Pecorino Toscano PDO sauce

Pecorino Toscano PDO sauce



  • 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


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

Scopri altre ricette

Gnudi: ricotta and spinach gnocchi with tomato sauce


Gnudi: ricotta and spinach gnocchi with tomato sauce


Ingredients per 6 persons

  • 700 gr fresh spinach
  • 95 gr Flour 00
  • 350 gr fresh ricotta
  • 50 gr fresh pecorino toscano
  • 70 gr olive oil
  • 1 pc garlic
  • 1 egg
  • Salt a pinch
  • Pepper a pinch
  • Nutmeg

Tomato sauce

  • 8 datterino tomatoes
  • olive oil
  • fresh basil
  • salt and pepper


Wash and make dry the spinach; meanwhile in a pan warmi it up the oiland add the garlic. Saute the spinach in the pan, cover it and let them cook at slow fire for 8 minutes. When they are soft and take the taste of the garlic you can remove the garlic . Transfer the spinach in a strainer for remove the execc of the liquid. Strain also the ricotta for remove the exec of water. Mix the spinach with the ricotta then add the salt,pepper,nutmeg,pecorino and the egg. Add the flour precedently sifted and mix with care all the ingredients. When the dought is done start to do some ball around 20 gr each.

Prepare the tomato sauce. Saute the tomatoes in hot olive oil and season it with salt and pepper. In a boiling water cook the Gnudi untill they start to come on the surface of the water. Strain carefully the pasta and mix with the sauce gently for don’t break it. Add the fresh basil and serve it. Finish the plate with a generous sprinkle of aged Pecorino Toscano DOP.

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