Pears with PGI Finocchiona cream

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Pears with PGI Finocchiona cream – A Lucia Grotti recipe



Ingredients for 4 servings:

  •  n°2  Abate pears
  •  80 gr PGI Finocchiona
  • 40 gr Green celery
  • 100 gr Mascarpone
  • 20gr  PGI Extra Virgin Tuscan olive oil
  • Salt as needed
  • Grated lemon zest as needed
  • 40 gr Flakes of PDO Tuscan pecorino
  • PGI balsamic vinegar cream as needed
  • n° 4 walnut kernels
  • Toasted pine nuts as needed

Procedimento:

Thoroughly wash pears, do not peel them, split into two halves lengthwise and spread some lemon or milk on the cut side in order to prevent oxidation. Slightly toast pine nuts.

By using a corer, empty pears and put the pulp aside. Put the pear pulp in a bowl, finely cut celery and PGI Finocchiona into cubes of about 1/2 cm.

Amalgamate the mixture with extra virgin olive oil and walnut kernels, salt, grated lemon zest and some mascarpone.

Place pears on a dish, fill them and cover with the previously created mixtures, sprinkle with flakes of PDO Tuscan pecorino and a few drops of PGI balsamic vinegar.

Condividi:



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Pici with PGI Finocchiona and Pistachio pesto

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

“Country” PGI Finocchiona cappelletti

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

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Macaroni salad, celery pesto, PGI Finocchiona and PDO Pecorino Toscano – A Gabriele Andreoni recipe



Ingredients for 4 serves:

  • 200 gr macaroni
  • Leaves of 1 celery
  • 4 PGI Finocchiona slices
  • 100 gr PDO Pecorino Toscano
  • 30 gr pine nuts
  • 50 gr olive oil
  • 1 clove of garlic

Procedure:

For the celery pesto:

Poach thoroughly washed celery leaves in salted water.

Cool them in water and ice.

Toast the pine nuts (leave some of them aside for plating).

Blend celery leaves with oil, pine nuts, garlic and some pecorino and adjust the texture with water.

For macaroni salad:

Cook macaroni in the same water as celery leaves and reach the desired cooking level (not too much ‘al dente’). Let them cool in water and ice.

Plunge them in the celery pesto for a few minutes.

Dish finishing:

Grate some PDO Pecorino Toscano on a flat dish.

Arrange macaroni as you like; they must have a green appearance.

Decorate with triangles of PGI finocchiona slices and with the remaining toasted pine nuts

Condividi:



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

Crunchy fruit and vegetable Panzanella with PGI Finocchiona

Wholemeal spaghetti with PGI Finocchiona that meets dried fruit

Chicken breast with PGI Finocchiona, red onions and courgette flower

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Chicken breast with PGI Finocchiona, red onions and courgette flower – A Vincenzo Volpe recipe



Una ricetta ideale per arricchire con gusto un secondo piatto a base di carne bianca e per dare un tocco di originalità al tradizionale coniglio ripieno.

Ingredients for 4 people:

  • 2 chicken breasts
  • 12 slices of PGI Finocchiona
  • 1 grated lemon zest
  • 200 ml milk
  • 1/4 salted anchovy fillet
  • 4 fresh courgette flowers
  • Starch as needed
  • 300 ml water
  • 50 ml red vinegar
  • 1 cleaned red onion cut into cloves
  • Herbs

Procedure:

Roll out a transparent film sheet and create a sort of carpet with PGI Finocchiona. Salt and sprinkle the chicken with lemon, place on PGI Finocchiona and wrap in a transparent film; tie ends in order to create a well tight cylinder. Cook in hot water for about 9 minutes. Then, remove the film, cut into slices, about 2 cm thick 2, and toast in a pan. Boil milk with anchovies, salt and bind with starch, then add flowers cut into pieces. Boil water and vinegar and blanch onions for 3 minutes. Compose the dish by placing chicken cut into slices and cover with sauce; distribute onions and herbs at pleasure.

Condividi:



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Crispy cannolo (tube) of noodles with PGI Finocchiona mousse

Unusual Tartare

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

Unusual Tartare

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Unusual Tartare – A Francesco Serravalle recipe



An ideal recipe to enrich with taste a second course based on white meat and to give a touch of originality to the traditional stuffed rabbit.

Ingredients for 4 people:

  • 600 gr of lean beef meat
  • 120 gr of PGI Finocchiona in small pieces
  • 80 gr of PGI Finocchiona in strips
  • 200 gr of taralli (ring-shaped dry bread)
  • 1 Pomegranates
  • 20 gr curcuma
  • 1 Orange
  • 100 ml of extra virgin olive oil
  • Salt, pepper as needed

Procedure:

Pound meat with a knife together with PGI Finocchiona, mix and dress by adding curcuma and orange zest. Place IGP Finocchiona strips in a pan and toss them for a few seconds in order to make them crispy. Form the tartare with a mould and place the PGI Finocchiona strips on top. Crumble taralli and toss them in the same pan so that they absorb the PGI Finocchiona flavor. Make a sauce by blending oil, salt, pometranates grain using a hand blender, then filter it with a fine mesh filter. Compose the dish with the tartare in the middle, the crispy PGI Finocchiona on top with ‘taralli’ powder; sprinkle with the pomegranates sauce that will have a light purple color.

Compose the dish with the tartare in the center, add over crunchy Finocchiona PGI with taralli powder and sprinkle with the pomegranate sauce, which will be a light purple color.

Condividi:



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Pears with PGI Finocchiona cream

Chicken breast with PGI Finocchiona, red onions and courgette flower

Trofie, PGI Finocchiona and figs

Crispy cannolo (tube) of noodles with PGI Finocchiona mousse

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Crispy cannolo (tube) of noodles with PGI Finocchiona mousse – A Franco Mazzei recipe



Ingredients for 4 people:

  • 200 g fresh noodles or tagliarini (fettaccini ribbon pasta thinner than tagliatelle)
  • 200 g mascarpone
  • 8 thin slices of PGI Finocchiona
  • 4 slices of PGI Finocchiona about 1 cm thick
  • Sour cream as needed
  • Salt, white pepper, extra virgin olive oil as needed

Procedure:

Take the noodles and divide them into four equal portions, stretch them and by using pliers, seize the central part and keep them firmly while plunging them in boiling water for one minute.

Remove and roll them around a cylinder for cannoli; press with your hands in order to make them perfectly adhere to it.

Take the cylinder, plunge it in hot oil and rotate in order to make it fry uniformly.

Take a hand blender and place finely cut finocchiona with some cream. Mix and add salt, oil, pepper in order to obtain a creamy and thick mixture. Fill cannoli with a piping bag and serve with PGI Finocchiona in cubes, a little sauce, some fennel seeds and some fresh fennel.

Condividi:



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