Grilled Pecorino with red chicory and lard

Chef Angela OlmiToday I would like to share with you the last recipe from the  “Pecorino che Passione” cooking class held by Angela Olmi chef at Osteria da Gagliano in collaboration with Stella Severini of Misenplace.

This is a very easy and quick recipe, it can be served as a starter or as a main course.

Now that you have all the recipes try to prepare the whole meal  of “Pecorino che Passione”, your family and friends will be amazed!

Grilled Pecorino with red chicory and lard

pecorino

Ingredients: (4 servings)

  • 4 slices of Semi-seasoned Pecorino cheese (2 cm thick with the skin on). We used the Red from Pienza bought at Il Granaio di Gabriello.
  • 1 red chicory (radicchio rosso)
  • 8 slices of Lard (Lardo di Colonnata o Cinta are our favorites)
  • a pinch of salt
  • black pepper
  • Extra virgin Olive Oil

Cut the red chicory and season with salt and extra virgin olive oil, place some chicory on each plate.

Meanwhile, oil a non-stick pan or grill and heat it over high heat. Place the Pecorino in the grill and cook until browned and crunchy on both sides. Place the Pecorino over the red chicory and then add two slices of lard on the pecorino, season with black pepper and serve.

Buon Appetito!

Pecorino grigliato


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Handmade ravioli stuffed with pecorino and mint

Angela Olmi - Chef at Osteria da Gagliano - Sarteano (SI)

Angela Olmi – Chef at Osteria da Gagliano – Sarteano (SI)

Here we are with another delicious recipe from the  “Pecorino che Passione” cooking class held by Angela Olmi chef at Osteria da Gagliano in collaboration with Stella Severini of Misenplace.

The first time you try ravioli divide the ingredients and make half portions. Then when you’ve learned make more ravioli and freeze them. It is easy and very useful: boil the ravioli just for 1 minute, drain and pass under very cold water. Drain again and grease them with some olive oil. They are now ready to be frozen and used anytime you want. Just take them out of the freezer and boil them in salty water as the fresh ones.

Handmade ravioli stuffed with pecorino and mint in a sage, butter and pine-nuts sauce.

Ingredients (for 60 ravioli)

  • 400 gr of Flour “0”
  • 150 gr of Semolina flour
  • 5 eggs
  • 1 spoon of extra virgin olive oil
  • a pinch of salt

Mix the two flours and pour them in a heap onto the rolling board, add a pinch of salt and make a hollow on top into which you pour the oil and the eggs. Start mixing the eggs inside with a fork then slowly add the flour. When the dough starts to stick at the fork use your hands to work the dough and form a ball. Add some flour to the surface; knead until becomes smooth and elastic (about 10 minutes), adding remaining flour if necessary to keep dough from sticking to the surface. Cover and let rest for 30 minutes.

While the dough rests prepare the stuffing.

For the stuffing:

  • 300 gr of chopped pecorino cheese (not seasoned) 
  • 400 gr of ricotta di pecora (cottage cheese)
  • chopped fresh mints + a teaspoon of dried mint
  • salt and pepper

Start by mixing the chopped pecorino cheese with the ricotta (cottage cheese), add a pinch of salt and mix well with a fork and then with a mixer. Add the fresh and dried mint and some pepper (according to your taste).

If the stuffing is too liquid add some grated Parmigiano or bread crumbs.

Now take the pasta dough and divided into fourths; roll one portion at time onto a lightly floured work surface to a 1mm thickness, dusting the dough with a light coating of flour if it starts to stick. Keep the dough that you’re not using covered.

Ravioli

Ravioli

With a teaspoon take the stuffing and make a row on one side of the dough. When you have finished the row, fold the empty side of the dough over the side with stuffing. Press well on the sides and around the stuffing. With a sharp knife cut the ravioli (square shape). Press each raviolo to let all the air out, using the fork to seal the sides of the raviolo by pressing well the dough into the floured work surface.

Cook the ravioli in salt water, cover the pot and let the ravioli cook usually 5 to 7 minutes but as with all the hand made pasta cooking time depends on the thickness of the dough, so try to pinch a corner of the raviolo to check if it is ready or not.

Meanwhile prepare the sauce:

  • 40 gr of butter per person
  • 1 spoon of grated Parmigiano cheese per person
  • sage (according to your taste)
  • 1/2 teaspoon of Pine-nuts per person

Toast the pine-nuts in a pan or in the oven. Meanwhile put the butter in a pan and let it melt, add the chopped sage, a pinch of salt and fry for 10-15 seconds, add some cooking water  and the Parmigiano cheese to form a smooth sauce.

Carefully drain the ravioli in a colander and put them in the saucepan. Add the pine-nuts before serving.

ravioli pecorino e mentaBuon Appetito!

Iwan Thomas on Villa Il Maggio

“I thought a long weekend in Tuscany would be the perfect place to prepare for the London Marathon.”

This is what Iwan Thomas wrote on the Mail on Sunday about his trip to Villa Il Maggio in Sarteano last spring.

“With good weather almost guaranteed and a short flight time from the UK, no wonder thousands of Britons head to this part of Italy every year. We flew to Florence, and from there it was a 90-minute drive to our 18th Century farmhouse, Il Maggio, near the delightful city of Siena. Another of the attractions of this stay was the chance to have a cookery lesson – I was runner-up on the BBC’s Celebrity MasterChef several years ago, and I’m really passionate about food.”

a_maggio

“Il Maggio was very impressive, with attractive limestone floors, terracotta tiles and original beams. There was underfloor heating throughout the house too, which I particularly liked.”

“The property had its own spa area, including a Jacuzzi, while outside were lovely gardens, and – this was a nice touch – a small outhouse containing a traditional pizza oven.”

Maggio_jacuzzi5

“After a relaxing first day, we headed to the local village for our cookery lesson. We were shown how to make ravioli and other types of pasta (actually, I learned how to make pasta during my stint on MasterChef, but it was great to have a refresher course).”

pici4Pici lesson

The village Iwan is talking about is Sarteano, located south of Siena. Stella Severini chef at Misenplace hosts a cooking class to teach Iwan how to make PICI a typical Tuscan handmade pasta, and she did a great job as Iwan made a very long PICIO. To learn how to make pici see our Pici all’aglione recipe. 

“Afterwards, we went to do some food-tasting, and later that evening we went out for dinner. It’s a good job I have a big appetite.”

Iwan at Il Granaio

Iwan had the food tasting at Il Granaio di Gabriello a lovely shop in Sarteano. Andrea and Marina were great hosts and shared their knowledge of local produce with Iwan who really enjoyed the local bear Olmaia brewed in the UNESCO heritage site of Val d’Orcia. More info about this lovely shop on our post: Il Granaio. 

The dinner took place at local Osteria da Galliano where Angela and Giuliano prepared a delicious dinner including spelt with Chianti and pecorino cheese, handmade pasta with rabbit and fennel ragout, wild boar prepared according with an antique Florentine recipe with cacao and Bavarian cream with spices used for Panpepato.

“The next day I had to remind myself that I was here to get in some last-minute London Marathon training, so I headed into the hills close to our villa. The weather was gorgeous and (believe it or not) I was having such a good time that I ended up covering 15 miles – much more than I had originally intended.”

I’m happy to say I finished the London Marathon in four hours, which I was pleased with. That session in the Tuscan hills obviously did the trick.”

The road where Iwan trained while at Il Maggio is a wonderful panoramic road that goes from Sarteano to San Casciano dei Bagni. It is a 16 km road that goes along the side of Mount Cetona and overlooks the Val di Chiana. Some days when there’s fog on the valley the view is even more spectacular as Città della Pieve on the other side of the valley appears as an island crowned by Tower bells. It is the favorite road for locals to run or walk during the week-ends.

As the return flight was late afternoon, Tuscan Views together with Country Tours organized a full day tour with visit of a farm near Siena that breed Cinta Senese (an ancient race of white and black pigs) with tasting and a light lunch. After lunch they went to visit a local winery in the Chianti hills and tasted Chianti Classico and Supertuscans. The tour ended at the Florence’s airport where Iwan said goodbye to Tuscany.

To book your stay at Il Maggio contact Tuscan Views

Read the full article: http://www.dailymail.co.uk/travel/article-2272753/Iwan-Thomas-The-perfect-way-prepare-London-marathon-A-Tuscan-diet-pasta-hills.html#ixzz2K6yR2dOO

Pecorino and Truffle Cake

As promised we are starting to post the recipes of the “Pecorino che Passione” cooking class held by Angela Olmi chef at Osteria da Gagliano in collaboration with Stella Severini of Misenplace.

This cake is an excellent starter, it is very easy to prepare and you can change the topping, using chopped walnuts and pears, small cubes of Salame or Tuscan Ham or even figs. You can prepare the cake in advance and pre-heat just before serving.

Pecorino and truffle Cake (8 servings)

  • 500 ml of fresh cream
  • 200 gr of cottage cheese (ricotta di pecora)
  • 4 eggs
  • 100 gr grated seasoned pecorino cheese
  • pinch of salt
  • pinch of black pepper
  • Black truffle

In a large bowl mix all the ingredients (less the black truffle) with an electric mixer. Put some water in a large tray place the ramekins within it. Fill them with the mixture and cook in a preheated oven at 170° for 30/40 minutes (each oven is different and cook until golden brown – as per the picture.) Take the tray out, let the cakes cool then grate some black truffle on top of it.

Serve them and Buon Appetito!

Cooking Class – Pecorino che Passione!

One of the things we love most about Tuscany is food.

We really enjoy organising cookery classes, and our ‘Chef at Home’ experience at the villas shows guests the secrets of Tuscan food.

Angela Olmi – Chef at Osteria da Gagliano – Sarteano (SI)

Last week, one of our favourite collaborators, Stella Severini of Misenplace organised a cooking class held by Angela Olmi chef at the famous “Osteria da Gagliano” in Sarteano.

Angela showed us how to prepare an entire meal with “Pecorino” cheese from starter to dessert!

I never thought it would be possible but I can tell you it has been a really amazing experience and of course the results were absolutely delicious!

Here is the menu:

We don’t just want you to trust us – we want you to try it for yourselves!

Buon Appetito!