stripImg

Green Maltagliati with spring vegetables, bacon and black pecorino

​​​INGREDIENTS SUGGESTED FOR 6/8 PEOPLE

For pasta:

500 gr durum wheat flour

5 eggs

70 gr basil

Salt

Extra virgin olive oil


For the sauce:

4-5 fresh white spring onions​

0,7 kg fresh broad beans

0,7 kg fresh peas

2 bunches of asparagus

6/7 slices of seasoned bacon cut half a centimeter high

200 gr black pecorino cheese, grated or cut into flakes

A small handful of “nepitella” (wild mint) or fresh thyme

Extra virgin olive oil

Salt

Black pepper

 

 

Chianti Colli Senesi DOCGChianti Colli Senesi DOCGhttps://www.tenutedelcerro.it/en/wines/chianti-colli-senesi13/06/2023 09:41:20039141Fattoria del Cerro La Poderina Monterufoli Colpetrone Tenuta di Montecorona O' di Còlpetrone Pian di Seta Vermentino di Toscana Bio IGT t​his medium bodied wine has a smooth aspx8165htmlFalseaspx<img alt="" src="/PublishingImages/Fattoriadelcerro/ChiantiColliSenesi/ON/ChiantiColliSenesi.png" style="BORDER:0px solid;" />

HOW TO PREPARE​​

Method

On the wooden plane we sift the flour by placing it in a fountain, creating a central volcano in which we will add 5 fresh eggs preferably yellow paste beaten with a pinch of fine salt and a tablespoon of extra virgin olive oil. Then we’ll add basil that previously, after having blanched the leaves for a few seconds in boiling water, we have blended with a few ice cubes until a thin and fluid cream is obtained. We incorporate, with the help of a fork, the flour with the eggs and the basil cream and we work the dough until a smooth and homogeneous ball is obtained, adding more flour if necessary. Let it rest in the fridge wrapped in food grade cling film for about 30-40 minutes, then we proceed to roll the dough into a thin sheet that we will cut transversely into irregular strips with a width of 1.5 -2 cm. 6-7 cm long. Dust our pasta with flour and leave it to dry in a cool and ventilated place until ready for use.
For the sauce:
After washing all the vegetables, we proceed by shelling the peas and broad beans, then we clean the asparagus by cleaning the stems of their exterior and cutting them into small washers, leaving the tips intact. We clean the spring onions of their outer leaves, eliminating also the green upper tips, then we cut the spring onions into slices. In a saucepan or pan with a high edge, we brown the bacon cut into strips, then we add the spring onions, peas, shelled broad beans and asparagus. We cook by adding a little water, a drizzle of extra virgin olive oil, salt and pepper and when the vegetables are almost cooked, we flavor with a handful of “nepitella” leaves or fresh thyme. With this dressing we will season our green maltagliati that we will serve on the table garnishing them with a generous sprinkling of black pecorino from Val d'Orcia.​

 

 

Chianina tartare, egg yolk, marzuolo truffle and parmesan flakesChianina tartare, egg yolk, marzuolo truffle and parmesan flakeshttps://www.tenutedelcerro.it/en/estates/fattoria-del-cerro/recipes/chianina-tartare-egg-yolk-marzuolo-truffle-and-parmesan-flakes102/10/2023 09:02:0108286Fattoria del Cerro La Poderina Monterufoli Colpetrone Tenuta di Montecorona O' di Còlpetrone Pian di Seta Vermentino di Toscana Bio IGT Salt and black pepper to taste aspx533htmlFalseaspx<img alt="" src="/it/PublishingImages/Tartare%20di%20Chianina%20con%20uovo%20Tartufo%20e%20scaglie%20di%20parmigiano.jpg" style="BORDER:0px solid;" />
Gnocchi with ricotta, asparagus and fresh pecorinoGnocchi with ricotta, asparagus and fresh pecorinohttps://www.tenutedelcerro.it/en/estates/fattoria-del-cerro/recipes/gnocchi-with-ricotta-asparagus-and-fresh-pecorino02/10/2023 09:02:38036728Fattoria del Cerro La Poderina Monterufoli Colpetrone Tenuta di Montecorona O' di Còlpetrone Pian di Seta Vermentino di Toscana Bio IGT Salt and black pepper to taste aspx2794htmlFalseaspx<img alt="" src="/it/PublishingImages/Gnocchi%20aspapragi.jpg" style="BORDER:0px solid;" />
Pici with crumbs, crispy bacon and sautéed artichokesPici with crumbs, crispy bacon and sautéed artichokeshttps://www.tenutedelcerro.it/en/estates/fattoria-del-cerro/recipes/pici-with-crumbs-crispy-bacon-and-sautéed-artichokes02/10/2023 09:03:16036737Fattoria del Cerro La Poderina Monterufoli Colpetrone Tenuta di Montecorona O' di Còlpetrone Pian di Seta Vermentino di Toscana Bio IGT Fresh grated black pepper to taste aspx2816htmlFalseaspx<img alt="" src="/it/PublishingImages/Pici%20con%20briciole%20guanciale%20e%20carciofi.jpg" style="BORDER:0px solid;" />
Crostone with Asparagus Cream and Crunchy BaconCrostone with Asparagus Cream and Crunchy Baconhttps://www.tenutedelcerro.it/en/estates/fattoria-del-cerro/recipes/crostone-with-asparagus-cream-and-crunchy-bacon02/10/2023 09:03:55037479Fattoria del Cerro La Poderina Monterufoli Colpetrone Tenuta di Montecorona O' di Còlpetrone Pian di Seta Vermentino di Toscana Bio IGT INGREDIENTS SUGGESTED FOR 6/8 PEOPLE aspx2812htmlFalseaspx<img alt="" src="/it/PublishingImages/Crostone%20Crema%20di%20%20Asparagi%20e%20Guanciale%20Croccante.jpg" style="BORDER:0px solid;" />
Ricotta and saffron gnocchi on courgette cream with basil, cherry tomatoes and buffalo mozzarellaRicotta and saffron gnocchi on courgette cream with basil, cherry tomatoes and buffalo mozzarellahttps://www.tenutedelcerro.it/en/estates/fattoria-del-cerro/recipes/ricotta-and-saffron-gnocchi-on-courgette-cream-with-basil-cherry-tomatoes-and-buffalo-mozzarella02/10/2023 09:05:12037478Fattoria del Cerro La Poderina Monterufoli Colpetrone Tenuta di Montecorona O' di Còlpetrone Pian di Seta Vermentino di Toscana Bio IGT INGREDIENTS SUGGESTED FOR 6/8 PEOPLE aspx4533htmlFalseaspx<img alt="" src="/it/PublishingImages/FOTO%20GNOCCHI%20DI%20RICOTTA%20SU%20CREMA%20DI%20ZUCCHINE.jpg" style="BORDER:0px solid;" />
Pici Recipe with Crumbs, Crispy Bacon and Black Pecorino di PienzaPici Recipe with Crumbs, Crispy Bacon and Black Pecorino di Pienzahttps://www.tenutedelcerro.it/en/estates/fattoria-del-cerro/recipes/pici-recipe-with-crumbs-crispy-bacon-and-black-pecorino-di-pienza02/10/2023 09:05:48037481Fattoria del Cerro La Poderina Monterufoli Colpetrone Tenuta di Montecorona O' di Còlpetrone Pian di Seta Vermentino di Toscana Bio IGT INGREDIENTS SUGGESTED FOR 6/8 PEOPLE aspx2899htmlFalseaspx<img alt="" src="/it/PublishingImages/pici%20cavolo%20nero%20guanciale%20e%20pecorino.jpg" style="BORDER:0px solid;" />
Pici with Crumbs, Black Cabbage, Crispy Bacon and Black Pecorino di PienzaPici with Crumbs, Black Cabbage, Crispy Bacon and Black Pecorino di Pienzahttps://www.tenutedelcerro.it/en/estates/fattoria-del-cerro/pici-with-crumbs-crispy-bacon-and-black-pecorino-di-pienza02/05/2022 12:29:08039152Fattoria del Cerro La Poderina Monterufoli Colpetrone Tenuta di Montecorona O' di Còlpetrone Pian di Seta Vermentino di Toscana Bio IGT INGREDIENTS SUGGESTED FOR 4/5 PEOPLE aspx3984htmlFalseaspx<img alt="" src="/it/PublishingImages/pici%20cavolo%20nero%20guanciale%20e%20pecorino.jpg" style="BORDER:0px solid;" />
Cannoli with Zucchini Cream, Zucchina Flowers and PinenutsCannoli with Zucchini Cream, Zucchina Flowers and Pinenutshttps://www.tenutedelcerro.it/en/estates/fattoria-del-cerro/recipes/cannoli-with-zucchini-cream-zucchina-flowers-and-pinenuts02/10/2023 09:06:28037480Fattoria del Cerro La Poderina Monterufoli Colpetrone Tenuta di Montecorona O' di Còlpetrone Pian di Seta Vermentino di Toscana Bio IGT For the zucchini cream and final garnish aspx2927htmlFalseaspx<img alt="" src="/it/PublishingImages/Cannoli%20di%20Ricotta%20su%20Crema%20di%20Zucchine%20con%20fiori%20di%20Zucchine%20e%20Pinoli.jpg" style="BORDER:0px solid;" />
Semifreddo peaches and vanillaSemifreddo peaches and vanillahttps://www.tenutedelcerro.it/en/estates/fattoria-del-cerro/recipes/semifreddo-pesche-e-vaniglia02/10/2023 09:07:04037474Fattoria del Cerro La Poderina Monterufoli Colpetrone Tenuta di Montecorona O' di Còlpetrone Pian di Seta Vermentino di Toscana Bio IGT For the peach and vanilla sauce aspx4797htmlFalseaspx<img alt="" src="/it/PublishingImages/Semifreddo%20pesche%20e%20vaniglia.jpg" style="BORDER:0px solid;" />