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

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Fagottini (rolls) of PGI Finocchiona with potato cream and nuts – An Amerigo Capria recipe



Ingredients for 4 people:

  • 8 slices of PGI Finocchiona
  • 4 potatoes
  • 80 g of ricotta
  • 4 nuts
  • salt and pepper as needed

Procedure:

Boil previously washed potatoes in salted water. Once they are ready, mash them to form a purée: if they are too dense add some cooking water and let them cool. Mix potatoes with ricotta, nuts in pieces, salt and  pepper.
Form a small bundle with PGI Finocchiona and close it with a toothpick.

Condividi:



Try these other recipes


Wholemeal spaghetti with PGI Finocchiona that meets dried fruit

Pici with PGI Finocchiona and Pistachio pesto

Pears with PGI Finocchiona cream

Trofie, PGI Finocchiona and figs

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Trofie, PGI Finocchiona and figs – A recipe made by the blogger Doriana Tucci



Ingredients for 4 people:

  • 350 g of trofie or other type of short-cut pasta
  • 4 figs
  • 100 g of PGI Finocchiona
  • 1 small white onion
  • PGI Tuscan Extra Virgin Olive Oil as needed
  • 1 knob of butter
  • salt and white pepper in grains, as needed

Procedure:

Cut the onion in thin slices and stew it with 3 tablespoons of extra virgin olive oil, a bit of salt and 2 tablespoons of water. After at least 5-6 minute, add slightly crushed figs, in the meantime, cut the PGI Finocchiona in strips while pasta is cooking in salted water. A couple of minutes before the cooking time specified on the packaging, drain the pasta and put it in a pan together with PGI Finocchiona cut into strips, put aside 4 whole slices; cut the other 2 figs in 4 pieces. Toss pasta with half a ladle of cooking water, let it absorb the water, then arrange pasta on dishes, decorate with a slice shaped like a flower and the previously cut figs.

Flavor with ground white pepper and serve immediately

Condividi:



Try these other recipes


Crunchy fruit and vegetable Panzanella with PGI Finocchiona

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