Appetizers – Busti

Tyrolean Crouton

Chiara — Mon, 01 Mar 2021 09:36:59 +0000

	Difficulty Low
	Preparation 15 minutes
	Cooking time In oven at 220° until cheese has melted
	Doses for 1 person
	Cost Medium

Ingredients

80 g Morbidoso Toscano
1 slice tuscan bread
50 g porcini mushrooms, stir-fried
50 g speck

Preparation:

Lay the Morbidoso cheese on one bread slice, then bake at 220 °C until cheese begins to melt. Next, remove from oven and top with the sautéd mushrooms and the speck. Serve warm.

Tartare with Frescoverde Cheese

Chiara — Mon, 01 Mar 2021 08:59:13 +0000

	Difficulty Low
	Preparation 30 minutes

	Doses for 2 persons
	Cost Medium

Ingredients:

150 g beef
80 g Il Frescoverde pure sheep
e.v.o. oil
salt
pepper

Preparation:

Cut the Pecorino Frescoverde into 3 mm cubes, then remove nerves and white parts from meat. Cut the beef fillet into thin slices, then cut them into little cubes according to your preference. Season with salt and pepper, then add the pecorino cubes. Create a tartare using a food ring mold and place on a dish with a drizzle of olive oil.
Serve cold.

What is needed:
bowl
food ring mold

Tagliata Misticanza e Pecorino

Chiara — Mon, 01 Mar 2021 08:56:53 +0000

	Difficulty Low
	Preparation 30 minutes
	Cooking time As you prefer
	Doses for 2 persons
	Cost Medium

Ingredients:

1 kg beef steak
200 Il Pecorino Toscano PDO aged
mesclun salad
salt
pepper
e.v.o. oil

Preparation:

Prepare some pecorino flakes, then take the meat out of the refrigerator and let stand for some minutes. Heat up a grill or light the barbecue. Cook the meat until your desired level of doneness is reached, then cut it on the diagonal with a sharp knife. Lay the meat slices on the chopping board or dish and season with oil, salt and pepper, then top with some salad leaves and the pecorino flakes.

Serve immediately.

What is needed:
cutting board
knife
barbecue or grill

Spinach and Ricotta Pie

Chiara — Fri, 26 Feb 2021 13:56:40 +0000

	Difficulty Low
	Preparation 60 minutes
	Cooking time 15 minutes
	Doses for 2 persons
	Cost Medium

Ingredients:

250 g Ricotta Ricche Terre Pure Sheep
50 g Pecorino Toscano DOP
150 g spinach
2 eggs
nutmeg
e.v.o. oil
salt
pepper
butter

Preparation:

Rinse and dry spinach and put into a pan. Cover and cook over medium heat to wilt the spinach. When cooked, remove from the heat and set aside to cool. Once the spinach is cool enough, chop roughly and place in a large bowl with the Ricotta, the grated Pecorino, a sprinkle of nutmeg and the eggs, then season with salt and pepper. Stir until well combined. Butter the aluminum molds and stuff them with the prepared filling. Put them in preheated oven and bake for 15 minutes at 175°C. Remove from the oven and allow to cool for some minutes. Serve warm.

What is needed
pan
some round aluminum
baking molds
grater
knife

Parma ham puff Pastry Pockets

Chiara — Fri, 26 Feb 2021 13:54:30 +0000

	Difficulty Low
	Preparation 30 minutes
	Cooking time 15 minutes
	Doses for 4 persons
	Cost Medium

Ingredients:

500 g pizza dough
400 g Caciotta Nonna Emma 400 g Parma ham
thyme
e.v.o. oil
salt
pepper

Preparation:
Chop the caciotta cheese and the ham, add thyme and mix. Roll out the pizza dough into a thin sheet and cut it out into circles using the food mold ring. Stuff each pastry circle with a spoon of the prepared mixing. Fold each circle in half in order to create a D-shape dumpling. Lay each puff pocket on a lined baking sheet and drizzle with olive oil. Bake for 15 minutes at 175 °C until golden brown. Serve hot.

What is needed

different bowls
big food ring mold
baking paper
baking pan

Stuffed Tomatoes

Chiara — Fri, 26 Feb 2021 13:51:50 +0000

	Difficulty Low
	Preparation 30 minutes
	Cooking time 20 minutes
	Doses for 2 persons
	Cost Medium

Ingredients:

4 round tomatoes
200 ground beef
50 g Mortadella
400 g Timbrato del Busti pure sheep
half glass of milk
2 eggs
1 garlic clove
parsley
nutmeg
soft part of bread
e.v.o. oil
salt
pepper

Preparation:

Rinse and dry tomatoes. Slice the tops off tomatoes and scoop out the seeds and pulp with a teaspoon. Salt to taste and place on a towel in the fridge for at least one hour to dry out. Cube the Pecorino Timbrato and chop garlic and parsley. Soak the bread in a bowl of milk. Chop Mortadella and add the ground beef, half of the cubed Pecorino, bread, eggs, parsley, garlic, nutmeg. Season to taste with salt and pepper. Stuff the tomatoes with this mixture, then place on a lined baking sheet and bake at 180 C° for 20 minutes. When almost cooked sprinkle with Pecorino and bake for a few more minutes until cheese is melted. Serve warm.

What is needed

different bowls
chopping knife or food-processor
baking pan
knife
1 towel

Tuscan Tomato and Bread Soup

Chiara — Fri, 26 Feb 2021 13:50:04 +0000

	Difficulty Low
	Preparation 90 minutes
	Cooking time 10 minutes
	Doses for 4 persons
	Cost Medium

Ingredients:

400 g tomato puree
200 g Pecorino Pecora Vera
200 g milk
400 g stale unsalted bread
chickpeas
1 garlic clove
1 dry chili pepper
vegetable broth
sage
basil
e.v.o. oil
salt
pepper

Preparation:

For the cheese fondue, grate some Pecorino in a pot and add milk. Heat the mixture in a water bath until the Pecorino is melted, using a whisk to break up the lumps. Thinly slice about 100 g bread. Line each aluminum mold with 3 bread slices and fill with the chickpeas so that they adhere to the sides.
Bake for 10 minutes until brown, then take the bread out of the oven and let cool. Prepare the tomato sauce. Heat the olive oil in a saucepan, then crush garlic, sage and chili pepper and add them to the pan. When it begins to sizzle and the garlic begins to turn golden, add the tomato paste and season with salt and pepper. While the sauce is cooking, cut the remaining bread into small cubes. Taste the tomato sauce and when the tomatoes have lost their acidity and have melted into a sauce add the bread cubes and 3 or 4 ladlesful of broth, then lower the heat.
Simmer until bread is completely softened adding more broth if needed. Remove the soup from the heat when it has thickened. Stuff the bread crusts with the pappa al pomodoro and cover with the cheese fondue. Drizzle with olive oil and garnish with basil leaves.
Serve warm.

What is needed
different pots and pans
grater
whisk
some round aluminium
baking molds

Stuffed Zucchini Blossoms

Chiara — Fri, 26 Feb 2021 13:44:24 +0000

	Difficulty Low
	Preparation 30 minutes
	Cooking time 25 minutes
	Doses for 4 persons
	Cost Medium

Ingredients:

12 zucchini blossoms
500 g Ricotta Luciana
1 egg
parsley
bread crumbs
flour
e.v.o. oil
salt

Preparation:

Clean the blossoms and remove the pistils being careful not to break the blossoms. You can use scissors if you prefer. In a small bowl mix ricotta cheese and egg, add parsley and season with salt to taste. Blend mixture together until smooth. Fill pastry bag with cheese and egg mixture and then stuff the zucchini flowers with the mix closing the flowers on the top by twisting them at the end. Now prepare the batter. In a bowl mix flour and water until it reaches a thick consistency (proportions are right if batter sticks to your finger). Then dip each flower first in the batter and then in the bread crumbs. Lay the blossoms evenly spaced on a lined baking sheet and drizzle with olive oil. Bake for 25 minutes to 180 °C or until golden brown. Serve warm.

What is needed
2 bowls
pastry bag
baking sheet
bakery paper

Baccellone Carpaccio

Chiara — Fri, 26 Feb 2021 13:41:24 +0000

	Difficulty Low
	Preparation 20 minutes

	Doses for 2 persons
	Cost Medium

Ingredients:

500 g Baccellone pure sheep
1 carrot
1 fennel
5 radishes
1 celery stick
6 cherry tomatoes
10 pods
e.v.o. oil
pepper
salt
Ice

Preparation:

Prepare a bowl with water and ice. Finely slice the vegetables, except for tomatoes and pods. Put the sliced vegetables in the bowl with water and let rest for at least one hour in fridge so that vegetables curl. Cut baccellone into one-centimeter slices and put in a serving dish, drizzle with olive oil and season to taste with salt and pepper. Top with the vegetables, cherry tomatoes and
pods. Serve at room temperature.

What is needed
bowl
vegetable slicer
knife

Stuffed Artichokes

Chiara — Fri, 26 Feb 2021 13:38:04 +0000

	Difficulty Low
	Preparation 50 minutes
	Cooking time 40 minutes
	Doses for 2 persons
	Cost Medium

Ingredients:

6 artichokes
300 g ground beef
50 g mortadella
250 g Pascoli di Siena vegetable rennet
1 egg
parsley
e.v.o. oil
1 lemon
salt
ground black pepper
Ice

Preparation

Using the knife cut 2/3 of the top of the artichokes and cut off the stem to create a level
base. Remove almost all the outer and sharp leaves, then open the base and remove any inner hair. Put the artichokes in a bowl of water and lemon
juice to prevent them from discolouring. Boil the artichokes for 3 minutes in salted water and then put them immediately in a bowl with water and ice.
Cut the Pecorino Pascoli di Siena into little cubes. Chop the mortadella and add the ground beef. Then add half of the Pecorino, the egg and the finely chopped parsley. Season to taste with salt and pepper, and mix well together to blend the flavours together. Stuff the artichokes with this filling then place
them on a baking pan and drizzle with olive oil. Bake in a preheated oven at 170° for about 40 minutes. Sprinkle with the remaining Pecorino cubes and leave them in the oven until the cheese is melted. Sprinkle with chopped parsley and serve warm.

What is needed
2 bowls
1 chopping knife or
food-processor
1 pot
1 baking pan
1 knife

Aperitif – Pear and Ginger Pure Sheep

Chiara — Fri, 26 Feb 2021 13:32:52 +0000

	Difficulty Low
	Preparation 10 minutes

	Doses for 6 persons
	Cost Low

Ingredients

1 wheel Pear e Ginger pure sheep

Preparation

Cut the cheese wheel in half. Take one half wheel and use it as base for the wooden sticks.
Take the other half wheel and cut it into three equal wedges. Turn the cheese with the rectangular side on the cutting board, then remove the rind and cut cheese into 1 cm slices. Repeat this procedure for the three pieces. Next, cut into half the little triangles, in order to obtain little snacks for the aperitif.
Stick the wooden sticks into the cheese triangles and then into the cheese wheel which serves as base. Continue until all cheese is cut.

Serve with a glass of good prosecco.

What is needed

wooden sticks

knife