Tagliatelle with courgette pesto sauce and Pecorino Toscano PDO

Tagliatelle with courgette pesto sauce and Pecorino Toscano PDO



FacebookTwitterPinterestShare

Ingredients

  • 180 g of tagliatelle/lunguine/spaghetti
  • 200 g of courgettes
  • 25 g of pine nuts/almonds/pistachios
  • 25 g of grated aged Pecorino Toscano PDO
  • 2 tablespoons of EVO oil
  • 1 clove of garlic
  • Salt to taste

Preparation

Put the nuts in a pan and toast them to taste. Cut the courgettes into very thin slices or cubes and lightly salt them. Put a little oil in a frying pan and sauté the garlic, then add the courgettes and cook over high heat for about 10 minutes, adding some water if necessary.

Meanwhile, cook the tagliatelle in plenty of boiling, salted water.

Remove the garlic and pour the courgettes into a blender with the grated aged Pecorino Toscano PDO, the nuts, and EVO oil to taste. Blend until you get a smooth, creamy pesto sauce you will use to dress the tagliatelle.



Read the recipe on the blog “Buone ricette per cattivi cuochi





Discover other recipes


Pasta with mussels and Pecorino Toscano PDO

Pasta with mussels and Pecorino Toscano PDO



FacebookTwitterPinterestShare

Ingredients (2 people)

  • 80 g of spaghetti, linguine or tagliatelle
  • 200 g of mussels
  • 40 g of Pecorino Toscano PDO
  • 1 clove of garlic
  • EVO oil
  • Salt and pepper to taste
  • Chili pepper to taste

Preparation

Put the crushed garlic, chili pepper, a tablespoonful of EVO oil, and the cleaned mussels in a frying pan covered with the lid. Cook over high heat for 3–4 minutes. Then, remove the lid and check: when the mussels are all open, remove the shells and filter the liquid released by the mussels with a sieve to remove the impurities.

Cook the pasta in plenty of salted water for about 4 minutes, then put it in a frying pan with the mussels filtered liquid and cook over medium heat. When the pasta is ready, the water should be evaporated almost completely. Now, add the mussels and cook for another minute.

Remove from the heat and add the Pecorino Toscano PDO. It is essential that there is some cooking water left so that the Pecorino Toscano becomes creamy. Mix all, add some pepper to taste, and serve.



Read the recipe on the blog “Buone ricette per cattivi cuochi





Discover other recipes


Savoury strudel with Pecorino Toscano PDO

Savoury strudel with Pecorino Toscano PDO



FacebookTwitterPinterestShare

Ingredients for 6 people

  • 100 g of “00” flour
  • 50 ml of warm water
  • 8 g of sunflower oil
  • 25 g of butter
  • 100 g of pears
  • 150 g of fresh Pecorino Toscano PDO
  • 50 g of speck
  • 50 g of fresh mushrooms
  • 1 fresh spring onion
  • Breadcrumbs to taste
  • Grated aged Pecorino Toscano PDO to taste
  • A pinch of salt

Preparation

Combine flour, water, salt, and seed oil in a bowl until obtaining a ball of dough. Knead the dough for about 10 minutes, then cover it with cling film. After 1 hour, roll the dough out thinly.

Cut the fresh Pecorino Toscano, pears, speck, and spring onion for the strudel filling. Sprinkle a generous amount of breadcrumbs on the dough and add the filling, covering the whole surface. Roll up the strudel and turn the edges downwards to close them so that the strudel does not open.

Bake at 180 °C for about 40 minutes. Brush the strudel surface with melted butter every 10 minutes. Remove the strudel from the oven and let it cool. Sprinkle it with the grated aged Pecorino Toscano PDO and serve.



Read the recipe on the blog “Buone ricette per cattivi cuochi





Discover other recipes


Pasta with Pecorino Toscano PDO flavoured zabaione

Ricette



Pasta with Pecorino Toscano PDO flavoured zabaione



FacebookTwitterPinterestShare

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.





Discover other recipes


Cous cous with vegetables and Pecorino Toscano PDO

Ricette



Cous cous with vegetables and Pecorino Toscano PDO



FacebookTwitterPinterestShare

Ingredients (2 people)

  • 150 g of cous cous
  • 30 g of aged Pecorino Toscano PDO
  • 150 ml of boiling water
  • 1 tablespoon of pitted olives
  • Your favourite pickled vegetables
  • EVO oil
  • Fresh mint to taste
  • Lemon juice to taste
  • Salt to taste


Preparation

Put the boiling water into a large bowl, pour the cous cous, and cover with a lid so it cooks until doubling in volume.

Cut the largest pickles and the Pecorino Toscano PDO into cubes, then put all in a bowl with the lemon juice, a drizzle of EVO oil, a pinch of salt, and the finely chopped mint leaves.

Use this mixture for seasoning the cous cous and stir. Wait about 10 minutes for the cous cous to absorb some seasoning liquid, then put the bowl in the fridge. Serve the cous cous cold.



Read the recipe on the blog “Buone ricette per cattivi cuochi





Discover other recipes


Pasta cacio & pepe

Ricette



Pasta cacio & pepe



FacebookTwitterPinterestShare

Ingredients (2 people)

  • 160 g of pasta
  • 80 g of grated aged Pecorino Toscano PDO
  • Black pepper and salt to taste


Preparation

Cook the pasta in plenty of salted boiling water.

Put the cooked pasta apart, then drain the cooking water taking care to leave a residue into the saucepan: this is the secret way to obtain a creamy cacio & pepe sauce.

Add the Pecorino Toscano PDO to the left hot cooking water a little at a time, then mix until the water is completely absorbed: the cacio & pepe cream is ready!

Put pasta in the saucepan again and mix it vigorously with the cacio & pepe cream.

Serve hot with plenty of freshly ground pepper on top.



Read the recipe on the blog “Buone ricette per cattivi cuochi





Discover other recipes


Maremma’s acqua cotta

Ricette



Maremma’s acqua cotta



FacebookTwitterPinterestShare

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.





Discover other recipes


Pici all’amatriciana

Pici topped with amatriciana sauce

Ricette



Pici topped with amatriciana sauce



FacebookTwitterPinterestShare

Ingredients for the pasta

  • Water Lt 1Âœ
  • 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.





Discover other recipes


Gnocchi di patate cacio e pepe

Pepper and cheese potatoes’ gnocchi

Ricette



Pepper and cheese potatoes’ gnocchi



FacebookTwitterPinterestShare

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.





Discover other recipes


Gnudi di maremma con Pecorino Toscano DOP

Maremma’s gnudi with Pecorino Toscano PDO

Ricette



Maremma’s gnudi with Pecorino Toscano PDO



FacebookTwitterPinterestShare

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.





Discover other recipes