Pecorino Toscano PDO sauce

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Ricette



Pecorino Toscano PDO sauce



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Ingredients

  • 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


Preparation

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



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Ingredients (2 people)

  • 150 g of flour
  • 100 g of milk
  • 20 g of grated aged Pecorino Toscano PDO
  • 40 g of diced fresh Pecorino Toscano PDO
  • 30 g of vegetable oil
  • 5 g of salt
  • 5 g of sugar
  • 1 egg
  • ½ packet of yeast for savoury products
  • Vegetables to taste

Preparation

Begin separating the egg yolk from the white. Put the egg white into a mixer and beat it until it becomes white and frothy; add milk, salt, sugar, aged Pecorino Toscano PDO, sifted flour, and yeast. Blend the mixture until obtaining a thick, smooth dough.

Fill some paper cases in with the mixture for about a half. In each paper case, place a cube of fresh Pecorino Toscano PDO in the centre of the mixture.

You can finish off your savoury muffins with vegetables or cold cuts.

For the vegetarian version, you can use:

  • Courgettes
  • Cherry tomatoes
  • Nuts
  • Broccoli
  • Cauliflowers
  • Pears

Bake in a hot oven at 200 °C for about 20 minutes.



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Ingredients (5 people)

  • 250 g of “00” flour
  • 50 g of aged Pecorino Toscano PDO
  • 50 g of fresh Pecorino Toscano PDO
  • 175 ml of milk
  • 1 egg
  • ½ sachet of instant yeast for savoury preparations
  • ½ tbsp of salt

Preparation

Cut fresh Pecorino Toscano PDO into very little pieces and let them melt with milk into a saucepan.

Mix flour, yeast, and melted Pecorino Toscano in a bowl. Knead the dough on a floured work surface until it becomes soft.

Roll out the dough by hand to a thickness of 2.5 cm and cut out five discs using a pastry cutter with a diameter of 7 cm. Brush the scones with the beaten egg and garnish with some grated aged Pecorino Toscano PDO.

Bake at 220° C in static mode for 20 minutes. Remove from the oven and serve with cold cuts, savoury spreads, or pickled vegetables.



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Pecorino Toscano PDO sticks



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Ingredients

  • 200 g of fresh Pecorino Toscano PDO
  • 1 egg
  • Breadcrumbs
  • Flour
  • Oil for frying


Preparation

Cut the fresh Pecorino Toscano into square strips about 10 cm long.

Cover the strips with the flour, then with the beaten egg, and complete with a breadcrumbs coat.

For an extra crispy breading, coat the sticks again with the beaten egg and the breadcrumbs: this is important to stop the Pecorino from escaping while cooking.

Heat the oil for frying to 170 °C.

When the oil is hot, fry the sticks until they become golden brown (2-3 minutes).

Drain and put them on a plate covered with kitchen paper.

Serve the hot Pecorino Toscano PDO sticks with your favourite sauces.



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Ingredients

  • 250 g of wholemeal flour
  • 40 g of EVO oil
  • 60 g of water
  • 5 g of honey
  • ½ sachet of dry brewer’s yeast
  • Fresh Pecorino Toscano PDO
  • Salt to taste


Preparation

Put all the ingredients in a large bowl and mix them until you get a compact ball. When the dough is smooth enough, put it to rest in a bowl covered with cling film for about 2 hours.

When the dough doubles in volume, roll it out with a rolling pin until it reaches a thickness of 1/1.5 cm.

Cut the dough into strips and gently twist them on themselves. Place the breadsticks on a baking tray.

Heat the oven to 240 °C and put a saucepan with some water at the bottom of it to create the steam which will give the breadsticks a crunchy crust.

When the oven is hot and the water’s bubbling, lower the temperature to 200 °C and bake the breadsticks for about 20 minutes.



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Ingredients

For the cream of Pecorino Toscano PDO:

  • 200 g aged Pecorino Toscano PDO
  • 200 g cream
  • 150 g mascarpone
  • 100 g granulated sugar

For the chestnut cream:

  • 250 ml water
  • 200 g chestnut flour
  • 250 g cream
  • 100 g granulated sugar

For the pomegranate jelly:

  • 300 g pomegranate juice
  • 3 g agar agar (100 percent plant-based gelling agent used for puddings, creams and desserts)


Proceeding

To prepare the cream of Pecorino Toscano PDO, grate the cheese and add it to the cream in a saucepan, then place over heat, stirring constantly until the cheese is melted. Meanwhile, whip the mascarpone with the sugar and add the cold Pecorino Toscano PDO sauce before mixing well.

For the chestnut cream, put the water and chestnut flour in a saucepan, then wait 15 minutes and add the sugar. Mix well, place on heat, stir and bring to the boil before removing from the heat. Immediately after, whip the cream and add the cold chestnut cream.

Finally, for the pomegranate jelly, add the juice to the agar agar and place on heat for 4-5 minutes. Make small jellies using an ice cube tray, then put the two creams into two piping bags. You can use a container or single portions. Take the piping bag with the cream of Pecorino Toscano PDO and make a layer of cream, then put in the freezer for one hour. Take out and make a layer of chestnut cream with the other piping bag and put the pomegranate jelly in the centre. Bon appetit!



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Ingredients

  • Loaf of bread 20 slices
  • Fresh Pecorino
  • Toscano DOP g 500
  • Eggs 5
  • Anchovy filet 20
  • White flour to taste
  • Tuscan oil PGI to taste
  • Salt to taste


Proceeding

Remove the rind from the sliced loaf of bread.
Slice the Pecorino Toscano DOP and place it on 10 slices of bread (make sure not to extend beyond the edges) and put an anchovy fillet in the middle.
Cover with the remaining slices of bread and gently squeeze.
Hold them firmly in order to prevent them from widening and press the slices’ edges on a tray filled with flour.
Soak the edges into cold water which will create a kind of glue that will prevent the Pecorino Toscano PDO from leaking when you cook it.
Scramble the eggs with a pinch of salt and generously soak the bread that was already prepared. The slices of bread must absorb as much of the eggs as possible.
Fry both sides with boiling oil and serve.



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Soufflé of Pecorino Toscano PDO



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Ingredients

  • Milk ml 400
  • Butter g 80
  • Flour g 60
  • Corn flour g 20
  • Fresh Pecorino Toscano PDO g 100
  • Ripened Pecorino Toscano PDO g 40
  • Eggs 8
  • Nutmeg, salt, pepper to taste
  • Butter and flour for the molds to taste


Proceedings

Slice thin layers of fresh Pecorino Toscano DOP, separate the yolks from the whites, grease and flour the appropriate molds.
Add milk, butter, flour and corn flour and simmer in order to get a very thick béchamel sauce.
Immediately add the yolks and the grated Pecorino Toscano DOP and cool down the mix.
Delicately stir from the bottom to the top when inserting the Pecorino Toscano to the mix.
Fill the stamps to two-thirds. Steam bake the soufflés for 20 minutes at 180°C and since the soufflés deflate quite fast, serve in a dish with a napkin.



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“Crostoni” with Pecorino Toscano PDO and anchovy sauce



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Ingredients

  • Tuscan bread slices to taste
  • 500 g of fresh Pecorino Toscano PDO
  • 60 g of butter
  • 10 anchovies in oil
  • Parsley to taste


Preparation

Put a slice of fresh Pecorino Toscano PDO on each bread slice.
Heat the oven to 200°C. Once it’s hot, bake the “crostoni” for 5-10 minutes, until they become crunchy and the cheese melts.
Put butter into a frying pan and melt the anchovies in it to obtain the anchovy sauce.
Pour the sauce on the “crostoni”, garnish them with some parsley leaves, and serve hot.



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Sformato (flan) with Pecorino Toscano PDO and baccelli sauce



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Ingredients

  • Potatoes g 1000
  • Milk g 200
  • Small red onion of Tropea gr 150
  • Nutmeg, Salt, Pepper to taste
  • Chopped parsley g 10
  • Pecorino Toscano PDO g 80
  • Tuscan oil PGI g 3
  • Bacon g 100
  • Eggs 2
  • Pecorino Toscano PDO g 200

The mold

  • Tuscan oil PGI g 20
  • Breadcrumbs g 50
  • Aluminum mold 10

The baccelli sauce

  • Red garlic cloves of Grosseto 1
  • Small red onion of Massa g 100
  • Tuscan oil PGI g 40
  • Basil g 10
  • Baccelli (fresh Tuscan fava beans) g 300

Decoration

  • Small red onions 5
  • Sugar g 20
  • Salt to taste
  • Tuscan oil PGI g 20
  • Pecorino Toscano PDO g 150


Proceeding

Steam, strip and mash the potatoes,
Mince red onions of Tropea, stew them with diced bacon and mix them with the potatoes.
Add eggs, parmesan cheese, diced Pecorino Toscano PDO, milk, chopped parsley, nutmeg, pepper and salt.
Sprinkle oil on the mold, cover with breadcrumbs and fill them with the mix previously done.
Steam bake at 180°C for 20 minutes.

The sauce

Brown the garlic clove and the julienne chopped red onion of Tropea. Add Tuscan fava beans and stew them with vegetable stock, add salt if needed. Pass it through the mixer and then add basil and Tuscan oil PGI.

Decoration

Get the Pecorino Toscano DOP waffles and the confit red onions of Tropea ready.

Finishing

Cover the dish with the baccelli sauce, place the flans, and decorate with the waffle and the red onion. To be served with Tuscan oil PGI.



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