PGI Finocchiona tortello with fennel and apple sauce

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PGI Finocchiona tortello with fennel and apple sauce – An Argentina Mazzuccato recipe



Ingredients:

For the pasta:

  • 2 eggs
  • 100gr durum wheat flour
  • 100gr semolina
  • lemon-flavored thymus
  • a pinch of salt

For the filling:

  • 100gr of potatoes
  • 100gr of ricotta
  • 100gr PGI Finocchiona

For the sauce:

  • 1 fennel
  • 2 apples
  • 50gr fresh cream

Preparation:

Prepare a well with the two types of flour, place eggs, thymus sleeves and salt inside it. Knead the whole and form a homogenous ball; let it rest for 30 m

For the filling: boil potatoes, mash them with a potato-masher, add ricotta and mix thoroughly.

For the sauce: put fennel to cook with peeled apples and some water until they are soft. Blend the mixture with cream until you get a smooth sauce.

Roll out the pastry with a 2/3 mm thickness; cut it into rings; by using a teaspoon, spread the filling and cover with a slice of PGI Finocchiona, complete the tortello by placing a ring of pastry on it. Boil tortelli in abundant salted water; drain well and season with hot sauce.

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Penne with cubes of PGI Finocchiona, POD Tuscan Pecorino sauce and POD Tuscan Ham powder

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Penne with cubes of PGI Finocchiona, POD Tuscan Pecorino sauce and POD Tuscan Ham powder – A Shady Hasbun recipe



Ingredients for 4 serves:

  • 320g Pasta Toscana Penne
  • 80g PGI Finocchiona
  • 80g of mature POD pecorino
  • 60g POD Tuscan Ham in slices
  • 40g black truffle
  • Olive oil
  • Coarse salt

Preparation:

Cut the  PGI Finocchiona into cubes. Grate pecorino. Cut ham in strips and put them in the oven to de-hydrate at 70°C for a couple of hours, then pulverize finely.
Cook pasta in boiling, abundant and salted water. Drain ‘al dente’ and toss it in a pan, away from heat, with pecorino and truffle in flakes. If needed, add some cooking water until you obtain a creamy and smooth sauce. Then add the cubes of PGI Finocchiona. Plate and complete with raw ham powder. Decorate with some cubes of PGI Finocchiona, a small amount of olive oil and a few scattered sprouts. Buon appetito!

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Chestnut cappelletti stuffed with PGI Finocchiona and POD Tuscan Pecorino on a Chianti Classico béchamel with caramelized orange zest and fresh fennel

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Chestnut cappelletti stuffed with PGI Finocchiona and POD Tuscan Pecorino on a Chianti Classico béchamel with caramelized orange zest and fresh fennel – A Cristian Civale recipe



Ingredients – 4 serves:

for cappelletti:

  • 100 g chestnut flour
  • 150 g stone-ground whole wheat
  • 2 eggs
  • 50 ml water

for the filling:

  • 200 g Tuscan pecorino
  • 100 ml fresh cream
  • 80 g PGI Finocchiona

Chianti classico bechamel:

  • 2 glasses of Chianti Classico wine
  • 50 g butter
  • 50 g flour
  • 500 ml milk
  • salt, black pepper, nutmeg as needed

Preparation:

Prepare the filling by melting pecorino in the cream.

Remove from heat and add PGI Finocchiona in cubes, blend the mixture and let it rest and cool.

In the meantime, melt butter for béchamel, add sieved flour and stir.

Go on stirring and add hot milk until you obtain a cream. Dress as desired and let it cool.

In the meantime, reduce wine in a small pot and, once cold, add it to béchamel.

Lastly, make the dough for cappelletti, then roll out the chestnut pastry and fill it with PGI Finocchiona and pecorino.

Cook the cappelletti and plate on a dish with béchamel, decorate with caramelized orange zests, fresh fennel and a small amount of extra virgin olive oil.

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Cacao Tacos, finely knife-cut PGI Finocchiona and sour onion

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Cacao Tacos, finely knife-cut PGI Finocchiona and sour onion – An Elisa Masoni recipe



Ingredients:

  • 60g of PGI Finocchiona for tacos
  • 250 gr of flour
  • 5 gr of cacao
  • 1 teaspoon of coffee
  • 1 teaspoon of salt
  • 1 egg
  • 30 ml of wine vinegar
  • 30 ml of vinsanto

Procedure:

Mix homogenously all the ingredients according to the above order. Let it rest for about 1 h. Roll out the mixture and cut with a dough cutter (or a glass) round pieces of the desired size. Fry in abundant oil and with the help of pliers, ply the round piece in order to shape it as a taco, Let it cool. Fill the Tacos with finely knife-cut PGI Finocchiona and a cream of sour onion. You will obtain this cream by cooking the red onion in a solution of water, vinegar, sugar and salt and then by putting it a blender.

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PGI Finocchiona flan and potatoes with pecorino cream

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PGI Finocchiona flan and potatoes with pecorino cream – A Manuel Boccuzzi recipe



Ingredients:

For the flan:

  • 150g of Fresh Cream
  • 100g of PGI Finocchiona
  • 100g of boiled potatoes
  • 2 eggs
  • Salt as needed

For the cream:

  • 25g butter
  • 25g flour
  • 250 ml milk
  • 100g of grated Pecorino
  • Pepper as needed
  • Salt as needed
  • Nutmeg as desired

Procedure:

-Flan

Mix the ingredients until you obtain a homogenous mixture. Pour it into previously greased aluminium cups,
Place on a tray filled with some water for 23 minutes at 160°C.
Let them cool and store in a refrigerator.

-Cream

Melt the butter in a small pan on low heat, add sieved flour and stir with a whisk to stop the formation of lumps.
Add milk, little by little, while continuing stirring and cook for 3-4 minutes, add salt and pepper if needed.
Away from the heat, add and melt the grated pecorino.

Service:

Heat the flan in the oven for 7 minutes at 180°C and after having placed it on a dish pour a tablespoon of warm cream on it.

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