Savoury strudel with Pecorino Toscano PDO

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Savoury strudel with Pecorino Toscano PDO



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Ingredients for 6 people

  • 100 g of “00” flour
  • 50 ml of warm water
  • 8 g of sunflower oil
  • 25 g of butter
  • 100 g of pears
  • 150 g of fresh Pecorino Toscano PDO
  • 50 g of speck
  • 50 g of fresh mushrooms
  • 1 fresh spring onion
  • Breadcrumbs to taste
  • Grated aged Pecorino Toscano PDO to taste
  • A pinch of salt

Preparation

Combine flour, water, salt, and seed oil in a bowl until obtaining a ball of dough. Knead the dough for about 10 minutes, then cover it with cling film. After 1 hour, roll the dough out thinly.

Cut the fresh Pecorino Toscano, pears, speck, and spring onion for the strudel filling. Sprinkle a generous amount of breadcrumbs on the dough and add the filling, covering the whole surface. Roll up the strudel and turn the edges downwards to close them so that the strudel does not open.

Bake at 180 °C for about 40 minutes. Brush the strudel surface with melted butter every 10 minutes. Remove the strudel from the oven and let it cool. Sprinkle it with the grated aged Pecorino Toscano PDO and serve.



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



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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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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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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.



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



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Ingredients

  • 200 g of fresh Pecorino Toscano PDO
  • 1 egg
  • Breadcrumbs
  • Flour
  • Oil for frying


Preparation

Cut the fresh Pecorino Toscano into square strips about 10 cm long.

Cover the strips with the flour, then with the beaten egg, and complete with a breadcrumbs coat.

For an extra crispy breading, coat the sticks again with the beaten egg and the breadcrumbs: this is important to stop the Pecorino from escaping while cooking.

Heat the oil for frying to 170 °C.

When the oil is hot, fry the sticks until they become golden brown (2-3 minutes).

Drain and put them on a plate covered with kitchen paper.

Serve the hot Pecorino Toscano PDO sticks with your favourite sauces.



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Homemade breadsticks with Pecorino Toscano PDO

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Homemade breadsticks with Pecorino Toscano PDO



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Ingredients

  • 250 g of wholemeal flour
  • 40 g of EVO oil
  • 60 g of water
  • 5 g of honey
  • ½ sachet of dry brewer’s yeast
  • Fresh Pecorino Toscano PDO
  • Salt to taste


Preparation

Put all the ingredients in a large bowl and mix them until you get a compact ball. When the dough is smooth enough, put it to rest in a bowl covered with cling film for about 2 hours.

When the dough doubles in volume, roll it out with a rolling pin until it reaches a thickness of 1/1.5 cm.

Cut the dough into strips and gently twist them on themselves. Place the breadsticks on a baking tray.

Heat the oven to 240 °C and put a saucepan with some water at the bottom of it to create the steam which will give the breadsticks a crunchy crust.

When the oven is hot and the water’s bubbling, lower the temperature to 200 °C and bake the breadsticks for about 20 minutes.



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



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Ingredients (2 people)

  • 160 g of fettuccine pasta
  • 50 g of grated aged Pecorino Toscano PDO
  • 40 g of butter
  • 30 ml of white wine
  • 2 egg yolks
  • Salt and pepper to taste


Preparation

Cook the fettuccine in plenty of salted boiling water.

Put a steel bowl on a saucepan to cook in a bain-marie (make sure that the bowl is not in direct contact with the water but that it only receives the heat of the steam).

Put all the ingredients in the bowl and stir with a whisk until the mixture becomes creamy (about 5 minutes). Then, remove the bowl from the heat and continue mixing for a couple of minutes.

Drain the pasta and season it with the Pecorino Toscano PDO flavoured zabaione. If you like it, garnish with toasted bacon and serve hot.



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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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Ingredients (2 people)

  • 160 g of pasta
  • 80 g of grated aged Pecorino Toscano PDO
  • Black pepper and salt to taste


Preparation

Cook the pasta in plenty of salted boiling water.

Put the cooked pasta apart, then drain the cooking water taking care to leave a residue into the saucepan: this is the secret way to obtain a creamy cacio & pepe sauce.

Add the Pecorino Toscano PDO to the left hot cooking water a little at a time, then mix until the water is completely absorbed: the cacio & pepe cream is ready!

Put pasta in the saucepan again and mix it vigorously with the cacio & pepe cream.

Serve hot with plenty of freshly ground pepper on top.



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



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Ingredients

For the cream of Pecorino Toscano PDO:

  • 200 g aged Pecorino Toscano PDO
  • 200 g cream
  • 150 g mascarpone
  • 100 g granulated sugar

For the chestnut cream:

  • 250 ml water
  • 200 g chestnut flour
  • 250 g cream
  • 100 g granulated sugar

For the pomegranate jelly:

  • 300 g pomegranate juice
  • 3 g agar agar (100 percent plant-based gelling agent used for puddings, creams and desserts)


Proceeding

To prepare the cream of Pecorino Toscano PDO, grate the cheese and add it to the cream in a saucepan, then place over heat, stirring constantly until the cheese is melted. Meanwhile, whip the mascarpone with the sugar and add the cold Pecorino Toscano PDO sauce before mixing well.

For the chestnut cream, put the water and chestnut flour in a saucepan, then wait 15 minutes and add the sugar. Mix well, place on heat, stir and bring to the boil before removing from the heat. Immediately after, whip the cream and add the cold chestnut cream.

Finally, for the pomegranate jelly, add the juice to the agar agar and place on heat for 4-5 minutes. Make small jellies using an ice cube tray, then put the two creams into two piping bags. You can use a container or single portions. Take the piping bag with the cream of Pecorino Toscano PDO and make a layer of cream, then put in the freezer for one hour. Take out and make a layer of chestnut cream with the other piping bag and put the pomegranate jelly in the centre. Bon appetit!



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