Girasoli with chestnut honey and Pecorino Toscano DOP


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


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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