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coccarda

Baked Chicory Medallions with Gran Pecorino

alto-medaglioni-di-cicoria-e-gran-pecorino-al-forno

medaglioni-di-cicoria-e-gran-pecorino-al-forno


INGREDIENTS (serves 4):

400g/14oz chicory, boiled
1 egg
160g/5.7oz Gran Pecorino
60g/2oz bread (with crusts removed) soaked in milk
Nutmeg
Breadcrumbs
2 tablespoons of extra virgin olive oil

DIRECTIONS
Prepare the chicory (use the wild variety if possible), rinse under plenty of running water and boil in a pan of water for around 10 minutes. Once cooked through, drain and finely chop. In a mixing bowl, mix the chicory with one whole egg, the coarsely grated Gran Pecorino, the softened bread and a pinch of nutmeg and salt. Use the mixture to make 16 dumplings/ravioli and coat each one in breadcrumbs. Arrange the dumplings on a tray lined with wax paper and dress with two tablespoons of oil. Cook in an oven preheated to 200°C/392°F for 10 minutes. Turn the dumplings and cook for a further 5 minutes to brown the other side.stampa

 

 

F.lli Pinna Industria Casearia S.p.A – Via F.lli Chighine,9 – 07047 Thiesi(SS) Italy – Telefono 079886009  Fax 079 886 724 | P.IVA n.00061150900

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