Beef rolls stuffed with Pecorino Toscano PDO and sour grapes

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Beef rolls stuffed with Pecorino Toscano PDO and sour grapes



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Ingredients for 4 people

  • 8 slices of scallops of beef,
  • Pecorino Toscano PDO,
  • Âœ cup (100 g) butter,
  • 2 tablespoons extra virgin olive oil,
  • a few sage leaves,
  • 1 egg,
  • white flour,
  • bread crumbs,
  • salt,
  • pepper,
  • 4 cups (400 g) white grapes,
  • Ÿ cup (200 g) of white vinegar,
  • 3/8 (100 g) dry white wine,
  • Âœ cup (120 g) sugar,
  • a few juniper berries


Instructions

Thoroughly rinse the grapes; remove the stems from the grapes and then cut them in half and remove the seeds with the tip of a box cutter. I recommend picking the firmer grapes. In a pan pour in the vinegar and the wine; bring to a boil, add the juniper berries and sugar and reduce heat to low. When the sugar has melted, add the grapes. Stir gently so that everything is washed with liquid. Continue cooking over low heat for about ten minutes checking that everything does not dry out. Meanwhile, cut the Pecorino Toscano PDO into cubes measuring œ inch (10.8 mm) in width and the height a little less than the width of the slices of meat.

Chop some sage leaves into fine pieces. Lie out the slices, sprinkle with the sage, put the cheese on the edge of the slice of meat, and wrap it up to make a roll. Insert a wooden toothpick in it to hold it all together. In three separate bowls, put flour in one, a beaten egg in the second one and bread crumbs in the last one.

Dip the rolls in flour and wait a few minutes. Meanwhile, remove the grapes from the pan, put in a bowl and keep them warm. Raise the heat slightly of the remaining bittersweet sauce so as to reduce it in half. Careful not to reduce it too much otherwise you will have some sort of caramel.

Dip the rolls in egg, covering them all over and then put them in the breadcrumbs making sure that they stick to the roll on all sides. Pour the extra virgin olive oil in a pan and heat until it starts to bubble. Fry the rolls in the oil on all sides. When they’re completely cooked, remove the rolls and drain them on a plate covered with a paper towel to absorb any excess oil and then take out the toothpicks. Place the grapes on one side of the plate and then drizzle the grape sauce on top. Add two rolls and top it all off with a sage leaf.



Gianluigi Senaldi from blog Cocogianni o cuocogianni?
Read the original recipe on http://cocogianni.blogspot.it/


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Autumn salad with Pecorino Toscano PDO and grape citronette



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Ingredients for 4 people

  • 4 slices of day-old bread,
  • 1 bunch of chicory,
  • 1 celery stalk including the leaves,
  • 2 cups white chickpeas,
  • 4 slices aged Pecorino Toscano PDO one centimeter thick,
  • 1 small bunch of Italian white grapes,
  • 1 garlic clove,
  • 1 small red pepper,
  • extra virgin olive oil,
  • salt, pepper
  • a few drops of lemon.


Instructions

Soak the chickpeas overnight, then cook them in plenty of water with a bay leaf for a couple of hours. Drain and place them in the salad. Cut some slices of bread into small croutons and put in the oven to toast with a tablespoon of oil and a little salt. I washed and dried the celery. Cut it into small pieces and place in the salad.

Wash and dry the grapes. I took two-thirds of them, cut them in half, removed their seeds and added them to the celery. (I chose Italian grapes because I tried the crunchy sweetness but not absolute). I washed, dried chicory and I cut into 6 to 7 cm pieces. I crushed a clove of garlic and put it to fry in a wok with two tablespoons of oil and a little pepper.

Add the chicory to the garlic and cook for about ten minutes on high heat. The chicory must not wither completely, but should stay crisp. Once cooked, remove the garlic and the red pepper and chicory and add to the other ingredients in the salad. Cut the cheese into cubes and add them to the salad. Take the leftover grapes and put them into a blender to make whole smoothies.

Filter through a mesh strainer dense and pour into a tall glass. Add a few drops of lemon juice, ten tablespoons of olive oil, salt and freshly ground pepper and beat with a whisk. Add the warm crunchy croutons to the salad and top off with grape citronette.



Sabrina Gasparri from blog Les Madeleines di Proust
Read the original recipe on http://lesmadeleinesdiproust.blogspot.it/


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Cheese gnocchi in mushroom soup

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Cheese gnocchi in mushroom soup



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Ingredients for 4 people

For the gnocchi:

  • 3 cups (400 g) pecorino cheese PDO,
  • 1/3 cup (70 g) cottage cheese,
  • 1 teaspoon turmeric,
  • 1 egg,
  • 1/3 cup (30 grams) of bread crumbs,
  • 1/3 cup (30 g) flour,
  • 4 tablespoons extra virgin olive oil for drizzling

For the porcini cream:

  • 4 cups (500 g) mushrooms,
  • parsley to taste,
  • 1 clove garlic,
  • 3 tablespoons extra virgin olive oil,
  • 1 teaspoon (3 g) of salt,
  • 1 pinch of pepper,
  • 1 potato,
  • 2 cups (500 ml) of vegetable stock.


Instructions

Start by making the vegetable stock, even the day before. Clean the zucchini, potato and carrot and cut them in half. Peel the onion and cut the celery in half. In a saucepan, pour in the cold water; add the vegetables, bay leaf, peppercorns and garlic poached. Bring to a boil and add 2 teaspoons salt. Cover with the lid and cook for an hour and a half. Salt and  strain through a sieve. Now make the gnocchi. Finely grate the cheese. In a bowl pour in the cheese, cottage cheese and turmeric and stir with a wooden spoon to mix the  ingredients. Put the dough on a floured surface, add the egg, flour and bread crumbs and mix with your hands. If necessary, to get the texture you’re looking for, add more bread crumbs. Divide the dough into strands of about 2 cm thick and cut the gnocchi with a knife. Run over the gnocchi with fork tines or with another similar tool, gently crushing them.

Finally move on to making the porcini cream. Clean the mushrooms: scrape the mushrooms with a boxcutter and remove any dirt with a brush. Gently remove the cap from the  stem and cut both into thin slices lengthwise. Peel and dice the potatoes. In a frying pan, brown the garlic in oil; add the diced potato and mushrooms, and cook over high heat for  a few minutes. Season with salt and pepper, add the vegetable broth and cook for about 20 minutes over medium heat. Discard the garlic and blend the mixture in a food  processor; strain with the soup strainer to get a velvety smooth consistency. Set aside to stay warm. Cook the gnocchi in boiling salted water; drain and toss with the oil. Pour the  cream into a bowl and gently place the gnocchi in the middle. Season the dish with fresh parsley, and serve immediately.



Sara Bonaccorsi from blog Cucina con Sara
Read the original recipe on http://blog.giallozafferano.it/cucinaconsara


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Chickpea gnocchi stuffed with Pecorino Toscano PDO and curry



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Ingredients

For the dumplings:

  • 1 3/8 cup (125 g) of chickpea flour,
  • 1 ÂŒ cup (125 g) unbleached flour,
  • 1 tablespoon curry,
  • 1/3 cup (30 g) grated Pecorino Toscano cheese PDO,
  • salt125 g di farina di ceci,

For the filling:

  • 1 Âœ cup (150 g) Pecorino Toscano cheese PDO,
  • 1 tablespoon curry,
  • milk to taste

For the sauce:

  • Âœ cup (50 g) Pecorino Toscano cheese PDO,
  • 1 teaspoon curry,
  • Âœ cup (100 g milk)

To garnish:

  • A handful of chopped walnuts,
  • freshly ground black pepper


Instructions

Sift together the flours with a pinch of salt.
Boil 1 cup (2.5 dl or 250 ml) of water, just to boil turn off, add the flour mix and curry, stirring vigorously with a wooden spoon.
Let cool. Knead the dough with your hands until it’s firm and smooth.
Prepare the filling by mixing Pecorino cheese, curry powder with a few drops of milk with your hands. Shape into gnocchi with slightly damp hands. Put in a bit of stuffing and close them back up, rolling the ball between the palms of your hands, so that the filling does not spill out.
Arrange on a floured surface. Boil water in a pot, and when it starts to boil, add two teaspoons of salt. Cook the gnocchi until they begin to rise to the surface.
When they rise to the surface, wait a few more minutes before removing them. Prepare the sauce by melting the cheese with curry and milk. When the dumplings are ready, toss in  the pan with the cream and garnish with chopped walnuts and a generous helping of black pepper.



Valeria Gallorini from blog Una gatta in cucina
Read the original recipe on http://unagattaincucina.blogspot.it/


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Beet gnocchi stuffed with Pecorino Toscano PDO on pecorino cream cheese



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Ingredients

For the gnocchi:

  • 2 lbs (1 kg) of potatoes,
  • 1 pre-cooked beetroot,
  • 1 egg,
  • 2 Âœ cups (300 grams) wheat flour,
  • 1/3 cup (30 g) Pecorino Toscano PDO

For the filling and cream:

  • 1 cup (100 g) of Pecorino Toscano PDO,
  • 1/3 cup (80 grams) Philadelphia cream cheese,
  • 2/3 cup (150 ml) of milk


Instructions

Boil the potatoes for 40 minutes, peel them and mash them with a potato masher while they’re still warm.
Allow to cool.

Once they’re cool, add the flour, egg, pecorino cheese, a pinch of salt and start kneading the dough. and half a beet and keep kneading it until you get a nice piece of dough. (If
you have them, I suggest putting on gloves. Otherwise you’ll end up with red hands). Allow to sit for a bit, while you prepare the filling.

Grate 1/3 cup (100 grams) cheese and mix with the cream cheese.

Roll the dough out into long cylinders. Cut into chunks, take each piece of gnocchi in the palm of your hand, form a basin and add a bit of stuffing and close tightly to make a ball. Continue until you finish the dough. I stuffed some of the gnocchi (I calculated about 6 stuffed dumplings per person) and the others I left plain. If I had to redo them, I would prepare only stuffed one.

In the meantime, boil the water in a pot. Cook the gnocchi for a short time (only about a minute), and when they surface they are ready, drain and keep them warm.

Prepare the filling: warm up the milk and melt the leftover filling. You can also add the grated Pecorino if you’d like.

Put one or two tablespoons of cream in the pot, place the dumplings on top, pour a little cream and serve hot. You can sprinkle a bit of Pecorino Toscano on top if you want.



Alessandra Molla from blog Sweet cakes by lalla
Read the original recipe on http://sweetcakesbylalla.blogspot.it


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Pecorino Toscano PDO ice cream, candied ginger, black salt, crunchy pink shrimp seasoned with spicy black salt , cold Tropea onion and basil and pear sponge cake



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Ingredients for 4 people

For the Tuscan pecorino PDO cheese ice cream

  • A pound and a half fresh cream,
  • one pound fresh Tuscan pecorino PDO,
  • Âœ cup (50 grams) Tuscan pecorino PDO,
  • one egg white,
  • two sprigs of marjoram,
  • black salt flakes,
  • white pepper

For the crispy pink shrimp:

  • 3 ounces pink shrimp,
  • salt and white pepper to taste

For candied ginger:

  • 4 cups (200 grams) fresh ginger,
  • granulated sugar,
  • a bit of pepper,
  • water,
  • one cold onion,
  • one rather large red onion,
  • a liter of water,
  • one pound cane sugar,
  • 1/3 cup (80 grams) apple cider vinegar or white wine,
  • unrefined salt

For the pear and basil sponge cake:

  • Two eggs, one yolk,
  • Ÿ cup (80 grams) unbleached flour,
  • twenty basil leaves,
  • one pound overripe and soft chopped pears,
  • coriander seeds,
  • salt to taste


Instructions

Peel the ginger and cut into half a centimeter cubes. Put in a pot with a liter of water and let it cook for forty minutes. then drain the ginger, weigh it and put it back in the pot together with the same amount of sugar, covering it with a small amount of water and then add a piece of chili – it should just be barely spicy enough – and bring it to a boil, until the water is almost completely evaporated. Then transfer the ginger to a sheet of oven paper, let it dry for at least six hours and then mix it with the sugar. Put grated cheese in a saucepan with the cream and marjoram and bring to a simmer on very low heat until it all dissolves.

Let cool, then whisk the egg white until it is quite firm and then add it to the saucepan. Pour the mixture into a container and place it in the freezer for an hour. Peel and chop up the onion. Then, take a pan and cook the onion, vinegar and sugar in some water and bring to a boil. When the sugar has dissolved, add the onion, cover and cook for about an hour, then drain the onion. Weigh it and put it in a blender. Add a small amount of cooking liquid equivalent to half the onion’s weight, then blend until the mixture is smooth. then put it in the freezer, stirring occasionally. After it has frozen, take it out.

Add in the unrefined salt and ginger. Put back in the freezer until just before serving. Clean the shrimp and cook the heads to make a light broth, using a ladle to stir the shrimp. Put the baking paper on a baking tray and pour the mixture in it until you get a layer a few millimeters thick, and then bake at 180 °F (80 ° C) until it becomes a crispy wafer. To make the basil and pear sponge cake, beat the eggs and egg yolk together, then add the flour. Mix it all together with the basil leaves, the pear pulp, a pinch of salt and freshly ground coriander seeds. Sift the mixture and turn on the whipping siphon, add two charges of gas, shake and then whip up the mixture and put into two glasses up to about two-thirds full. Put the glasses in the microwave and cook on full power for one minute, then remove the spongecake from the glasses.

Serve a spoonful of cold onion on the dish and place a ball of ice cream on it. Place the crispy shrimp on top, and then garnish with the sponge cake pieces. Serve immediately.



Andrea Zinno from blog Tra Pignatte e Sgommarelli
Read the original recipe on http://www.trapignatteesgommarelli.com


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Mediterranean Fish&Chips

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Mediterranean Fish&Chips



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Ingredients for 6 people

  • Mussels,
  • vitelotte potatoes,
  • red-skinned potatoes,
  • one orange yam,
  • flour,
  • breadcrumbs,
  • white sesame and / or black sesame seeds,
  • peanut oil,
  • one beaten egg,
  • salt

For cheese mousse:

  • Âœ cup (50 g) Pecorino Toscano PDO,
  • Âœ cup (50 g) grated aged pecorino cheese DOP,
  • 1 Âœ cup (350 g) fresh cream,
  • fresh thyme


Instructions

For cheese mousse:
heat the cream, add a few sprigs of thyme and let sit for 30-40 minutes. Then remove the thyme from the cream. Bring to a boil in a saucepan and add the cheese: mix gently until well-blended. Sieve. Put in refrigerator to solidify.

For the potatoes:
Wash each potato, rubbing the skin with a scouring pad to remove any residual dirt and / or any imperfections. Dry them and cut them into fries (without peeling) with a  mandolin, and then arrange them on a clean cloth. Blot with paper towels.

For the mussels:
It’s not worth opening the mussels when they’re raw. It’s longer and more difficult. Better to put them in a large skillet after washing and going through them one by one to remove any remaining dirt with a cloth. Put them on the stove and cook them on high heat in a covered pot. In a minute or two the mussels will begin to open. Take out the mussels that come out of their shells easily: discard those which didn’t open. Dab mussels with paper towels. Coat them in a thick layer of flour and sift to remove any excess flour. Then dip them in the beaten egg and then in the breadcrumbs. You can leave them like that or mix them with white and / or black sesame seeds. They can be breaded in advance. Just store them in the refrigerator on a plate dusted with breadcrumbs and cover it with a sheet of aluminum.

To fry the potatoes:
Put two pans on the stove, a larger one for the potatoes, and the other one for the mussels with plenty of peanut oil in each one. Bring the temperature of the oil to 350°F (170/180 °C). Fry the potatoes, first the white ones, then the orange ones and finally the violet ones. They’ll be ready in a few minutes. Drain on paper towels. Season with salt just before serving. Also fry the mussels in the other pan and drain on paper towels. Do not add salt.

Serve the fish and chips with cheese mousse and … cheers!



Cinzia Martellini Cortella from blog Cindystar
Read the original recipe on http://www.cindystar.it


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Rabbit stuffed with guanciale (cured pork cheek)


Coniglio farcito con guanciale e Pecorino Toscano DOP

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Ingredients for 8 people

  • 2 pounds (1.2 kg) boned Leprino rabbit,
  • 1 Âœ cup (150 g) boiled chicory,
  • 2 tablespoons extra virgin olive oil,
  • 1/2 clove Kissingarlic,
  • Siloam yellow chili,
  • 1/3 cup (90 g) bacon,
  • 2/3 cup (150 g) coppata bacon
For cooking:
  • 1 carrot,
  • 1/2 golden onion,
  • 1/2 garlic clove Kissingarlic,
  • 1 glass of brandy,
  • 4 tablespoons extra virgin olive oil
For the cheese fondue:
  • Âœ cup (120 ml) whole milk,
  • 1/3 cup (100 ml) cream,
  • 2/3 cup (60 g) cheese,
  • 1 teaspoon cornstarch
For brandy gravy:
  • gravy Rabbit,
  • brandy,
  • flour,
  • brown stock rabbit.


Instructions

After removing the rabbit bones, double check that there are no small bones left. Heat two tablespoons of olive oil in a pan and then add garlic. Cook garlic for one minute. Then  add the chicory (which you should have already boiled in salted water). Add a pinch of chili pepper. Let cool. Coat the rabbit with slices of bacon. Cover with chicory cut into small pieces and sprinkle the coarsely grated cheese on top. Stitch up the hole using a needle and silk thread. Coat with bacon coppata and close it with string. Preheat the oven to 350 °F (180 °C). Pour 4 tablespoons of extra virgin olive oil on the bottom of a baking dish. Then, put the chopped carrot, onion and garlic on top. Lie down and put the rabbit in the oven.  After 15 minutes, pour the rabbit brandy on top. Continue cooking for another 45 minutes. Then take it out of the oven, Cover it in foil and let it sit a while. Enjoy!

Prepare the sauce

Grate the cheese. Heat the cream with milk without letting it boil. Add the cheese and let it melt using a whisk. If it comes out too watery, add 1 teaspoon of starch.

For the gravy

Transfer the pan in which you cooked the rabbit on two burners. Let it boil. Pour the brandy over the rabbit. Scrape the pan in the meantime so it doesn’t stick. Strain the sauce  through a sieve. Put on the burner on low heat and add two tablespoons of flour. Cook for 10 minutes, add the brown rabbit stock and continue to simmer for another 20 minutes.

Serve the rabbit cut into slices with fondue, gravy and potatoes sautéed in oil.



Cristiana Di Paola from blog Beuf Ă  la mode
Read the original recipe on http://beufalamode.blogspot.it/


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Savory cannoli with Pecorino Toscano PDO and cream cheese with honey mushrooms



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Ingredients for 8 people

For the cannoli dough:

  • 2 Âœ cup (250 grams) unbleached flour,
  • 2/3 cup (125 grams) red wine,
  • 25 grams of red wine vinegar,
  • 1 teaspoon lard,
  • 1 teaspoon sugar,
  • oil for frying

For the Pecorino Toscano PDO cream

  • 2 2/3 cup (230 gr) Tuscan Pecorino cheese PDO,
  • 4 cups (400 g) cheese,
  • poppy seeds

For the honey mushroom cream

  • 2 cups (500 g) honey mushrooms (preferably fresh),
  • 1/2 onion,
  • 1/2 cup white wine,
  • extra virgin olive oil,
  • salt,
  • pepper,
  • parsley


Instructions

Prepare the dough the night before serving the cannoli. Mix all ingredients in a bowl, and when they are well blended, continue to work on a floured surface until the dough loses some of its moisture and becomes less sticky.

Make a ball, wrap in plastic wrap and place in refrigerator to sit overnight. The next morning, remove the dough from the refrigerator and spread thinly (I recommend using the rolling pin for fresh pasta at the second-to-last thickness mark, beginning to roll out the dough from thicker and decrease gradually), cut out dough circles with a pastry cutter. Wrap the circles around the special cannoli molds, pressing firmly between the two ends of the dough so that the cannoli do not open during cooking. Warm up a large amount of oil, and when hot, dip cannoli in hot oil and cook until golden brown, then place on paper towels. Gently pull the cannoli out of their molds and let cool.

Grate the Pecorino and whip together with the ricotta cheese in a mixer. Put this cream in a pastry bag without a nozzle. Refrigerate (for how long).

Prepare the honey mushroom cream: Clean the mushrooms well (do not wash, but clean them with a damp cloth or paper towel). Finely chop the onion. SautĂ© the onion in extra virgin olive oil, then add the mushrooms, sautĂ© and then add the wine and let it evaporate. Add two tablespoons of water, add salt and pepper, then reduce heat and simmer for 20 minutes. Then, remove the lid and allow the liquid to dry. Mix the mushrooms with some parsley. Fill cannoli with cream cheese (never do this in advance because the cannoli, as we say, can get “soaked”) and sprinkle both ends with poppy seeds. Place a two ladles of the hot cream of mushroom soup in bowls.

Serve a couple of the cannoli with mushroom sauce for each one of your guests so that they can dip their cannoli inside the sauce for a unique mix of flavors!



Stephanie Cabibbo from blog Mastercheffa
Read the original recipe on http://blog.giallozafferano.it/mastercheffa/


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Cannoli made with kataifi pasta with Pecorino Toscano PDO and mussels



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Ingredients for 3/4 people

For the dough:

  • 3 cups (300 g) unbleached white flour,
  • rosemary salt (about 1 tablespoon),
  • as much water as is needed,
  • a half glass of extra virgin olive oil

For the mussels:

  • Ÿ pound (300 g) mussel (weighed without shells),
  • 1 tablespoon turmeric,
  • 1 teaspoon ground ginger,
  • 1 pinch of pepper,
  • a sprig of thyme,
  • a few blades of chives,
  • 1 pinch of Helichrysum flowers,
  • 1 tablespoon sesame oil,
  • 3 tablespoons extra virgin olive oil,
  • salt (if necessary)

Foam for potato, cheese and mussels:

  • 3 medium potatoes,
  • 2 cups Pecorino Toscano PDO,
  • vegetable broth for it to emulsify (you can use as much water or milk as you want),
  • 2 tablespoons of extra virgin olive oil


Instructions

Cook the mussels with the spice mixture and sesame oil. If you’d like, you can add a clove of browned garlic. For the dough: Put the flour in a bowl, making the classic shape of a fountain with a hole in the center, adding salt and, gradually, the water at room temperature. Knead energetically until you get a smooth and firm ball. Cover with plastic wrap and let it sit for at least 45 minutes.

Meanwhile, wash and scrub the potatoes and then boil them in salted water. Once the dough has sat for the time allotted, begin to roll it out a little at a time. You can use a rolling pin or a pasta machine. After getting thin sheets, glaze three layers at a time with extra virgin olive oil. If you use the pasta machine, and you puff long enough, you can fold it three times, but if you make smaller sheets, make three layers, one above the other. Put it through the pasta machine or roll it out with a rolling pin and then slice them into thin noodles, similar to angel hair pasta.

Oil the knife very well for the cannoli and wrap a bunch of noodles so that they are quite compact, but without crushing them. Lightly oil the pasta and put it in oven at 180 degrees until the outer layer begins to brown. Once cooked, take them out of the oven and let them cool. Preparing the filling: skin the potatoes and cut the pecorino into cubes. In a mixer, chop up the pecorino first and then add the potatoes and at least 1 cup (100g) of mussels. Little by little, add the broth or water and a bit of oil until you get the consistency of mousse. Add salt if you need to.

Now the only thing left to do is fill the pastry bag with the mousse to fill the cannoli. Put 2 to 3 cannoli per person on plates, more or less depending on how big your cannoli are, a spoonful of mousse garnished with Pecorino Toscano PDO petals, and top it all off with a couple of mussels left in their shells to give the plates a nice finishing touch.

Serve piping hot.



Elena Arrigoni from blog Cominciamo da qua
Read the original recipe on http://www.cominciamodaqua.com


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