Cheesecake with Pecorino Toscano PDO and wild berries

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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Fiadoni with Pecorino Toscano DOP

Fiadoni with Pecorino Toscano DOP



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Ingredients for the dough

  • “0” flour g 600
  • Sugar g 100
  • Butter g 100
  • Eggs 5
  • Tuscan oil PGI g 15

The filling

  • Fresh Pecorino Toscano PDO g 500
  • Eggs 4
  • Sugar g 60
  • Vanillin bag 1
  • Grated lemon peel 1

The finishing

  • Eggs 1


Proceeding

Make a well in the center of the flour and pour on the pastry board and add sugar, eggs, the scrambled yolks, the softened butter and the oil. Work until it become smooth and soft. Wrap in a napkin and let it rest. In the meantime get the filling ready: scramble the eggs in a terracotta bowl, add cheese, sugar, grated lemon peel and vanillin. Roll out the dough with the rolling pin until it you get a thin layer. Cut some discs using a middle size dish. Pour on every disc two spoons of filling. Bend in a half-moon shape and seal the edges with the appropriate pastry cutter. Scramble a yolk in order to paint every disc’s surface and use a fork to riddle with holes. Put in the oven at 180°C for about 30 minutes.





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Girasoli with chestnut honey and Pecorino Toscano DOP

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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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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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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Pastries with fresh Pecorino Toscano PDO

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Pastries with fresh Pecorino Toscano PDO



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Ingredients per 6 persons

  • 260 g of fresh Pecorino Toscano,
  • 120 g of ricotta cheese,
  • 120 g of sugar,
  • 400 g of bran,
  • 2 eggs,
  • 40 g of butter,
  • a sprinkle of saffron,
  • 1 lemon,
  • 1 orange,
  • salt to taste,
  • acacia honey.


Directions

Spread 300 g of bran on a counter, placing a pinch of salt, the softened butter in dices and a few tablespoons of lukewarm water in the middle. Knead the ingredients until you have a soft dough and, if necessary, add some more water.

Grate the Pecorino Toscano and the orange and lemon peel; put them inside a terrine, add the ricotta cheese, the eggs, the suga and the left-over bran, and knead them until you have a uniform mixture.

Apply the dough on a thin puff pastry and with a toothed dough-cutter 10 cm wide, cut the dough into discs. Spread a spoonful of filling in the middle of each disc, fold the edge of the dough upward and pinch it in five points.

Bake in an oven at 160 °C for 15 minutes. Let it cool and then serve the pastries with some acacia honey.





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

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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Cheese ball on a waffle with Pecorino Toscano cheese PDO and mango chutney

Cheese ball on a waffle with Pecorino Toscano cheese PDO and mango chutney



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Ingredients

for 5 waffle:

  • 2 eggs,
  • ¼ cup (50 g) butter,
  • 1 cup (100 g) aged Pecorino Toscano PDO,
  • 1 ½ cup (150 g) unbleached flour,
  • ¾ cup (200 ml) milk

For the Pecorino cheese ball:

  • 1 cup (100 g) Pecorino Toscano PDO,
  • milk to taste

For mango chutney:

  • 1 mango (gross weight 500-550 g),
  • 3 tablespoons raisins,
  • ½ cup (120 g) apple cider vinegar,
  • ½ cup (120 g) sugar,
  • 1 minced shallot,
  • 1/2 teaspoon fresh ginger,
  • 1/2 teaspoon cumin,
  • 1/2 tsp turmeric,
  • 4 cardamom pods,
  • 1 teaspoon mustard seeds,
  • 1/2 clove of minced garlic,
  • 1/2 teaspoon pepper,
  • 1 cinnamon stick


Instructions

The chutney can be prepared the day before. Peel the mango and cut into one-inch pieces. Put them in a bowl and cover with sugar, 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 according to the amount indicated.

As for the cardamom, use only the seeds inside the shell. Measure the vinegar. In a saucepan, place the mango with all the water it has released, vinegar and other ingredients, without forgetting anything. Bring to a boil, then turn the heat to low and cook for about an hour, stirring occasionally with a spoon. The times may vary depending on how hot the stove is and how much water evaporates from the mango.

When the liquid has almost completely evaporated and been reduced to a syrup, turn off the heat and place the mango chutney into a jar. It makes about 4 cups (400 g) of mango chutney. Let cool completely and store in the refrigerator until ready to serve. To make the waffles, first beat the eggs. Add the melted butter once it has cooled completely. Add the grated aged Tuscan Pecorino and mix everything well. Add sifted flour, little by little, alternating with milk. You should get a fluffy mixture but not a liquidy one. Let the mixture sit in the refrigerator for an hour.

Heat the waffle machine according to the instructions. Pour a ladle of the mixture into the waffle machine until it has been all used up. Dice the pecorino cheese into small squares, put in a bowl, and cover with milk. Let it sit for one hour. Beat it using a hand mixer, adding milk if it is too thick. The mix should be slightly soft. Assemble the dish: place a waffle on it, put the ice cream ball in the middle of the Pecorino using an ice cream scoop, and 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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Occhi di bue (tuscan cookies) stuffed with Pecorino Toscano PDO topped with mango chutney

Occhi di bue (tuscan cookies) stuffed with Pecorino Toscano PDO topped with mango chutney



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Ingredients

Servings: 25 biscuits
Preparation time: 1 hour
Cooking time: 30’ + 15’

For the mango chutney:

  • 2 cups (300 g) mango pulp,
  • ½ cup (80 g) red onion,
  • ¼ cup (60 g) sugar,
  • 3 teaspoons (10 g) of pectin,
  • 2 tablespoons white wine,
  • 2 tablespoons corn oil,
  • 1 clove garlic ,
  • 1/2 teaspoon hot paprika,
  • 1/2 teaspoon turmeric,
  • 1/8 teaspoon powdered saffron

For the savory cookies:

  • 1 cup (100 g) unbleached flour,
  • 1/8 cup (20 g) blanched almonds,
  • 1cup (90 g) grated Pecorino Toscano PDO,
  • ¼ cup (50g) excellent quality cold butter,
  • 1 egg (and a bit of egg white, if necessary),
  • 1/8 teaspoon of salt,
  • 1/8 teaspoon ground pepper


Instructions

For the chutney

Thinly slice the onion and fry on low heat with the oil seeds. After a few minutes, add the grated garlic and when the onions have begun to soften, add the diced mango, sugar, pectin and salt. Stir well and let soften, then add the vinegar and spices. Cook until the mango is not completely soft and until the jam is firmer. For a smoother and more even consistency, puree it in the blender.

For the cookies

Crush the almonds into a powder. Add them to the flour, the cheese, salt and pepper and mix well. Cut the butter into small pieces and rub it between your fingers with the flour until the dough is crumbly. Add the beaten egg yolk and, if you need to make the dough more compact, add a bit of egg white. Knead quickly without overheating the dough, wrap in plastic wrap and refrigerate for at least an hour. Pull it out five minutes before using. Roll it out with a rolling pin until it is about 3 mm thick and cut into circles with a cookie cutter. Put a bit of chutney on top of each circle and put another circle with the center hole on top so that they’re on top of one another. Refrigerate 10 minutes, then bake at 350° F (180 ° C) in a oven for about 15 minutes.



Alice Del Re from blog Blog
Read from original recipce on http://www.panelibrietnuvole.wordpress.com





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

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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