Second dishes – Busti

Fried Egg

Chiara — Mon, 01 Mar 2021 09:04:23 +0000

	Difficulty Low
	Preparation 10 minutes
	Cooking time 3 minutes
	Doses for 1 person
	Cost Low

Ingredients:

1 egg
100 g Pascoli di Pienza e Val D’Orcia
e.v.o. oil
salt
pepper

Preparation:

Grease a pan with oil, then carefully break the egg, separating the white and yolk, and cook only the egg white, adding a pinch of salt. When almost done, pour in the egg yolk and season with salt and pepper. Sprinkle with some pecorino flakes and cook with a lid for 2-3 minutes.
Serve warm.

What is needed
pan
grater

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

Chicken Rolls

Chiara — Mon, 01 Mar 2021 08:54:04 +0000

	Difficoltà Bassa
	Preparazione 30 minuti
	Cottura Cuocere la carne a fuoco basso fin quando l’interno non diventa ben cotto.
	Dosi per 2 persone
	Costo Medio

Ingredients:

1 chicken breast
100 g mortadella
100 g Il Pistacchio pure sheep
a handful of flour
sage
e.v.o. oil
salt
pepper

Preparation:

First of all, cut the chicken breast into thin slices (or ask your butcher to prepare it for you), then season with salt and pepper. Lay a slice of mortadella, a leaf of sage and some pecorino cubes on each piece of chicken. Then fold each chicken slice over and close it with a toothpick or tie with the kitchen string. Roll the chicken in the flour, then lay them in a pan with a drizzle of olive oil. Cook over a medium heat until the inside is cooked through. Serve warm.

What is needed
knife
pan
toothpicks or kitchen string

Hamburger

Chiara — Mon, 01 Mar 2021 08:39:10 +0000

	Difficulty Low
	Preparation 30 minutes
	Cooking time 4 minutes
	Doses for 1 person
	Cost Medium

Ingredients:

250 g ground beef
100 g Pecorino Marzolino Bio
thyme
salt
pepper
e.v.o. oil

Preparation

In a bowl season the ground beef with salt, pepper and thyme, then create an hamburger with the food ring mold. Heat a pan, drizzle with some olive oil and lay the hamburger at the center cooking for some minutes over a medium heat. Cut the Marzolino Bio into 3-4 mm slices, then lay the cheese slices on the hamburger, cover the pan and cook over low until cheese has melted. Serve with salad and, if desired, top with sauces and dressing.

What is needed
bowl
pan
lid
knife
burger mold/food ring
mold

Cinta Senese sliced Steak

Chiara — Mon, 01 Mar 2021 08:33:27 +0000

	Difficulty Low
	Preparation 60 minutes
	Cooking time As you prefer
	Doses for 1 person
	Cost Medium

Ingredients:

150 Cinta Senese steak
150 g Pecorino Toscano PDO
150 g milk
2 red onions
1 tablespoon cane sugar
half glass red wine
vinegar
1 handful mesclun salad
e.v.o. oil

Preparation

Prepare the cheese fondue. In a large pot blend the grated Pecorino Toscano DOP and the milk, then cook in a bain mairie until cheese is melted. Work with a whisk to help the lumps dissolve. Rinse and dry onions, then cut in half, remove the inner part and cut in thin slices. Simmer over a low heat with a pinch of salt and a little olive oil. Once almost cooked, turn up the heat and add sugar. Finally add some wine vinegar and let it reduce. Grill the steak and, when done, cut into large slices. Prepare a dish with a handful of the mesclun salad, then lay the steak slices on the salad and top with some drops of cheese fondue and the caramelized onions. Serve warm.

What is needed
some bowls
some pots, different sizes
knife
whisk
grater

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

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

Hamburger with Pecorino Toscano PDO

Chiara — Fri, 26 Feb 2021 08:44:47 +0000

Zucchini Skewers with Zafferano Pecorino Cheese

Chiara — Fri, 26 Feb 2021 08:43:40 +0000

Potato Medaillon with Truffle Pecorino Cheese

Chiara — Fri, 26 Feb 2021 08:42:39 +0000

Zucchine Savoury Tart with il Pesto Pecorino Cheese

Chiara — Fri, 26 Feb 2021 08:41:00 +0000

Fried Egg with il Tartufo Pecorino Cheese

Chiara — Fri, 26 Feb 2021 08:39:56 +0000

Chicken Rolls with Pesto Pecorino Cheese

Chiara — Fri, 26 Feb 2021 08:38:25 +0000