Fiadoni with Pecorino Toscano DOP

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Ricette



Fiadoni with Pecorino Toscano DOP



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Ingredients for the dough

  • “0” flour g 600
  • Sugar g 100
  • Butter g 100
  • Eggs 5
  • Tuscan oil PGI g 15

The filling

  • Fresh Pecorino Toscano PDO g 500
  • Eggs 4
  • Sugar g 60
  • Vanillin bag 1
  • Grated lemon peel 1

The finishing

  • Eggs 1


Proceeding

Make a well in the center of the flour and pour on the pastry board and add sugar, eggs, the scrambled yolks, the softened butter and the oil. Work until it become smooth and soft. Wrap in a napkin and let it rest. In the meantime get the filling ready: scramble the eggs in a terracotta bowl, add cheese, sugar, grated lemon peel and vanillin. Roll out the dough with the rolling pin until it you get a thin layer. Cut some discs using a middle size dish. Pour on every disc two spoons of filling. Bend in a half-moon shape and seal the edges with the appropriate pastry cutter. Scramble a yolk in order to paint every disc’s surface and use a fork to riddle with holes. Put in the oven at 180°C for about 30 minutes.



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Ingredients for the shortcrust pastry

  • Flour g 500
  • Butter g 100
  • Sugar g 200
  • Eggs 3
  • Grated lemon peel 1
  • Vanilla bean ½
  • Salt to taste
  • Chemical-yeast g 10

The cream cheese

  • Fresh Pecorino Toscano PDO g 300
  • Milk ml 500
  • sheep’s milk ricotta from Tuscany g 400
  • Vanilla bean ½
  • Eggs 2
  • Grated lemon and juice 1
  • Starch g 40

The soft fruit sauce

  • Soft fruit g 200
  • Sugar g 50
  • Kirsch cherry liqueur ml 30
  • Isinglass g 5


Proceeding for the shortcrust pastry

Make a well in the center of the flour and add the remaining ingredients to the already softened butter. Work slowly the dough trying not to heat it with the hands (which could make it crumble). Therefore, fold it with a cling film and keep it cool for 2-3 hours before use.

The cream cheese

Soften in milk the dice cut Pecorino Toscano DOP. Melt it over a water bath, add sugar, the flavoring and bind it to the starch. Mix the eggs’ yolks, add the ricotta and blend until you get a smooth mix.

The soft fruit sauce

Cook the soft fruit at 70°C. Add sugar and the previously melt in the liqueur isinglass.

Assembling

Cover the plastic molds with the shortcrust pastry. Riddle with holes and fill with the cream cheese. Bake at 175°C until it browns. Cool down and garnish with the soft fruits.



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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 for gnocchi

  • Potatoes Kg 1
  • Flour g 250
  • Salt to taste

For the course

  • Potatoes’ gnocchi to taste
  • Pecorino Toscano PDO g 60
  • Pepper to taste
  • Tuscan oil PGI to taste
  • Salt to taste


Proceeding

Wash and cook the potatoes in boiling salted water, drain and smash. Let it cool down and work it adding salt and flour until it becomes a homogeneous mix. Let it rest for about 20 minutes. Prepare the sticks first and cut them in order to form the gnocchis’ shape. Cook them in boiling salted water. Drain and mix with oil, pepper and a lot of Pecorino Toscano PDO.



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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.



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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.



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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.



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Calzoni with Pecorino Toscano PDO



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Ingredients

  • 1 kg of “00” flour
  • 150 g of potato pulp
  • 450 g of water
  • 25 g of brewer’s yeast
  • 60 g of Tuscan EVO oil
  • 20 g of salt
  • 200 g of thick tomato pulp
  • 600 g of fresh Pecorino Toscano PDO
  • 100 g of grated aged Pecorino Toscano PDO
  • 2 tsp of sugar
  • Basil leaves to taste
  • Oregano to taste
  • Egg white to taste
  • Frying oil to taste


Preparation of the dough

Melt the yeast in 400 ml of warm water. Add sugar, potato pulp, and flour and work the dough for a couple of minutes. Gently pour the remaining water, add salt and EVO oil and knead for 10 minutes.  Cover and let rise for at least 1 hour.

For the stuffing

Dice the fresh Pecorino Toscano PDO and mix it with the grated Pecorino Toscano PDO, the minced basil leaves, the tomato pulp, salt, and pepper to taste. Roll out the dough until becomes a few millimeters thick. Cut it with a round pastry cutter of 8 cm in diameter. Then, put some stuffing at the center of each disc. Brush the edges of the discs with some egg withe. Fold and seal the edges to close the “calzoni”. Let them rise for another hour, then cook them in the oven at 200° C for 15-20 minutes.



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Gnudi: ricotta and spinach gnocchi with tomato sauce



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Ingredients per 6 persons

  • 700 gr fresh spinach
  • 95 gr Flour 00
  • 350 gr fresh ricotta
  • 50 gr fresh pecorino toscano
  • 70 gr olive oil
  • 1 pc garlic
  • 1 egg
  • Salt a pinch
  • Pepper a pinch
  • Nutmeg

Tomato sauce

  • 8 datterino tomatoes
  • olive oil
  • fresh basil
  • salt and pepper


Directions

Wash and make dry the spinach; meanwhile in a pan warmi it up the oiland add the garlic. Saute the spinach in the pan, cover it and let them cook at slow fire for 8 minutes. When they are soft and take the taste of the garlic you can remove the garlic . Transfer the spinach in a strainer for remove the execc of the liquid. Strain also the ricotta for remove the exec of water. Mix the spinach with the ricotta then add the salt,pepper,nutmeg,pecorino and the egg. Add the flour precedently sifted and mix with care all the ingredients. When the dought is done start to do some ball around 20 gr each.

Prepare the tomato sauce. Saute the tomatoes in hot olive oil and season it with salt and pepper. In a boiling water cook the Gnudi untill they start to come on the surface of the water. Strain carefully the pasta and mix with the sauce gently for don’t break it. Add the fresh basil and serve it. Finish the plate with a generous sprinkle of aged Pecorino Toscano DOP.



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Tortelli with Pecorino Toscano in spicy sauce



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Ingredients (4 people)

Pasta

  • 300 g of whole-wheat flour
  • 2 eggs
  • 1 tablespoon of Tuscan EVO oil
  • 1/2 glass of water
  • Salt to taste

Filling

  • 200 g of fresh Pecorino Toscano PDO
  • 100 g of aged Pecorino Toscano PDO
  • 100 g of fresh ricotta cheese
  • 1 egg
  • 1 yolk

Sauce

  • 200 g of tomatoes
  • 120 g of Tuscan EVO oil
  • 1 red onion
  • 1/2 glass of Tuscan red wine
  • 1 glass of warm water
  • 1 fresh, thinly sliced, chilli pepper


Preparation:

For the pasta:

Salt the water and add it to all the other pasta ingredients.
Knead until you have a soft dough, wrap it in a damp cloth and let it rest for an hour.

For the filling:

Chop all the Pecorino Toscano PDO thinly, mix with the ricotta cheese, the egg, and the yolk, then let it rest for 20 minutes in the fridge.

Stretch the dough until it’s about 3 mm thick, cut it into squares of about 10 cm per side, spread the filling in the middle of the squares, then fold them into triangles and seal their edges with a fork.

For the sauce:

Make a cross cut on the bottom of each tomato, then boil them for about 5 minutes.
Peel and slice the tomatoes, mix them with the chopped onion, and fry in Tuscan EVO oil on a low flame, until they start crumbling apart. Then add salt and wine.
Let the wine evaporate, add water and chilli pepper, and cook it until obtaining a quite thick sauce.

Cook the tortelli in salted, boiling water, drain, and put them on a soup plate.
Add the sauce and serve the Tortelli with Pecorino Toscano in spicy sauce hot.



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