle with some grated Pecorino Toscano PDO, and cook au gratin at 180° C.
Cook a poached egg in acidulated water for about 3 minutes, put it over the “acqua cotta”, and serve.



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Pici topped with amatriciana sauce



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Ingredients for the pasta

  • Water Lt 1½
  • Flour Kg 1
  • Salt to taste

The amatriciana sauce

  • Onion 1
  • Jawls and cheek bacon g 300
  • Tuscan oil PGI to taste
  • Chili to taste
  • Pecorino Toscano PDO to taste
  • Peeled tomatoes kg 1,2
  • White wine to taste
  • Salt to taste


Proceeding for the pasta

Make a well in the center of the flour. Add as much water as needed and a pinch of salt. Then knead until the dough becomes smooth and homogeneous. Let it rest under a damp rag for 20 minutes.
Then, roll out 1cm thick pasta and cut it in long strips in order to create the “Pici’s” shape. Leave aside.

The amatriciana sauce

In a saucepan, brown the onions and the chili with oil. Add diced (jowls and cheeks) bacon and white wine. Let it evaporate and add squashed peeled tomatoes. Add salt and leave aside halfway through cooking time. Cook the pasta in boiling water, drain and mix with the sauce, adjust the taste and put it in a dish. Finally add some Pecorino Toscano DOP on the top.



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Ingredients

  • 1 kg of potatoes
  • 250 g of flour
  • 60 g of grated Pecorino Toscano PDO
  • Tuscan EVO oil to taste
  • Salt and pepper to taste


Preparation

Wash the potatoes and cook them in boiling, salted water, then drain and smash them.
Let them rest for a while, then add flour and salt to taste and knead the dough until it becomes homogeneous.
Let it rest for about 20 minutes.
Shape the dough into sticks and cut them to form the gnocchi.
Boil the gnocchi in salted water, drain, season them with the Tuscan EVO oil, then add pepper to taste and plenty of Pecorino Toscano PDO.



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