Beef tongue with PGI Finocchiona wafer and marinated Certaldo onion

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Beef tongue with PGI Finocchiona wafer and marinated Certaldo onion – A Leonardo Baldi recipe



Ingredients:

  • 1 beef tongue
  • 3 Certaldo red onions
  • 200 gr of PGI Finocchiona
  • 1 sprig of parsley
  • 2 de-salted anchovies
  • 20 salted capers
  • 1/2 clove of garlic
  • 200 gr of alpigiana (cheese)
  • Salt, vinegar, pepper and spices as needed

Procedure:

Take the tongue, remove the grease and dress it; vacuum-pack with 10 g of salt per kg of meat, and 3 of sugar with spices as desired. Cook in water at 70 degrees for 24 hours; shock-freeze in water and ice and store in a refrigerator. For the green sauce, mix parsley, anchovies, garlic and capers and pass them through an extractor, adjust flavor and obtain the right density. For the onion: clean and cut it in two halves, vacuum-pack in a solution of water, sugar and vinegar in the same quantities and cook it in water at 80 degrees for 20 minutes, shock-freeze in water and ice and store in a refrigerator. For the mousse add 100 gr di PGI Finocchiona and 200 of alpigiana, whisk in a cutter until it has a frothy stiffness; for wafers, put a 2 mm PGI Finocchiona slice in a micro-wave for 20 seconds and remove excess moisture with blotting paper.

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Small Chianti Classico cannellone, filled with PGI Finocchiona and crispy Savoy cabbage served on a dish of ’plain pasta’ made with Tuscan pecorino and spelt flour

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Small Chianti Classico cannellone, filled with PGI Finocchiona and crispy Savoy cabbage served on a dish of ’plain pasta’ made with Tuscan pecorino and spelt flour – A Fernando Lorenzetti recipe



For plain pastry with pecorino and spelt flour:

  • 40 gr  ’00  flour 220 w
  • 60 gr Garfagnana spelt flour
  • 30 gr pecorino
  • 15 gr Lucca  extra virgin oil
  • 50 water
  • 2 gr Salt

Mix water, salt, oil and pecorino and then add flours. Knead until you get a homogenous mixture. Cover with a film and store in a refrigerator for at least 30 minutes.

Roll out the pastry with 1 mm thickness and obtain rounds of about 4 cm diameter, place on a tray with baking paper and cook in the oven at 160° for about 8 minutes.

Chianti classico cannellone :

  • 85 gr chianti classico
  • 15 gr water
  • 10 gr honey
  • 2,5 elastic Sosa

Mix all the ingredients in a pan and amalgamate the powdered gelatine with a whisk.

Heat up and bring the contents to the boil; pour it on a steel tray 2 mm high

Let it cool. Obtain 1 rectangle, cm 16×8.

PGI Finocchiona

Take 60 gr of PGI Finocchiona and finely cut with a knife. Compact and form a cylinder with a 2 cm diameter.

Savoy cabbage:

  • 1 external leave of savoy cabbage
  • Peanut oil

Cut the Savoy cabbage julienne and bleach it in boiling and salted water for about 30 seconds, Let it cool in water and ice. Dry well and fry in peanut oil until it is de-hydrated, drain off and dry with blotting paper.

Assembly:

Place the finocchiona/soppressata cylinder in the middle of a Chianti gelatine rectangle and roll it up to form a cannellone . Cut in 4 pieces of 4 cm each and rest on a dish of plain pasta. Complete by placing the crispy julienne Savoy cabbage on it and serve.

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Spirals of PGI Finocchiona with ‘Nduja and goat cheese

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Spirals of PGI Finocchiona with ‘Nduja and goat cheese



Ingredients for 4 people:

  • 300 gr PGI Finocchiona
  • 200 gr ‘Nduja emulsified in olive oil
  • PGI Tuscan Extra Virgin Olive Oil as needed
  • 200 gr blue goat cheese
  • 400 gr of small-size fruit such as loquats or apricots

Procedure:

Emulsify the ‘Nduja with olive oil until you obtain a not too thick cream.
Place the PGI Finocchiona slices on a cutting board: spread them out with the emulsified ‘Nduja. Put a second slice of PGI Finocchiona on top and cover with goat blue cheese.
Roll the slices and fix them with toothpicks.
When serving the plate, clean fruit, remove kernels and use it to accompany your spirals.

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Baskets of PGI Finocchiona with ricotta cream, robiola and thyme

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Baskets of PGI Finocchiona with ricotta cream, robiola and thyme – A recipe made by the blogger Stefano de Stefano



Ingredients for 4 people:

  • 12 thin slices of PGI Finocchiona;
  • 100 g of cow’s ricotta;
  • 70 g of robiola;
  • About 30 ml of PGI Tuscan Extra Virgin Olive Oil ;
  • Salt and pepper as needed;
  • Thyme as needed;

Procedure:

Place the PGI Finocchiona slices on upside-down silicon moulds, put them in the microwave for a few seconds, or heat a ventilated oven up to 150 °C and distribute the slices on a tray covered with baking paper. In so doing, they will take the shape of a basket. When the PGI Finocchiona is slightly dried and crispy, remove from the microwave and let it cool. Whisk the ricotta together with robiola, a bit of salt and a small quantity of pepper/chilly; add PGI Tuscan Extra Virgin Olive Oil. Incorporate part of thyme leaves.

Fill the PGI Finocchiona baskets with this ricotta cream and decorate with some pepper and a small sprig of thyme.

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Linguine with rosemary-flavored pumpkin, chicory cream and crispy PGI Finocchiona

Baskets of PGI Finocchiona with ricotta cream, robiola and thyme

Aubergine rolls with PGI Finocchiona and small tomatoes

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Aubergine rolls with PGI Finocchiona and small tomatoes – Recipe made by “Mamma Agnese”



Ingredients for 4 people:

  • 8 slices of PGI Finocchiona
  • 8 slices of aubergine
  • 21 semi-ripe tomatoes
  • Fresh Basil
  • Fresh parsley
  • Salt
  • PGI Tuscan Extra Virgin Olive Oil
  • 1 clove of garlic
  • 1 big green tomato
  • Taralli Pugliesi (rings of dry bread)

Procedure:

Cut the aubergine in medium size slices, cook them in a nonstick Cocotte with a small amount of oil flavored with a clove of garlic, cut tomatoes into slices and the green tomato into larger slices, they will serve as stand to rolls, drain the liquid and crumble some ‘taralli’.

Take the toasted slices of aubergine, one by one, arrange one or two slices of PGI Finocchiona, according to the level of hunger you have, a slice of tomato, basil and parsley, close with a toothpick.

Create a stand with a thick slice of green tomato, a bit of salt, a little oil, rest the aubergine roll on it, finish with ‘taralli’ crumbles.

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