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Piacentinu Ennese

Piacentinu Ennese

Regular price €48,00 EUR
Regular price Sale price €48,00 EUR
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Flavour: delicate and aromatic.
Piacentinu Ennese is a hard sheep's milk cheese. The rind has a bright golden yellow color and the taste, very delicate and particular, is affected by the aroma of saffron that varies depending on the duration of aging.
Whole cheese . 5 kg about Seasoning : 24 months
The product is delivered vacuum packed. also in slices, choose the size you are interested in using the drop-down menu.

ingredients: sheep's milk from free-range Sicilian sheep, saffron, salt, natural rennet.

suggestion: Risotto with red cabbage and Piacentinu Ennese. The yellow colour, characteristic of this cheese, together with the red of the savoy cabbage - for the more curious - form the colours of the Sicilian flag but, apart from this small curiosity, risotto with red savoy cabbage and Piacentinu Ennese is pleasant with a delicate note of flavour typical of Piacentinu. This, like others, is a recipe born in my kitchen, trying to combine flavors that meet and satisfy both the palate and the sight.Slice the savoy cabbage into julienne strips and after washing it under running water put it in a colander to soak until you need it for cooking. Grate Piacentinu (with large holes) and set aside.
Prepare about a litre of vegetable stock (carrots, onions, celery) and, when ready, add salt to taste and keep warm. Coarsely chop the onion and fry it in a pan with the olive oil. In the meantime, drain the savoy cabbage, add the rice and toast it on a high flame for 10-15 seconds, then pour the wine over it. Stir continuously until the wine has evaporated, then lower the heat.
Pour in a couple of ladles of broth, stir and add the Savoy cabbage while continuing to stir. Close the lid but check it often, stirring and adding the necessary broth until the rice is cooked al dente (in my case it took about 15 minutes). At this point, if necessary, adjust the salt (remember the Piacentinu's flavour) and cream the rice with half of the grated Piacentinu; mix until the cheese melts. Turn off the flame, cover with a lid and let the rice rest for a minute.Serve with more grated 150 of Roma rice, gr. 30 of red onion, gr. 300 of red savoy cabbage, cc. 25 of red wine, gr. 60 of semi-matured Piacentinu Ennese cheese 3 tablespoons of evo oil carrots, celery, onions for the broth salt to taste.

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