Calzoni with Pecorino Toscano PDO

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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Margherita pizza with Pecorino Toscano PDO

Ricette



Margherita pizza with Pecorino Toscano PDO



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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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Insalata Nizzarda con Pecorino Toscano DOP

Niçoise salad with Pecorino Toscano DOP

Ricette



Niçoise salad with Pecorino Toscano DOP



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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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Girasoli with chestnut honey and Pecorino Toscano DOP

Ricette



Girasoli with chestnut honey and Pecorino Toscano DOP



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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.





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Sweet fiadoni with Pecorino Toscano PDO

Ricette



Sweet fiadoni with Pecorino Toscano PDO



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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.





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Cheesecake with Pecorino Toscano PDO and wild berries

Ricette



Cheesecake with Pecorino Toscano PDO and wild berries



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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 all’amatriciana

Pici topped with amatriciana sauce

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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Gnocchi di patate cacio e pepe

Gnocchi cacio & pepe

Ricette



Gnocchi cacio & pepe



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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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Gnudi: ricotta and spinach gnocchi with tomato sauce

Recipes



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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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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