Pecorino Toscano PDO sauce

Ricette

Pecorino Toscano PDO sauce

Ingredients

50 g of diced fresh Pecorino Toscano PDO
50 g of grated aged Pecorino Toscano PDO
350 g of cooking cream
Salt to taste
Fresh sprigs of thyme to taste

Preparation

Heat the cooking cream, add salt and sprigs of thyme to taste, and leave it infusing for 30/40 minutes.

Remove the thyme from the cream, make it boil, and add both the types of Pecorino Toscano PDO, stirring gently until well blended.

Sift the sauce and serve warm to accompany your starters or main courses.

Source: EAT – European Art of Taste – UK

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Pasta with Pecorino Toscano PDO flavoured zabaione

Ingredients (2 people)

160 g of fettuccine pasta
50 g of grated aged Pecorino Toscano PDO
40 g of butter
30 ml of white wine
2 egg yolks
Salt and pepper to taste

Preparation

Cook the fettuccine in plenty of salted boiling water.

Put a steel bowl on a saucepan to cook in a bain-marie (make sure that the bowl is not in direct contact with the water but that it only receives the heat of the steam).

Put all the ingredients in the bowl and stir with a whisk until the mixture becomes creamy (about 5 minutes). Then, remove the bowl from the heat and continue mixing for a couple of minutes.

Drain the pasta and season it with the Pecorino Toscano PDO flavoured zabaione. If you like it, garnish with toasted bacon and serve hot.

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“Crostoni” with Pecorino Toscano PDO and anchovy sauce

Ingredients

Tuscan bread slices to taste
500 g of fresh Pecorino Toscano PDO
60 g of butter
10 anchovies in oil
Parsley to taste

Preparation

Put a slice of fresh Pecorino Toscano PDO on each bread slice.
Heat the oven to 200°C. Once it’s hot, bake the “crostoni” for 5-10 minutes, until they become crunchy and the cheese melts.
Put butter into a frying pan and melt the anchovies in it to obtain the anchovy sauce.
Pour the sauce on the “crostoni”, garnish them with some parsley leaves, and serve hot.

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Soufflé of Pecorino Toscano PDO

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Soufflé of Pecorino Toscano PDO

Ingredients

Milk ml 400
Butter g 80
Flour g 60
Corn flour g 20
Fresh Pecorino Toscano PDO g 100
Ripened Pecorino Toscano PDO g 40
Eggs 8
Nutmeg, salt, pepper to taste
Butter and flour for the molds to taste

Proceedings

Slice thin layers of fresh Pecorino Toscano DOP, separate the yolks from the whites, grease and flour the appropriate molds.
Add milk, butter, flour and corn flour and simmer in order to get a very thick béchamel sauce.
Immediately add the yolks and the grated Pecorino Toscano DOP and cool down the mix.
Delicately stir from the bottom to the top when inserting the Pecorino Toscano to the mix.
Fill the stamps to two-thirds. Steam bake the soufflés for 20 minutes at 180°C and since the soufflés deflate quite fast, serve in a dish with a napkin.

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Pecorino Toscano PDO “in carrozza”

Ingredients

Loaf of bread 20 slices
Fresh Pecorino
Toscano DOP g 500
Eggs 5
Anchovy filet 20
White flour to taste
Tuscan oil PGI to taste
Salt to taste

Proceeding

Remove the rind from the sliced loaf of bread.
Slice the Pecorino Toscano DOP and place it on 10 slices of bread (make sure not to extend beyond the edges) and put an anchovy fillet in the middle.
Cover with the remaining slices of bread and gently squeeze.
Hold them firmly in order to prevent them from widening and press the slices’ edges on a tray filled with flour.
Soak the edges into cold water which will create a kind of glue that will prevent the Pecorino Toscano PDO from leaking when you cook it.
Scramble the eggs with a pinch of salt and generously soak the bread that was already prepared. The slices of bread must absorb as much of the eggs as possible.
Fry both sides with boiling oil and serve.

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Maremma’s acqua cotta

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Maremma’s acqua cotta

Ingredients for the broth

Celery Stalk 1
Carrots 1
Onions 1
Truss of tomatoes g 200
Salt to taste

The acqua cotta

Broth to taste
Celery (bunch) 1
Red onion g 500
Peeled tomatoes g 100
Tuscan oil PGI to taste
Butter g 30
Chard 1
Pecorino Toscano PDO to taste
Stale bread to taste
Salt to taste
Eggs 5
Vinegar to taste

Proceeding

Prepare a broth with water, celery, carrots, onions and one truss of tomatoes. Once cooked, filter, add salt or pepper if needed and keep aside. Wilt the celery and the roughly cut onions in a saucepan with butter and oil. Then add the broth, the peeled tomatoes and finally the chards that you’d previously roughly cut and boiled.
Once cooked, put the “acqua cotta” and the stale bread in terracotta containers. Sprinkle with some Pecorino Toscano PDO and cook au gratin at 180°C.
Cook a poached egg in acidulated water at 90° for 3 minutes and sprinkle with some Pecorino Toscano PDO again and serve.

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Sformato di Pecorino Toscano DOP con crema di baccelli

Sformato (flan) with Pecorino Toscano PDO and baccelli sauce

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Sformato (flan) with Pecorino Toscano PDO and baccelli sauce

Ingredients

Potatoes g 1000
Milk g 200
Small red onion of Tropea gr 150
Nutmeg, Salt, Pepper to taste
Chopped parsley g 10
Pecorino Toscano PDO g 80
Tuscan oil PGI g 3
Bacon g 100
Eggs 2
Pecorino Toscano PDO g 200

The mold

Tuscan oil PGI g 20
Breadcrumbs g 50
Aluminum mold 10

The baccelli sauce

Red garlic cloves of Grosseto 1
Small red onion of Massa g 100
Tuscan oil PGI g 40
Basil g 10
Baccelli (fresh Tuscan fava beans) g 300

Decoration

Small red onions 5
Sugar g 20
Salt to taste
Tuscan oil PGI g 20
Pecorino Toscano PDO g 150

Proceeding

Steam, strip and mash the potatoes,
Mince red onions of Tropea, stew them with diced bacon and mix them with the potatoes.
Add eggs, parmesan cheese, diced Pecorino Toscano PDO, milk, chopped parsley, nutmeg, pepper and salt.
Sprinkle oil on the mold, cover with breadcrumbs and fill them with the mix previously done.
Steam bake at 180°C for 20 minutes.

The sauce

Brown the garlic clove and the julienne chopped red onion of Tropea. Add Tuscan fava beans and stew them with vegetable stock, add salt if needed. Pass it through the mixer and then add basil and Tuscan oil PGI.

Decoration

Get the Pecorino Toscano DOP waffles and the confit red onions of Tropea ready.

Finishing

Cover the dish with the baccelli sauce, place the flans, and decorate with the waffle and the red onion. To be served with Tuscan oil PGI.

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Pici topped with amatriciana sauce

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Pici topped with amatriciana sauce

Ingredients for the pasta

Water Lt 1½
Flour Kg 1
Salt to taste

The amatriciana sauce

Onion 1
Jawls and cheek bacon g 300
Tuscan oil PGI to taste
Chili to taste
Pecorino Toscano PDO to taste
Peeled tomatoes kg 1,2
White wine to taste
Salt to taste

Proceeding for the pasta

Make a well in the center of the flour. Add as much water as needed and a pinch of salt. Then knead until the dough becomes smooth and homogeneous. Let it rest under a damp rag for 20 minutes.
Then, roll out 1cm thick pasta and cut it in long strips in order to create the “Pici’s” shape. Leave aside.

The amatriciana sauce

In a saucepan, brown the onions and the chili with oil. Add diced (jowls and cheeks) bacon and white wine. Let it evaporate and add squashed peeled tomatoes. Add salt and leave aside halfway through cooking time. Cook the pasta in boiling water, drain and mix with the sauce, adjust the taste and put it in a dish. Finally add some Pecorino Toscano DOP on the top.

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Pepper and cheese potatoes’ gnocchi

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Pepper and cheese potatoes’ gnocchi

Ingredients for gnocchi

Potatoes Kg 1
Flour g 250
Salt to taste

For the course

Potatoes’ gnocchi to taste
Pecorino Toscano PDO g 60
Pepper to taste
Tuscan oil PGI to taste
Salt to taste

Proceeding

Wash and cook the potatoes in boiling salted water, drain and smash. Let it cool down and work it adding salt and flour until it becomes a homogeneous mix. Let it rest for about 20 minutes. Prepare the sticks first and cut them in order to form the gnocchis’ shape. Cook them in boiling salted water. Drain and mix with oil, pepper and a lot of Pecorino Toscano PDO.

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Maremma’s gnudi with Pecorino Toscano PDO

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Maremma’s gnudi with Pecorino Toscano PDO

Ingredients

Ricotta g 800
Chards g 300
Eggs 3
Nutmeg to taste
Pepper to taste
Butter to taste
Salt to taste
Sage (branch) 1
Pecorino Toscano PDO g 50

Proceeding

Pour the ricotta in a punch bowl and work it with a ladle. Add the chards previously cut by knife and boiled. Mix adding salt, pepper and nutmeg.
Finally, prepare some “quenelle” and flour them before cooking them in hot water at 90°C. Drain and pour in a dish. Sprinkle with sage flavored melted butter and grated Pecorino Toscano PDO.

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