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Giusi[_2_] Giusi[_2_] is offline
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Default 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.)