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

/in /by

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



A main dish that mixes white meat and vegetables. A recipe made by Lorenza Droandi to bring creativity and taste to your table.

Ingredients for 4 people:

  • Rabbit legs 4
  • PGI Finocchiona 16 slices
  • Large artichokes 3
  • Medium size potatoes 6
  • Fennels 2
  • Eggs 2
  • Béchamel 2: glasses
  • PDO Parmigiano Reggiano 100 g
  • Scamorza cheese 1
  • Salt, pepper, fennel seeds, parsley, garlic as needed
  • Extra Virgin Olive Oil

Procedure:

For the stuffed rabbit leg

Bone the leg, open it and season with salt, pepper and fennel seeds. Place two slices of PGI Finocchiona on the open leg and add a small quantity of potato (previously boiled, mashed and seasoned with salt, pepper, PDO Parmigiano Reggiano) some strips of artichoke (previously cleaned, cut into thin slices and tossed in a saucepan with olive oil, salt, pepper and parsley). Fold it and fix with a toothpick you will remove at the end of cooking. Salt the rabbit leg external surface and season it with oil, put on baking paper at 180° for about 40 minutes, turn it from time to time to optimize cooking.

For the potato pie

Butter the mould, coat it with one or two slices of PGI di Finocchiona, boil potatoes and crush the in a potato masher, add salt, pepper, 2 whole eggs and 4 abundant tablespoons of PDO Parmigiano Reggiano, mix well and fill the baking cup. Put in the oven at 180° for about 20 minutes.

For the pan-cooked artichoke

Select two large artichokes, clean them properly until you get the tender part and split them into two halves. Season with olive oil, garlic, parsley, salt and pepper. Turn it from time to time and add some stock in order to complete cooking.

For the fennel au gratin with provola cheese and finocchiona

Blanch the whole fennel. Split it into vertical halves. Open leaves and introduce two slices of scamorza and PGI Finocchiona, cover with béchamel. Butter a baking cup and place the half-stuffed fennel in it, put in the oven at 180° for 20 minutes.

Serve hot.

Condividi:



Try also these recipes


Beef tongue with PGI Finocchiona wafer and marinated Certaldo onion

PGI Finocchiona in “Buttera”

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

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

/in /by

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:



Try also these recipes


Pici with PGI Finocchiona, pecorino cream and fresh fava

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

Tortelli filled with fava beans, pecorino and PGI Finocchiona

/in /by

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:



Try also these recipes


Aubergine rolls with PGI Finocchiona and small tomatoes

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

/in /by

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:



Try also these recipes


PGI Finocchiona Mini Cheesecake

Potato nests with crunchy PGI Finocchiona

Rolled rabbit stuffed with PGI Finocchiona, shrimps with millet, courgettes and pepper and a curry and crispy PGI Finocchiona bisque

PGI Finocchiona Mimosa

/in /by

PGI Finocchiona Mimosa



A tasteful appetizer, an original recipe dedicated to all women. Suits perfectly for the eighth of March but it is good for every occasion. Find out how to prepare the PGI Finocchiona Mimosa. A recipe by Sandra Pacetti

Ingredients for sandwiches:

  • ‘0’ Flour 600gr
  • Warm water 320/340ml
  • 1 tablespoon of Sugar
  • Fresh brewer’s yeast 16gr
  • Olive Oil 30ml
  • 2 packets of Saffron

Ingredients for the filling:

  • Pitted olives 20
  • 20 slices of PGI Finocchiona
  • A large piece of Asiago mezzano (medium mature cheese) cut into cubes (or of another soft cheese)

Ingredients for finishing:

  • Milk for brushing
  • Sunflower, sesame and poppy seeds

Procedure:

Dissolve the brewer’s yeast in 200 ml of warm water, the two packets of saffron in the remaining 120 ml. Put the remaining 20 ml aside and add if necessary.

Introduce sieved flour in the planetarium with sugar and oil; add water with yeast and water with saffron.

Finally add salt, the dough will be ready once it is smooth, compact and perfectly attached to the hook.

Once the dough is ready, remove it from the planetarium and place in a bowl; cover with a film, let it raise in a turned off oven but with the light on, until its volume is doubled, it will take about 2 hours.

When the dough is ready, take it and divide in portions of 40 g each.

Roll each piece with a rolling pin and give a circular form to each piece, fill with PGI Finocchiona, Asiago in small cubes and chopped olives, close rolls and place them on a tray with baking paper, with the closed side face down.

Let rolls raise for at least half an hour and in the meantime heat the oven at 200 °.

Before putting them in the oven brush them with milk and sprinkle with seeds. Cook in a pre-heated static oven for about 30 minutes until they turn a golden color.

Condividi:



Try also these recipes


Rabbit with PGI Finocchiona, Pears and Asparagus

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