Stelline di sfoglia con prosciutto e Pecorino Toscano DOP - anteprima

Puff pastry stars with ham and Pecorino Toscano PDO

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Recipes



Puff pastry stars with ham and Pecorino Toscano PDO


Stelline di sfoglia con prosciutto e Pecorino Toscano DOP

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Ingredients

  • A roll of puff pastry
  • 200 g of ham
  • 150 g of fresh Pecorino Toscano PDO thin slices
  • One egg yolk
  • Sesame seeds to taste

Preparation

Roll out the puff pastry on the work surface and cut out some stars using a star-shaped cookie cutter.

Do the same with ham and Pecorino Toscano PDO.

Compose the stars: place the first star of puff pastry, then one of ham and, finally, one of cheese, then cover it with another star of puff pastry.

Seal the edges well, careful not to ruin the shape. Brush the stars’ surface with the egg yolk, then sprinkle with sesame seeds.

The puff pastry stars with ham and Pecorino Toscano PDO should be baked in a preheated oven at 180° C for 10-15 minutes or until golden brown.

Serve the puff pastry stars warm.



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Ingredients

  • Rice paper sheets
  • Minced pork meat
  • Portobello mushrooms
  • Red onion
  • Grated aged Pecorino Toscano PDO
  • Pepper to taste
  • Cucumbers
  • Crispy onion
  • Low-salt soy sauce

Preparation

In a pan, fry the red onion with minced pork meat and chopped mushrooms. Add pepper to taste.

In the meantime, think about the outside of the rolls: fill a plate with warm water, dip a sheet of rice paper at a time in the water, then leave to “soak” for no more than 10 seconds. Gently place the sheet on kitchen paper or a clean dish towel to drain.

Back to the filling: add the grated Pecorino Toscano PDO to the meat, then turn off the heat and cover the pan with the lid. In just a few minutes, the Pecorino Toscano will melt, flavouring the filling.

Stuff the rice paper by placing a little filling in the centre of the sheet. Close the sheet by folding the two side flaps and rolling the roll from the bottom up, so that the flaps stick together.

Pass the rolls in the pan in which you cooked the filling, until they are lightly browned, then garnish with the crispy onion.

Serve the rolls with low-salt soy sauce (the filling is sufficiently salty) and cucumber sticks.



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Tuscan "Gricia" with Pecorino Toscano PDO


Gricia Toscana

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Ingredients

  • 100 g of rigatoni pasta
  • Finocchiona PGI to taste
  • Aged Pecorino Toscano PDO
  • Salt and pepper to taste

Preparation

While the rigatoni pasta is cooking in plenty of boiling salted water, cut the Finocchiona PGI into small cubes and heat it in a pan for a couple of minutes over high heat.

Drain the pasta directly into the pan with the Finocchiona, add a little cooking water, and mix vigorously.

Grate plenty of Pecorino Toscano PDO on the pasta and continue mixing all the ingredients until obtaining a Pecorino Toscano cream.

Serve the Tuscan “gricia” hot.



Chef Shady Hasbun

Here is the video-recipe!



download the recipe


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Tuscan "crostini" with kale and Pecorino Toscano PDO



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Ingredients (4 people)

  • 100 g of fresh Pecorino Toscano PDO
  • 8 slices of Tuscan bread
  • 1 bunch of kale
  • EVO oil to taste
  • Salt and pepper to taste


Preparation

Bring water to a boil in a large pot.

In the meantime, wash the kale and remove the hard stems.

Salt the boiling water to taste and add the kale. Cook it for about 20 minutes, then drain well and leave aside some cooking water.

Toast 8 slices of Tuscan bread, then lightly wet one side of each slice with the kale cooking water.

Put some warm cabbage leaves on each “crostino,” sprinkle them with a pinch of salt and pepper, and drizzle them with EVO oil.

Garnish each “crostino” with some flakes of Pecorino Toscano PDO.

Serve warm.



download the recipe


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Pecorino Toscano PDO sauce



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Ingredients

  • 50 g of diced fresh Pecorino Toscano PDO
  • 50 g of grated aged Pecorino Toscano PDO
  • 350 g of cooking cream
  • Salt to taste
  • Fresh sprigs of thyme to taste


Preparation

Heat the cooking cream, add salt and sprigs of thyme to taste, and leave it infusing for 30/40 minutes.

Remove the thyme from the cream, make it boil, and add both the types of Pecorino Toscano PDO, stirring gently until well blended.

Sift the sauce and serve warm to accompany your starters or main courses.



Source: EAT – European Art of Taste – UK



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Tagliatelle with courgette pesto sauce and Pecorino Toscano PDO



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Ingredients

  • 180 g of tagliatelle/lunguine/spaghetti
  • 200 g of courgettes
  • 25 g of pine nuts/almonds/pistachios
  • 25 g of grated aged Pecorino Toscano PDO
  • 2 tablespoons of EVO oil
  • 1 clove of garlic
  • Salt to taste

Preparation

Put the nuts in a pan and toast them to taste. Cut the courgettes into very thin slices or cubes and lightly salt them. Put a little oil in a frying pan and sauté the garlic, then add the courgettes and cook over high heat for about 10 minutes, adding some water if necessary.

Meanwhile, cook the tagliatelle in plenty of boiling, salted water.

Remove the garlic and pour the courgettes into a blender with the grated aged Pecorino Toscano PDO, the nuts, and EVO oil to taste. Blend until you get a smooth, creamy pesto sauce you will use to dress the tagliatelle.



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



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Savoury muffins with Pecorino Toscano PDO



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Ingredients (2 people)

  • 150 g of flour
  • 100 g of milk
  • 20 g of grated aged Pecorino Toscano PDO
  • 40 g of diced fresh Pecorino Toscano PDO
  • 30 g of vegetable oil
  • 5 g of salt
  • 5 g of sugar
  • 1 egg
  • ½ packet of yeast for savoury products
  • Vegetables to taste

Preparation

Begin separating the egg yolk from the white. Put the egg white into a mixer and beat it until it becomes white and frothy; add milk, salt, sugar, aged Pecorino Toscano PDO, sifted flour, and yeast. Blend the mixture until obtaining a thick, smooth dough.

Fill some paper cases in with the mixture for about a half. In each paper case, place a cube of fresh Pecorino Toscano PDO in the centre of the mixture.

You can finish off your savoury muffins with vegetables or cold cuts.

For the vegetarian version, you can use:

  • Courgettes
  • Cherry tomatoes
  • Nuts
  • Broccoli
  • Cauliflowers
  • Pears

Bake in a hot oven at 200 °C for about 20 minutes.



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



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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 – 8 minutes, taking care that the rösti adheres to the pan. When the potato is golden brown and the cheese has melted, your rösti is ready. Serve it hot with yogurt sauce and parsley.





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Pasta with mussels and Pecorino Toscano PDO



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Ingredients (2 people)

  • 80 g of spaghetti, linguine or tagliatelle
  • 200 g of mussels
  • 40 g of Pecorino Toscano PDO
  • 1 clove of garlic
  • EVO oil
  • Salt and pepper to taste
  • Chili pepper to taste

Preparation

Put the crushed garlic, chili pepper, a tablespoonful of EVO oil, and the cleaned mussels in a frying pan covered with the lid. Cook over high heat for 3–4 minutes. Then, remove the lid and check: when the mussels are all open, remove the shells and filter the liquid released by the mussels with a sieve to remove the impurities.

Cook the pasta in plenty of salted water for about 4 minutes, then put it in a frying pan with the mussels filtered liquid and cook over medium heat. When the pasta is ready, the water should be evaporated almost completely. Now, add the mussels and cook for another minute.

Remove from the heat and add the Pecorino Toscano PDO. It is essential that there is some cooking water left so that the Pecorino Toscano becomes creamy. Mix all, add some pepper to taste, and serve.



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



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Savoury scones with Pecorino Toscano PDO



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Ingredients (5 people)

  • 250 g of “00” flour
  • 50 g of aged Pecorino Toscano PDO
  • 50 g of fresh Pecorino Toscano PDO
  • 175 ml of milk
  • 1 egg
  • ½ sachet of instant yeast for savoury preparations
  • ½ tbsp of salt

Preparation

Cut fresh Pecorino Toscano PDO into very little pieces and let them melt with milk into a saucepan.

Mix flour, yeast, and melted Pecorino Toscano in a bowl. Knead the dough on a floured work surface until it becomes soft.

Roll out the dough by hand to a thickness of 2.5 cm and cut out five discs using a pastry cutter with a diameter of 7 cm. Brush the scones with the beaten egg and garnish with some grated aged Pecorino Toscano PDO.

Bake at 220° C in static mode for 20 minutes. Remove from the oven and serve with cold cuts, savoury spreads, or pickled vegetables.



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



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