Sformato di Pecorino Toscano DOP con crema di baccelli

Sformato (flan) with Pecorino Toscano PDO and baccelli sauce

Sformato (flan) with Pecorino Toscano PDO and baccelli sauce



FacebookTwitterPinterestShare

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.





Discover other recipes


Crostone con Pecorino Toscano DOP e salsa alle acciughe

Crostone (toasted bread) with Pecorino Toscano PDO and anchovy sauce

Crostone (toasted bread) with Pecorino Toscano PDO and anchovy sauce



FacebookTwitterPinterestShare

Ingredienti

  • Tuscan Bread to taste
  • Fresh Pecorino Toscano PDO g 1000
  • Anchovies 10
  • Butter g 60


Proceeding

Cut some bread into half centimeter thick and 5 cm long slices of toasts.
Put a slice of fresh Pecorino Toscano DOP on each toast and put them on a parchment paper.
Heat the oven to 200°C. Once hot, bake the toasts for 5-10 minutes.
They should be crunchy and the cheese might melt.
Put butter into a frying pan and use it to melt the anchovies. This sauce is to be poured on the toasts, which must be served hot.




Discover other recipes


Soufflè al Pecorino Toscano DOP

Soufflé of Pecorino Toscano PDO

Soufflé of Pecorino Toscano PDO



FacebookTwitterPinterestShare

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.





Discover other recipes


Pecorino Toscano PDO “in carrozza”

Pecorino Toscano PDO in carrozza



FacebookTwitterPinterestShare

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.





Discover other recipes


Maremma’s acqua cotta

Maremma’s acqua cotta



FacebookTwitterPinterestShare

Ingredients for the broth

  • Celery Stalk 1
  • Carrots 1
  • Onions 1
  • Truss of tomatoes g 200
  • Salt to taste

The acqua cotta

  • Broth to taste
  • Celery (bunch) 1
  • Red onion g 500
  • Peeled tomatoes g 100
  • Tuscan oil PGI to taste
  • Butter g 30
  • Chard 1
  • Pecorino Toscano PDO to taste
  • Stale bread to taste
  • Salt to taste
  • Eggs 5
  • Vinegar to taste


Proceeding

Prepare a broth with water, celery, carrots, onions and one truss of tomatoes. Once cooked, filter, add salt or pepper if needed and keep aside. Wilt the celery and the roughly cut onions in a saucepan with butter and oil. Then add the broth, the peeled tomatoes and finally the chards that you’d previously roughly cut and boiled.
Once cooked, put the “acqua cotta” and the stale bread in terracotta containers. Sprinkle with some Pecorino Toscano PDO and cook au gratin at 180°C.
Cook a poached egg in acidulated water at 90° for 3 minutes and sprinkle with some Pecorino Toscano PDO again and serve.





Discover other recipes


Gnudi di maremma con Pecorino Toscano DOP

Maremma’s gnudi with Pecorino Toscano PDO

Maremma’s gnudi with Pecorino Toscano PDO



FacebookTwitterPinterestShare

Ingredients

  • Ricotta g 800
  • Chards g 300
  • Eggs 3
  • Nutmeg to taste
  • Pepper to taste
  • Butter to taste
  • Salt to taste
  • Sage (branch) 1
  • Pecorino Toscano PDO g 50


Proceeding

Pour the ricotta in a punch bowl and work it with a ladle. Add the chards previously cut by knife and boiled. Mix adding salt, pepper and nutmeg.
Finally, prepare some “quenelle” and flour them before cooking them in hot water at 90°C. Drain and pour in a dish. Sprinkle with sage flavored melted butter and grated Pecorino Toscano PDO.





Discover other recipes


Linguine with pesto sauce

Linguine with pesto sauce



FacebookTwitterPinterestShare

Ingredients

  • 1 kg of linguine pasta
  • 30 g of Pecorino Toscano PDO
  • 30 g of Parmesan cheese
  • 400 g of basil
  • 30 g of pine nuts
  • 2 garlic cloves
  • EVO oil to taste
  • Salt to taste


Preparation

Wash and cut the basil. Put it in the cutter, add the previously skinned garlic, pine nuts, and oil, then blend. Add the grated Pecorino Toscano PDO and Parmesan cheese and continue blending, adding some oil if necessary. You have to obtain a homogeneous sauce. Cook the linguine pasta in boiling salted water, drain it and mix it with the pesto sauce. Sprinkle with grated Pecorino Toscano PDO and serve.





Discover other recipes


Pecorino Toscano PDO pie

Pecorino Toscano PDO pie



FacebookTwitterPinterestShare

Ingredients

  • “0” Flour g 500
  • Pig fat or butter g 125
  • Brewer’s yeast g 30
  • Eggs 3
  • Egg yolks 1
  • Pecorino Toscano PDO g 250
  • Ripened Pecorino Toscano PDO g 600
  • Salt and pepper to taste


Proceeding

Prepare the raw with 150 g of flour, 70 g of tepid water and 10 g of brewer’s yeast. Shape into a small ball and let it rise at 28°C until its volume doubles. On the next day, mix the remaining flour to the dough, the yeast (which is always dissolved in tepid water yeast), the pig’s fat, the fresh and the ripened Pecorino Toscano DOP, the entire eggs, the yolks, salt and pepper. Work the dough for a while and put it in a “Panettone” mold. Let it rise until it reaches the edge of the mold. Bake in the oven at 180°C for 1 hour. Remove from the oven and allow it to cool down. To be served with sliced salami.





Discover other recipes


Calzoni with Pecorino Toscano PDO

Calzoni with Pecorino Toscano PDO



FacebookTwitterPinterestShare

Ingredients

  • “00” Flour g 1000
  • Potato pulp g 150
  • Water g 450
  • Brewer’s yeast g 25
  • Tuscan oil PGI g 60
  • Table salt g 20
  • Fresh Pecorino Toscano PDO g 600
  • Thick tomato pulp g 200
  • Grated Pecorino Toscano PDO g 100
  • Basil leafs to taste
  • Oregano to taste
  • Egg white to taste
  • Frying oil to taste


Proceeding for the dough

Dissolve the yeast in 400 ml of tepid water. Add sugar and the smashed potato pulp and then pour the mix in a well in the center of the flour. Work the dough for a couple of minutes and pour gently the remaining water, salt and oil. Work for 10 minutes at least in order to get a smooth, flexible and quite soft dough. Cover and let rise for at least 1 hour.

The stuffing

Dice the fresh Pecorino Toscano DOP and mix to the grated Pecorino Toscano DOP, the minced basil, the grinded tomato and then dress it with salt and pepper. Roll out until the pasta becomes a few millimeters thick. Cut it with a rounded pastry cutter of 8 cm diameter. Then, add one spoon of stuffing at the center of each disc. Brush the edges with the beaten egg withe. Fold in the middle pushing the air out and sealing properly their edges to close the “calzoni”.
Let it rise another hour and brown both sides in hot oil.





Discover other recipes


Margherita pizza with Pecorino Toscano PDO

Margherita pizza with Pecorino Toscano PDO



FacebookTwitterPinterestShare

Ingredients for the dough

  • “0” flour g 1000
  • Water ml 600
  • Brewers’ yeast g 30
  • Salt g 20

The seasoning

  • Peeled tomatoes g 800
  • Basil leafs to taste
  • Oregano to taste
  • Ripened Pecorino Toscano PDO g 600


Procedimento per l’impasto

Disporre la farina a fontana, aggiungere il lievito sciolto in acqua tiepida, unire la farina, il sale e impastare. Far riposare per circa 30 minuti e dividere in parti del peso e della forma voluti. Far lievitare a 28°C per circa un’ora.

Per la farcitura della pizza margherita

Versare il pomodoro in una bacinella, aggiungere il sale, l’olio, origano, il basilico e mescolare. Tagliare a dadini il Pecorino Toscano DOP. Stendere l’impasto della pizza, condire con il pomodoro e il Pecorino Toscano DOP. Infornare a 200°C.





Discover other recipes