Ingredients 12 slices of bresaola 100 g of Pecorino Toscano PDO Aged 100 g of Pecorino Toscano PDO Fresh 18 cherry tomatoes Rocket salad to taste 1 finely chopped chilli pepper Costa d’Amalfi lemon juice to taste EVO oil to taste Salt to taste Preparation Finely chop the cherry tomatoes and the rocked salad. Cut […]
Bresaola rolls with Pecorino Toscano PDO Read More »
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Ingredients 3 cl Bitters 3 cl Vermouth di Torino PGI Red A splash of soda water Garnish Orange slice Costa d’Amalfi Lemon PGI Zest Glass Old fashioned Preparation Fill an old fashioned glass with ice cubes. Pour 3 cl of Bitters, and 3 cl of Vermouth di Torino PGI Red in the glass, and add
Ingredients 4,5 cl Sherry Dry 2,5 cl Vermouth di Torino PGI Red Some drops of Orange bitter Glass Martini glass Preparation Add the Vermouth di Torino PGI Red and the Sherry Dry to a mixing glass filled with ice. Flavor it with some drops of Orange bitter and stir gently. Strain into a Martini glass.
Ingredients 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
Savoury scones with Pecorino Toscano PDO Read More »
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
Pecorino Toscano PDO sticks Read More »
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
“Crostoni” with Pecorino Toscano PDO and anchovy sauce Read More »
Ingredients 1 kg of “00” flour 150 g of potato pulp 450 g of water 25 g of brewer’s yeast 60 g of Tuscan EVO oil 20 g of salt 200 g of thick tomato pulp 600 g of fresh Pecorino Toscano PDO 100 g of grated aged Pecorino Toscano PDO 2 tsp of sugar
Calzoni with Pecorino Toscano PDO Read More »
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