Sformato di Pecorino Toscano DOP con crema di baccelli

Flan of of fava bean pods with Pecorino Toscano PDO

Ricette

Flan of of fava bean pods with Pecorino Toscano PDO

Ingredients

For the flan

1 kg of potatoes
200 g of milk
150 g of Spring onions
280 g of Pecorino Toscano PDO
100 g of bacon 100
50 g of breadcrumbs
25 g of EVO oil
10 g of chopped parsley
2 eggs
Nutmeg, salt, and pepper to taste

For the cream of fava bean pods

1 garlic clove
100 g of Spring onions
40 g of EVO oil
10 g of basil
300 g of fresh fava bean pods
Vegetable broth (if necessary)

For the garnish

150 g of Pecorino Toscano PDO
20 g of EVO oil
5 Spring onions
Salt to taste

Preparation

For the flan

Boil the potatoes, peel them, and mash them.

Chop the spring onions, stew them with the diced bacon, and mix them with the potatoes.

Add the eggs, diced Pecorino Toscano PDO, milk, chopped parsley, nutmeg, pepper, and salt.

Use EVO oil and breadcrumbs to cover the sides of the aluminium moulds, then fill them with the previously obtained mixture.

Bake in a bain-marie at 180° C for about 20 minutes.

For the cream of fava bean pods

Crush the garlic clove and let it brown with the spring onions, previously cut into julienne strips.

Add the fava bean pods and stew (adding vegetable broth, if necessary).

Add basil, EVO oil, and salt to taste, then blend all in the mixer.

For the plating

Spread some cream of fava bean pods on a flat plate.

Place the flan on the fava bean pods cream.

Garnish with Pecorino Toscano PDO little cubes and wilted spring onions.

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Crostone con Pecorino Toscano DOP e salsa alle acciughe

“Crostoni” with Pecorino Toscano PDO and anchovy sauce

Ricette

“Crostoni” with Pecorino Toscano PDO and anchovy sauce

Ingredients

Tuscan bread slices to taste
500 g of fresh Pecorino Toscano PDO
60 g of butter
10 anchovies in oil
Parsley to taste

Preparation

Put a slice of fresh Pecorino Toscano PDO on each bread slice.
Heat the oven to 200°C. Once it’s hot, bake the “crostoni” for 5-10 minutes, until they become crunchy and the cheese melts.
Put butter into a frying pan and melt the anchovies in it to obtain the anchovy sauce.
Pour the sauce on the “crostoni”, garnish them with some parsley leaves, and serve hot.

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Soufflé of Pecorino Toscano PDO

2 May 2018/in Recipes Starters /by

Ricette

Soufflé of Pecorino Toscano PDO

Ingredients

Milk ml 400
Butter g 80
Flour g 60
Corn flour g 20
Fresh Pecorino Toscano PDO g 100
Ripened Pecorino Toscano PDO g 40
Eggs 8
Nutmeg, salt, pepper to taste
Butter and flour for the molds to taste

Proceedings

Slice thin layers of fresh Pecorino Toscano DOP, separate the yolks from the whites, grease and flour the appropriate molds.
Add milk, butter, flour and corn flour and simmer in order to get a very thick béchamel sauce.
Immediately add the yolks and the grated Pecorino Toscano DOP and cool down the mix.
Delicately stir from the bottom to the top when inserting the Pecorino Toscano to the mix.
Fill the stamps to two-thirds. Steam bake the soufflés for 20 minutes at 180°C and since the soufflés deflate quite fast, serve in a dish with a napkin.

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Savory cannoli with Pecorino Toscano PDO and cream cheese with honey mushrooms

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Pecorino Toscano PDO “in carrozza”

Ingredients

Loaf of bread 20 slices
Fresh Pecorino
Toscano DOP g 500
Eggs 5
Anchovy filet 20
White flour to taste
Tuscan oil PGI to taste
Salt to taste

Proceeding

Remove the rind from the sliced loaf of bread.
Slice the Pecorino Toscano DOP and place it on 10 slices of bread (make sure not to extend beyond the edges) and put an anchovy fillet in the middle.
Cover with the remaining slices of bread and gently squeeze.
Hold them firmly in order to prevent them from widening and press the slices’ edges on a tray filled with flour.
Soak the edges into cold water which will create a kind of glue that will prevent the Pecorino Toscano PDO from leaking when you cook it.
Scramble the eggs with a pinch of salt and generously soak the bread that was already prepared. The slices of bread must absorb as much of the eggs as possible.
Fry both sides with boiling oil and serve.

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Maremma’s acqua cotta

2 May 2018/in Recipes First Course /by pecorinotoscanodop

Ricette

Maremma’s acqua cotta

Ingredients

For the broth

1 celery stalk
1 carrot
1 onion
200 g of cherry tomatoes
Salt to taste

For the acqua cotta

Broth to taste
1 celery stalk
500 g of red onion
100 g of peeled tomatoes
5 eggs
1 chard
Pecorino Toscano PDO to taste
Stale bread to taste
Salt to taste
Tuscan EVO oil to taste
Vinegar to taste

Proceeding

Prepare the broth by boiling celery, carrots, onions, and cherry tomatoes in water. Once cooked, filter, add salt and pepper to taste, and keep aside. Wilt the celery and the roughly cut red onions in a saucepan with EVO oil. Then, add the broth, the peeled tomatoes, and the chard that you’d previously roughly cut and boiled.
Once cooked, put the “acqua cotta” and the stale bread in terracotta pans. Sprinkle with some grated Pecorino Toscano PDO, and cook au gratin at 180° C.
Cook a poached egg in acidulated water for about 3 minutes, put it over the “acqua cotta”, and serve.

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Pici topped with amatriciana sauce

2 May 2018/in Recipes First Course /by

Ricette

Pici topped with amatriciana sauce

Ingredients for the pasta

Water Lt 1½
Flour Kg 1
Salt to taste

The amatriciana sauce

Onion 1
Jawls and cheek bacon g 300
Tuscan oil PGI to taste
Chili to taste
Pecorino Toscano PDO to taste
Peeled tomatoes kg 1,2
White wine to taste
Salt to taste

Proceeding for the pasta

Make a well in the center of the flour. Add as much water as needed and a pinch of salt. Then knead until the dough becomes smooth and homogeneous. Let it rest under a damp rag for 20 minutes.
Then, roll out 1cm thick pasta and cut it in long strips in order to create the “Pici’s” shape. Leave aside.

The amatriciana sauce

In a saucepan, brown the onions and the chili with oil. Add diced (jowls and cheeks) bacon and white wine. Let it evaporate and add squashed peeled tomatoes. Add salt and leave aside halfway through cooking time. Cook the pasta in boiling water, drain and mix with the sauce, adjust the taste and put it in a dish. Finally add some Pecorino Toscano DOP on the top.

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Gnocchi cacio & pepe

2 May 2018/in Recipes First Course /by pecorinotoscanodop

Ricette

Gnocchi cacio & pepe

Ingredients

1 kg of potatoes
250 g of flour
60 g of grated Pecorino Toscano PDO
Tuscan EVO oil to taste
Salt and pepper to taste

Preparation

Wash the potatoes and cook them in boiling, salted water, then drain and smash them.
Let them rest for a while, then add flour and salt to taste and knead the dough until it becomes homogeneous.
Let it rest for about 20 minutes.
Shape the dough into sticks and cut them to form the gnocchi.
Boil the gnocchi in salted water, drain, season them with the Tuscan EVO oil, then add pepper to taste and plenty of Pecorino Toscano PDO.

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Tuscan “Gricia” with Pecorino Toscano PDO

Pasta with mussels and Pecorino Toscano PDO

Gnocchi cacio & pepe

Gnudi di maremma con Pecorino Toscano DOP

Maremma’s gnudi with Pecorino Toscano PDO

2 May 2018/in Recipes First Course /by

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Maremma’s gnudi with Pecorino Toscano PDO

Ingredients

Ricotta g 800
Chards g 300
Eggs 3
Nutmeg to taste
Pepper to taste
Butter to taste
Salt to taste
Sage (branch) 1
Pecorino Toscano PDO g 50

Proceeding

Pour the ricotta in a punch bowl and work it with a ladle. Add the chards previously cut by knife and boiled. Mix adding salt, pepper and nutmeg.
Finally, prepare some “quenelle” and flour them before cooking them in hot water at 90°C. Drain and pour in a dish. Sprinkle with sage flavored melted butter and grated Pecorino Toscano PDO.

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Linguine with pesto sauce

2 May 2018/in Recipes First Course /by

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Linguine with pesto sauce

Ingredients

1 kg of linguine pasta
30 g of Pecorino Toscano PDO
30 g of Parmesan cheese
400 g of basil
30 g of pine nuts
2 garlic cloves
EVO oil to taste
Salt to taste

Preparation

Wash and cut the basil. Put it in the cutter, add the previously skinned garlic, pine nuts, and oil, then blend. Add the grated Pecorino Toscano PDO and Parmesan cheese and continue blending, adding some oil if necessary. You have to obtain a homogeneous sauce. Cook the linguine pasta in boiling salted water, drain it and mix it with the pesto sauce. Sprinkle with grated Pecorino Toscano PDO and serve.

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Pecorino Toscano PDO pie

2 May 2018/in Recipes Dessert /by

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Pecorino Toscano PDO pie

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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