ITPI20060028U1 - RECIPE PECORINO IL PESTO. - Google Patents

RECIPE PECORINO IL PESTO. Download PDF

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Publication number
ITPI20060028U1
ITPI20060028U1 ITPI20060028U ITPI20060028U1 IT PI20060028 U1 ITPI20060028 U1 IT PI20060028U1 IT PI20060028 U ITPI20060028 U IT PI20060028U IT PI20060028 U1 ITPI20060028 U1 IT PI20060028U1
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IT
Italy
Prior art keywords
pesto
pecorino
recipe
genovese
cheese
Prior art date
Application number
Other languages
Italian (it)
Inventor
Massimiliano Busti
Stefano Busti
Original Assignee
Caseificio Busti S N C
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Caseificio Busti S N C filed Critical Caseificio Busti S N C
Priority to ITPI20060028 priority Critical patent/ITPI20060028U1/en
Publication of ITPI20060028U1 publication Critical patent/ITPI20060028U1/en

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Description

RICETTA PECORINO IL PESTO PECORINO IL PESTO RECIPE

RIASSUNTO SUMMARY

“Il Pesto di Pura Pecora” è un pecorino che ha il Pesto Genovese come ingrediente immesso all’ interno della pasta durante la lavorazione. "Pesto di Pura Pecora" is a pecorino that has Genoese Pesto as an ingredient placed inside the pasta during processing.

DESCRIZIONE DESCRIPTION

Il pecorino “Il Pesto di Pura Pecora” è prodotto con latte ovino pastorizzato che viene raffreddato fino alla temperatura di 33°C, inoculato con fermenti lattici e dopo una sosta di fermentazione, coagulato mediante l’aggiunta di caglio. Dopo la rottura meccanica della cagliata viene aggiunto, nelle dosi opportune, Pesto Genovese e pinoli sgusciati interi (6%) e la pasta ottenuta viene scaricata negli appositi stampi. Dopo una fase di stufatura segue la salatura a secco, ed infine le forme subiscono una stagionatura in cella refrigerata che va dai 30 ai 60 giorni. Questo prodotto è di forma circolare, con scalzo convesso, la pezzatura è di circa 1 Kg e la pasta presenta colore giallo paglierino. Pecorino "Il Pesto di Pura Pecora" is produced with pasteurized sheep's milk that is cooled to a temperature of 33 ° C, inoculated with lactic ferments and after a fermentation stop, coagulated by adding rennet. After the mechanical breaking of the curd, Pesto Genovese and whole shelled pine nuts (6%) are added in the appropriate doses and the resulting paste is discharged into the appropriate molds. After a stewing phase, dry salting follows, and finally the forms undergo a seasoning in a refrigerated cell which lasts from 30 to 60 days. This product is circular in shape, with convex sides, the size is about 1 kg and the paste has a straw yellow color.

Claims (1)

RIVENDICAZIONI La preparazione di questo pecorino prevede l'utilizzo di Pesto Genovese all’interno della pasta stessa del formaggio, e tale ingrediente risulta la principale caratteristica innovativa di questo prodotto. Con la presente si intende rivendicare qualsiasi formaggio o prodotto a base di latte ovino, vaccino o caprino, che preveda tra i suoi ingredienti Pesto Genovese.CLAIMS The preparation of this pecorino requires the use of Pesto Genovese inside the cheese itself, and this ingredient is the main innovative feature of this product. With the present it is intended to claim any cheese or product based on sheep, cow or goat milk, which includes Pesto Genovese among its ingredients.
ITPI20060028 2006-11-27 2006-11-27 RECIPE PECORINO IL PESTO. ITPI20060028U1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ITPI20060028 ITPI20060028U1 (en) 2006-11-27 2006-11-27 RECIPE PECORINO IL PESTO.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ITPI20060028 ITPI20060028U1 (en) 2006-11-27 2006-11-27 RECIPE PECORINO IL PESTO.

Publications (1)

Publication Number Publication Date
ITPI20060028U1 true ITPI20060028U1 (en) 2008-05-28

Family

ID=40278482

Family Applications (1)

Application Number Title Priority Date Filing Date
ITPI20060028 ITPI20060028U1 (en) 2006-11-27 2006-11-27 RECIPE PECORINO IL PESTO.

Country Status (1)

Country Link
IT (1) ITPI20060028U1 (en)

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