Fiocchi Recipe needed
I just got back from a vacation in Tuscany and I need to reproduce a
pasta dish I had at a little resturant there. The pasta was Fiocchi (little purses) filled with a pear and cheese puree and topped with a cheesy walnut sauce. I asked the waitress (In my limited Italian) what the cheese was, and she stated that it was Pecorino (though I doubt I can get the milder Toscano version here in the U.S., so a good substitute may be needed). |
Fiocchi Recipe needed
> ha scritto nel messaggio
... >I just got back from a vacation in Tuscany and I need to reproduce a > pasta dish I had at a little resturant there. The pasta was Fiocchi > (little purses) filled with a pear and cheese puree and topped with a > cheesy walnut sauce. I asked the waitress (In my limited Italian) > what the cheese was, and she stated that it was Pecorino (though I > doubt I can get the milder Toscano version here in the U.S., so a good > substitute may be needed). Look harder for the cheese, because last time I cooked with pecorino in the US it was horrible and I said never again, but I've been told that at least in the Wash DC area you can get a wider variety at some of the higher end shops now. You mention two cheeses, one inside and one or more outside. The traditional recipe is pears and Gorgonzola and there are lots of online recipes, at least in Italian. Similarly there are lots of recipes for saucing pasta with a Gorgonzola and walnut sauce, but I've never seen one using Pecorino. These are cool weather recipes. Try again when pears come into season, because the type of pear will alter it enormously. And do think Gorgonzola, even if the waitress said Pecorino, since the match is classic. Try both and see which you think works. (I hate pears, so I have no personal recipe to offer.) |
Fiocchi Recipe needed
On 2008-07-03, Giusi > wrote:
> Look harder for the cheese, because last time I cooked with pecorino in the > US it was horrible........ Was it US produced pecorino? The only pecorino I've found is aged 18-24 mos and imported from Italy. I love the stuff. nb |
Fiocchi Recipe needed
"notbob" > ha scritto nel messaggio > On 2008-07-03,
Giusi > wrote: > >> Look harder for the cheese, because last time I cooked with pecorino in >> the >> US it was horrible........ > > Was it US produced pecorino? The only pecorino I've found is aged 18-24 > mos and > imported from Italy. I love the stuff. > > nb It said imported from Italy, but I can't think why anyone in Italy would waste the time to make such bad cheese. Maybe it was really from Elbonia. It was soapy and acid and salty. Nasty. It ruined the dish. |
Fiocchi Recipe needed
Giusi > wrote:
>"notbob" > ha scritto nel messaggio > On 2008-07-03, >Giusi > wrote: >>> Look harder for the cheese, because last time I cooked with pecorino in >>> the >>> US it was horrible........ >> Was it US produced pecorino? The only pecorino I've found is aged 18-24 >> mos and >> imported from Italy. I love the stuff. >It said imported from Italy, but I can't think why anyone in Italy would >waste the time to make such bad cheese. Maybe it was really from Elbonia. >It was soapy and acid and salty. Nasty. It ruined the dish. That's unfortunate. I love a good pecorino. My favorite is making pasta pecorino -- penne, percorino, some parmesan, a few sauteed mushrooms, and finish it with white wine vinegar and olive oil. If you happen to have an excellent white wine vinegar (and of course a good percorino) this combination is heavenly. Steve |
All times are GMT +1. The time now is 06:53 AM. |
Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
FoodBanter