Pecorino Toscano PDO pie

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Ricette



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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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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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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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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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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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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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/


Download PDF of the Never Say Never Cookbook


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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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Ingredients

Pecorino Toscano flavoured cookies:

  • 100 g of unbleached flour
  • 20 g of blanched almonds
  • 90 g of grated Pecorino Toscano PDO
  • 50 g of butter
  • 1 egg
  • Salt and pepper to taste

Mango chutney:

  • 300 g of mango pulp
  • 80 g of red onion
  • 60 g of sugar
  • 10 g of pectin
  • 2 tablespoons of white wine
  • 2 tablespoons of corn oil
  • 1 garlic clove
  • 1/2 teaspoon of hot paprika
  • 1/2 teaspoon of turmeric
  • A little powdered saffron


Preparation

Crush the almonds into powder. Add them to flour, grated Pecorino Toscano, 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, put it into some plastic wrap, and refrigerate for at least an hour. Take it out five minutes before using it.
Pull the dough to the rolling pin until it is about 3 mm thick, make circles with a cookie cutter, and let them rest.

Thinly slice the onion and fry it on low heat with the oil.
After a few minutes, add the grated garlic and, when the onions are soft, add diced mango, sugar, pectin, and salt. Stir well, then add vinegar and spices.
Cook until the jam becomes firmer. For a smoother consistency, puree it with the blender.

Put a bit of mango chutney on top of each circle. Cover the chutney using another circle with a hole in the centre.
Refrigerate for 10 minutes, then bake at 180 ° C for about 15 minutes. Let the biscuits rest for a while, then serve them.



Read the original recipce on Alice Del Re’s blog:  http://www.panelibrietnuvole.wordpress.com



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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


Download PDF of "Never say Never" Cookbook


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