PGI Finocchiona Mimosa

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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:



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Rice pie with lemon and PGI Finocchiona on a cream of Mozzarella di Bufala, and a reduction of wild fennel

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Rice pie with lemon and PGI Finocchiona on a cream of Mozzarella di Bufala, and a reduction of wild fennel



Taste and creativity are combined in the Rice pie with lemon and PGI Finocchiona on a cream of Mozzarella di Bufala, and a reduction of wild fennel proposed by Maria Campagna. Learn how to prepare this original and creative first course.

Ingredients:

  • Carnaroli rice 100 g
  • Vialone nano rice 100 g
  • PGI Finocchiona 250 g
  • Vegetable stock 500 ml
  • Fresh onions 2
  • Lemon from Costiera 1
  • Wild fennel 100 g
  • PDO Mozzarella di bufala Campana 250 g
  • Fresh milk 250 ml

Procedure:

Carnaroli rice with PGI Finocchiona

Put a small amount of oil and some chopped onion in a saucepan. Cook on low heat, then add a slice of finely chopped PGI Finocchiona and let it brown. Put Carnaroli rice. Stir the mixture and half-cook rice by adding vegetable stock, as it cooks. Before plating, finish cooking until creamy.

Vialone Nano rice

Take a lemon, rinse it and grate the zest, squeeze it and put juice aside. In the meantime, place a saucepan on heat with a small amount of oil and a chopped fresh onion, then add the chopped PGI Finocchiona, the grated lemon zest and then Vialone Nano rice. Half-cook rice by adding vegetable stock. You will add lemon juice in the final cooking step, at your will. Before plating complete cooking.

Mozzarella di bufala cream

Put milk and mozzarella in a bowl and make a cream with the help of a hand blender. Bring it to a temperature of 60° and filter with a fine mesh sieve. Keep the cream warm.

Wild fennel reduction

Put the wild fennel in a tall container and emulsify it with a hand blender by adding Extra Virgin Olive Oil.

In a hat-shaped plate, construct a rice pie in layers, using a ring, starting from Carnaroli then Vialone and finish with Carnaroli rice.

Add the Bufala cream around the pie and a few drops of wild fennel reduction.

Condividi:



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Rich Bruschetta with PGI Finocchiona

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Rich Bruschetta with PGI Finocchiona



Simple and tasty, the Rich Bruschetta with PGI Finocchiona made by Patrizia Belli is an appetizer you can quickly prepare in order to add something to your evenings in company. Let’s find out how to prepare it.

Ingredients

  • Cereal and Verna flour bread 3 slices
  • Goat Ricotta 150gr
  • Saffron 1 package
  • PGI Finocchiona 150gr
  • Fennel 1
  • Wild fennel 50gr
  • Red Pepper 1
  • Yellow Pepper 1
  • Onion 1
  • Lemon 1
  • Salt
  • Olive oil
  • Rosemary flowers

Preparazione

Mix ricotta with the saffron previously dissolved in some hot water, a bit of salt, pepper and some olive oil and form a cream. Cut the fennel with mandolina (a special cooking utensil used for slicing a d for cutting vegetables) and put it in water and lemon.

Cut the onion and stew it in a small amount of olive oil. Add peppers cut into strips and cook them for a few minutes. Add salt and pepper if needed, turn off the fire and blend in order to obtain a cream.

Toast the bread, spread it with ricotta cream, place some strips of fennel, a slice of PGI Finocchiona and other slices of fennel. Complete with some finely chopped wild fennel and rosemary flowers.  Accompany it with pepper sauce.

Condividi:



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Gluten-free cupcakes stuffed with PGI Finocchiona mousse, formaggio di fossa and black cabbage (Tuscan Kale)

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Gluten-free cupcakes stuffed with PGI Finocchiona mousse, formaggio di fossa and black cabbage (Tuscan Kale)



Discover new shades of Finocchiona’s flavour with this recipe made by Emanuela Ghinazzi

Ingredients for 4 people:

  • 150gr Multiuse Nutrifree Flour
  • 70gr butter
  • 300gr water
  • 200gr eggs
  • 80gr Formaggio di fossa (cheese matured in special pits)
  • 100gr Black cabbage (Tuscan kale)
  • 1 clove of garlic
  • Oil as needed

For the Mousse:

  • 150gr PGI Finocchiona
  • 60gr Ricotta

Procedure:

Take cabbage sleeves off their ribs, wash them and cook shortly in boiling water, put a small amount of oil and a clove of garlic in a pan and stir the cabbage for a few minutes, let it cool.

Put water and some pieces of butter in a pot. Bring to boil and pour the flour in a single stroke while stirring with a whisk and cook it until the mixture breaks away from the pot sides. Transfer it to the planetarium and start kneading by adding eggs, little by little. Add the finely chopped cheese for last and then the finely chopped cabbage. Transfer the kneading by using a pastry bag provided with a n° 13 smooth piping tip. Dress on a slightly oiled micro-perforated or ordinary baking tray. Cook in a preheated static oven, at 220° until the kneading has stabilised, then carry on cooking with the door slightly open, until the kneading is well dry (20/25 minutes cooking in total).

Prepare the mousse by chopping the PGI Finocchiona in a blender with ricotta until a homogenous cream is obtained.

Once cupcakes are cold, fill them with the mousse and serve.

Condividi:



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Altre ricette