Salted pie with Pecorino Toscano

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Salted pie with Pecorino Toscano



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Ingredients for 6 persons

  • 250 g of shortcrust,
  • 180 g of grated Pecorino Toscano,
  • 120 g of smoked bacon,
  • 2 eggs,
  • 1 yoke,
  • 240 ml of milk,
  • 120 ml of cream,
  • nutmeg,
  • salt and pepper to taste


Directions

Stretch the shortcrust three-four millimetres thick, apply it on bottom and rim of a cake tray and poke holes into it with the aid of a fork. Cut the bacon julienne, boil it, let it dry in a pan (be careful not to remove all its moisture), and then place it on the bottom of the cake tray.
Boil the milk and cream with a sprinkle of nutmeg, batter the egg and yoke with salt and pepper, add the milk and grated Pecorino Toscano, mixing well. Pour the mixture into the cake pan and bake in oven at 180 °C for 30 minutes.



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Apple pie with Pecorino Toscano



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Ingredients per 4 persons

  • 300 g of fresh Pecorino Toscano,
  • 1 kg of “Golden” apples,
  • 300 g of shortcrust,
  • 200 g of mascarpone,
  • 120 g of caster sugar,
  • 30 g of potato starch (or corn starch),
  • 2 eggs (separate the yoke from the white).


Directions

Peel and boil the apples for 30 minutes, then dry them with a dish-towel.
Thinly sieve the Pecorino Toscano.
Batter the Pecorino Toscano, the mascarpone and sugar in a bowl until you have a whipped mixture.
Add the egg yokes, the starch and whip for another 10 minutes. Add the flour, being careful to knead slowly, and finally the egg whites, previously whipped into a frosty cream. Apply the shortcrust on the bottom and rim of a cake mould with a diameter of 22-26 cm and 4-6 cm high. Lay the apples so that they cover the entire surface of the dough and pour Pecorino Toscano mix until it covers the dough. Bake in an oven at 120/140 °C for 35/40 minutes.
When out of the oven, decorate with powdered sugar.



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Veal scallopine with Pecorino Toscano



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Ingredients per 4 persons

  • 200 g of fresh Pecorino Toscano,
  • 8 slices of veal for a total weight of 480 g,
  • 120 g of extra-virgin olive oil,
  • sieved whole-wheat flour to taste,
  • 1 glass of Tuscan white wine,
  • 1 tablespoon of water,
  • salt to taste.


Directions

Flour the slices on each side, stir fry them in a pan with the oil, add the salt on one side only and then cook them for 5 minutes. Finally, turn them over and cook them on a low flame for another 5 minutes. Add the Pecorino Toscano previously sliced and the water, cover with a lid and let the water evaporate. When the scaloppine are cooked, serve them on a dish, with a decoration of parsley leaves. Pour the sauce on the scaloppine (previously sieved with a strainer and serve them warm.



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Ingredients per 4 persons

  • 200 g of fresh, thinly sliced Pecorino Toscano,
  • 8 slices of turkey breasts for a total weight of 400 g,
  • 300 g of boiled spinach, rinsed and minced,
  • 100 g of minced turkey breast, 50 g of shredded walnuts,
  • 2 glasses of Tuscan white wine, 1 egg, salt and pepper to taste.


Directions

Prepare a dough, kneading the spinach, the minced turkey and the walnuts; add the egg, salt, pepper and knead the dough until you have a uniform mixture. Let it sit for 10 minutes.
Beat the turkey slices with the dough and then with the Pecorino Toscano. Make rolls of the dough and tie them with cooking thread.
Pour the extra-virgin olive oil in a baking tray until it reaches 1/2 cm, lay the rolls and sear them for 10 minutes. Turn the rolls, add the Tuscan white wine and let the wine evaporate; the rolls are now cooked. Remove the thread and cut the rolls into slices 1/2 cm thick, and serve them on a dish. With a strainer, sieve the sauce, pour it onto the rolls and then serve with a side dish of buttered spinach tossed in a pan.



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Ingredients per 4 persons

  • 400 g of maccheroni,
  • 200 g of ripe, diced tomatoes,
  • 100 g of fresh, sliced Pecorino Toscano,
  • 100 g of seasoned Pecorino Toscano,
  • 500 g of Tuscan extra-virgin olive oil,
  • a sprinkle of minced basil leaves, salt and pepper to taste


Directions

Place the tomatoes, Pecorino Toscano, oil, basil, salt and pepper in a terrine and let them marinade. In the meantime, cook the pasta, rinse it (al dente), place it in on dish with a drizzle of extra-virgin olive oil, pour the marinade on it, and serve it warm.



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Potato gnocchi with grated Pecorino Toscano



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Ingredients for 4 persons

For the gnocchi:

  •  400 g of white potatoes,
  • 130 g of whole-wheat flour (00),
  • 70 g of butter, 2 egg yokes,

For the sauce:

  • 150 g of fresh Pecorino Toscano,
  • 150 g of seasoned Pecorino Toscano,
  • 200 g of tomatoes,
  • 100 g of Tuscan extra-virgin olive oil,
  • 100 g of mascarpone,
  • 1 glass of warm water.


Instructions

Preparing the gnocchi:

Wash, boil and peel the potatoes while they are still warm, and pass them through a sieve. Mix in the flour with the egg yokes, knead the dough and let it sit for 10 minutes. Stretch out the dough to form strips 1 cm high and cut them length-wise every 3 cm. Press the gnocchi with a thumb on the tip of a fork. Bring a pot ful of water to boil and then throw in the gnocchi. The gnocchi are ready when they come up to the surface.

Preparing the sauce:

Cut the tomatoes cross-wise on the bottom, then boil them for 2 minutes, peel and slice them. Stir-fry the tomatoes on a light flame, until they start crumbling apart. Add the fresh, diced Pecorino Toscano and the water until you have a creamy mixture, then pour the cooked gnocchi on the cream and add the mascarpone. Mix the gnocchi and cream, add the seasoned Pecorino Toscano cut into thin slices, a few knobs of butter and bake in an oven at 200 °C, until a thin crust forms. Serve warm.



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Ingredients per 4 persons

  • 400 g of fusilli, 1 small red onion cut into thin slices,
  • 200 g of ripe tomatoes,
  • 150 of fresh, diced Pecorino Toscano,
  • 30 g of coarsely grated, seasoned Pecorino Toscano,
  • 50 g of Tuscan extra-virgin olive oil,
  • a sprinkle of minced basil leaves,
  • 1 chilli pepper,
  • salt to taste


Directions

Boil the tomatoes for 2 minutes, remove the skin and cut them into slices. Sauté the onion in the extra-virgin olive oil (on a medium flame until it browns), add the tomatoes and cook them for 5-10 minutes, cook the pasta, rinse it (al dente) and toss it in the pan along with the tomatoes for 2 minutes (on a medium flame); add the grated cheese, the chilli pepper, the salt, a tablespoon of cooking water, and finally the fresh Pecorino; make the water evaporate until the sauce nicely covers the fusilli (the fresh Pecorino will be stringy), add the minced basil leaves and serve warm on a dish, with a basil leave on top.



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Ingredients per 4 persons

  • 4 slices of fresh Pecorino Toscano, each 1/2 cm thick.
  • 8 slices of eggplant,
  • 8 pumpkin flowers,
  • 8 slices of zucchini,
  • 1 yellow pepper cut into 8 pieces,

For the dough:

  • 200 g of flour,
  • 50 g of beer,
  • 50 g of water,
  • salt to taste.


Directions

Prepare the dough, so that it isn’t too liquid, let it sit for about 30 minutes, roll all the vegetables in the dough and fry in hot oil. Finally, roll the Pecorino in the dough, fry it, arrange it at the centre of a dish with the vegetables around it and serve warm.



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Ingredients per 4 persons

  • 12 slices of bresaola ham,
  • lemon juice and Tuscan extra-virgin olive oil to season the ham

For the filling:

  • 250 g of ricotta cheese,
  • 50 g of seasoned, thinly diced Pecorino Toscano,
  • 100 g of fresh, thinly diced Pecorino Toscano,
  • 18 cherry tomatoes sliced in 4 cloves,
  • 2 sprinkles of fresh rucola salad,
  • thinly shredded,
  • 1 fresh, spicy chilli pepper, thinly shredded,
  • salt to taste.


Directions

Mix the ricotta, fresh and seasoned Pecorino Toscano, rucola, chilli pepper and add the salt; finally, add the tomatoes, arrange the bresaola in the shape of a cone and stuff it with the filling using a tablespoon or a pastry bag, garnish the bresaola with the oil and lemon juice. Let it sit in a fridge for 15-30 minutes. Serve cold, decorating the dish with some cherry tomatoes and rucola salad.



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Pastries with fresh Pecorino Toscano PDO



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Ingredients per 6 persons

  • 260 g of fresh Pecorino Toscano,
  • 120 g of ricotta cheese,
  • 120 g of sugar,
  • 400 g of bran,
  • 2 eggs,
  • 40 g of butter,
  • a sprinkle of saffron,
  • 1 lemon,
  • 1 orange,
  • salt to taste,
  • acacia honey.


Directions

Spread 300 g of bran on a counter, placing a pinch of salt, the softened butter in dices and a few tablespoons of lukewarm water in the middle. Knead the ingredients until you have a soft dough and, if necessary, add some more water.

Grate the Pecorino Toscano and the orange and lemon peel; put them inside a terrine, add the ricotta cheese, the eggs, the suga and the left-over bran, and knead them until you have a uniform mixture.

Apply the dough on a thin puff pastry and with a toothed dough-cutter 10 cm wide, cut the dough into discs. Spread a spoonful of filling in the middle of each disc, fold the edge of the dough upward and pinch it in five points.

Bake in an oven at 160 °C for 15 minutes. Let it cool and then serve the pastries with some acacia honey.



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