A very easy recipe

loinThis recipe is very easy and it is possible to prepare everything in advance and serve it as a starter or main course. The mayonnaise can be refrigerated and use within a month.
Loin Carpaccio with homemade mayonnaise
Buy some Tuscan Loin carpaccio, we use the one from Il Granaio di Gabriello (they delivery worldwide), buy some fresh green salad, cut and season with olive oil and salt, then get ready for the homemade mayonnaise. I always thought that mayonnaise was very difficult to prepare but you’ll be surprised how easy it is and how good it is.For the Mayonnaise

  • 250 ml Extra Virgin Olive Oil (if you prefer a delicate mayonnaise use another vegetable oil)
  • 2 yolks (at room temperature)
  • 1 pinch of white pepper
  • 1 pinch of salt
  • 1 teaspoon of filtered lemon juice

Put the yolks in a bowl (I use the measuring cup that comes with the electric mixer, which is tall and not too large) add the salt and white pepper and start to mix with an electric mixer.

Slowly add the oil while mixing, always in the same direction.

When the oil is finished add the lemon juice.

When the mayonnaise is firm decorate the Loin and serve it together with a fresh green salad.

Buon Appetito!

carpaccio

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