Author: Guido Boschetti

Quality, authenticity, excellence
Ricotta and spinach balls

Starters

Ricotta and spinach balls

Author: Guido Boschetti

Difficulty:

Easy

Total time:

30 min

Servings:

4

Ingredients:

250 gr of Spinach
1 Clove of garlic
1 Pinch of fine salt
1 Egg
1/2 Tablespoon of Nutmeg
1/2 Lemon
50 gr of Breadcrumbs

PREPARATION

1

First of all, start by cooking the spinach: in a frying pan, brown a clove of garlic with a little oil.

2

Add the spinach and cover with a lid. At the end of the cooking time, add salt.

3

Once cooked, drain them and chop them finely with a knife.

4

In a bowl, combine the spinach, ricotta cheese, an egg, nutmeg, lemon zest and grated Grana Padano cheese. Mix well.

5

Add also the breadcrumbs and mix well all the ingredients until you obtain a homogeneous mixture.

6

Now take small portions of the dough and start making the balls.

7

Once ready, place on a baking tray covered with baking paper and bake at 200°C for at least 20 minutes.

8

Once ready, you can serve your ricotta and spinach balls piping hot.

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Ravioli with pears and taleggio

First courses

Ravioli with pears and taleggio

Author: Guido Boschetti

Difficulty:

Medium

Total time:

120 min

Servings:

4 Portions

Ingredients:

4 Eggs
Salt
Water
For the filling
30 ml of Fresh cream
2 Pears
For seasoning
Butter

PREPARATION

1

First of all, start preparing the pasta: sift the flour, add the eggs and start kneading well the dough until it becomes smooth. Once hardened, cover it with some cling film and let it rest in the fridge for about 30 minutes.

2

Now start preparing the filling: in a little pan melt the taleggio with fresh cream, add the pears cut into cubes, add some black pepper and mix well.

3

At this point flatten the dough, place the filling in the centre and cover with another sheet of pasta; by using a dough cutter cut the ravioli by closing well the borders.

4

After making your ravioli, boil a pot full of salted water and meanwhile in a pan melt some butter with a pear cut into slices.

5

Cook the ravioli and once ready drain them and shift them in the pan; let them season and sprinkle some Grana Padano and black pepper on them.

6

Now your ravioli with pears and taleggio are ready to be served.

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Mango Cheesecake

Dessert

Mango Cheesecake

Author: Guido Boschetti

Difficulty:

Easy

Total time:

180 min

Servings:

4

Ingredients:

200 gr of Dry biscuits
100 gr of Butter
For the cream
200 ml of Fresh cream to be whipped
1 Mango
100 gr of Icing sugar
10 gr of Gelatine sheet
20 ml of Lemon juice
For garnishing
1 Mango
20 ml of Lemon juice
6 gr of Gelatine sheet
30 gr of Sugar

PREPARATION

1

Take a little pan and melt some butter in it; blend the biscuits in a mixer. Then take a bowl and transfer in it the mixture with melted butter and mix well.

2

Subsequently pour everything in a springform tin of 24cm lined with baking paper, in order to prepare the base. Place it in the fridge to harden for about 30 minutes.

3

In order to prepare the cream, soak the gelatine sheet in cold water for 10 minutes.

4

Peel the mango, extract its pulp and blend it.

5

In a bowl mix spreadable cheese, sugar and mango pulp.

6

Whip the cream and add it to the mixture by doing movements from low to high with a spatula.

7

Squeeze the gelatine sheet and melt it in lemon juice; then add it to the cream and mix well. At this point, pour the cream on the base contained in the springform and put it in the fridge to harden for at least three hours.

8

To prepare the garnishing, soak the gelatine sheet in cold water for about 10 minutes and mash the mango pulp with sugar.

9

Melt the gelatine sheet with lemon juice and then add it to the mango pulp by mixing it.

10

Pour the mixture on the cheesecake, level it well by using a spatula and let it rest in the fridge for at least two hours.

11

Before serving, take it out from the mould and serve it by setting it on a plate.

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Bresaola with arugula and Grana Padano

Starters

Bresaola with arugula and Grana Padano

Author: Guido Boschetti

Difficulty:

Easy

Total time:

15 min

Servings:

4 Portions

Ingredients:

200 gr of Arugula
1 Lemon
Black pepper

PREPARATION

1

First of all, start by mixing in a bowl the juice of a lemon, half glass of extra virgin olive oil and black pepper, until you obtain a homogenous mixture.

2

Set the bresaola slices in a plate and garnish them with oil, lemon and pepper emulsion; let them marinate for some minutes.

3

In the meantime, wash the arugula.

4

Before serving, add the arugula and complete the dish by adding Grana Padano’s flakes.

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Arancino or Arancina?

News

Arancino or Arancina?

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Today we are going to discover a speciality of Sicilian cuisine: ‘arancini’.

An irresistible rice envelope, which can be filled in various ways, and crispy breadcrumbs obtained by frying in boiling oil.

The name comes from the typical golden colour and the original shape, which can be spherical or conical to symbolise the volcano Etna.

This tasty preparation, however, always poses the tourist with an important question: which declension to prefer between the masculine and the feminine? 

In Palermo they are called ‘arancine’, while in Catania ‘arancini’; it is therefore an open question, making this delicacy an invaluable heritage of Sicilian and Italian culture.

The traditional arancino has a meat sauce filling with peas and stringy mozzarella, but Tipico IT has many other delicious flavours to offer, such as spinach and mozzarella, tomato and mozzarella, ‘nduja, as well as many other variations.

Ideal to be eaten either as a snack or as an appetiser, first course or even main course. In short, a veritable explosion of flavours, handcrafted by skilled hands, that will never disappoint!

If you can't wait to try them, you only have to rely on us, only at Tipico IT!

Quality, authenticity, excellence
Spaghetti with basil paste and prawn tails

First courses

Spaghetti with basil paste and prawn tails

Author: Guido Boschetti

Difficulty:

Easy

Total time:

40 min

Servings:

4 Porzioni

Ingredients:

80 gr of Basil
20 gr of Pine nuts
1 Clove of garlic
Salt
For the pasta
400 gr of Tipico IT’s Spaghetti
250 gr of Prawn tails
Salt
Black pepper

PREPARATION

1

First of all, prepare the basil pesto: take a bowl and pour inside the basil leaves, Grana Padano, pine nuts, a clove of garlic, salt and olive oil. With the help of an immersion mixer, blend all the ingredients until you obtain a soft and homogenous mixture.

2

Now take a pot full of water and once it starts boiling, put inside the pasta.

3

Meanwhile, in a pan saute the prawn tails with a filet of olive oil and some salt and pepper.

4

Drain the pasta al dente and transfer it in a bowl. Once the pasta temperature is decreased, season with the prepared pesto and add a good part of prawn tails.

5

After having mixed everything, serve the dish by garnishing with some prawn tails on the surface.

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Ciambella with lemon, honey and cinnamon

Dessert

Ciambella with lemon, honey and cinnamon

Author: Guido Boschetti

Difficulty:

Easy

Total time:

60 min

Servings:

4

Ingredients:

50 gr of Potato Flour
120 gr of Butter
3 Eggs
100 gr of Sugar
2 Tablespoons of Honey
1 Lemon
1 Pinch of cinnamon
Milk
1 Bag of Yeast for sweets

PREPARATION

1

To prepare the ciambella with lemon, honey and cinnamon you need to butter and flour the mould.

2

Melt the butter and in a bowl mix the sugar with the eggs. Subsequently add some honey.

3

Continue to mix by adding the flour and the potato flour. Subsequently add the melted butter, the lemon juice and a bag of yeast for sweets.

4

At the end, add an abundant pinch of cinnamon in the dough. Pour the mixture in the mould and put in the oven at 180°C for 25 minutes.

5

Once ready, take the ciambella out from the oven and let it cool down. Sprinkle a mixture of icing sugar and cinnamon. At this point, your cake is ready to be eaten.

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Focaccia with lemon and rosemary

Starters

Focaccia with lemon and rosemary

Author: Guido Boschetti

Difficulty:

Easy

Total time:

60 min

Servings:

4

Ingredients:

7 gr of Fresh brewer’s yeast
1 Fresh lemon
Salt
Coarse salt
300 ml of Warm water
Black pepper
3 Twigs of Fresh rosemary

PREPARATION

1

In a big bowl, melt the fresh brewer’s yeast in warm water and let rest for 5 minutes.

2

Add sifted flour and a pinch of salt.

3

Knead well until you obtain a smooth and homogeneous compound.

4

Cover the bowl with a clean cloth and let the compound rise in a warm place for at least one hour, until its volume doubles.

5

Once risen, transfer the compound on a work surface slightly floured and knead it well.

6

Now grease the tray with extra virgin olive oil and roll the compound out with your hands by distributing it in a uniform way.

7

Now place the tray in the preheated oven at 200°C. Garnish the focaccia surface with very thin lemon slices, ground rosemary, a pinch of coarse salt and a pinch of black pepper.

8

Leave the focaccia rest for other 15 minutes, then place it in the oven for about 25 minutes until it becomes golden and crunchy.

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Tagliolini with mint and lemon

First courses

Tagliolini with mint and lemon

Author: Guido Boschetti

Difficulty:

Easy

Total time:

30 min

Servings:

4

Ingredients:

10-15 Mint leaves
1 Dry chili
2 Onions
4 Tablespoons of Breadcrumbs
Salt
Lemon zest
Vegetable broth

PREPARATION

1

Start by cutting the onion and cook it in a pan with some oil and a chili. When it becomes transparent, add mint leaves, hot vegetable broth and salt.

2

Subsequently let it boil, grind everything until you obtain a smooth cream.

3

Meanwhile cook the pasta in boiling and salted water. Once cooked, drain it al dente and add it to the previously prepared mint cream.

4

Now start plating up: serve the tagliolini in serving dishes by sprinkling some toasted breadcrumbs with a filet of oil.

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Ricotta and cherry cake

Dessert

Ricotta and cherry cake

Author: Guido Boschetti

Difficulty:

Easy

Total time:

60 min

Servings:

4

Ingredients:

50 gr of Butter
150 gr of Sugar
2 Eggs
1 Packet of Baking Powder
Lemon zest
Orange zest
Icing sugar
500 gr of Fresh cherries

PREPARATION

1

First of all, whisk the eggs with sugar and citrus zest until you obtain a soft and fluffy mixture. Melt the butter and add it to the mixture, then whisk well with electric whisks.

2

Then add the ricotta at room temperature and beat well by using the whisks at low speed.

3

At this point, add the flour with baking powder and continue beating at low speed, until the mixture becomes good and thick.

4

Now start stoning the cherries without cutting them completely. Once done, add 2-3 spoons of them in the previously prepared dough.

5

At this point, take a tray, butter and flour it and then pour the mixture in it. Cover the surface with the remaining cherries and put in the oven at 180°C for about 40-45 minutes.

6

Once ready, take it out from the oven and let it cool down well. Serve it, only after sprinkling icing sugar on it.

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