Unusual salad

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Unusual salad



Ingredients

  • Radicchio
  • Rucola (rocket salad)
  • 1 thick slice of PGI Finocchiona
  • 1 quail egg
  • Fried Polenta in cubes
  • PGI Tuscan Extra Virgin Olive Oil and salt as needed

Preparation

Take some radicchio leaves, add rucola, PGI Finocchiona cut into thick cubes and two boiled quail eggs. Add some fried polenta cubes to make the dish more crunchy and finally, dress it with a small amount of PGI Tuscan Extra Virgin Olive Oil, and a pinch of salt.

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PGI Finocchiona Tartare Salad

Spring salad

Fanciful salad

PGI Finocchiona Tartare Salad

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PGI Finocchiona Tartare Salad



Ingredients

  • Mixed salads at will
  • PGI Finocchiona
  • PGI Tuscan Extra Virgin Olive Oil
  • Red wine
  • One egg to be poached
  • Ricotta
  • Carnation seed
  • Salt as needed

Preparation

For the ‘Made in Tuscany’ tartare version, cut the PGI Finocchiona in very small cubes, dress with PGI Tuscan Extra Virgin Oil and red wine and mix well. Place a poached egg on top and put some mixed salad leaves on the plate surrounded by small sheep ricotta balls sprinkled with carnation seeds. Dress with a small amount of PGI Tuscan Extra Virgin Oil and a pinch of salt.

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Unusual salad

Summer salad

Bold salad

Bold salad

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Bold salad



Ingredients

  • Valerian
  • 100 gr of PGI Finocchiona
  • Orange
  • Olives
  • PGI Tuscan Extra Virgin Olive Oil and salt as required

Preparation

This dish is made bolder by PGI Finocchiona; it is served with orange and citrus fruits in order to leave a ‘clean’ mouth. Accompany this recipe with a glass of white wine and dress it with a small amount of PGI Tuscan Extra Virgin Olive Oil and a pinch of salt.

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Tasty salad

“From the Mountains down to the Tropics” Salad

Creative salad

“From the Mountains down to the Tropics” Salad

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“From the Mountains down to the Tropics” Salad



Ingredients

  • Valerian
  • 100 gr of PGI Finocchiona cut into slices
  • Mango
  • Papaya
  • Sesame
  • Fried Polenta
  • PGI Tuscan Extra Virgin Olive Oil and salt as needed
  • Chianti wine for a reduction with oil and salt

Preparation

Enjoy our Salad “from the mountains down to the Tropics”; it combines the tropical taste of mango and papaya with the bolder taste of PGI Finocchiona served on a bed of valerian. This salad will be made even more appetizing and crunchy by some sesame PGI Finocchiona balls and fried polenta, to be eaten instead of bread. We recommend a Chianti wine reduction to dress this plate, together with a PGI Tuscan Extra Virgin Olive Oil and a pinch of salt.

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Creative salad

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Creative salad



Ingredients

  • Lettuce
  • PGI Finocchiona cut into thick slices
  • PDO Tuscan Pecorino
  • Fennel flowers
  • PGI Tuscan Extra Virgin Olive Oil and salt as needed

Preparation

Take a large plate, place the most crunchy lettuce leaves on it and add some PDO Percorino cubes and PDO Tuscan Bread. Complete the recipe by putting on top of salad four medium thickness strips of Finocchiona, and dress at will with fennel flowers, PGI Tuscan Extra Virgin Olive Oil and a pinch of salt.

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