First dishes – Busti

Tuscan Trippa

Chiara — Mon, 01 Mar 2021 09:02:05 +0000

	Difficulty Medium
	Preparation 90 minutes
	Cooking time 40 minutes
	Doses for 2 persons
	Cost Medium

Ingredients:

500 g tripe
200 g Tre Latti Lari vegetable rennet
1 carrot
1 white onion
1 celery stick
2 garlic cloves
1 tablespoon tomato paste
vegetable broth
sage
rosemary
salt
pepper
e.v.o. oil

Preparation:

Wash the tripe in boiling water adding salt, half onion and half carrot to the water. Cook for 5-10 minutes, then remove from water and cool in a bowl. Cut the tripe into thin strips, then chop the remaining onion, celery and carrot. Heat the olive oil in a pan, then add the chopped vegetables, garlic, sage, rosemary and some water and simmer for ten minutes. Stir frequently and cook until the onion is soft and translucent. Then add the tripe and mix to blend the flavors. Next add the tomato paste and cook with some vegetable broth over low heat for about 40 minutes. Stir, letting the tripe absorb all flavors. Tradition says that tripe is even better when reheated the next day. Let stand one day, then heat in a saucepan, place in a serving dish and sprinkle with pecorino Tre Latti Lari.

What is needed
pan
saucepan
knife
some bowls
grater

Creamy Pumpkin and Leek Soup

Chiara — Fri, 26 Feb 2021 14:22:40 +0000

	Difficulty Low
	Preparation 15 minutes
	Cooking time 30 minutes
	Doses for 2 persons
	Cost Medium

Ingredients:

1 pumpkin
1 leek
150 g Capriccio Toscano
e.v.o. oil
salt to taste
pepper to taste

Preparation:

Cut the pumpkin into slices, then scrape out the seeds and bake at 180 °C covered with aluminum foil until tender. Let the pumpkin cool sufficiently, then peel away the skin. Cut the leek into 1 cm chunks, then add to a pan with olive oil and a ladle of water stirring occasionally until it starts to soften and turn golden. Add the pumpkin flesh, season with salt and pepper and simmer, stirring occasionally until the pumpkin is cooked through. Remove from heat and use a food processor or masher to blend until smooth, then add some Capriccio Toscano.

Ladle into bowls and top with more Capriccio and a sprinkle of ground black pepper.

What is needed
baking pan
aluminum foil
spoon
pot
food processor or masher

Testaroli

Chiara — Fri, 26 Feb 2021 14:19:45 +0000

	Difficulty Low
	Preparation 30 minutes
	Cooking time 4 minutes
	Doses for 3 persons
	Cost Medium

Ingredients:

1 disc of testaroli
100 g Pecorino Roncione
80 g fresh basil
80 cl e.v.o. oil
salt to taste
pepper to taste

Preparation:

Start by preparing the pesto. Crush the basil with the pestle in a bowl and crush the leaves against the sides of the bowl using a circular motion.
When the basil starts losing its green liquid, stir in the Pecorino Roncione and a pinch of salt. Drizzle in some cold olive oil and continue working the mixing with the pestle to obtain a creamy emulsion. Try to be as quick as possible. Alternatively, if you don’t have a pestle, use a food processor to blend until finely chopped. Bring a pot of salted water to a boil. Cut the testaroli into 3-4 cm squares, then soak them in the boiling water for a few minutes. Once cooked drain them and toss gently with pesto. Top with some grated Pecorino Roncione and serve.

What is needed
pot
pestle or food processor
bowl

Truffle Risotto

Chiara — Fri, 26 Feb 2021 14:17:08 +0000

	Difficulty Low
	Preparation 30 minutes

	Doses for 4 persons
	Cost Medium

Ingredients:

320 g Vialone nano rice (medium-grain rice)
200 g Il Tartufo pure sheep
20 g truffle
1/2 white onion
80 g butter
vegetable broth
e.v.o. oil
salt to taste

Preparation:

Heat two tablespoons of olive oil in a pan, then add the chopped onion and stir it until slightly browned. In a saucepan add rice and salt and stir to coat, then pour in some vegetable broth. Add the onion and continue adding the broth little by little until rice is tender but not sticky. When the rice is cooked, remove from heat, add the Pecorino with truffle and butter and toss to blend the flavors. Let sit covered by a towel for almost two minutes. Divide among plates and garnish with a few shavings of truffle.

What is needed
saucepan
pan
pot for the broth
knife
chopping knife or food-processor

Ravioli la pec

Chiara — Fri, 26 Feb 2021 14:13:19 +0000

	Difficulty Medium
	Preparation 90 minutes
	Cooking time 3 minutes
	Doses for 4 persons
	Cost Medium

Ingredients:

for the fresh egg pasta

4 eggs
400 g white flour (italian 0)

for the filling

500 g Ricotta La Pec
1 egg
100 g Il Pecorino Toscano DOP aged
salt
pistachio grains
40 g butter
sage

Preparation:

Pour the flour onto a pastry board and make a well in the center, then pour in the eggs and beat them while mixing them with the flour. Little by little incorporate the flour using your fingers until well combined and smooth. Wrap the dough in plastic and refrigerate for about one hour. Meanwhile prepare the filling for the ravioli: blend Ricotta La Pec with the eggs and the grated Pecorino, then season with salt. Stuff the pastry bag with this filling, then cover and refrigerate until ready to use. After one hour, roll out the dough until very thin (either with the rolling pin or with the pasta roller) and cut into many rectangles, about 8-10 centimeters wide. Place the prepared filling at the center of each rectangle with the pastry bag. Close the ravioli and press down with wet fingers to seal the edges. At this point bring a large pan of salted water to the boil and carefully pour in the ravioli. Cook the pasta for 3 minutes, then drain. Melt the butter in a pan, add sage and the drained ravioli. Toss for a few minutes to blend the flavours. Serve garnished with ground pistachios and a sprinkle of grated pecorino.

What is needed
some bowls
pastry board
rolling pin or pasta roller
ravioli cutter
pastry bag
pan
pot

Ragout Paccheri

Chiara — Fri, 26 Feb 2021 14:10:29 +0000

	Difficulty Medium
	Preparation 35 minutes
	Cooking time 15 minutes
	Doses for 2 persons
	Cost Medium

Ingredients:

200 g paccheri
150 g Morbidoso Toscano
120 g classci ragout

Preparation:

Bring a pot of water to a boil and add salt. Pour in the paccheri and cook them on a medium heat for 15 minutes. Meanwhile cut the Morbidoso into 1 centimeter cubes and warm up ragout in a pan. Drain the paccheri and add them to the pan, then toss the pasta with the sauce for a few minutes over moderate heat. Top with Morbidoso and cook until creamy.
Serve warm.

Polenta Millefeuille

Chiara — Fri, 26 Feb 2021 14:08:19 +0000

	Difficulty Low
	Preparation 120 minutes
	Cooking time 50 minutes
	Doses for 2 persons
	Cost Medium

Ingredients:

200 g corn flour
1 L water
100 g Frescopecora Bio
80 g porcini mushrooms
1 garlic clove
thyme
e.v.o. oil
salt
pepper

Preparation:

Pour water, salt and two tablespoons of olive oil into a saucepan and heat over high heat. When the water boils, slowly add the corn flour whisking continuously. Reduce heat and cook for about 50 minutes stirring frequently with a spoon until polenta is creamy, then remove from heat and pour in the baking pan. Chill for several hours. Meanwhile gently clean the mushrooms and cut them into 5 cm slices. Drizzle a tablespoon of olive oil into a pan, add an unpeeled garlic clove and thyme. When the garlic begins to sizzle add the mushrooms, season with salt and pepper and
cook for a few minutes. Once cool, cut the polenta into little circles, then cut the Frescopecora into 5mm slices. Create many layers alternating the polenta circles, the Frescopecora slices and the sautéed mushrooms. Lay the little towers on a lined baking sheet and bake at 200 °C until cheese is melted. Sprinkle with black pepper and serve warm.

What is needed
non-stick saucepan
non-stick pan
baking pan 10 cm
diameter
wooden ladle
oven pan
baking paper

Lasagne

Chiara — Fri, 26 Feb 2021 14:05:28 +0000

	Difficulty Low
	Preparation 180 minutes
	Cooking time 20 minutes
	Doses for 2 persons
	Cost Medium

Ingredients

200 g fresh egg lasagne sheet
400 g Caciotta Nonna Emma
300 g Il Pecorino Toscano DOP Aged

For the ragout

1/2 carrot
1/2 onion
celery
1 garlic clove
250 g ground pork
250 g ground beef
250 g tomato sauce
1/2 glass white win

For the white sauce

1 Lt milk
80 g butter
80 g flour
nutmeg
e.v.o. oil
salt
pepper
sugar

Preparation:

Start by preparing the ragout. Finely chop carrot, onion and celery and add to a pan with a little olive oil, then cook until brown. Add the mince and cook for a few minutes, then raise the heat, add wine and simmer until the liquid has reduced. Add the tomato sauce, a little sugar, a bottle of water and salt to taste. Simmer for 2-3 hours on a low heat. For the white sauce, bring the milk to a boil. Melt the butter in a saucepan over a low heat, then remove from heat, add flour and whisk. Return to a low heat and gradually whisk in the hot milk. Season with salt and nutmeg, then whisk constantly until the sauce thickens (about 15 minutes). At this point cut the Caciotta Nonna Emma into cubes, grease the sides of the oven pan with butter and layer the lasagna, starting with the meat sauce, then cover with a layer of lasagne sheets and top with the white sauce and the Nonna Emma cubes. Repeat until you finish the layers, then sprinkle over some grated Pecorino and bake for 20 minutes at 180 °C or until crisp and golden brown on top.

Pici Cacio e Pepe

Chiara — Fri, 26 Feb 2021 14:02:45 +0000

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

Ingredients:

320 g pici (short, clumsily rolled, thick spaghetti)
100 g Pecorino Bio Curcuma e Pepe
100 gr Pecorino Metello
100 g Pecorino Lo scudo di Fauglia
ground black pepper
some marjoram leaves

Preparation:

Grate the three cheeses and mix them in a bowl. Bring a pot of salted water to a boil and drop the pici into the boiling water and cook until tender. Drain the pici when ready and pour them into a bowl adding a generous amount of ground black pepper and some marjoram leaves. Toss until the pasta is creamy and well mixed with the sauce. If the pasta is too dry you may add some warm water and continue to blend.

Sprinkle over a little more black pepper and serve warm.

What is needed
big bowl
grater
pot

Morsels of Mezzaluna

Chiara — Fri, 26 Feb 2021 14:00:17 +0000

	Difficulty Low
	Preparation 60 minutes

	Doses for 2 persons
	Cost Medium

Ingredients:

500 g Ricotta Mezzaluna
150 g Il Pecorino Toscano DOP aged
150 g white flour (italian 00)
300 g double-milled durum
wheat flour
2 eggs
10 g salt
tomato sauce

Preparation:

Pour the Ricotta and eggs into a large bowl and blend, add the sifted flour, a pinch of salt and the grated Pecorino. Blend until smooth and lump-free and then fill the pastry bag with this mixture. Sprinkle the durum wheat flour on a work surface. Pipe some strips from the pastry bag, then cut them into 2-3 cm-wide pieces to form the gnocchi. Bring a large pot of salted water to a boil and add the gnocchi. Wait for them to rise to the surface, then remove from water and put into the tomato sauce. Top with lots of Pecorino cheese and serve hot.

What is needed
bowl
sieve
pot
pastry bag with a 2-3 cm
piping tip
grater