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


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!

A delicious Tuscan sweet treats

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

A delicious “tortino” very easy to prepare to surprise your dear ones with a combination of chocolate, pears and pecorino cheese.

Chocolate and pear cupcakes with sweet pecorino sauce
Ingredients for 10 cupcakes:

  • 300 g of sugar
  • 2 eggs
  • 200 g of flour
  • 50 g of cocoa powder
  • 100 g butter, softened
  • 50 g of extra virgin olive oil
  • 1/2 sachet of baking powder
  • 1 teaspoon of vanilla extract
  • 1/2 cup whole milk
  • 1 Kaiser pear into small pieces
  • salt (a pinch)

Ingredients for the sauce:

  • 500 ml of fresh cream
  • 100 g of fresh pecorino cheese
  • 2 tablespoons of sugar

Put in a large bowl the sugar with the eggs and mix with an electric mixer, then add all other ingredients for the cupcakes, making sure the mixture is smooth and well blended. Pour the mixture into aluminum cups to half the height.

Bake for 30-35 minutes at 180 ° to the base of the oven and place a pan containing a little water to create moisture and improve the leavening. While the cakes cool you put on low heat a pan with the grated cheese, cream and sugar and stir for about ten minutes or until the cheese has melted.
Put the pecorino sauce into a  dessert bowl and the cupcake in the middle, to decorate add some fresh mint or small cubes of pear.

Buon Appetito!

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!

Flavours of Tuscany

Andrea at a local food market

Il Granaio di Gabriello

If you enjoy great food and great wine, and like to sample the flavours of the region you are in, this  lovely “bottega” is a must.

Andrea and Marina have personally visited all the local producers and carefully chosen the best quality products which also offer good value for money, which they can personally select and recommend to their clients.

Every day you can choose from  “Cinta Senese” or “Chianina” cold cuts, fresh and seasoned pecorino cheese, the best local wines, three special beers made in the Val d’Orcia and everything else to enjoy the real taste of Tuscany.

Ravioli

Pici

What’s more, every Friday and Saturday you can buy fresh handmade PICI (PICIO is a typical Tuscan pasta, like a thick spaghetto) or Ravioli (a handmade pasta stuffed with ricotta and spinach, perfect with butter and sage sauce)

We work with Andrea and Marina so our guests can enjoy food tastings at this lovely local shop trying typical regional produce, plus they also hand prepare our beautiful food hampers which await guests when they arrive at one of our villas.

Contact us for more info about the tastings and food hampers.

Il Granaio di Gabriello (closed Monday afternoon) – Via Campo dei Fiori 1 – Sarteano (SI)  –  www.ilgranaiodigabriello.it

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!