Tag: pecorino

Tortelli recipe with pecorino cream in pepper broth – Italian Cuisine

Ingredients FOR THE FILLING

360 g fresh cream
210 g pecorino aged 2 months
40 g gelatin in sheets

Ingredients FOR THE PASTA

200 g flour 00
200 g re-milled durum wheat semolina
100 g egg yolks
50 g eggs

Ingredients FOR THE PEPPER STOCK

20 g black peppercorns
salt

Duration: 2 h 15 min

Level: Medium

Doses: 4 people

FOR THE STUFFING
Put soak the gelatin in cold water.
Heat the cream bringing it up to 55 ° C. Transfer it to the blender and operate it by adding the chopped pecorino, continuing to blend until you get a cream.
You do dissolve the squeezed gelatine in a saucepan and add it to the pecorino cream. Pour the mixture into a container, cover it with the cling film and let it cool in the refrigerator for 8 hours. In the end, before use, blend it again and collect it in a pastry bag.

FOR PASTA
Knead flour and semolina with egg yolks, eggs and 40 g of water. Work the mixture until it is homogeneous, then let it rest covered for 1 hour.
Roll out the dough into sheets, cut out many squares, place small portions of filling in the center, close them in a triangle and then in a tortello.

FOR THE SOUP
Toasted the pepper in a pan for 2 minutes, then put it in a saucepan with 400 g of water. Bring the water up to 85 ° C and keep it at temperature, leaving the pepper to infuse for 20 minutes. Switch off.
Boil the tortelli in salted boiling water, drain and serve with the broth.

Spaghettoni recipe with porcini and pecorino – Italian Cuisine

Ingredients

350 g spaghetti
100 g pecorino romano
4 pcs porcino caps
extra virgin olive oil
salt
pepper in grains

Duration: 25 min

Level: Easy

Doses: 4 people

For the recipe for the "noble" spaghettoni with pecorino cheese, heat the water in a large pot and, when it boils, add salt and add the spaghettoni. In the meantime, clean the porcini chapels and cut them into slices. Dry toast a little ground pepper in a pan, add a drizzle of oil, the porcini mushrooms and sauté for 2 minutes; then pour 1 ladle of pasta cooking water and cook for another 1 minute.
Collect the pecorino in a bowl and mix it with 1 ladle of pasta water to create a sauce. Drain the spaghetti al dente directly into the pan with the mushrooms and add a little more water to finish cooking. Out of the heat add the pecorino sauce, mix well and serve.

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Zucchini, asparagus, pecorino and aromatic herbs recipe – Italian Cuisine

Ingredients

500 ml still white wine
300 g grated pecorino
50 g extra virgin olive oil
40 g dried chamomile
10 g Villa Manodori lemon essential (extra virgin olive oil flavored with lemon essential oil)
12 asparagus
12 mint leaves
6 light Bolognese courgettes
2 dark courgettes
marjoram
fennel
tarragon
dried oregano
salt
pepper

Duration: 1 h

Level: Middle

Dose: 4 people

Wash light courgettes and cut them in half for the long side. Brown them on the pulp side for 1 minute in a pan with extra virgin olive oil until they are golden brown.
Do reduce meanwhile, the white wine in a saucepan for 2⁄3 of its volume over a high heat.
Gather brown the courgettes in a vacuum bag with the reduction of wine, salt, pepper and oregano and seal the bag.
Wash asparagus, remove the hard part of the stem and place them in a pan.
set the steam oven at 100 ° C and cook the courgettes under vacuum and the asparagus at the same time.
Let cook the asparagus for 4 minutes and the courgettes for 7 minutes.

To simplify: cook the courgettes in a steamer. Alternatively, without resorting to vacuum, collect them in a parchment paper parchment moistened with the reduction of wine, seal it very well, and steam.
Remove from the oven cut the asparagus into chunks of about 1 cm and season with the Villa Manodori lemon oil.
Take away vacuum-packed zucchini and drain.
Wash dark courgettes and cut them with a mandolin into thin 3 mm thick ribbons.