Potato Rösti with Pecorino Toscano PDO

Potato Rösti with Pecorino Toscano PDO



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Ingredients (6 people)

  • 2 yellow potatoes
  • 100 g of fresh Pecorino Toscano PDO
  • Butter

Preparation

Grate the potatoes and the fresh Pecorino Toscano PDO coarsely and place them in two separate bowls. Press the grated potato well to remove the excess water.

Place a pan over the heat with a knob of butter; when the butter is melted, form a disc with the grated potatoes, add a layer of Pecorino Toscano, and complete with another layer of grated potatoes.

Cook each side over medium heat for about 7 Р8 minutes, taking care that the r̦sti adheres to the pan. When the potato is golden brown and the cheese has melted, your r̦sti is ready. Serve it hot with yogurt sauce and parsley.





Read the recipe on the blog “Buone ricette per cattivi cuochi





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Semmel burger with artichokes and Pecorino Toscano PDO

Semmel burger with artichokes and Pecorino Toscano PDO



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Ingredients (2 people)

  • 2 Semmel rolls
  • 250 g of minced pork beef
  • 100 g of cooking cream
  • 50 g of grated aged Pecorino Toscano PDO
  • 1 artichoke
  • 1/2 small red onion
  • 1 tbsp of mustard
  • Lettuce
  • Salt and pepper to taste

Preparation

Dice the onion and put it in a bowl with the pork beef. Add mustard, salt to taste, and a sprinkle of pepper, then mix all the ingredients. Let the meat rest in the fridge.

Put the cooking cream in a saucepan over low heat. When it has reduced by 1/3, add the Pecorino Toscano PDO and mix well.

Slice the artichoke into very thin strips and sauté them in a frying pan until they become crispy. Divide the meat into two balls and form the hamburgers. Cook them over medium heat (for 5-6 minutes per side if you like medium-cooked burgers).

Now, you can build your sandwiches: first of all, cut each Semmel roll into two halves and toast them in the pan where you cooked the meat. Put the lettuce on the roll base, place the hamburger on it, add some Pecorino Toscano cream to taste, and the crispy artichoke strips. Serve hot and enjoy!



Read the recipe on the blog “Buone ricette per cattivi cuochi





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Courgette and Pecorino Toscano PDO veggie patties

Courgette and Pecorino Toscano PDO veggie patties



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Ingredients (2 people)

  • 150 g of courgettes
  • 40 g of fresh Pecorino Toscano PDO
  • 25 g of aged Pecorino Toscano PDO
  • 1 egg
  • 4 basil leaves
  • Breadcrumbs
  • Salt to taste

Preparation

Cut the courgettes into thin slices, cook them in a frying pan over low heat for 5 minutes with the basil leaves and a drizzle of oil.

Put the cooked courgettes, the aged and fresh Pecorino Toscano PDO, the egg, breadcrumbs, and salt into a mixer. Blend until you get a granular mixture.

Shape the veggie sliders, then bread them. Bake at 200° C for 15-20 minutes.





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Chicken salad with Pecorino Toscano PDO

Chicken salad with Pecorino Toscano PDO



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Ingredients (2 people)

  • 300 g of chicken breast
  • 150 g of fresh Pecorino Toscano PDO
  • 100 g of tomatoes
  • 1 carrot
  • 1 celery stalk
  • Lettuce salad
  • EVO oil
  • Salt and vinegar to taste


Preparation

Grill the chicken breast and let it cool down. Then, cut it and the fresh Pecorino Toscano PDO into strips. Mix them with the lettuce salad.

Cut the cherry tomatoes into halves, chop the carrot and the celery, and add them to the salad.

Dress with salt, EVO oil, and vinegar to taste, then serve.



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Cous cous with vegetables and Pecorino Toscano PDO

Cous cous with vegetables and Pecorino Toscano PDO



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Ingredients (2 people)

  • 150 g of cous cous
  • 30 g of aged Pecorino Toscano PDO
  • 150 ml of boiling water
  • 1 tablespoon of pitted olives
  • Your favourite pickled vegetables
  • EVO oil
  • Fresh mint to taste
  • Lemon juice to taste
  • Salt to taste


Preparation

Put the boiling water into a large bowl, pour the cous cous, and cover with a lid so it cooks until doubling in volume.

Cut the largest pickles and the Pecorino Toscano PDO into cubes, then put all in a bowl with the lemon juice, a drizzle of EVO oil, a pinch of salt, and the finely chopped mint leaves.

Use this mixture for seasoning the cous cous and stir. Wait about 10 minutes for the cous cous to absorb some seasoning liquid, then put the bowl in the fridge. Serve the cous cous cold.



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Margherita pizza with Pecorino Toscano PDO

Margherita pizza with Pecorino Toscano PDO



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Ingredients for the dough

  • “0” flour g 1000
  • Water ml 600
  • Brewers’ yeast g 30
  • Salt g 20

The seasoning

  • Peeled tomatoes g 800
  • Basil leafs to taste
  • Oregano to taste
  • Ripened Pecorino Toscano PDO g 600


Procedimento per l’impasto

Disporre la farina a fontana, aggiungere il lievito sciolto in acqua tiepida, unire la farina, il sale e impastare. Far riposare per circa 30 minuti e dividere in parti del peso e della forma voluti. Far lievitare a 28°C per circa un’ora.

Per la farcitura della pizza margherita

Versare il pomodoro in una bacinella, aggiungere il sale, l’olio, origano, il basilico e mescolare. Tagliare a dadini il Pecorino Toscano DOP. Stendere l’impasto della pizza, condire con il pomodoro e il Pecorino Toscano DOP. Infornare a 200°C.





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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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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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Veal scallopine with Pecorino Toscano

Veal scallopine with Pecorino Toscano



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Ingredients per 4 persons

  • 200 g of fresh Pecorino Toscano,
  • 8 slices of veal for a total weight of 480 g,
  • 120 g of extra-virgin olive oil,
  • sieved whole-wheat flour to taste,
  • 1 glass of Tuscan white wine,
  • 1 tablespoon of water,
  • salt to taste.


Directions

Flour the slices on each side, stir fry them in a pan with the oil, add the salt on one side only and then cook them for 5 minutes. Finally, turn them over and cook them on a low flame for another 5 minutes. Add the Pecorino Toscano previously sliced and the water, cover with a lid and let the water evaporate. When the scaloppine are cooked, serve them on a dish, with a decoration of parsley leaves. Pour the sauce on the scaloppine (previously sieved with a strainer and serve them warm.





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Turkey loaf with Pecorino Toscano and spinach

Turkey loaf with Pecorino Toscano and spinach



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Ingredients per 4 persons

  • 200 g of fresh, thinly sliced Pecorino Toscano,
  • 8 slices of turkey breasts for a total weight of 400 g,
  • 300 g of boiled spinach, rinsed and minced,
  • 100 g of minced turkey breast, 50 g of shredded walnuts,
  • 2 glasses of Tuscan white wine, 1 egg, salt and pepper to taste.


Directions

Prepare a dough, kneading the spinach, the minced turkey and the walnuts; add the egg, salt, pepper and knead the dough until you have a uniform mixture. Let it sit for 10 minutes.
Beat the turkey slices with the dough and then with the Pecorino Toscano. Make rolls of the dough and tie them with cooking thread.
Pour the extra-virgin olive oil in a baking tray until it reaches 1/2 cm, lay the rolls and sear them for 10 minutes. Turn the rolls, add the Tuscan white wine and let the wine evaporate; the rolls are now cooked. Remove the thread and cut the rolls into slices 1/2 cm thick, and serve them on a dish. With a strainer, sieve the sauce, pour it onto the rolls and then serve with a side dish of buttered spinach tossed in a pan.





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