Pici all’amatriciana

Pici topped with amatriciana sauce

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

Pepper and cheese potatoes’ gnocchi

Pepper and cheese potatoes’ gnocchi



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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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Gnudi di maremma con Pecorino Toscano DOP

Maremma’s gnudi with Pecorino Toscano PDO

Maremma’s gnudi with 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

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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Pecorino Toscano PDO pie

Pecorino Toscano PDO pie



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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

Calzoni with Pecorino Toscano PDO



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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.





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Gnudi: ricotta and spinach gnocchi with tomato sauce

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

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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Salted pie with Pecorino Toscano

Salted pie with Pecorino Toscano



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Ingredients for 6 persons

  • 250 g of shortcrust,
  • 180 g of grated Pecorino Toscano,
  • 120 g of smoked bacon,
  • 2 eggs,
  • 1 yoke,
  • 240 ml of milk,
  • 120 ml of cream,
  • nutmeg,
  • salt and pepper to taste


Directions

Stretch the shortcrust three-four millimetres thick, apply it on bottom and rim of a cake tray and poke holes into it with the aid of a fork. Cut the bacon julienne, boil it, let it dry in a pan (be careful not to remove all its moisture), and then place it on the bottom of the cake tray.
Boil the milk and cream with a sprinkle of nutmeg, batter the egg and yoke with salt and pepper, add the milk and grated Pecorino Toscano, mixing well. Pour the mixture into the cake pan and bake in oven at 180 °C for 30 minutes.





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Apple pie with Pecorino Toscano

Apple pie with Pecorino Toscano



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Ingredients per 4 persons

  • 300 g of fresh Pecorino Toscano,
  • 1 kg of “Golden” apples,
  • 300 g of shortcrust,
  • 200 g of mascarpone,
  • 120 g of caster sugar,
  • 30 g of potato starch (or corn starch),
  • 2 eggs (separate the yoke from the white).


Directions

Peel and boil the apples for 30 minutes, then dry them with a dish-towel.
Thinly sieve the Pecorino Toscano.
Batter the Pecorino Toscano, the mascarpone and sugar in a bowl until you have a whipped mixture.
Add the egg yokes, the starch and whip for another 10 minutes. Add the flour, being careful to knead slowly, and finally the egg whites, previously whipped into a frosty cream. Apply the shortcrust on the bottom and rim of a cake mould with a diameter of 22-26 cm and 4-6 cm high. Lay the apples so that they cover the entire surface of the dough and pour Pecorino Toscano mix until it covers the dough. Bake in an oven at 120/140 °C for 35/40 minutes.
When out of the oven, decorate with powdered sugar.





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