Author: Guido Boschetti

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Author: Guido Boschetti

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The history of the Mantuan Sbrisolona

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The history of the Mantuan Sbrisolona

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The Sbrisolona is a Mantuan cake which origins date back to the 6th and 7th century. The name derives from the Italian adjective “briciola” which refers to the crumbs, the Sbrisolona is in fact a very crumble-like dessert and is traditionally consumed broken by hand and not cut with pastry tools.

This type of Italian pastry was born as a simple baked dessert, which ingredient were corn flour, lard and almonds. A dry dessert that had a very long preservation and was born and consumed in a very poor and countryside north Italian context.

The Sbrisolona was spread among the noble family of Mantua, The Gonzaga, their cook transformed the original recipe by adding other ingredients such as sugar, eggs, vanilla and flour, making it also frequently consumed by nobles.

Today the Sbrisolona is part of the rich gastronomic heritage of Mantua and is often consumed with raisin wines or a glass of Grappa, a sort of grape-based brandy.

Curious to try it? You just need to visit our site and contact us, only by Tipico IT.

Posted on by Guido Boschetti
Quality, authenticity, excellence
Potatoes and zucchinis burgers

Second courses

Potatoes and zucchinis burgers

Author: Guido Boschetti

Difficulty:

Easy

Total time:

20 min

Servings:

2 Portions

Ingredients:

2 Eggs
To taste Tipico IT's grated Grana Padano
To taste Tipico IT’s Extra virgin olive oil
2 Zucchinis
3 Boiled potatoes
To taste Breadcrumbs
To taste Salt
To taste Pepper
To garnish:
1 Tipico IT's Burratina
To taste Smoked Salmon
To taste Rocket

PREPARATION

1

Wash and grate the zucchini and let them cook in an olive-oil filled pan.

2

Smash the boiled potatoes and add them to the freshly cooked zucchinis with salt, pepper, eggs, grana padano and breadcrumbs.

3

Form round burgers and either cook them in an olive oil filled pan or in the oven at 170°C.

4

Serve the burgers with a burratina, some rocket and some smoked salmon.

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Risotto with peas cream, burrata and cherry tomatoes

First courses

Risotto with peas cream, burrata and cherry tomatoes

Author: Guido Boschetti

Difficulty:

Easy

Total time:

39 min

Servings:

2 Portions

Ingredients:

200 gr of Tipico IT’s Carnaroli Rice
1 Tipico IT's Burratina
50 gr of Tipico IT’s cherry tomatoes
Q.b. Tipico IT's Parmigiano Cheese
Q.b. Salt
Q.b. Pepper
Q.b Tipico IT’s Extra virgin olive oil
1 Onion

PREPARATION

1

Cut the onion in rounds and let it brown with the peas in an olive oil filled pan.

2

Put the rice in salty water and cook it.

3

Afterwards, mix the peas with some Parmigiano Reggiano to form a cream.

4

Add the cream to the rice.

5

Serve the rice decorating it with burrata, freshly cut cherry tomatoes and a basil leaf.

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Dark chocolate mousse

Dessert

Dark chocolate mousse

Author: Guido Boschetti

Difficulty:

Easy

Total time:

135 min

Servings:

4 Portions

Ingredients:

200 gr of Tipico IT's Cow ricotta
100 gr of 70% Dark chocolate
1 Tablespoon of sugar

PREPARATION

1

Melt the dark chocolate in bain marie.

2

In a mixer put the ricotta cheese, the melted dark chocolate and sugar.

3

Put the batter in a mix and let it rest in the fridge for about 2 hours.

4

Serve garnishing with some fruit or chocolate chips.

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Milanese Asparagus

Second courses

Milanese Asparagus

Author: Guido Boschetti

Difficulty:

Easy

Total time:

15 min

Servings:

2 Portions

Ingredients:

2 Eggs
To taste Tipico IT’s Grana Padano
To taste Tipico IT’s Extra virgin olive oil
1 kg of Tipico IT's Asparagus
To taste Salt
To taste Pepper

PREPARATION

1

Wash and clean the asparagus and cook them in salted water for some minutes.

2

In the meantime, put a little bit of olive oil in a pan and break the eggs gently.

3

Add salt and pepper as you like and cook for some minutes, once cooked put the eggs on the asparagus.

4

Sprinkle as you like with some Grana padano and serve.

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Parmigiana's Ravioli

First courses

Parmigiana's Ravioli

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

50 min

Servings:

4 Portions

Ingredients:

For the pasta dough:
300 gr of Tipico IT's 0 flour
3 Eggs
For the filling:
100 gr of Tipico IT's Ricotta Cheese
2 Eggplants
50 gr of Tipico IT’s Grana Padano
For the sauce:
As needed Tipico IT's Tomato sauce
As needed Tipico IT’s Extra virgin olive oil
For the parmigiano reggiano cream:
250 ml of Milk
30 gr of Butter
30 gr of Tipico IT ‘s Flour
100 gr of Tipico IT's Parmigiano Cheese

PREPARATION

1

Put the flour on a work surface and create an opening at the centre where you will put the eggs.

2

Work the ingredients and once you obtained a dough brick put it in the fridge for about 30 minutes.

3

Cook the eggplants in the oven for 30 minutes at about 180 degrees, then peel them and smash them until you obtain a pulp.

4

In the meantime, start preparing the filling.

5

In a bowl add the eggplant’s pulp the ricotta cheese and the grated grana Padano, mix them well.

6

Take out the brick and start working on it.

7

Cut the brick and put the parts that you’ve cut in the pasta machine to flatten them.

8

Fill the pasta sheet with the filling, afterwards with a pastry ring cut out the ravioli’s shape and fold it in half.

9

Close the edges of the raviolo with a fork.

10

In the meantime, prepare the sauce by adding some tomato sauce in a pan filled with olive oil.

11

Prepair the parmigiano reggiano cream by heating the milk in a pan.

12

Afterwards in another pan add the butter in pieces and once melt add the flour and the preheated milk.

13

Turn the heat off, add the parmigiano reggiano and mix.

14

Cook and serve the ravioli and garnish them with the parmigiano reggiano cream.

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Cake roll with jam

Dessert

Cake roll with jam

Author: Guido Boschetti

Difficulty:

Easy

Total time:

30 min

Servings:

4 Portions

Ingredients:

100 gr of Sugar
3 Eggs
80 gr of Tipico IT's 0 Organic Flour
Apricots' Jam
As you like
Powdered Sugar
As you like

PREPARATION

1

Start with whisking the eggs with sugar.

2

After that, add the flour and the baking powder and mix.

3

Stir the batter and pour it in a baking tray.

4

Cook it in the baking tray for 20 minutes at about 180°.

5

Get the base out of the oven and let it cool down, then cover the top with some apricot’s jam.

6

Roll the cake base and garnish it with powdered sugar as you like.

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Mortadella rolls with rice and scamorza cheese

Second courses

Mortadella rolls with rice and scamorza cheese

Author: Guido Boschetti

Difficulty:

Easy

Total time:

20 min

Servings:

2 Portions

Ingredients:

100 gr of Tipico IT's Mortadella
70 gr of Tipico IT's rice
100 gr of Tipico IT's Scamorza Cheese

PREPARATION

1

Start with cooking the rice in salty water.

2

Once cooked stir it with some slices of scamorza cheese.

3

Fill the mortadella slices with the filling and close them with a toothpick and decorate it with some olives as you like.

4

Serve the rolls

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Maccheroni with bacon, cherry tomatoes and salted ricotta cheese

First courses

Maccheroni with bacon, cherry tomatoes and salted ricotta cheese

Author: Guido Boschetti

Difficulty:

Easy

Total time:

30 min

Servings:

2 Portions

Ingredients:

300 gr of Tipico IT's Maccheroni
50 gr of Tipico IT’s cherry tomatoes
140 gr of Tipico IT's Bacon
As you like Tipico IT'S Salted Ricotta Cheese
As you like Tipico IT’s Extra virgin olive oil

PREPARATION

1

In a pan filled with olive oil let the bacon dices brown and add the precut cherry tomatoes, add salt and pepper as you like.

2

In the meantime, bring a large water filled pan to a boil add some salt and cook the maccheroni.

3

Once cooked put them in the sauce pan and let them soak up the sauce.

4

Serve them with a great grate of salted ricotta cheese.

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Tagliatelle Pie

Dessert

Tagliatelle Pie

Author: Guido Boschetti

Difficulty:

Easy

Total time:

60 min

Servings:

5 Portions

Ingredients:

200 gr of Tipico IT's 0 flour
2 Eggs
1 Egg yolk
200 gr of Almonds
200 gr of sugar
100 gr of Butter

PREPARATION

1

Start mixing the eggs and the flour, let the dough rest in the fridge for about half an hour.

2

Once the 30 minutes have passed, spread the dough until you obtain a 2mm thickness.

3

Roll the puff pastry and cut it, try obtaining fine tagliatelle.

4

Start cutting the peeled almonds and add the sugar.

5

In a buttered tray, spread the tagliatelle, add the almonds with the sugar and repeat for another layer.

6

Cook the oven at 140° for 50 minutes.

7

Serve the pie.

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