Tagliatelle with courgette pesto sauce and Pecorino Toscano PDO

7 October 2020/in First Course /by pecorinotoscanodop

Ricette

Tagliatelle with courgette pesto sauce and Pecorino Toscano PDO

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”

stampa la ricetta

Discover other recipes

Bresaola ham with Pecorino Toscano

“Crostoni” with Pecorino Toscano PDO and anchovy sauce

Asparagi with Pecorino Toscano

Pasta with mussels and Pecorino Toscano PDO

7 October 2020/in First Course /by pecorinotoscanodop

Ricette

Pasta with mussels and Pecorino Toscano PDO

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”

stampa la ricetta

Discover other recipes

Savoury scones with Pecorino Toscano PDO

Pecorino Toscano PDO, salami, and olives skewers

Sformato (flan) with Pecorino Toscano PDO and baccelli sauce

Savoury strudel with Pecorino Toscano PDO

30 September 2020/in First Course /by pecorinotoscanodop

Ricette

Savoury strudel with Pecorino Toscano PDO

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”

stampa la ricetta

Discover other recipes

Asparagi with Pecorino Toscano

Pecorino Toscano PDO sauce

“Crostoni” with Pecorino Toscano PDO and anchovy sauce

Pasta with Pecorino Toscano PDO flavoured zabaione

5 August 2020/in Recipes First Course /by

Ricette

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.

print recipe

Discover other recipes

Cous cous with vegetables and Pecorino Toscano PDO

Chickpea gnocchi stuffed with Pecorino Toscano PDO and curry

Pasta cacio & pepe

Cous cous with vegetables and Pecorino Toscano PDO

5 August 2020/in First Course, Main course /by

Ricette

Cous cous with vegetables and Pecorino Toscano PDO

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”

print recipe

Discover other recipes

Chickpea gnocchi stuffed with Pecorino Toscano PDO and curry

Pepper and cheese potatoes’ gnocchi

Pasta with Pecorino Toscano PDO flavoured zabaione

Pasta cacio & pepe

5 August 2020/in First Course /by

Ricette

Pasta cacio & pepe

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”

print recipe

Discover other recipes

Pepper and cheese potatoes’ gnocchi

Chickpea gnocchi stuffed with Pecorino Toscano PDO and curry

Pici topped with amatriciana sauce

Maremma’s acqua cotta

2 May 2018/in Recipes First Course /by

Ricette

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.

print recipe

Discover other recipes

Potato gnocchi with grated Pecorino Toscano

Chickpea gnocchi stuffed with Pecorino Toscano PDO and curry

Bottoncini (Semola Dumplings) with Pecorino Toscano PDO with Chianti-soaked pigeon ragu

Linguine with pesto sauce

2 May 2018/in Recipes First Course /by

Ricette

Linguine with pesto sauce

Ingredients

1 kg of linguine pasta
30 g of Pecorino Toscano PDO
30 g of Parmesan cheese
400 g of basil
30 g of pine nuts
2 garlic cloves
EVO oil to taste
Salt to taste

Preparation

Wash and cut the basil. Put it in the cutter, add the previously skinned garlic, pine nuts, and oil, then blend. Add the grated Pecorino Toscano PDO and Parmesan cheese and continue blending, adding some oil if necessary. You have to obtain a homogeneous sauce. Cook the linguine pasta in boiling salted water, drain it and mix it with the pesto sauce. Sprinkle with grated Pecorino Toscano PDO and serve.

watch recipe video

print recipe

Discover other recipes

Pepper and cheese potatoes’ gnocchi

Tortelli with shrimps and Pecorino Toscano PDO

Pasta cacio & pepe

Gnudi di maremma con Pecorino Toscano DOP

Maremma’s gnudi with Pecorino Toscano PDO

2 May 2018/in Recipes First Course /by

Ricette

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.

print recipe

Discover other recipes

Ravioli filled with Pecorino Toscano PDO cream, olive and lemon rabbit-flavored sauce

Cannoli made with kataifi pasta with Pecorino Toscano PDO and mussels

Fusilli melted with Pecorino Toscano

Pepper and cheese potatoes’ gnocchi

2 May 2018/in Recipes First Course /by

Ricette

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.