Sandwich with fennel salami and pecorino

Updated: Sep 14

Difficulty: easy

Preparation Time: 10 min.

Portions: 4


A classic Tuscan, the finocchiona and pecorino sandwich is a delicious dish to serve as an aperitif, especially if accompanied by a glass of wine. Finocchiona is a sausage made from minced pork, flavored with fennel seeds and dipped in red wine.


Ingredients:

  • Tuscan bread

  • 300 g finocchiona

  • 300 g pecorino cheese (Magnificent Cacio di Pienza)


A Tuscan classic: the finocchiona and pecorino sandwich. Finocchiona is a sausage made from minced pork, flavored with fennel seeds and dipped in red wine. It has a very characteristic taste, fennel is perceived intensely, therefore to love it you must appreciate the seeds of this plant.


Finocchiona is a cured meat that has a much wider diameter than that of normal salamis, it can reach twenty centimeters in diameter, like a mortadella.


Since the finocchiona originally exploited the less noble parts of the pig, the abundant use of fennel helped to conceal its characteristics, in the same way as garlic, even if its presence is much lower than fennel. After all, fennel has always had the function of masking and the term 'foolish' also seems to come from here.


We put it in the sandwich with pecorino. From Tuscany they suggest the Magnifico Cacio di Pienza and we have found a perfect match.


Preparation


Phase 1


To prepare a classic sandwich with finocchiona and pecorino, choose quality ingredients: Tuscan bread, a tasty salami like fennel, made with fresh meats, fennel seeds, garlic, salt, pepper and red wine, and a seasoned pecorino cheese. As an alternative to Pecorino Marzolino, we have chosen the Magnifico Cacio di Pienza. Cut the cheese into thick slices. Slice the finocchiona, then crumble it.


Phase 2


Cut the bread into thick slices and start composing the sandwich by placing the finocchiona first, then a few slices of pecorino.


Phase 3


To make the sandwich even more delicious, cover the cheese with another layer of finocchiona, before closing it.


Phase 4


Serve the sandwich with fennel and pecorino, dividing it into two parts. This dish is perfect for an aperitif: accompany it with a glass of wine.


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