{"id":11221461902,"title":"Luigi Guffanti Pecorino Di Pienza Al Tartufo","handle":"luigi-guffanti-pecorino-di-pienza-al-tartufo","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003ePrice by KG\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"entry-title\"\u003ePecorino di Pienza al tartufo\u003c\/h2\u003e\n\u003cdiv class=\"entry-content\"\u003e\n\u003ca href=\"http:\/\/www.guffantiformaggi.com\/wp-content\/plugins\/simple-post-thumbnails\/timthumb.php?src=\/wp-content\/thumbnails\/939.jpg\u0026amp;w=600\u0026amp;h=600\u0026amp;zc=1\u0026amp;ft=jpg\" class=\"lightbox\"\u003e\u003c\/a\u003e\n\u003cp\u003ePienza is a Renaissance town in the province of Siena, built in the 15th century at the behest Pope Pius II. The production area of this Tuscan pecorino is the area of the “Crete Senesi”, low rolling hills that offer good pastures for the sheep although they are poor. The pecorino cheese is produced in three types: the red semi-hard, colored with tomato juice as a protective coating, is fresher; the black truffle that is similar to the one semi-hard but with a white crust, and the ripe version that has a black colored crust. The taste is not spicy, as generally happens in pecorino, for the use of calf rennet instead kid rennet (once in Tuscany it was customary even use vegetable rennet) with truffle hints. Pecorino di Pienza is one of the most used cheeses in the processing of the Fossa cheese from Sogliano al Rubicon.\u003c\/p\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eOrganoleptic characteristics\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"even first\"\u003e\n\u003cth class=\"feature\"\u003eAspect:\u003c\/th\u003e\n\u003cth\u003eyellow soft paste, slightly look in red type, harder and grainy in black type\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eTaste:\u003c\/th\u003e\n\u003cth\u003eintense but sweet, not spicy\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even last\"\u003e\n\u003cth class=\"feature\"\u003eServing suggestions:\u003c\/th\u003e\n\u003cth\u003ered wines. spicy chutney of pears and quinces. \"Silly\" Tuscan bread\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eTechnical characteristics\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"odd first\"\u003e\n\u003cth class=\"feature\"\u003eMilk:\u003c\/th\u003e\n\u003cth\u003esheep milk, whole, raw or pasteurized\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eProduction method:\u003c\/th\u003e\n\u003cth\u003eartisanal and industrial\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003ePaste:\u003c\/th\u003e\n\u003cth\u003epressed\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eSalting:\u003c\/th\u003e\n\u003cth\u003edry\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eRipening:\u003c\/th\u003e\n\u003cth\u003e1-2 months\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eProduction period:\u003c\/th\u003e\n\u003cth\u003eall over the year\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eFats:\u003c\/th\u003e\n\u003cth\u003e45% Mgss\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eWeight:\u003c\/th\u003e\n\u003cth\u003e1-1.2 kg\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eSize:\u003c\/th\u003e\n\u003cth\u003ed. 10-15 cm, h. 5-8\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eProducers:\u003c\/th\u003e\n\u003cth\u003edairies of Siena area\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested Recipe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch1\u003eHandkerchiefs with Spinach, Garlic And Pecorino Cheese\u003c\/h1\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2\u003e\u003cimg src=\"https:\/\/photos.bigoven.com\/recipe\/hero\/handkerchiefs-with-spinach-garlic-a-2.jpg\" alt=\"\"\u003e\u003c\/h2\u003e\n\u003ch2\u003eINGREDIENTS\u003c\/h2\u003e\n\u003cul class=\"ingredients-list\"\u003e\n\u003cli\u003e\u003cspan class=\"ingredient \"\u003e\u003cspan class=\"amount\"\u003e2 tb\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"name\"\u003eSalt\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"ingredient \"\u003e\u003cspan class=\"amount\"\u003e8 cloves\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"name\"\u003eGarlic\u003c\/span\u003e\u003cspan\u003e; \u003c\/span\u003ethinly sliced\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"ingredient \"\u003e\u003cspan class=\"amount\"\u003e1 c\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"name\"\u003ePecorino\u003cspan\u003e \u003c\/span\u003echeese\u003c\/span\u003e\u003cspan\u003e; \u003c\/span\u003eGrated, (preferably from Sienna)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"ingredient \"\u003e\u003cspan class=\"amount\"\u003e1 c\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"name\"\u003eDry\u003cspan\u003e \u003c\/span\u003ewhite wine\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"ingredient \"\u003e\u003cspan class=\"amount\"\u003e1\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"name\"\u003eBasic Fresh Egg\u003cspan\u003e \u003c\/span\u003ePasta\u003c\/span\u003e\u003cspan\u003e; \u003c\/span\u003eRecipe\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"ingredient \"\u003e\u003cspan class=\"amount\"\u003e2 lb\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"name\"\u003eFresh\u003cspan\u003e \u003c\/span\u003espinach\u003cspan\u003e \u003c\/span\u003eleaves;\u003c\/span\u003e\u003cspan\u003e; \u003c\/span\u003eTorn into pieces about 3\"\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"ingredient \"\u003e\u003cspan class=\"amount\"\u003e4 oz\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"name\"\u003eExtra-Virgin\u003cspan\u003e \u003c\/span\u003eOlive Oil\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2\u003eINSTRUCTIONS\u003c\/h2\u003e\n\u003cdiv class=\"recipe-instructions\"\u003e\n\u003cdiv id=\"instr\" class=\"instructions\"\u003e\n\u003cp\u003eBring 6 quarts water to a boil and add 2 tablespoons salt. Roll the Basic Fresh Egg Pasta dough out into 4 sheets, using the thinnest setting. Cut each sheet of pasta using a jagged pastry cutter into 4-inch squares. Set aside, and cover. Heat the olive oil in a large 12- to 14-inch skillet. Saute the garlic over medium heat until light brown. Add white wine and bring to a boil, turn the heat off and set aside. Drop the pasta into the boiling water and cook 1 to 2 minutes until tender yet al dente. Drain the pasta in a colander over sink and pour into saute pan. Turn heat to high, add spinach and toss until spinach is wilted but not completely shapeless. Stir in Pecorino cheese and pour into warm serving bowl. Serve immediately. This recipe yields 4 servings.\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"entry-title\"\u003e\u003c\/h2\u003e\n\u003cdiv class=\"pad-left\"\u003e\n\u003cdiv class=\"recipe-instructions\"\u003e\n\u003cdiv id=\"instr\" class=\"instructions\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"entry-title\"\u003e\u003c\/h2\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"entry-title\"\u003e\u003c\/h2\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"entry-title\"\u003e\u003c\/h2\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"entry-title\"\u003e\u003c\/h2\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"entry-title\"\u003e\u003c\/h2\u003e\n\u003csection class=\"recipe-method-section mobile-collapsed col-xs-12 col-sm-8\"\u003e\u003c\/section\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cul\u003e\u003c\/ul\u003e","published_at":"2015-10-02T16:12:00+05:30","created_at":"2017-07-30T15:25:52+05:30","vendor":"Luigi Guffanti","type":"Cheese","tags":["Cheese"],"price":1600,"price_min":1600,"price_max":1600,"available":false,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":44330186702,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"Luigi Guffanti Pecorino Di Pienza Al Tartufo","public_title":null,"options":["Default Title"],"price":1600,"weight":250,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"deny","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/Colosseum_Product_Catalogue_2017-155.jpg?v=1501408755"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/Colosseum_Product_Catalogue_2017-155.jpg?v=1501408755","options":["Title"],"content":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003ePrice by KG\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"entry-title\"\u003ePecorino di Pienza al tartufo\u003c\/h2\u003e\n\u003cdiv class=\"entry-content\"\u003e\n\u003ca href=\"http:\/\/www.guffantiformaggi.com\/wp-content\/plugins\/simple-post-thumbnails\/timthumb.php?src=\/wp-content\/thumbnails\/939.jpg\u0026amp;w=600\u0026amp;h=600\u0026amp;zc=1\u0026amp;ft=jpg\" class=\"lightbox\"\u003e\u003c\/a\u003e\n\u003cp\u003ePienza is a Renaissance town in the province of Siena, built in the 15th century at the behest Pope Pius II. The production area of this Tuscan pecorino is the area of the “Crete Senesi”, low rolling hills that offer good pastures for the sheep although they are poor. The pecorino cheese is produced in three types: the red semi-hard, colored with tomato juice as a protective coating, is fresher; the black truffle that is similar to the one semi-hard but with a white crust, and the ripe version that has a black colored crust. The taste is not spicy, as generally happens in pecorino, for the use of calf rennet instead kid rennet (once in Tuscany it was customary even use vegetable rennet) with truffle hints. Pecorino di Pienza is one of the most used cheeses in the processing of the Fossa cheese from Sogliano al Rubicon.\u003c\/p\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eOrganoleptic characteristics\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"even first\"\u003e\n\u003cth class=\"feature\"\u003eAspect:\u003c\/th\u003e\n\u003cth\u003eyellow soft paste, slightly look in red type, harder and grainy in black type\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eTaste:\u003c\/th\u003e\n\u003cth\u003eintense but sweet, not spicy\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even last\"\u003e\n\u003cth class=\"feature\"\u003eServing suggestions:\u003c\/th\u003e\n\u003cth\u003ered wines. spicy chutney of pears and quinces. \"Silly\" Tuscan bread\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eTechnical characteristics\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"odd first\"\u003e\n\u003cth class=\"feature\"\u003eMilk:\u003c\/th\u003e\n\u003cth\u003esheep milk, whole, raw or pasteurized\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eProduction method:\u003c\/th\u003e\n\u003cth\u003eartisanal and industrial\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003ePaste:\u003c\/th\u003e\n\u003cth\u003epressed\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eSalting:\u003c\/th\u003e\n\u003cth\u003edry\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eRipening:\u003c\/th\u003e\n\u003cth\u003e1-2 months\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eProduction period:\u003c\/th\u003e\n\u003cth\u003eall over the year\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eFats:\u003c\/th\u003e\n\u003cth\u003e45% Mgss\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eWeight:\u003c\/th\u003e\n\u003cth\u003e1-1.2 kg\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eSize:\u003c\/th\u003e\n\u003cth\u003ed. 10-15 cm, h. 5-8\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eProducers:\u003c\/th\u003e\n\u003cth\u003edairies of Siena area\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested Recipe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch1\u003eHandkerchiefs with Spinach, Garlic And Pecorino Cheese\u003c\/h1\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2\u003e\u003cimg src=\"https:\/\/photos.bigoven.com\/recipe\/hero\/handkerchiefs-with-spinach-garlic-a-2.jpg\" alt=\"\"\u003e\u003c\/h2\u003e\n\u003ch2\u003eINGREDIENTS\u003c\/h2\u003e\n\u003cul class=\"ingredients-list\"\u003e\n\u003cli\u003e\u003cspan class=\"ingredient \"\u003e\u003cspan class=\"amount\"\u003e2 tb\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"name\"\u003eSalt\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"ingredient \"\u003e\u003cspan class=\"amount\"\u003e8 cloves\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"name\"\u003eGarlic\u003c\/span\u003e\u003cspan\u003e; \u003c\/span\u003ethinly sliced\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"ingredient \"\u003e\u003cspan class=\"amount\"\u003e1 c\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"name\"\u003ePecorino\u003cspan\u003e \u003c\/span\u003echeese\u003c\/span\u003e\u003cspan\u003e; \u003c\/span\u003eGrated, (preferably from Sienna)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"ingredient \"\u003e\u003cspan class=\"amount\"\u003e1 c\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"name\"\u003eDry\u003cspan\u003e \u003c\/span\u003ewhite wine\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"ingredient \"\u003e\u003cspan class=\"amount\"\u003e1\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"name\"\u003eBasic Fresh Egg\u003cspan\u003e \u003c\/span\u003ePasta\u003c\/span\u003e\u003cspan\u003e; \u003c\/span\u003eRecipe\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"ingredient \"\u003e\u003cspan class=\"amount\"\u003e2 lb\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"name\"\u003eFresh\u003cspan\u003e \u003c\/span\u003espinach\u003cspan\u003e \u003c\/span\u003eleaves;\u003c\/span\u003e\u003cspan\u003e; \u003c\/span\u003eTorn into pieces about 3\"\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"ingredient \"\u003e\u003cspan class=\"amount\"\u003e4 oz\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"name\"\u003eExtra-Virgin\u003cspan\u003e \u003c\/span\u003eOlive Oil\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2\u003eINSTRUCTIONS\u003c\/h2\u003e\n\u003cdiv class=\"recipe-instructions\"\u003e\n\u003cdiv id=\"instr\" class=\"instructions\"\u003e\n\u003cp\u003eBring 6 quarts water to a boil and add 2 tablespoons salt. Roll the Basic Fresh Egg Pasta dough out into 4 sheets, using the thinnest setting. Cut each sheet of pasta using a jagged pastry cutter into 4-inch squares. Set aside, and cover. Heat the olive oil in a large 12- to 14-inch skillet. Saute the garlic over medium heat until light brown. Add white wine and bring to a boil, turn the heat off and set aside. Drop the pasta into the boiling water and cook 1 to 2 minutes until tender yet al dente. Drain the pasta in a colander over sink and pour into saute pan. Turn heat to high, add spinach and toss until spinach is wilted but not completely shapeless. Stir in Pecorino cheese and pour into warm serving bowl. Serve immediately. This recipe yields 4 servings.\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"entry-title\"\u003e\u003c\/h2\u003e\n\u003cdiv class=\"pad-left\"\u003e\n\u003cdiv class=\"recipe-instructions\"\u003e\n\u003cdiv id=\"instr\" class=\"instructions\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"entry-title\"\u003e\u003c\/h2\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"entry-title\"\u003e\u003c\/h2\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"entry-title\"\u003e\u003c\/h2\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"entry-title\"\u003e\u003c\/h2\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"entry-title\"\u003e\u003c\/h2\u003e\n\u003csection class=\"recipe-method-section mobile-collapsed col-xs-12 col-sm-8\"\u003e\u003c\/section\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cul\u003e\u003c\/ul\u003e"}

Luigi Guffanti Pecorino Di Pienza Al Tartufo

Product Description
QAR 16
Maximum quantity available reached.

Price by KG

Pecorino di Pienza al tartufo

Pienza is a Renaissance town in the province of Siena, built in the 15th century at the behest Pope Pius II. The production area of this Tuscan pecorino is the area of the “Crete Senesi”, low rolling hills that offer good pastures for the sheep although they are poor. The pecorino cheese is produced in three types: the red semi-hard, colored with tomato juice as a protective coating, is fresher; the black truffle that is similar to the one semi-hard but with a white crust, and the ripe version that has a black colored crust. The taste is not spicy, as generally happens in pecorino, for the use of calf rennet instead kid rennet (once in Tuscany it was customary even use vegetable rennet) with truffle hints. Pecorino di Pienza is one of the most used cheeses in the processing of the Fossa cheese from Sogliano al Rubicon.

Organoleptic characteristics
Aspect: yellow soft paste, slightly look in red type, harder and grainy in black type
Taste: intense but sweet, not spicy
Serving suggestions: red wines. spicy chutney of pears and quinces. "Silly" Tuscan bread
Technical characteristics
Milk: sheep milk, whole, raw or pasteurized
Production method: artisanal and industrial
Paste: pressed
Salting: dry
Ripening: 1-2 months
Production period: all over the year
Fats: 45% Mgss
Weight: 1-1.2 kg
Size: d. 10-15 cm, h. 5-8
Producers: dairies of Siena area

 

Suggested Recipe:

Handkerchiefs with Spinach, Garlic And Pecorino Cheese

INGREDIENTS

  • 2 tb Salt
  • 8 cloves Garlicthinly sliced
  • 1 c Pecorino cheeseGrated, (preferably from Sienna)
  • 1 c Dry white wine
  • 1 Basic Fresh Egg PastaRecipe
  • 2 lb Fresh spinach leaves;Torn into pieces about 3"
  • 4 oz Extra-Virgin Olive Oil

INSTRUCTIONS

Bring 6 quarts water to a boil and add 2 tablespoons salt. Roll the Basic Fresh Egg Pasta dough out into 4 sheets, using the thinnest setting. Cut each sheet of pasta using a jagged pastry cutter into 4-inch squares. Set aside, and cover. Heat the olive oil in a large 12- to 14-inch skillet. Saute the garlic over medium heat until light brown. Add white wine and bring to a boil, turn the heat off and set aside. Drop the pasta into the boiling water and cook 1 to 2 minutes until tender yet al dente. Drain the pasta in a colander over sink and pour into saute pan. Turn heat to high, add spinach and toss until spinach is wilted but not completely shapeless. Stir in Pecorino cheese and pour into warm serving bowl. Serve immediately. This recipe yields 4 servings. 

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