Pici all’amatriciana

Pici topped with amatriciana sauce

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Ricette



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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Linguine with pesto sauce

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Linguine with pesto sauce



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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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Ingredients

  • 1 kg of “0” flour
  • 600 ml of water
  • 30 g of brewer’s yeast
  • 20 g of salt
  • 800 g of peeled tomatoes
  • 600 g of Pecorino Toscano PDO
  • EVO oil and basil to taste


Preparation

Mix flour, brewer’s yeast (previously melted in warm water), and salt, then knead.
Let the dough rest for about 30 minutes, then divide it into loaves of the desired weight.
Let the loaves rise at about 28°C for more or less an hour.
Mix tomatoes, EVO oil, basil, and a pinch of salt into a bowl, then dice Pecorino Toscano PDO.
Roll out the pizza dough loaves and season them with tomato sauce and Pecorino Toscano PDO.
Bake at 200°C for 10/15 minutes or until the desired cooking level is reached.



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Ingredients

  • 1 kg of potatoes
  • 600 g of green beans
  • 800 g of cherry tomatoes
  • 200 g of tuna in oil
  • 600 g of fresh Pecorino Toscano DOP
  • 5 hard-boiled eggs
  • 1 sliced red onion
  • Green olives to taste
  • Basil to taste

For the Vinaigrette sauce

  • 190 g of Tuscan EVO oil
  • 60 g of vinegar
  • Salt and pepper to taste


Preparation

Wash potatoes and beans, then break their edges.
Boil the potatoes and the beans separately.
Peel the potatoes and cut 3 mm thick slices. Do the same with the eggs. Cut tomatoes too, and pit the olives.
Prepare the vinaigrette sauce blending all the ingredients. Use the vinaigrette to season potatoes, beans, and tomatoes one at a time.
Dice the Pecorino Toscano segments.
Arrange the ingredients on the dish, add the remaining ones, and serve cold.



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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 for 4 persons

For the pasta:

  • 300 g of whole-wheat flour,
  • 2 eggs,
  • 1 tablespoon of Tuscan extra-virgin olive oil,
  • 1/2 a glass of water,
  • salt to taste.

For the filling:

  • 200 g of fresh Pecorino Toscano,
  • 100 g of seasoned Pecorino Toscano,
  • 100 g of fresh ricotta cheese,
  • 1 egg and 1 yoke

For the sauce:

  • 200 g of tomatoes,
  • 120 g of Tuscan extra-virgin olive oil,
  • 1 red onion,
  • 1/2 a glass Tuscan red wine,
  • 1 glass of warm water,
  • 1 fresh, thinly sliced chilli pepper.


Instructions

Preparing the pasta:

Dissolve the salt in the water, knead it with all the other ingredients until you have a soft dough, wrap it with a damp cloth and let it sit for 1 hour.

Preparing the filling:

Shred the fresh and seasoned Pecorino Toscano, knead it with the ricotta cheese and the egg, then let it sit for 20 minutes in the fridge.
Then, stretch the dough so that it is about 3 mm thick, cut it into squares of about 10 cm, spread the filling on the squares, with the aid of a tablespoon, fold them into triangles and seal the edges with a fork.

Preparing the sauce

Cut the tomatoes cross-wise on the bottom, then boil them for -5 minutes, peel and slice them. Slice the onion, fry it with the tomatoes in oil on a low flame until they start crumbling apart, add salt and then the wine.  Let the wine evaporate and then add the water, chilli pepper, and cook it until it is fresh.
Cook the tortelli, rinse and dry them, then arrange them on a dish; add the sauce and serve the dish with a decoration of minced parsley.



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