Coniglio farcito con guanciale e Pecorino Toscano DOP

Rabbit stuffed with guanciale (cured pork cheek)

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Rabbit stuffed with guanciale (cured pork cheek)


Coniglio farcito con guanciale e Pecorino Toscano DOP

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Ingredients for 8 people

  • 2 pounds (1.2 kg) boned Leprino rabbit,
  • 1 ½ cup (150 g) boiled chicory,
  • 2 tablespoons extra virgin olive oil,
  • 1/2 clove Kissingarlic,
  • Siloam yellow chili,
  • 1/3 cup (90 g) bacon,
  • 2/3 cup (150 g) coppata bacon
For cooking:
  • 1 carrot,
  • 1/2 golden onion,
  • 1/2 garlic clove Kissingarlic,
  • 1 glass of brandy,
  • 4 tablespoons extra virgin olive oil
For the cheese fondue:
  • ½ cup (120 ml) whole milk,
  • 1/3 cup (100 ml) cream,
  • 2/3 cup (60 g) cheese,
  • 1 teaspoon cornstarch
For brandy gravy:
  • gravy Rabbit,
  • brandy,
  • flour,
  • brown stock rabbit.


Instructions

After removing the rabbit bones, double check that there are no small bones left. Heat two tablespoons of olive oil in a pan and then add garlic. Cook garlic for one minute. Then  add the chicory (which you should have already boiled in salted water). Add a pinch of chili pepper. Let cool. Coat the rabbit with slices of bacon. Cover with chicory cut into small pieces and sprinkle the coarsely grated cheese on top. Stitch up the hole using a needle and silk thread. Coat with bacon coppata and close it with string. Preheat the oven to 350 °F (180 °C). Pour 4 tablespoons of extra virgin olive oil on the bottom of a baking dish. Then, put the chopped carrot, onion and garlic on top. Lie down and put the rabbit in the oven.  After 15 minutes, pour the rabbit brandy on top. Continue cooking for another 45 minutes. Then take it out of the oven, Cover it in foil and let it sit a while. Enjoy!

Prepare the sauce

Grate the cheese. Heat the cream with milk without letting it boil. Add the cheese and let it melt using a whisk. If it comes out too watery, add 1 teaspoon of starch.

For the gravy

Transfer the pan in which you cooked the rabbit on two burners. Let it boil. Pour the brandy over the rabbit. Scrape the pan in the meantime so it doesn’t stick. Strain the sauce  through a sieve. Put on the burner on low heat and add two tablespoons of flour. Cook for 10 minutes, add the brown rabbit stock and continue to simmer for another 20 minutes.

Serve the rabbit cut into slices with fondue, gravy and potatoes sautéed in oil.



Cristiana Di Paola from blog Beuf à la mode
Read the original recipe on http://beufalamode.blogspot.it/


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Savory cannoli with Pecorino Toscano PDO and cream cheese with honey mushrooms

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Savory cannoli with Pecorino Toscano PDO and cream cheese with honey mushrooms



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Ingredients for 8 people

For the cannoli dough:

  • 2 ½ cup (250 grams) unbleached flour,
  • 2/3 cup (125 grams) red wine,
  • 25 grams of red wine vinegar,
  • 1 teaspoon lard,
  • 1 teaspoon sugar,
  • oil for frying

For the Pecorino Toscano PDO cream

  • 2 2/3 cup (230 gr) Tuscan Pecorino cheese PDO,
  • 4 cups (400 g) cheese,
  • poppy seeds

For the honey mushroom cream

  • 2 cups (500 g) honey mushrooms (preferably fresh),
  • 1/2 onion,
  • 1/2 cup white wine,
  • extra virgin olive oil,
  • salt,
  • pepper,
  • parsley


Instructions

Prepare the dough the night before serving the cannoli. Mix all ingredients in a bowl, and when they are well blended, continue to work on a floured surface until the dough loses some of its moisture and becomes less sticky.

Make a ball, wrap in plastic wrap and place in refrigerator to sit overnight. The next morning, remove the dough from the refrigerator and spread thinly (I recommend using the rolling pin for fresh pasta at the second-to-last thickness mark, beginning to roll out the dough from thicker and decrease gradually), cut out dough circles with a pastry cutter. Wrap the circles around the special cannoli molds, pressing firmly between the two ends of the dough so that the cannoli do not open during cooking. Warm up a large amount of oil, and when hot, dip cannoli in hot oil and cook until golden brown, then place on paper towels. Gently pull the cannoli out of their molds and let cool.

Grate the Pecorino and whip together with the ricotta cheese in a mixer. Put this cream in a pastry bag without a nozzle. Refrigerate (for how long).

Prepare the honey mushroom cream: Clean the mushrooms well (do not wash, but clean them with a damp cloth or paper towel). Finely chop the onion. Sauté the onion in extra virgin olive oil, then add the mushrooms, sauté and then add the wine and let it evaporate. Add two tablespoons of water, add salt and pepper, then reduce heat and simmer for 20 minutes. Then, remove the lid and allow the liquid to dry. Mix the mushrooms with some parsley. Fill cannoli with cream cheese (never do this in advance because the cannoli, as we say, can get “soaked”) and sprinkle both ends with poppy seeds. Place a two ladles of the hot cream of mushroom soup in bowls.

Serve a couple of the cannoli with mushroom sauce for each one of your guests so that they can dip their cannoli inside the sauce for a unique mix of flavors!



Stephanie Cabibbo from blog Mastercheffa
Read the original recipe on http://blog.giallozafferano.it/mastercheffa/


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Cannoli made with kataifi pasta with Pecorino Toscano PDO and mussels

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Cannoli made with kataifi pasta with Pecorino Toscano PDO and mussels



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Ingredients for 3/4 people

For the dough:

  • 3 cups (300 g) unbleached white flour,
  • rosemary salt (about 1 tablespoon),
  • as much water as is needed,
  • a half glass of extra virgin olive oil

For the mussels:

  • ¾ pound (300 g) mussel (weighed without shells),
  • 1 tablespoon turmeric,
  • 1 teaspoon ground ginger,
  • 1 pinch of pepper,
  • a sprig of thyme,
  • a few blades of chives,
  • 1 pinch of Helichrysum flowers,
  • 1 tablespoon sesame oil,
  • 3 tablespoons extra virgin olive oil,
  • salt (if necessary)

Foam for potato, cheese and mussels:

  • 3 medium potatoes,
  • 2 cups Pecorino Toscano PDO,
  • vegetable broth for it to emulsify (you can use as much water or milk as you want),
  • 2 tablespoons of extra virgin olive oil


Instructions

Cook the mussels with the spice mixture and sesame oil. If you’d like, you can add a clove of browned garlic. For the dough: Put the flour in a bowl, making the classic shape of a fountain with a hole in the center, adding salt and, gradually, the water at room temperature. Knead energetically until you get a smooth and firm ball. Cover with plastic wrap and let it sit for at least 45 minutes.

Meanwhile, wash and scrub the potatoes and then boil them in salted water. Once the dough has sat for the time allotted, begin to roll it out a little at a time. You can use a rolling pin or a pasta machine. After getting thin sheets, glaze three layers at a time with extra virgin olive oil. If you use the pasta machine, and you puff long enough, you can fold it three times, but if you make smaller sheets, make three layers, one above the other. Put it through the pasta machine or roll it out with a rolling pin and then slice them into thin noodles, similar to angel hair pasta.

Oil the knife very well for the cannoli and wrap a bunch of noodles so that they are quite compact, but without crushing them. Lightly oil the pasta and put it in oven at 180 degrees until the outer layer begins to brown. Once cooked, take them out of the oven and let them cool. Preparing the filling: skin the potatoes and cut the pecorino into cubes. In a mixer, chop up the pecorino first and then add the potatoes and at least 1 cup (100g) of mussels. Little by little, add the broth or water and a bit of oil until you get the consistency of mousse. Add salt if you need to.

Now the only thing left to do is fill the pastry bag with the mousse to fill the cannoli. Put 2 to 3 cannoli per person on plates, more or less depending on how big your cannoli are, a spoonful of mousse garnished with Pecorino Toscano PDO petals, and top it all off with a couple of mussels left in their shells to give the plates a nice finishing touch.

Serve piping hot.



Elena Arrigoni from blog Cominciamo da qua
Read the original recipe on http://www.cominciamodaqua.com


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Calcioni, caciuni, cacioni sweets from the marche region stuffed with Pecorino Toscano PDO and sugar

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Calcioni, caciuni, cacioni sweets from the marche region stuffed with Pecorino Toscano PDO and sugar



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Ingredients

Serves about 40 Cacioni

For the pastry dough:

  • 2 ½ cups (250 g) flour,
  • 2 eggs,
  • ¼ cup (50 g) sugar

For the filling:

  • 2 cups (250 g) fresh Pecoino Toscano PDO,
  • 1 ¼ cup (150 g) aged Pecorino Toscano PDO cheese,
  • 2/3 cup (150 g) sugar,
  • juice of 2 lemons,
  • 1 grated lemon rind,
  • 1 egg,
  • 1 egg white,
  • egg yolk and enough cream to brush the surface.


Instructions

Start by making the filling. Mix the two grated cheeses in a large bowl. Add sugar, lemon juice, lemon zest and the lightly beaten eggs. Mix well and let the filling “age” the in your fridge. For the pastry dough, simply mix the flour with the beaten eggs and sugar. Shape it into a ball, cover with plastic wrap and let it sit in the refrigerator for at least 30 minutes. Now roll out the dough. It’s not easy to roll it out. If you have a pasta machine, also known as Grandma Duck, it will be easier to get the dough as thin as possible. Cut out circles measuring 8 cm in diameter with a dough cutter or even better using grandma’s favorite cookie cutter: an easy, efficient glass.
Put a good teaspoon of the filling on eachdough circle. It must be nice and “chubby”. Fold the dough into crescents and seal theedges with fork tines.

Place on a baking sheet with parchment paper. Brush the surface with a mixture of egg yolk and cream. Cut two slits to make an open cross in the middle of the crust with scissors, typical of this cake. Cook in a preheated oven at 350°F (180°C) for about 20 minutes. It’s ready when the crust is golden brown and the filling comes out like lava would from a “volcano”.



Donatella Bartolomei from blog Ingrediente Perduto
Read the original recipe on http://ingredienteperduto.blogspot.it


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Bignole al cacao con Pecorino Toscano DOP

Cocoa puffs with Pecorino Toscano PDO cream

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Cocoa puffs with Pecorino Toscano PDO cream


Bignole al cacao con Pecorino Toscano DOP

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Ingredients

Choux pastry:

  • 1/3 cup (75 g) of water
  • 1/3 cup (75 g) of butter
  • ¾ cup (70 g) of “00” flour
  • 1 tablespoon (6 g) of cocoa powder
  • 2 medium eggs
  • 1 pinch of salt

Filling:

  • 1/3 cup (100 ml) of fresh cream
  • 1/6 cup (50 g) of diced, fresh Pecorino Toscano PDO
  • Grounded cocoa beans
  • Grated, aged Pecorino Toscano PDO to taste
  • Milk to taste


Preparation

Start to prepare the Cocoa puffs with Pecorino Toscano PDO cream the day before serving them.

First of all, put the diced, fresh Pecorino Toscano PDO in a saucepan and cover it with milk; set aside to let the cheese soften.
To make the puffs, put water, diced butter, and a pinch of salt in a saucepan and bring to a boil. In the meantime, sift flour and cocoa powder.
When the water boils, add flour and cocoa powder, then stir vigorously with a whisk for a few minutes.
Put the mixture in a bowl and keep stirring until it reaches room temperature.
Add an egg, stir until it dissolves, then do the same with the other egg.
Put the dough into a pastry bag with a plain nozzle of about 7-9 mm, then shape the puffs on a baking pan.
Put the puffs in the preheated oven (200° C) for 15 minutes, then slightly open the oven door and keep baking for about 5 minutes.
Once cooking is complete, remove the puffs from the oven and place them on a wire rack to cool.

In the meantime, put the fresh cream into a bowl, add grated aged Pecorino Toscano PDO to taste, and whisk until not too firm. Transfer the cream to a pastry bag with a small nozzle and refrigerate it.
For the cheese fondue, let the milk-and-fresh-Pecorino-Toscano melt over low heat, adding more milk if necessary; it shouldn’t be too compact. Then, let it cool.

Fill your puffs with Pecorino Toscano fresh cream by making a hole in the bottom of each puff with the pastry bag nozzle and squeezing the filling inside.
“Frost” the tops of your puffs with a little cheese fondue and garnish sprinkling the grounded cocoa beans on top.

Let the filled puffs rest in the fridge for at least half an hour before serving.



Giulia Robert from blog Alterkitchen
Read the original recipe on http://alterkitchen.it


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Bottoncini (Semola Dumplings) with Pecorino Toscano PDO with Chianti-soaked pigeon ragu

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Bottoncini (Semola Dumplings) with Pecorino Toscano PDO with Chianti-soaked pigeon ragu



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Ingredients for 4 people

For the pasta:

  • 1 pound (500 grams) durum wheat semolina,
  • about 300 ml water,
  • 1 pinch of salt.

For the filling:

  • 2 cups (250 g) of Pecorino Toscano DOP,
  • 2 or 3 tablespoons of lukewarm water.

For the sauce:

  • 2 pigeons,
  • 1/2 cup of white vinegar,
  • 1 cup Chianti (or still red wine),
  • 4 tablespoons chopped carrot,
  • onion,
  • celery,
  • 10 fresh rosemary sprigs,
  • 1 small clove garlic,
  • juniper berries,
  • 1 ½ tablespoons extra virgin olive oil,
  • 1/3 cup (100 ml) fresh cream,
  • salt and black pepper.


Instructions

In a bowl put the durum wheat flour and half of the water provided and begin to mix, then add the water a little at a time until the dough is smooth, firm and elastic, put in a bowl,
cover and let it sit for 30 minutes.

Now make the filling.
Grate the cheese, add 2 tablespoons of water and begin to knead it. Add more water to very little once more and mixing until a paste like sugar dough.
Now roll out the dough on a lightly-floured work surface, until it is about 1/16 inch (2 mm) thick and then cut some 8-cm wide strips with a knife.
Shape the pecorino dough into some balls a bit bigger than a chickpea and place it on the lower half of the pastry dough, keeping them 4 cm apart, and then fold the dough until  you’re able to cover the filling, and while you press on the dough to close it, make sure to expel all the air (otherwise they’ll fill with air when they cook).

Shape your dumplings with a 3-cm wide round cookie cutter and let them dry on a lightly-floured working surface or on a drying rack if you have it. While the dough is drying, make the meat sauce. Cut the pigeon in pieces. Put them in a pot with half a cup of white vinegar, cover, and cook on medium heat for 15 minutes, drain and let them cool, then remove the bones and remove the skin and chop up the pigeon meat with a knife.

Pour some oil in a pan, and as soon as it’s hot, add your finely-chopped rosemary and a garlic clove with a toothpick inserted in it, that way you can take it out sooner. Now add the pigeon meat and the juniper berries to the pan and let them brown and add some wine. Raise the heat to high for one minute, then continue to cook for 15 minutes. Remove the garlic and the juniper. Salt and pepper.
Add some cream and as soon as all of the ingredients have meld together, turn off the heat. Add two teaspoons of salt to a big pot of boiling water and then add your bottoncini.

Cook the pasta al dente, drain it, reserving two tablespoons of the cooking liquid in a glass, and then pour it into the pan with the meat sauce. Add two tablespoons of the cooking water. Cook the pasta with the meat sauce for two minutes just so the flavors of the meat sauce meld with the pasta.



Simona Lelli from blog Farine Fiori e Fili
Read the origina recipe on http://www.farinefioriefili.ifood.it


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Bavarian Cake with Pecorino Toscano PDO on Sablè (French biscuits) with coffee, Livornese ponce sauce, candied lemon, frosted coffee beans, acacia honey, crispy nuts, and Pecorino petals

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Bavarian Cake with Pecorino Toscano PDO on Sablè (French biscuits) with coffee, Livornese ponce sauce, candied lemon, frosted coffee beans, acacia honey, crispy nuts, and Pecorino petals



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Ingredients for 6 pieces – parallel-piped molds measuring 1in x 1in x 2.75in (2,5×2,5×7)

Bavarian

  • 1 cup (120 g) unaged Pecorino Toscano PDO (without crust),
  • 1 teaspoon (2 g) gelatin,
  • ¼ cup (60 g) liquid cream,
  • 1/3 cup (80 g) whipped cream,

,
Brazilian arabic coffee-flavored sablé

  • 1 cup (100 g) unbleached flour,
  • ¼ cup (50 g) butter,
  • 1 (15 g) egg yolk,
  • 1/8 cup (30 g) light brown sugar,
  • 2 tablespoons Arabica Brazilian ground coffee (varieties taste very intense and fresh),
  • a pinch of salt

Crunchy Sorrento walnuts

  • ¼ cup (30 g) Sorrento walnuts,
  • ¼ cup (60 g) light brown sugar,
  • 1 teaspoon (5 g) butter,
  • 1 tablespoon water,
  • a pinch of salt

Livornese ponce sauce

  • 1/3 cup (100 ml) strong espresso blend
  • 2 teaspoons brown sugar
  • 1/8 (50 ml) dark rum
  • 10 ml mastic or anise liqueur,
  • 2 untreated lemon peels,
  • a pinch (0.5 g) of powdered xanthan gum

Candied lemon:

  • 1 untreated lemon,
  • water and sugar to taste,

Coffee beans glazed with honey:

  • a handful of coffee beans to taste,
  • acacia honey to taste

Pecorino flakes:

  • 1 thick slice of aged Pecorino Toscano PDO


Directions

First let’s make the candied fruit. Peel the lemon zest keeping a small part of the white peel.
Cut the peel into ¼- ½ inch cubes (6-7 mm). Parboil in the water three times and change the water every time.
Drain.
Finally put in the diced candied lemon in a syrup of sugar and water 2 parts: 1 part until the syrup starts to foam.
Do not caramelize. Remove the diced one by one with forceps and put them on a sheet of aluminum to cool.
Keep them in the fridge so they remain soft.

Chop up the pecorino with a mixer.
Bring the cream to a boil liquid and, once you take it off the heat, add the gelatin, combine the mixture with pecorino cheese and mix everything together. Finally, gently add even the whipped cream and pour the mixture into molds silicone .
Put them in the refrigerator to harden for a few hours. Mix the flour with the coffee powder, sugar and a pinch of salt. Knead it on a work surface with the tip of your fingers, adding in the butter and the egg yolk.
Shape into a ball, cover it with plastic wrap and put it in the fridge for approximately half an hour.
After being in the refrigerator, roll out the dough with a rolling pin and cut out rectangles measuring the crest of the molds.
Harden them in the pre-heated oven to 350-375°F (180-200°C) for 10-12 minutes max.
Chop the walnuts so that some are coarse and others are fine. Put them in a pan with sugar, butter, water and salt.
Cook until the mixturebegins to caramelize and turn golden.
Spread it out while it’s hot with a spatula on a Silpat pan in a thin layer and let it cool and coagulate.

The Livorno ponce sauce:
put both types of alcohol and sugar in a cup. Heat them with the steam vapor from the espresso maker, add the espresso coffee (2-3 cups ca), finish off with lemon peel and let cool.
Dilute xanthan powder with a little cold punch, from which we took out the lemon rind, and then slowly, with no lumps, add the rest, mixing well.
They will meld together quickly.

Glazed coffee beans:
simply dip the coffee beans in acacia honey, remove them with tongs and decorate the plate.

Put a slice of cheese wrapped in foil in the freezer for a few hours, and when the dish is ready to serve, grate the cheese through the largest holes of the grater to make flakes.



Cristina Galliti del blog Insalata mista
Leggi la ricetta originale su http://insalatamista-poverimabelliebuoni.blogspot.it


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Pecorino Toscano PDO, salami, and olives skewers

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Pecorino Toscano PDO, salami, and olives skewers


Spiedini di Pecorino Toscano DOP, salame e olive

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Ingredients (4 people)

  • 200 g of aged Pecorino Toscano PDO
  • 200 g of thin salami
  • 200 g of pitted olives


Preparation

Cut the Pecorino Toscano PDO into cubes whose sides are about 3 cm long.
Cut the thin salami too, making slices of about 1 cm of thickness.

Put all the ingredients in a skewer stick alternating a cube of cheese, an olive, and a slice of salami.

Garnish creatively, and the appetizer is ready to be served!

Little tip: you can use your favourite cold cuts!





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Asparagi with Pecorino Toscano

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Asparagi with Pecorino Toscano



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Ingredients (4 people)

  • 800 g of wild asparagi
  • 80 g of Tuscan EVO oil
  • 100 g of grated, aged Pecorino Toscano PDO
  • Salt and pepper to taste


Preparation

Clean the asparagi, place them in a covered pot with cold, salted water, and quickly bring the water to boiling point.
Lower the flame and cook for 15 minutes, then drain and cut the asparagi 8 cm long.
Arrange them in a casserole with the oil and a bit of pepper, then cover them with the grated Pecorino Toscano PDO, and bake in the oven at about 180° C, until the pecorino browns.
Serve warm.





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