Dolcetti al Pecorino Toscano DOP

Fresh Pecorino Toscano PDO pastries

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Fresh Pecorino Toscano PDO pastries


Dolcetti al Pecorino Toscano DOP

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Ingredients

  • 400 g of bran
  • 260 g of Fresh Pecorino Toscano PDO
  • 120 g of ricotta cheese
  • 120 g of sugar
  • 40 g of butter
  • 2 eggs
  • 1 lemon
  • 1 orange
  • Acacia honey
  • Salt to taste


Preparation

Spread 300 g of bran on a counter, then add a pinch of salt, the diced softened butter, and a few tablespoons of warm water.

Knead the ingredients until obtaining a soft dough (if necessary, add some more water).

Grate the Fresh Pecorino Toscano PDO and the citruses’ peels; put them inside a terrine, add the ricotta cheese, the eggs, the sugar, and the left-over bran, then knead until obtaining a uniform mixture.

Roll out the dough to make a thin puff pastry layer.

With a round dough cutter, cut the dough into discs. Put a teaspoon of filling in the middle of each disc and close them pinching the edges.

Bake in the oven at 160° C for about 15 minutes.

Let the pastries cool, and serve them with some acacia honey.



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Wild boar cutlets in cream of Pecorino Toscano and black olives

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Wild boar cutlets in cream of Pecorino Toscano and black olives



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Ingredients for 4 persons:

  • 200 g of fresh Pecorino Toscano,
  • 8 wild boar cutlets for a total weight of 600 g,
  • 150 g of extra-virgin olive oil,
  • 100 g of pitted black olives,
  • 1 glass of Tuscan red wine,
  • salt and pepper to taste.


Directions

Sear the cutlets in the oil on both sides (approximately for 10 minutes), then add the coarsely sliced olives, brown them for 2 minutes and wet them with the wine
Let the wine evaporate, then add salt and pepper to taste, add 1 glass of warm water and cook for about another 10 minutes
4 minutes before the cutlets are finished cooking, add the Pecorino Toscano you previously sliced on each cutlet (one slice for each cutlet) and cover the pan with a lid, until the cheese melts.
Serve with a decoration of black olives.



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Cauliflower with Pecorino Toscano

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Cauliflower with Pecorino Toscano



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Ingredients for 4 persons:

  • 1 cauliflower,
  • 2 garlic cloves,
  • 200 g of grated, seasoned Pecorino Toscano,
  • salt to taste,
  • 50 g of extra-virgin olive oil.


Directions

Clean and rinse the cauliflower, dividing it into tops. Boil the tops and cook them al dente, storing a glass of cooking water.
Fry the garlic, add the cauliflower and cooking water.
Cover with the grated Pecorino Toscano and cook until the cooking water evaporates.



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Tortelli with shrimps and Pecorino Toscano PDO

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Tortelli with shrimps and Pecorino Toscano PDO



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Ingredients

For fresh pasta:

  • 3 cups of unbleached flour
  • 1 egg
  • 2/3 cup of pumpkin puree
  • 1 tablespoon of EVO oil

For the filling:

  • 3 medium potatoes
  • 30 prawns
  • 2 cups of grated aged Pecorino Toscano PDO
  • The juice of half a lemon
  • EVO oil
  • Herbs to taste (basil, rosemary, thyme, marjoram, parsley…)
  • Salt


Preparation

Fresh pasta

Sift the flour on a clean work surface and make a hole in its centre. Beat the egg with a fork, then pour it in the middle of the flour hole with the pumpkin puree and a drizzle of EVO oil. Stir in the flour a little at a time until you can make a ball of dough. Cover it and let it rest for an hour.

Filling

Boil the potatoes until they’re nice and soft, then mash them. Cook the cleaned shrimps in a pan with EVO oil, a little water, the juice of half a lemon, and herbs. Chop the shrimps and mix with the mashed potatoes. Add the aged Pecorino Toscano PDO and salt (if necessary).

Tortelli 

Roll out the dough until it’s 1 mm thick. Make squares of 1 inch per side. Put the filling on the centre of each square. Close the pasta squares in a way that makes them look like “braids”. Cook the tortelli in salted boiling water for 5-6 minutes. Drizzle some EVO oil and herbs to taste over them, then serve.



Read the original recipe on Camilla Assandri‘s blog: La cascata dei sapori



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Pear tarte tatin in a Pecorino Toscano PDO – flavored pastry dough crust served with fresh pecorino-flavored chantilly cream



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Ingredients

For the pastry dough:

  • 2 cups (250 g) flour 00,
  • ½ cup (125 g) butter,
  • ¾ cup (80 g) Pecorino Toscano PDO,
  • 2 egg yolks,
  • 1 whole egg.

For the Tarte Tatin filling:

  • 4/5 Kaiser pears,
  • 1/3 cup (80 g butter),
  • 1/3 cup (80 g sugar),
  • ¼ (50 g) sugar.

For Chantilly:

  • 1 cup (250 g) of fresh cream,
  • 1 cup (100 g) of fresh pecorino


Instructions

The night before, melt the butter at room temperature in a medium-sized bowl, then mix it in the egg yolks with a kitchen robot or an electric mixer. Add the sifted flour and pecorino which you should have already mixed with a blender. You should get a smooth mixture that can be put in the refrigerator at least overnight.

Meanwhile, bring the cream close to a boil with the freshly-blended pecorino. Mix well until completely dissolved. Turn off the heat, let cool and then store in the refrigerator overnight. The next day, take out the pastry dough and bring it back to room temperature. Knead and roll it out on a sheet of parchment paper. Try to make a circle the size of the pan you need to cover. (I use an adjustable circle as a template). Put the pastry dough circle in the freezer for 15 minutes. This will make it easier to spread the pastry dough without breaking it.

Cut the pears in half lengthwise, peel them and remove the core. Melt the butter in a pan large enough to hold the pears in a single layer, add sugar, stir and cook over medium heat until they have formed a dark caramel crust. Let the pear halves cook for a few minutes, turning them gently so that they get covered in caramel. Place pears with the cut part facing downwards in a 9-inch wide baking pan covered with parchment paper and sprinkle with the caramel.

Cover with the pastry dough circle, making it fit everything around the edges of the pan. Bake at 400 °F (200 °F) for 35-40 minutes, until the crust is golden brown. Let cool and serve turning it upside down, so that you see the pears cut. While your Tarte Tatin cools, remove the Chantilly cream from the fridge and whip the cream until you get the consistency of whipped cream. Serve each slice of pie with a scoop of pecorino Chantilly cream.



Coralba Martini from blog Due cuori e una lasagna
Read the original recipe on http://duecuorieunalasagna.blogspot.it/


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Tagliolini in a sausage cream sauce

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Tagliolini in a sausage cream sauce



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Ingredients

  • ¾ pound (330 grams) Avesani tagliolini pasta,
  • ½ pound (200 grams) sausage,
  • 1 2/3 cup (160 grams) grated Pecorino Toscano PDO,
  • a teaspoon of curry,
  • salt and pepper to taste

Instructions:

To prepare the pasta in a sausage cheese sauce, begin boiling water to cook the pasta because the rest of the process is really quick. Then add ½ teaspoon salt to the boiling water and cook the pasta.

Take a cup of cooking water and set aside. Begin melting the cheese in a pan. Add a bit of the cooking water to loosen the cheese and stir until you have a smooth cream. Now add the teaspoon of curry and mix well. Break the sausage into pieces with a fork. Let it cook without added fat, until it is crisp and slightly golden in a separate pan.

When the pasta has cooked, drain and pour directly into the pan with the sausage and pour over the sauce and mix everything well. Turn off the burner for the pasta. If the sauce is too dry, add a little water to liquefy it. Serve the pasta on plates and season with a nice helping of pepper. Your pasta in a sausage cheese sauce is ready to be enjoyed!!



Chiara Messena from blog Pippi Calzina
Read the original recipe on http://blog.giallozafferano.it/pippicalzina/


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Waffles with Pecorino Toscano PDO ice cream and mango chutney



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Ingredients (5 waffles)

Waffles:

  • 2 eggs
  • ½ cup (50 g) of butter
  • 1 cup (100 g) of Aged Pecorino Toscano PDO
  • 1 ½ cups (150 g) of unbleached flour
  • 2 cups (200 ml) of milk

Pecorino Toscano ice cream:

  • 1 cup (100 g) of fresh Pecorino Toscano PDO
  • Milk to taste

Chutney:

  • 1 big mango (500-550 g)
  • 3 tablespoons of raisins
  • 1 cup (100 g) of apple cider vinegar
  • ½ cup (50 g) of sugar
  • 1 minced shallot
  • 1/2 teaspoon of fresh ginger
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon of turmeric
  • 4 cardamom pods
  • 1 teaspoon of mustard seeds
  • 1/2 clove of minced garlic
  • 1/2 teaspoon of pepper
  • 1 cinnamon stick


Instructions

You can prepare the chutney the day before. Peel the mango and cut it into one-inch pieces.
Put them in a bowl and cover with sugar, then stir with a spoon and cover with plastic wrap.
Store it in the refrigerator for at least two hours (but for a maximum of 4 hours).
Prepare the spices (as for the cardamom, use only the seeds inside the shell). In a saucepan, place the mango with all the water it has released, vinegar, and all the other ingredients.
Bring to a boil, then turn the heat to low and cook for about an hour, stirring occasionally with a spoon until obtaining a syrup.
Turn off the heat and place the mango chutney into a jar. Let it cool completely and store it in the fridge.

To make the waffles, beat the eggs, then add the melted butter (once it has cooled completely).
Add the grated aged Pecorino Toscano and mix well.
Add the sifted flour, little by little, and pour the milk gently. You should obtain a fluffy mixture.
Let it rest in the fridge for an hour. After that, make the waffle by pouring some mixture into the heated waffle machine.

Dice the fresh Pecorino Toscano into small squares, put in a bowl, and cover with milk. Let it sit for an hour.
Beat it using a hand mixer, adding milk if it is too thick. The mix should be slightly soft.

Now, assemble: place a waffle on a dish, put the ice cream ball on it using an ice cream scoop, then garnish with the mango chutney.



Antonella Marconi from blog Sapori in concerto
Read the original recipe on  http://saporiinconcerto.blogspot.it


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Risotto with Pecorino Toscano PDO, pigeon liver and pigeon liver sauce



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Ingredients for 6:

  • 2 pigeons totaling about ½ pound (300 g),
  • 1 cup (150 g) raisins,
  • 1 cup (150 )g breme red onion,
  • 500 g (1 pound) 100% Reserve St. Maximus white Carnaroli rice,
  • 2 cups (250 g) aged Pecorino Toscano PDO cheese, including the crust (which is for the broth),
  • 1/3 cup (75 g) butter,
  • extra virgin olive oil to taste,
  • salt.


Instructions

Heat a tablespoon of extra virgin olive oil in a pan, preferably Tuscan olive oil. Add the thinly sliced Breme red onion. Fry the onion until golden brown. Add the pigeons, cleaned, washed and singed. Cook the pigeons so that they brown on all sides. Cook the livers together, leaving them separated from the pigeon. Add a glass of raisins, salt and cook with the lid on, stirring pigeons several times, for about thirty minutes. Now it’s time to make the broth for the rice, heat the cold water with the Pecorino Toscano PDO crusts. Add the salt.

Boil 20 minutes and then simmer while you prepare the risotto. Heat the pan on low heat, when it is hot, add the rice, without any seasoning and let it toast for a few minutes, turning the pan to toast the rice until hands it feels hot. Add the cheese stock a little at a time, stirring constantly so that the rice does not stick to the pan.

Continue stirring and add the broth until it’s completely absorbed, about 17 minutes. Turn off the heat and add the cheese cut in julienne strips and diced up into very small cubes and then add the butter, stirring constantly.

While the risotto is cooking, chop up the pigeon livers and puree them in the blender with a tablespoon of the cooking liquid and olive oil, until you get a smooth sauce. Slice the pigeon breast. Prepare the dish with one cup rice, top with the slices of pigeon breast and drizzle with some liver sauce.



Antonella Eberlin from blog Cucino io
Read the original recipe on http://www.cucino-io.com


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Ravioli filled with Pecorino Toscano PDO cream, olive and lemon rabbit-flavored sauce



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Ingredients for about 45 ravioli

For the pastry:

  • 2 cups (200 g flour),
  • 2 eggs

For the cream cheese:

  • ¾ cup (200 g) of cream,
  • 1 ¾ cup (180 g) Pecorino Toscano PDO

For the broth:

  • ½ vegetable bouillon cube,
  • or if you clean the rabbit,
  • the carcass,
  • half a carrot,
  • half an onion,
  • half a stalk of celery

Per il ragù:

  • ½ pound (200 g) chopped rabbit,
  • half a carrot,
  • half an onion,
  • half a stalk of celery,
  • Italian olive oil,
  • bay leaf,
  • rosemary,
  • salt and pepper,
  • dry white wine,
  • tomato paste to taste,
  • powdered dried black olives,
  • a lemon.


Instructions

Chop the meat. Make a rabbit broth with the rabbit bones, half a carrot, half an onion and half a stalk of celery cut into large pieces all together. Take half a bouillon cube and put in ¾ cup (200 ml) of water. While the stock is cooking, chop up the vegetables into small cubes for the sauce and cook with a little oil in a pot over low heat.

Once the vegetables have softened, add the rabbit pieces. Add white wine (for that amount, 1/3 cup (100 ml) will be enough) and add the tomato paste, a couple of bay leaves and a sprig of rosemary. Bake for one hour, covered, on very low heat, adding broth if necessary. Meanwhile. mix the eggs with the flour and then knead the dough until it is firm and smooth.

Remember to set aside some of the flour in the recipe; depending on the size of eggs, you might have some flour leftover. Cover the dough with plastic wrap and move on to the cream cheese. Heat the cream in a small pan without letting it boil. Turn off the heat and add the grated cheese. Puree in the blender until creamy, and when it cools, all of the flavors should meld together. We pull out of the cabinet we must give ourselves the laminating machine or rolling pin and cutting board to prepare the ravioli.

I, of course, I used the Grandma Duck: pull the dough until the second-to-last notch (almost closer) and knead it twice more. Makes squares about 1 1/3 inch (3.5 cm) per side and place a teaspoon of hazelnut cream cheese in the center of each square. Close the ravioli so you get a triangle and mold the edges with a toothed wheel.

Once you’ve finished making the ravioli, cook them in hot water (Pay attention! Reduce the heat once the water is boiling or you risk to open your ravioli!), After a minute or two that have come to the surface, put them in a pan with the meat sauce, drizzle with oil, and cook all together for a minute or two. Put some dumplings on a plate and add a little dried black olive powder and some grated organic lemon zest. It’s ready to serve!



Stefania Mulè from blog Big Shade
Read the original recipe on http://www.bigshade.blogspot.it


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Polenta pecorino meatballs atop pecorino fondue decorated with coffee beads



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Ingredients:

For the meatballs:

  • 1 cup (250 ml water),
  • ¾ cup (115g) cornmeal (with cornflower petals),
  • 2 teaspoons salt,
  • 2/3 cup (60 g) aged Pecorino Toscano PDO,
  • panko 1 egg (or breadcrumbs)
  • sunflower oil

For the coffee beads:

  • ½ cup (115 ml) espresso,
  • 1 teaspoon (2g) agar agar,
  • sunflower oil

For the fondue:

  • 1 cup (250ml) fresh milk,
  • 2/3 cup (60g) grated Pecorino Toscano PDO,
  • 1 teaspoon cornstarch


Instructions

First, make the polenta (it’s ok to make the day before). In a saucepan, bring the water to a boil, add two teaspoons of salt, then pour the polenta in all at once and stir well with a whisk to avoid lumps. Let it cook, stirring constantly. (Mine was a quick cooking polenta, which only took 5 minutes) Add the pecorino polenta and stir well to mix the cheese and polenta together, then pour into a bowl and let cool completely. At least 1 hour before creating the coffee beads, put it in the freezer a glass bowl with vegetable oil (all you need is one glass).

Dissolve the agar agar in the coffee. In a saucepan, bring the coffee-agar agar mixture to a boil. Once it has started boiling, let it boil for 3-4 minutes, then turn off the heat and allow it to cool slightly (about 5 minutes). Fill a liquid dropper with coffee and let it drop one at a time in the bowl with the sunflower oil. Drain the coffee beads in a colander, rinse gently under running water and set aside.

Dampen your hands and shape the polenta into balls. Beat the egg in a bowl, then roll meatballs in the beaten egg and put them in panko (or breadcrumbs) until they’re completely covered. Bring the sunflower oil to the temperature needed for frying and fry the meatballs for a few minutes until they’re brown.

Drain on a plate lined with paper towels. Prepare the fondue. In a saucepan, boil the milk, then add the Pecorino cheese and stir with a whisk. Let the mixture simmer for about 5 minutes, then add the cornstarch and mix everything with a whisk.

Continue to cook until the mixture has thickened, stirring to prevent lumps from forming. Remove the pan from heat, then whisk fondue and pass it through a sieve. Serve. On a plate put the fondue, then place a polenta meatball in the center, and top it all off with the coffee beads. Serve.



Nicol Pini from blog Col cavolo
Read the original recipe on http://www.colcavolo.it



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