Pici all’amatriciana

Pici topped with amatriciana sauce

Ricette



Pici topped with amatriciana sauce



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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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Gnudi: ricotta and spinach gnocchi with tomato sauce

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Gnudi: ricotta and spinach gnocchi with tomato sauce



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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


Directions

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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Tortelli with Pecorino Toscano in spicy sauce

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Tortelli with Pecorino Toscano in spicy sauce



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Ingredients for 4 persons

For the pasta:

  • 300 g of whole-wheat flour,
  • 2 eggs,
  • 1 tablespoon of Tuscan extra-virgin olive oil,
  • 1/2 a glass of water,
  • salt to taste.

For the filling:

  • 200 g of fresh Pecorino Toscano,
  • 100 g of seasoned Pecorino Toscano,
  • 100 g of fresh ricotta cheese,
  • 1 egg and 1 yoke

For the sauce:

  • 200 g of tomatoes,
  • 120 g of Tuscan extra-virgin olive oil,
  • 1 red onion,
  • 1/2 a glass Tuscan red wine,
  • 1 glass of warm water,
  • 1 fresh, thinly sliced chilli pepper.


Instructions

Preparing the pasta:

Dissolve the salt in the water, knead it with all the other ingredients until you have a soft dough, wrap it with a damp cloth and let it sit for 1 hour.

Preparing the filling:

Shred the fresh and seasoned Pecorino Toscano, knead it with the ricotta cheese and the egg, then let it sit for 20 minutes in the fridge.
Then, stretch the dough so that it is about 3 mm thick, cut it into squares of about 10 cm, spread the filling on the squares, with the aid of a tablespoon, fold them into triangles and seal the edges with a fork.

Preparing the sauce

Cut the tomatoes cross-wise on the bottom, then boil them for -5 minutes, peel and slice them. Slice the onion, fry it with the tomatoes in oil on a low flame until they start crumbling apart, add salt and then the wine.  Let the wine evaporate and then add the water, chilli pepper, and cook it until it is fresh.
Cook the tortelli, rinse and dry them, then arrange them on a dish; add the sauce and serve the dish with a decoration of minced parsley.





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Maccheroni salad and Pecorino Toscano

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Maccheroni salad and Pecorino Toscano



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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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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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Fusilli melted with Pecorino Toscano

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Fusilli melted with Pecorino Toscano



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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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Tortelli with shrimps and Pecorino Toscano PDO

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Tortelli with shrimps and Pecorino Toscano PDO



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Ingredients

For fresh pasta:

  • 3 cups of unbleached flour
  • 1 egg
  • 2/3 cup of pumpkin puree
  • 1 tablespoon of EVO oil

For the filling:

  • 3 medium potatoes
  • 30 prawns
  • 2 cups of grated aged Pecorino Toscano PDO
  • The juice of half a lemon
  • EVO oil
  • Herbs to taste (basil, rosemary, thyme, marjoram, parsley…)
  • Salt


Preparation

Fresh pasta

Sift the flour on a clean work surface and make a hole in its centre. Beat the egg with a fork, then pour it in the middle of the flour hole with the pumpkin puree and a drizzle of EVO oil. Stir in the flour a little at a time until you can make a ball of dough. Cover it and let it rest for an hour.

Filling

Boil the potatoes until they’re nice and soft, then mash them. Cook the cleaned shrimps in a pan with EVO oil, a little water, the juice of half a lemon, and herbs. Chop the shrimps and mix with the mashed potatoes. Add the aged Pecorino Toscano PDO and salt (if necessary).

Tortelli 

Roll out the dough until it’s 1 mm thick. Make squares of 1 inch per side. Put the filling on the centre of each square. Close the pasta squares in a way that makes them look like “braids”. Cook the tortelli in salted boiling water for 5-6 minutes. Drizzle some EVO oil and herbs to taste over them, then serve.



Read the original recipe on Camilla Assandri‘s blog: La cascata dei sapori



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Tagliolini in a sausage cream sauce

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Tagliolini in a sausage cream sauce



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Ingredients

  • ¾ pound (330 grams) Avesani tagliolini pasta,
  • ½ pound (200 grams) sausage,
  • 1 2/3 cup (160 grams) grated Pecorino Toscano PDO,
  • a teaspoon of curry,
  • salt and pepper to taste

Instructions:

To prepare the pasta in a sausage cheese sauce, begin boiling water to cook the pasta because the rest of the process is really quick. Then add ½ teaspoon salt to the boiling water and cook the pasta.

Take a cup of cooking water and set aside. Begin melting the cheese in a pan. Add a bit of the cooking water to loosen the cheese and stir until you have a smooth cream. Now add the teaspoon of curry and mix well. Break the sausage into pieces with a fork. Let it cook without added fat, until it is crisp and slightly golden in a separate pan.

When the pasta has cooked, drain and pour directly into the pan with the sausage and pour over the sauce and mix everything well. Turn off the burner for the pasta. If the sauce is too dry, add a little water to liquefy it. Serve the pasta on plates and season with a nice helping of pepper. Your pasta in a sausage cheese sauce is ready to be enjoyed!!



Chiara Messena from blog Pippi Calzina
Read the original recipe on http://blog.giallozafferano.it/pippicalzina/


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Risotto with Pecorino Toscano PDO, pigeon liver and pigeon liver sauce

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Risotto with Pecorino Toscano PDO, pigeon liver and pigeon liver sauce



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Ingredients for 6:

  • 2 pigeons totaling about ½ pound (300 g),
  • 1 cup (150 g) raisins,
  • 1 cup (150 )g breme red onion,
  • 500 g (1 pound) 100% Reserve St. Maximus white Carnaroli rice,
  • 2 cups (250 g) aged Pecorino Toscano PDO cheese, including the crust (which is for the broth),
  • 1/3 cup (75 g) butter,
  • extra virgin olive oil to taste,
  • salt.


Instructions

Heat a tablespoon of extra virgin olive oil in a pan, preferably Tuscan olive oil. Add the thinly sliced Breme red onion. Fry the onion until golden brown. Add the pigeons, cleaned, washed and singed. Cook the pigeons so that they brown on all sides. Cook the livers together, leaving them separated from the pigeon. Add a glass of raisins, salt and cook with the lid on, stirring pigeons several times, for about thirty minutes. Now it’s time to make the broth for the rice, heat the cold water with the Pecorino Toscano PDO crusts. Add the salt.

Boil 20 minutes and then simmer while you prepare the risotto. Heat the pan on low heat, when it is hot, add the rice, without any seasoning and let it toast for a few minutes, turning the pan to toast the rice until hands it feels hot. Add the cheese stock a little at a time, stirring constantly so that the rice does not stick to the pan.

Continue stirring and add the broth until it’s completely absorbed, about 17 minutes. Turn off the heat and add the cheese cut in julienne strips and diced up into very small cubes and then add the butter, stirring constantly.

While the risotto is cooking, chop up the pigeon livers and puree them in the blender with a tablespoon of the cooking liquid and olive oil, until you get a smooth sauce. Slice the pigeon breast. Prepare the dish with one cup rice, top with the slices of pigeon breast and drizzle with some liver sauce.



Antonella Eberlin from blog Cucino io
Read the original recipe on http://www.cucino-io.com


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

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



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Ingredients for about 45 ravioli

For the pastry:

  • 2 cups (200 g flour),
  • 2 eggs

For the cream cheese:

  • ¾ cup (200 g) of cream,
  • 1 ¾ cup (180 g) Pecorino Toscano PDO

For the broth:

  • ½ vegetable bouillon cube,
  • or if you clean the rabbit,
  • the carcass,
  • half a carrot,
  • half an onion,
  • half a stalk of celery

Per il ragù:

  • ½ pound (200 g) chopped rabbit,
  • half a carrot,
  • half an onion,
  • half a stalk of celery,
  • Italian olive oil,
  • bay leaf,
  • rosemary,
  • salt and pepper,
  • dry white wine,
  • tomato paste to taste,
  • powdered dried black olives,
  • a lemon.


Instructions

Chop the meat. Make a rabbit broth with the rabbit bones, half a carrot, half an onion and half a stalk of celery cut into large pieces all together. Take half a bouillon cube and put in ¾ cup (200 ml) of water. While the stock is cooking, chop up the vegetables into small cubes for the sauce and cook with a little oil in a pot over low heat.

Once the vegetables have softened, add the rabbit pieces. Add white wine (for that amount, 1/3 cup (100 ml) will be enough) and add the tomato paste, a couple of bay leaves and a sprig of rosemary. Bake for one hour, covered, on very low heat, adding broth if necessary. Meanwhile. mix the eggs with the flour and then knead the dough until it is firm and smooth.

Remember to set aside some of the flour in the recipe; depending on the size of eggs, you might have some flour leftover. Cover the dough with plastic wrap and move on to the cream cheese. Heat the cream in a small pan without letting it boil. Turn off the heat and add the grated cheese. Puree in the blender until creamy, and when it cools, all of the flavors should meld together. We pull out of the cabinet we must give ourselves the laminating machine or rolling pin and cutting board to prepare the ravioli.

I, of course, I used the Grandma Duck: pull the dough until the second-to-last notch (almost closer) and knead it twice more. Makes squares about 1 1/3 inch (3.5 cm) per side and place a teaspoon of hazelnut cream cheese in the center of each square. Close the ravioli so you get a triangle and mold the edges with a toothed wheel.

Once you’ve finished making the ravioli, cook them in hot water (Pay attention! Reduce the heat once the water is boiling or you risk to open your ravioli!), After a minute or two that have come to the surface, put them in a pan with the meat sauce, drizzle with oil, and cook all together for a minute or two. Put some dumplings on a plate and add a little dried black olive powder and some grated organic lemon zest. It’s ready to serve!



Stefania Mulè from blog Big Shade
Read the original recipe on http://www.bigshade.blogspot.it


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