Insalata Nizzarda con Pecorino Toscano DOP

Niçoise salad with Pecorino Toscano DOP

Ricette

Niçoise salad with Pecorino Toscano DOP

Ingredients

Potatoes g 1000
Beans g 600
Red tomatoes g 800
Black olives 40
Hard-boiled eggs 5
Anchovy filet 20
Fresh Pecorino Toscano DOP g 600
Caper 50

The Vinaigrette sauce

Tuscan oil PGI g 190
Vinegar g 60
Salt and pepper to taste

Proceeding

Wash the potatoes and the beans and then break the bean’s edges.
Boil the potatoes and the beans separately.
Peel the potatoes and disc cut 3 millimeters thick slices. Disc cut the eggs. Divide tomatoes into segments and pit the olives.
Prepare the vinaigrette sauce blending all the ingredients. Use the vinaigrette to season the potatoes, beans and tomatoes one at a time.
Divide the Pecorino into segments.
Creatively arrange the vegetables on the dish and then garnish with the remaining ingredients and the pecorino.

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Bresaola ham with Pecorino Toscano

9 August 2016/in In the kitchen with Pecorino Toscano PDO, Recipes Starters /by

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Bresaola ham with Pecorino Toscano

Ingredients per 4 persons

12 slices of bresaola ham,
lemon juice and Tuscan extra-virgin olive oil to season the ham

For the filling:

250 g of ricotta cheese,
50 g of seasoned, thinly diced Pecorino Toscano,
100 g of fresh, thinly diced Pecorino Toscano,
18 cherry tomatoes sliced in 4 cloves,
2 sprinkles of fresh rucola salad,
thinly shredded,
1 fresh, spicy chilli pepper, thinly shredded,
salt to taste.

Directions

Mix the ricotta, fresh and seasoned Pecorino Toscano, rucola, chilli pepper and add the salt; finally, add the tomatoes, arrange the bresaola in the shape of a cone and stuff it with the filling using a tablespoon or a pastry bag, garnish the bresaola with the oil and lemon juice. Let it sit in a fridge for 15-30 minutes. Serve cold, decorating the dish with some cherry tomatoes and rucola salad.

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Cauliflower with Pecorino Toscano

9 August 2016/in In the kitchen with Pecorino Toscano PDO, Recipes Starters /by

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Cauliflower with Pecorino Toscano

Ingredients for 4 persons:

1 cauliflower,
2 garlic cloves,
200 g of grated, seasoned Pecorino Toscano,
salt to taste,
50 g of extra-virgin olive oil.

Directions

Clean and rinse the cauliflower, dividing it into tops. Boil the tops and cook them al dente, storing a glass of cooking water.
Fry the garlic, add the cauliflower and cooking water.
Cover with the grated Pecorino Toscano and cook until the cooking water evaporates.

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Beet muffins stuffed with Pecorino Toscano PDO and decorated with beet hummus

4 August 2016/in Never say never, Recipes Starters /by

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Beet muffins stuffed with Pecorino Toscano PDO and decorated with beet hummus

Ingredients

for 12 muffins

2/3 cup (100 g) beet puree (cooked or raw),
4 tablespoons extra virgin olive oil,
1 cup (225 ml) whole milk,
1 beaten egg,
2 ¾ cup (275 grams) unbleached flour,
1 tablespoon baking powder,
½ cup (50 grams) Pecorino Toscano PDO,
salt and pepper to taste

Beet hummus

2/3 cup (150 g) chickpeas (cooked),
80 g beetroot (precooked, vacuum),
1/3 cup (30 grams) grated Pecorino Toscano PDO,
3 tablespoons extra virgin olive oil.

Instructions

For 12 muffins

Clean the beets with a damp cloth and cook in pan for 20 minutes. The cooking time will depend on the size of the beets. You can skip this paste, using pre-cooked beets. Blend the beetroot. In a kitchen robot, or with an electric mixer if you don’t have one, put the beet puree, add salt, pepper, beaten egg, flour, cheese, yeast, oil. Turn it on to low speed, add some milk a little at a time. Turn up to high until all the ingredients are well-mixed. Continue to knead the dough for 10 minutes. Fill the cups of a muffin pan until 3/4 full using an ice cream scoop. Bake at 375 °C (200 °C) for 20 minutes. Insert a toothpick, and if it comes out clean, then they’re ready. Allow to cool before decorating them.

Beet hummus

Cut the beets into pieces. Put the beets, the drained chickpeas, and the pecorino cheese in a blender. Purée all the ingredients until wellblended. Add three tablespoons of oil and a drop of water until you get the consistency you want. Fill a pastry bag with the beet hummus. Carefully make a hole in each muffin and decorate it with beet hummus. Grate some Pecorino on the muffin to top it off.

Erica Zampieri from blog Sapori e dissapori
Read the original recipe on http://saporiedissaporifood.blogspot.it

Download PDF of the Never Say Never Cookbook

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1 August 2016/in Never say never, Recipes Starters /by

Ricette

Pecorino Toscano PDO ice cream, candied ginger, black salt, crunchy pink shrimp seasoned with spicy black salt , cold Tropea onion and basil and pear sponge cake

Ingredients for 4 people

For the Tuscan pecorino PDO cheese ice cream

A pound and a half fresh cream,
one pound fresh Tuscan pecorino PDO,
½ cup (50 grams) Tuscan pecorino PDO,
one egg white,
two sprigs of marjoram,
black salt flakes,
white pepper

For the crispy pink shrimp:

3 ounces pink shrimp,
salt and white pepper to taste

For candied ginger:

4 cups (200 grams) fresh ginger,
granulated sugar,
a bit of pepper,
water,
one cold onion,

one rather large red onion,
a liter of water,
one pound cane sugar,
1/3 cup (80 grams) apple cider vinegar or white wine,
unrefined salt

For the pear and basil sponge cake:

Two eggs, one yolk,
¾ cup (80 grams) unbleached flour,
twenty basil leaves,
one pound overripe and soft chopped pears,
coriander seeds,
salt to taste

Instructions

Peel the ginger and cut into half a centimeter cubes. Put in a pot with a liter of water and let it cook for forty minutes. then drain the ginger, weigh it and put it back in the pot together with the same amount of sugar, covering it with a small amount of water and then add a piece of chili – it should just be barely spicy enough – and bring it to a boil, until the water is almost completely evaporated. Then transfer the ginger to a sheet of oven paper, let it dry for at least six hours and then mix it with the sugar. Put grated cheese in a saucepan with the cream and marjoram and bring to a simmer on very low heat until it all dissolves.

Let cool, then whisk the egg white until it is quite firm and then add it to the saucepan. Pour the mixture into a container and place it in the freezer for an hour. Peel and chop up the onion. Then, take a pan and cook the onion, vinegar and sugar in some water and bring to a boil. When the sugar has dissolved, add the onion, cover and cook for about an hour, then drain the onion. Weigh it and put it in a blender. Add a small amount of cooking liquid equivalent to half the onion’s weight, then blend until the mixture is smooth. then put it in the freezer, stirring occasionally. After it has frozen, take it out.

Add in the unrefined salt and ginger. Put back in the freezer until just before serving. Clean the shrimp and cook the heads to make a light broth, using a ladle to stir the shrimp. Put the baking paper on a baking tray and pour the mixture in it until you get a layer a few millimeters thick, and then bake at 180 °F (80 ° C) until it becomes a crispy wafer. To make the basil and pear sponge cake, beat the eggs and egg yolk together, then add the flour. Mix it all together with the basil leaves, the pear pulp, a pinch of salt and freshly ground coriander seeds. Sift the mixture and turn on the whipping siphon, add two charges of gas, shake and then whip up the mixture and put into two glasses up to about two-thirds full. Put the glasses in the microwave and cook on full power for one minute, then remove the spongecake from the glasses.

Serve a spoonful of cold onion on the dish and place a ball of ice cream on it. Place the crispy shrimp on top, and then garnish with the sponge cake pieces. Serve immediately.

Andrea Zinno from blog Tra Pignatte e Sgommarelli
Read the original recipe on http://www.trapignatteesgommarelli.com

Download PDF of the Never Say Never Cookbook

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Savory cannoli with Pecorino Toscano PDO and cream cheese with honey mushrooms

Ingredients for 8 people

For the cannoli dough:

2 ½ cup (250 grams) unbleached flour,
2/3 cup (125 grams) red wine,
25 grams of red wine vinegar,
1 teaspoon lard,
1 teaspoon sugar,
oil for frying

For the Pecorino Toscano PDO cream

2 2/3 cup (230 gr) Tuscan Pecorino cheese PDO,
4 cups (400 g) cheese,
poppy seeds

For the honey mushroom cream

2 cups (500 g) honey mushrooms (preferably fresh),
1/2 onion,
1/2 cup white wine,
extra virgin olive oil,
salt,
pepper,
parsley

Instructions

Prepare the dough the night before serving the cannoli. Mix all ingredients in a bowl, and when they are well blended, continue to work on a floured surface until the dough loses some of its moisture and becomes less sticky.

Make a ball, wrap in plastic wrap and place in refrigerator to sit overnight. The next morning, remove the dough from the refrigerator and spread thinly (I recommend using the rolling pin for fresh pasta at the second-to-last thickness mark, beginning to roll out the dough from thicker and decrease gradually), cut out dough circles with a pastry cutter. Wrap the circles around the special cannoli molds, pressing firmly between the two ends of the dough so that the cannoli do not open during cooking. Warm up a large amount of oil, and when hot, dip cannoli in hot oil and cook until golden brown, then place on paper towels. Gently pull the cannoli out of their molds and let cool.

Grate the Pecorino and whip together with the ricotta cheese in a mixer. Put this cream in a pastry bag without a nozzle. Refrigerate (for how long).

Prepare the honey mushroom cream: Clean the mushrooms well (do not wash, but clean them with a damp cloth or paper towel). Finely chop the onion. Sauté the onion in extra virgin olive oil, then add the mushrooms, sauté and then add the wine and let it evaporate. Add two tablespoons of water, add salt and pepper, then reduce heat and simmer for 20 minutes. Then, remove the lid and allow the liquid to dry. Mix the mushrooms with some parsley. Fill cannoli with cream cheese (never do this in advance because the cannoli, as we say, can get “soaked”) and sprinkle both ends with poppy seeds. Place a two ladles of the hot cream of mushroom soup in bowls.

Serve a couple of the cannoli with mushroom sauce for each one of your guests so that they can dip their cannoli inside the sauce for a unique mix of flavors!

Stephanie Cabibbo from blog Mastercheffa
Read the original recipe on http://blog.giallozafferano.it/mastercheffa/

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22 July 2016/in In the kitchen with Pecorino Toscano PDO, Recipes Starters /by

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Pecorino Toscano PDO, salami, and olives skewers

Spiedini di Pecorino Toscano DOP, salame e olive

Ingredients (4 people)

200 g of aged Pecorino Toscano PDO
200 g of thin salami
200 g of pitted olives

Preparation

Cut the Pecorino Toscano PDO into cubes whose sides are about 3 cm long.
Cut the thin salami too, making slices of about 1 cm of thickness.

Put all the ingredients in a skewer stick alternating a cube of cheese, an olive, and a slice of salami.

Garnish creatively, and the appetizer is ready to be served!

Little tip: you can use your favourite cold cuts!

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21 July 2016/in Recipes, In the kitchen with Pecorino Toscano PDO Starters /by

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Asparagi with Pecorino Toscano

Ingredients for 4 persons

800 g of wild asparagi,
80 g of Tuscan extra-virgin olive oil,
100 g of grated, seasoned Pecorino Toscano,
salt and pepper to taste

Directions

Clean the asparagi, place them in a covered pot with cold water, add the salt, quickly bring the water to boiling point, lower the flame and boil them for 15 minutes. Cook them al dente, cut the tips 8 cm long, arrange them in a casserole with the oil and a bit of pepper, cover them with the Pecorino cheese and bake them in the oven at about 180 °C, until the pecorino browns. Serve warm.

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