“Country” PGI Finocchiona cappelletti

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“Country” PGI Finocchiona cappelletti – An Andrea Perini recipe



Ingredients for 4 people:

  • 1 whole egg plus 3 yokes
  • 150gr semolina
  • 200 ‘00’ flour (fine-ground)
  • 500gr fresh cow ricotta
  • 150gr PGI Finocchiona
  • 800 gr cherry tomatoes
  • Basil leaves
  • A small sprig of chives
  • 50gr of sugar
  • Extra Virgin Olive Oil
  • Salt and pepper as needed
  • Lemon zest

Preparation:

Prepare fresh pasta according to tradition. Let it rest for about 30 min. In the meantime, stir ricotta until creamy with oil, salt, pepper, and finely chopped chives

In a nonstick pan with olive oil, cook on a high heat the small tomatoes you have cut into halves and dipped in sugar; leave some tomatoes aside for decoration; caramelize and finish cooking in their sauce. Blend them and balance by adding some oil; sieve them.

Roll out the pasta, cut it into rounds of 6/7 cm diameter, and form ‘cappelletti’ with a filling of creamy ricotta. Cook them in abundant salted water for about 3 minute. In the meantime, finely chop the PGI Finocchiona with a knife and prepare a bowl with oil and lemon zest to season the ‘cappelletti’.

Plate and season ‘cappelletti’ with a cream of small tomatoes, creamy ricotta and, to finish, chopped PGI Finocchiona. Add some basil leaves for decoration and a few pieces of small tomatoes.

Condividi:



Try also these recipes


Fazzoletti (small pieces called “tissues”) of fried PGI Finocchiona with vinegar, mashed potatoes and Tarragon with small tomatoes

Pici with PGI Finocchiona and Pistachio pesto

Trofie, PGI Finocchiona and figs

Crunchy fruit and vegetable Panzanella with PGI Finocchiona

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Crunchy fruit and vegetable Panzanella with PGI Finocchiona – A Beatrice Segoni recipe



Ingredients for 4 people:

  • 200 gr of Stale bread
  • 1 Parsnip
  • 1 Carrot
  • 60 gr Walnuts
  • 1 Green apple
  • 120 gr ‘Datterini’
  • 1 small onion
  • 1 Guinea fowl breast
  • 160 gr Finocchiona in two thick slices
  • White wine vinegar
  • Extra virgin Olive Oil
  • Salt and pepper as needed

Preparation:

Peel the parsnip and make it boil. Clean the carrot and cut julienne. Cut the guinea fowl breast into strips and cook it in a pan with oil, salt and pepper. Cut PGI Finocchiona, apples and tomatoes, walnuts and onions in small cubes and add the bread that you have toasted. Cut the parsnip into slices and prepare a crown on the bottom of the dish. Place the guinea fowl breast on top and the ‘panzanella’ to be seasoned with oil, vinegar, salt and pepper.
Cover with PGI Finocchiona cubes and decorate with carrot julienne.

Condividi:



Try these other recipes


Crunchy fruit and vegetable Panzanella with PGI Finocchiona

Macaroni salad, celery pesto, PGI Finocchiona and DOP Tuscan Pecorino

Fagottini (rolls) of PGI Finocchiona with potato cream and nuts

Fazzoletti (small pieces called “tissues”) of fried PGI Finocchiona with vinegar, mashed potatoes and Tarragon with small tomatoes

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Fazzoletti of fried PGI Finocchiona with vinegar, mashed potatoes and Tarragon with small tomatoes – A Maria Probst recipe



Ingredients for 4 people:

  • 12 slices of PGI Finocchiona
  • 400 g. ‘0’ flour
  • 100 g icy sparkling water
  • 400 g. potatoes
  • 150 cl. Apple vinegar
  • 5 sprigs of Tarragon
  • 300g. red and yellow ‘datterini’ tomatoes
  • Basil as needed
  • Salt and pepper as needed
  • Extra Virgin Olive Oil

Procedure:

Peel potatoes. Cook them in salted water for about 30 minutes.  In the meantime, make a reduction of vinegar and terragon. Once the potatoes are cooked, season and mash them together with a reduction of apple vinegar and Terragon, add Extra Virgin Olive Oil. Heat sunflower oil and in the meantime prepare a bather with flour and icy water, without salt and pepper. Plunge the PGI Finocchiona slices in the bather and then fry them in hot oil. Cut the small tomatoes into pieces and dress them with salt, pepper and extra virgin olive oil. Plate, by placing mashed potatoes on the dish and arrange the fazzoletti of PGI Finocchiona , fried in the bather, on top. Accompany with seasoned small tomatoes and some leaves of basil cut into strips.

Condividi:



Try these other recipes


Chicken breast with PGI Finocchiona, red onions and courgette flower

Crispy cannolo (tube) of noodles with PGI Finocchiona mousse

Wholemeal spaghetti with PGI Finocchiona that meets dried fruit

Wholemeal spaghetti with PGI Finocchiona that meets dried fruit

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Wholemeal spaghetti with PGI Finocchiona that meets dried fruit – A Daniele Cornacchia recipe



Ingredients for 4 people:

  • 8 Walnuts
  • 20 g pine nuts
  • 250 g Mascarpone
  • 5 slices of PGI knife-cut Finocchiona
  • 350 g wholemeal spaghetti
  • Tuscan Extra Virgin Olive Oil
  • 1 Lemon

Procedure:

Finely chop the PGI Finocchiona IGP with a knife.

Toast nuts and pine nuts and coarsely chop them, then add mascarpone with a drop of cooking water, add 30% of finely chopped PGI Finocchiona, and if needed, dilute the sauce with a spoon of cooking water, when pasta is ready, toss it in a pan. Once plated, add finely chopped raw PGI Finocchiona, dust with grated lemon and a small amount of Tuscan Extra Virgin Olive Oil.

Condividi:



Try these other recipes


“Country” PGI Finocchiona cappelletti

Unusual Tartare

Pears with PGI Finocchiona cream

Pici with PGI Finocchiona and Pistachio pesto

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Pici with PGI Finocchiona and Pistachio pesto – A Rossella Giulianelli recipe



Ingredients for 4 persons:

  • 600 gr Pici (thick handmade spaghetti)
  • 100 gr Pistachio Pesto
  • 20 gr chopped Pistachios
  • 200 gr PGI Finocchiona
  • Extra Virgin Olive Oil
  • Salt and pepper

Procedure:

Cook pici in abundant salted water, put a small amount of extra virgin olive oil in a pan and add finely chopped PGI Finocchiona and chopped Pistachios, brown slightly. Add pici and stir until you get a creamy mixture with the Pistachio pesto (it can be prepared in advance with unsalted pistachios, some basil leaves, salt and oil). Serve with a large quantity of Creole fresh pepper.

Condividi:



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