Duck breast stuffed with PGI Finocchiona, roasted artichokes and mango chutney

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Duck breast stuffed with PGI Finocchiona, roasted artichokes and mango chutney



A second course with an unusual and original flavor, capable of combining particular tastes with creativity and giving color to the course. The recipe is signed by Antonella Celio.

Ingredients for 4 servings:

  • PGI Finocchiona: 200 gr
  • Turkey breast fillet: 200 gr
  • Egg white: 1
  • Duck breasts 2
  • Roman artichokes 2
  • Mango 1
  • Sugar 40 gr
  • Apple vinegar 20 cl
  • 1/2 glass of white wine
  • Salt and pepper as needed
  • Extra Virgin Olive Oil as needed

Preparazione

Cut mango into pieces and let it rest in a bowl with sugar for two hours, then add apple vinegar and place the mixture in a small pan: let the liquid evaporate and put the mixture aside.

Clean the artichokes, cut them into halves, dress them at will and cook in the oven.

Blend the turkey breast fillet with PGI FInocchiona, egg white, salt and pepper, you will obtain a filling to be placed in a piping bag.

Take the duck breasts and create a pocket with a sharp knife, taking care not to pierce the breasts and fill them with the filling. Sprinkle the breasts with salt and pepper, flavor with some leaves of sage and two juniper berries, then cook in the oven.

Before serving, brown breasts and artichokes in a saucepan with extra virgin olive oil, initially on the skin side and then on the other side, take breasts off, pour a small quantity of wine in order to moisten the meat.

Serve escalope of breast with cooking sauce, a tablespoon of Mango Chutney and artichokes.

Condividi:



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Tortelli filled with fava beans, pecorino and PGI Finocchiona

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Tortelli filled with fava beans, pecorino and PGI Finocchiona



Three ingredients created to go together, such as fava beans, Pecorino Toscano PDO and PGI Finocchiona , renew their bond of taste and flavor to make the tortelli proposed by Giuseppina Cuomo unique. Try to follow doses and tips and you will not be disappointed

Ingredients for tortelli:

  • ‘0’ flour 150gr
  • Stone-ground Verna wheat flour 100gr
  • 3 Eggs
  • Extra Virgin Olive Oil
  • Salt

Ingredients for the filling:

  • 150gr of Fresh, shelled and peeled fava beans
  • Mature PDO Tuscan Pecorino 80gr
  • PGI Finocchiona 80gr

Ingredients for the sauce:

  • Butter 100gr
  • Flour: 3 tablespoons
  • Milk 1l
  • Semi-mature PDO Tuscan Pecorino 100gr

Procedure:

In order to prepare tortelli filled with fava beans, pecorino and PGI Finocchiona, make a well with the two flours, break two eggs in the middle, add a tablespoon of oil, a bit of salt and start mixing the ingredients with a fork. Knead until you obtain a firm but elastic dough. Let it rest wrapped in a film for about 15 minutes.

For the filling: blend fava beans, pecorino and PGI Finocchiona in cubes, season according to your taste with salt and pepper, please consider that PGI Finocchiona is already savoury.

For tortelli: roll the dough in very thin layers and obtain (9cm) disks, using a round mould such as a coppapasta (dough cutter). Distribute one teaspoon of filling in the middle of each disk. Fold it so that you form a crescent, seal the edge and close it in a ring. Plunge tortelli in abundant salted and boiling water and cook for 3-4 minutes, drain and season them with sauce.

Condividi:



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PGI Finocchiona tortello with fennel and apple sauce

PGI Finocchiona Tortelloni on a cream of fennels with sprigs of wild fennel

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PGI Finocchiona Tortelloni on a cream of fennels with sprigs of wild fennel



Are you looking for a creative recipe without sacrificing the taste and flavor of tradition? Try the PGI Finocchiona Tortelloni on a cream of fennels with sprigs of wild fennel proposed by Elisabetta Becagli and you will find out that this is what you were looking for.

Ingredients for 4 people:

For the dough

  • Eggs 3 + 1 yoke
  • ‘00’ Flour 150 gr
  • Semolina flour 150 gr

For the filling

  • Ricotta 250 gr
  • PGI Finocchiona 200 gr

Fennel cream

  • Fennels 3
  • Butter 50 gr
  • Milk 250 ml
  • PDO Parmigiano Reggiano 100 gr
  • Vegetable stock

For finishing and plating

  • Wild fennel
  • Pecorino di Grotta 100 gr
  • PGI Finocchiona: 1 slice
  • Breadcrumbs
  • Salt as needed.
  • Pepper as needed

Procedure:

Knead flour and eggs until you obtain a soft and elastic dough. Let the dough rest for about ½ hour in a refrigerator. For the filling, crumble the PGI Finocchiona and mix with the sieved ricotta, add salt if needed. Roll the dough 10 x 10 cm and make tortelloni with the filling you have prepared. Cut fennels in thin slices. In a saucepan melt a knob of butter and put fennels slices; cover with milk and let them cook on a low heat until milk is reduced and fennels are overcooked. Add grated PDO Parmigiano Reggiano to fennels and blend them until you obtain a cream, if necessary add some vegetable stock in order to obtain the desired texture, add salt and pepper if needed. Cook tortelloni in salted water and toss them in a saucepan with butter and wild fennel.

Plating:

Place fennel cream in the middle of a plate and tortelloni on top. Decorate with flakes of Pecorino di Fossa, and add some PGI Finocchiona strips. Sprinkle with toasted breadcrumbs and add some freshly ground pepper.

Condividi:



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Potato nests with crunchy PGI Finocchiona

Stuffed rabbit leg with PGI Finocchiona, potato pie, fennels and artichokes

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

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



Unique tastes and colours are put together into the Linguine with rosemary-flavored pumpkin, chicory cream and crispy PGI Finocchiona. A tasteful recipe by Chiara Caporali

Ingredients for 4 people:

  • Linguine made with eggs 500 gr
  • Pumpkin 350 gr
  • Chicory 50 gr
  • PGI Finocchiona in slices: 150 gr
  • 1 sprig of rosemary
  • Half shallot
  • 1 clove of garlic
  • 1 glass of white wine
  • Salt, extra virgin olive oil, pepper

Procedure:

Stew the pumpkin cut into cubes with the chopped shallot. Pour some non-sparkling white wine. Salt and add the chopped rosemary. Put it aside.

Boil some chicory leaves and toss them in a saucepan with a clove of unpeeled garlic and salt. Blend the mixture until you obtain a cream.

Place the PGI Finocchiona in the oven to make it crunchy.

Cook linguine (flat spaghetti) and toss them ‘al dente’ with the already cooked pumpkin.

Serve as follows: Place the chicory cream on a plate with a slice of crunchy PGI Finocchiona. Place linguine in the middle and add cubes of pumpkin. Finish with one or more slices of PGI Finocchiona on top of linguine. Sprinkle with some pepper.

Condividi:



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Rich Bruschetta with PGI Finocchiona

Pasta, potatoes and PGI Finocchiona

PGI Finocchiona in “Buttera”

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PGI Finocchiona in “Buttera”



Are you looking for a delicious appetizer for a dinner with someone special or for a quick lunch? Try the PGI Finocchiona in “Buttera”. A recipe by Martina Micheloni.

Ingredients for 4 people:

  •  Salad firstlings (leaves and bunches of carrots, spinach, rocket salad, radish,) 170 gr
  • PGI Finocchiona 360 gr
  • Mature PDO Tuscan Pecorino Toscano80 gr
  • Olive Taggiasche 80 gr
  • PGI Tuscan Extra Virgin Olive Oil 100 gr
  • Lemon juices 20 gr
  • Bread crust 50 gr
  • Mustard 10 gr
  • Sour cream 10gr
  • Salt and pepper as needed

Procedure:

Cut one-centimeter thick slices of PGI Finocchiona and form squares of 1×1 cm, put them aside.

Take the PGI Finocchiona and cut it in very thin slices, and put them to dry in an oven at 200°C for 3/4 minutes in order to create chips.

For the citronette: add 20 gr of lemon juice, 10 gr of mustard and a pinch of salt to 100 gr Extra Virgin Olive Oil. With the help of a hand blender, emulsify the mixture until you get a mayonnaise-like texture.

Grate the PDO Tuscan Pecorino in flakes. Take radishes, wash and cut them into rings. Remove stones from olive Taggiasche. Take the bread and toss it in a saucepan with Extra Virgin Oil and a clove of garlic, until it is crispy and golden-brown.

Serve as follows:

Take salad firstlings and dress it with a citronette, add the squares of PGI Finocchiona, olives, and garlic-flavored crispbread; Mix the salad in order to perfectly blend ingredients and seasoning.

Place the salad on a plate and decorate with radish rings, fennel bunches, flakes of mature PDO Tuscan Pecorino and finocchiona chips. Finally, add a few drops of sour cream on the salad.