Tuscan “crostini” with kale and Pecorino Toscano PDO

Ricette

Tuscan "crostini" with kale and Pecorino Toscano PDO

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.

download the recipe

Scopri altre ricette

Puff pastry stars with ham and Pecorino Toscano PDO

Soufflé of Pecorino Toscano PDO

Cream of Pecorino Toscano PDO: a full-flavour evergreen recipe

Pecorino Toscano PDO sauce

Ricette

Pecorino Toscano PDO sauce

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

Scopri altre ricette

Savory cannoli with Pecorino Toscano PDO and cream cheese with honey mushrooms

Cream of Pecorino Toscano PDO: a full-flavour evergreen recipe

Tuscan “crostini” with kale and Pecorino Toscano PDO

Pasta with Pecorino Toscano PDO flavoured zabaione

5 August 2020/in Recipes First Course /by

Ricette

Pasta with Pecorino Toscano PDO flavoured zabaione

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.

print recipe

Discover other recipes

Pasta cacio & pepe

Chickpea gnocchi stuffed with Pecorino Toscano PDO and curry

Tagliatelle with courgette pesto sauce and Pecorino Toscano PDO

Sformato di Pecorino Toscano DOP con crema di baccelli

Flan of of fava bean pods with Pecorino Toscano PDO

2 May 2018/in Recipes Starters /by pecorinotoscanodop

Ricette

Flan of of fava bean pods with Pecorino Toscano PDO

Ingredients

For the flan

1 kg of potatoes
200 g of milk
150 g of Spring onions
280 g of Pecorino Toscano PDO
100 g of bacon 100
50 g of breadcrumbs
25 g of EVO oil
10 g of chopped parsley
2 eggs
Nutmeg, salt, and pepper to taste

For the cream of fava bean pods

1 garlic clove
100 g of Spring onions
40 g of EVO oil
10 g of basil
300 g of fresh fava bean pods
Vegetable broth (if necessary)

For the garnish

150 g of Pecorino Toscano PDO
20 g of EVO oil
5 Spring onions
Salt to taste

Preparation

For the flan

Boil the potatoes, peel them, and mash them.

Chop the spring onions, stew them with the diced bacon, and mix them with the potatoes.

Add the eggs, diced Pecorino Toscano PDO, milk, chopped parsley, nutmeg, pepper, and salt.

Use EVO oil and breadcrumbs to cover the sides of the aluminium moulds, then fill them with the previously obtained mixture.

Bake in a bain-marie at 180° C for about 20 minutes.

For the cream of fava bean pods

Crush the garlic clove and let it brown with the spring onions, previously cut into julienne strips.

Add the fava bean pods and stew (adding vegetable broth, if necessary).

Add basil, EVO oil, and salt to taste, then blend all in the mixer.

For the plating

Spread some cream of fava bean pods on a flat plate.

Place the flan on the fava bean pods cream.

Garnish with Pecorino Toscano PDO little cubes and wilted spring onions.

print recipe

Discover other recipes

Pecorino Toscano PDO sticks

Cauliflower with Pecorino Toscano

“Crostoni” with Pecorino Toscano PDO and anchovy sauce

Crostone con Pecorino Toscano DOP e salsa alle acciughe

“Crostoni” with Pecorino Toscano PDO and anchovy sauce

2 May 2018/in Recipes Starters /by

Ricette

“Crostoni” with Pecorino Toscano PDO and anchovy sauce

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.

watch recipe video

print recipe

Discover other recipes

Savoury scones with Pecorino Toscano PDO

Puff pastry stars with ham and Pecorino Toscano PDO

Flan of of fava bean pods with Pecorino Toscano PDO

Soufflé of Pecorino Toscano PDO

2 May 2018/in Recipes Starters /by

Ricette

Soufflé of Pecorino Toscano PDO

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.

print recipe

Discover other recipes

Pecorino Toscano PDO “in carrozza”

Pecorino Toscano PDO, salami, and olives skewers

Homemade breadsticks with Pecorino Toscano PDO

Pecorino Toscano PDO “in carrozza”

2 May 2018/in Recipes Starters /by

Ricette

Pecorino Toscano PDO “in carrozza”

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.

watch recipe video

print recipe

Discover other recipes

Bresaola “flowers” with Pecorino Toscano PDO

Asian-inspired Pecorino Toscano PDO rolls

Homemade breadsticks with Pecorino Toscano PDO

Maremma’s acqua cotta

2 May 2018/in Recipes First Course /by pecorinotoscanodop

Ricette

Maremma’s acqua cotta

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.

print recipe

Discover other recipes

Pasta with Pecorino Toscano PDO flavoured zabaione

Tortelli with Pecorino Toscano in spicy sauce

Cannoli made with kataifi pasta with Pecorino Toscano PDO and mussels

Girasoli with chestnut honey and Pecorino Toscano DOP

2 May 2018/in Recipes Dessert /by

Ricette

Girasoli with chestnut honey and Pecorino Toscano DOP

Ingredients for the filling

Fresh Pecorino
Toscano DOP g 400
Flour g 10
Water ml 150
Orange and lemon peel to taste

The dough

Bran flour g 500
Eggs 1
Water ml 170
Pig fat g 50
Frying oil to taste
Strawberry tree
honey to taste

Proceeding

Roughly cut the Pecorino Toscano PDO and put in a saucepan with 10 grams of flour, 150 ml of water and the grated lemon and orange peel. Cook the mix and stir continually until it becomes creamy, thick and homogeneous. Form 10 piles of dough on a parchment paper and squeeze until they get 4-5 millimeters thick discs, then let it cool down completely.
Work the dough with 500 g or flour, one egg, 170-180 ml of tepid salted water and the pig fat until the dough becomes well worked and quite soft. Let it rest and roll out into a rectangular-shaped thin layer. Put the cheese discs on one side, cover with the remaining dough and firmly squeeze. Cut the dough with a fluted pastry cutter leaving at least 1 cm edges in order to get ten big rounded raviolis. Fry the girasoli in abundant hot oil. Drain, dry and bathe into slightly tepid honey before serving.

print recipe

Discover other recipes

Cocoa puffs with Pecorino Toscano PDO cream

Fresh Pecorino Toscano PDO pastries

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

Sweet fiadoni with Pecorino Toscano PDO

2 May 2018/in Recipes Dessert /by pecorinotoscanodop

Ricette

Sweet fiadoni with Pecorino Toscano PDO

Ingredients

Dough:

600 g of “0” flour
100 g of sugar
110 g of butter
5 eggs

Filling:

500 g of fresh Pecorino Toscano PDO
4 eggs
60 g of sugar
1 vanilla bean
The grated peel of a lemon

To garnish:

1 yolk
Honey to taste

Preparation

Pour the flour on the pastry board and make a well in the centre. Add sugar, eggs, and softened butter.

Work the dough until it becomes smooth and soft, then wrap it in a napkin and let it rest.

In the meantime, prepare the filling: beat the eggs in a bowl and add the grated Pecorino Toscano PDO, sugar, lemon peel, and vanilla.

Roll out the dough with the rolling pin until getting a thin layer.

Cut some little discs and put two teaspoons of filling on each one. Bend the discs in a half-moon shape and seal the edges with a fork.

Brush each disc surface with beaten yolk and bake the fiadoni at 180°C for about 30 minutes.

Remove the fiadoni from the oven and let them rest for about 10 minutes. Garnish them with honey or powdered sugar, then serve warm.

print recipe