{"id":359204,"date":"2025-07-17T16:57:26","date_gmt":"2025-07-17T14:57:26","guid":{"rendered":"https:\/\/www.e-borghi.com\/?p=359204"},"modified":"2025-08-20T15:00:35","modified_gmt":"2025-08-20T13:00:35","slug":"summer-to-taste-amazing-finger-foods-with-pecorino-crotonese-dop","status":"publish","type":"post","link":"https:\/\/www.e-borghi.com\/en\/traditional-cooking\/summer-to-taste-amazing-finger-foods-with-pecorino-crotonese-dop\/","title":{"rendered":"Summer to taste: amazing finger foods with Pecorino Crotonese Dop"},"content":{"rendered":"

Pecorino Crotonese Dop<\/strong><\/a> is the absolute star of a sensory journey that goes far beyond the classic cheese board. Forget the idea that cheese cannot be used creatively or that it covers up flavors too much: when it comes to an authentic and versatile product like Pecorino Crotonese, everything changes.
\nIn this article, we offer a selection of three finger food recipes perfect for an unusual outdoor aperitif, designed to enhance every nuance of this Calabrian cheese, in fresh or semi-hard versions.
\nOriginal preparations, born from the imagination and technique of the students of the hotel schools of the Ionian coast of Calabria, in particular Soverato, Botricello, Isola Capo Rizzuto and San Giovanni in Fiore, during TalentDOPcheF, that will make you discover the most unexpected and refined side of pecorino. Get ready to be amazed and conquered!<\/p>\n

Finger food<\/h3>\n

Pink shrimp on salty crumble with beet cream with Pecorino Crotonese DOP and pistachio grits<\/h4>\n
\n
\n

Ingredienti
\nper 4 persone<\/h4>\n

400 g Pink shrimp
\n100 g flour
\n100 g butter
\n500 g cooked beets
\n200 g Pecorino Crotonese Dop
\n80 g pistachio granules
\nevo oil, salt, black pepper<\/p>\n<\/div>\n

\n

Process<\/h4>\n

Prepare the shrimp tartare:<\/strong> clean the shrimp thoroughly, remove the carapace and gut, then chop them with a knife until a smooth tartare is obtained. Keep it aside.
\nMake the savory crumble:<\/strong> in a bowl mix flour, cold chopped butter and a pinch of salt, working the mixture with your fingers until you get a crumbly dough. Place it on a baking sheet with baking paper and bake in a static oven at 180\u00b0C (350\u00b0F) for about 8 minutes, until golden and crisp.
\nPrepare the beet cream:<\/strong> blend the already cooked beets until smooth and homogeneous. If necessary, add a drizzle of extra virgin olive oil or a teaspoon of yogurt to make the consistency more velvety.
\nServe: arrange the shrimp tartare in the center of the plate, sprinkle the surface with the salted crumble, decorate with clumps of the beet cream, and finish with a sprinkling of pistachio granules to add color and crunch. Serve immediately.<\/p>\n<\/div>\n<\/div>\n

<\/p>\n

\"Gambero<\/div>\n

Crotonese Pecorino DOP cream cheese, fava beans, bacon crumble and bread wafer<\/h4>\n
\n
\n

Ingredients<\/h4>\n

300 gr Cream of Milk
\n170 gr. Pecorino Crotonese DOP
\n40 gr. butter
\n3 gr Maldon salt
\n300 gr. fava beans
\n150 gr. smoked bacon
\n60 gr. evo oil
\n50 gr. bread slices
\n30 gr. orange honey
\n2 gr salt<\/p>\n<\/div>\n

\n

Process<\/h4>\n

For the Pecorino Cream Cheese<\/strong>
\nIn a small saucepan, melt the butter over low heat along with the cream cheese, stirring with a whisk to mix the two ingredients well.\u00a0As soon as the mixture starts to heat, add the Pecorino Crotonese DOP soft type cut into small pieces and a pinch of Maldon salt.
\nContinue to cook over low heat, stirring continuously, until the cheese is completely melted and the cream has reached a smooth, velvety consistency.
\nOnce ready, remove the cream from the heat and use immediately, or keep it warm in a bain-marie until ready to use.
\nFor the fava beans<\/strong>
\nShell the fava beans by removing them from the pod, then remove the outer skin covering them as well.
\nBring a pot of water to a boil and submerge the fava beans in it for about 2 minutes.
\nDrain them immediately and transfer them to a bowl with water and ice to stop the cooking and maintain their bright color (heat shock).
\nOnce cooled, drain and set aside ready to use.
\nFor the bacon crumble<\/strong>
\nCut the bacon into thin, even slices.\u00a0Arrange them on a baking sheet lined with parchment paper, trying not to overlap them.
\nBake at 180\u00b0C for about 10 minutes, until crispy.
\nOnce removed from the oven, cut the slices into uniform cubes, then transfer them to a pan with a drizzle of extra virgin olive oil and a teaspoon of honey.
\nSaute for a few minutes until the crumble is caramelized and flavorful.
\nDish presentation:<\/strong>
\nIn a small finger-food dish or shot glass, pour a first layer of Pecorino Crotonese DOP cream as a base.
\nContinue by alternating, not too evenly, small layers of bacon crumble, blanched fava beans and more pecorino cream to create a dynamic and mouthwatering visual effect.
\nComplete the preparation with a crispy bread wafer, which adds the crunchy component and the right amount of carbohydrates, balancing the dish in terms of both taste and texture.<\/p>\n<\/div>\n<\/div>\n

<\/p>\n

\"Crumble<\/div>\n

Crotonese pecorino dop clouds and elderflower<\/h4>\n
\n
\n

Ingredients<\/h4>\n

100 g grated Pecorino Crotone DOP cheese
\n2 egg whites
\n5 g elderflower
\n10 g cornstarch
\nSeed oil for frying<\/p>\n<\/div>\n

\n

Process<\/h4>\n

Whip the egg whites until stiff in a large bowl.
\nGently incorporate the grated Pecorino Crotonese DOP, elderflower and cornstarch, stirring with a spatula until smooth and easily shaped.
\nWith slightly damp hands, form into hazelnut-sized balls.
\nIn a high-sided frying pan, heat plenty of oil until it reaches a temperature of 155\u00b0C.
\nFry the balls a few at a time, dipping them in the hot oil until golden brown and crisp.
\nDrain them with a skimmer and lay them on straw paper to remove excess oil.
\nServe them hot to appreciate all their fragrance.<\/p>\n<\/div>\n<\/div>\n

<\/p>\n

\"Nuvole<\/div>\n

These recipes are concrete proof that Pecorino Crotonese DOP can be the ideal ingredient to create innovative, elegant and intensely tasty dishes, even in the summer season, combining creativity, taste and territorial identity. Recipes designed to surprise guests and turn a simple aperitif into a gourmet experience. The credit also goes to the quality of the cheese, which is the result of the work and passion of the producers of the Calabrialleva APOCC cooperative<\/a>, which for years has been enhancing the excellence of Calabrian dairy products while respecting tradition and territory. But it doesn’t end here: in the next releases we will reveal three original desserts made with Pecorino Crotonese DOP, which will revolutionize your idea of dessert. Keep following us!<\/p>\n","protected":false},"excerpt":{"rendered":"

Scopri 3 ricette estive con Pecorino Crotonese DOP, piatti finger food creativi e irresistibili nati dal talento delle scuole alberghiere calabresi.<\/p>\n","protected":false},"author":377,"featured_media":356392,"comment_status":"open","ping_status":"closed","sticky":false,"template":"single-post-blog-pro.php","format":"standard","meta":{"footnotes":""},"categories":[1537],"tags":[],"village-conntection":[50477,50574,50755,50814,51060],"class_list":["post-359204","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-traditional-cooking","village-conntection-caccuri-it","village-conntection-cerenzia","village-conntection-isola-di-capo-rizzuto-it","village-conntection-melissa-it","village-conntection-santa-severina-it"],"_links":{"self":[{"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/posts\/359204","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/users\/377"}],"replies":[{"embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/comments?post=359204"}],"version-history":[{"count":0,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/posts\/359204\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/media\/356392"}],"wp:attachment":[{"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/media?parent=359204"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/categories?post=359204"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/tags?post=359204"},{"taxonomy":"village-conntection","embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/village-conntection?post=359204"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}