Author: Guido Boschetti

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Author: Guido Boschetti

Quality, authenticity, excellence
Taleggio hash browns on a bed of tomato sauce

Starters

Taleggio hash browns on a bed of tomato sauce

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

45 min

Servings:

5 Portions

Ingredients:

700 gr of Potatoes
200 gr of Tipico IT's Taleggio
300 gr of Tipico IT's tomato pulp
Salt
Pepper
Tipico IT’s Extra virgin olive oil

PREPARATION

1

Start peeling the potatoes in a bowl and finely grate them.

2

Add salt and pepper sufficiently and put the mixture aside, in the meantime cut the taleggio cheese in dices and preheat the oven at 190°.

3

Start creating 8-9 cm wide disks with the potatoes, putting inside them some taleggio cheese dices.

4

Put the potato disks in a previously lined tray drizzle them with a little bit of olive oil and let them cook for about 20 min.

5

Start preparing the tomato sauce, put some olive oil in a pan and pour 300 gr of tomato pulp, add salt and pepper sufficiently and let it cook on low heat for about 20 minutes.

6

Serve the hashbrowns placing them on top of the sauce.

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Baked Cheesecake with Mascarpone

Dessert

Baked Cheesecake with Mascarpone

Author: Guido Boschetti

Difficulty:

Easy

Total time:

50 min

Servings:

5 Portions

Ingredients:

70 gr of Tipico IT's 0 flour
100 gr of sugar
3 Eggs
Vanilla's extract
400 gr of Tipico IT’s Mascarpone

PREPARATION

1

Add 100 gr of sugar and 3 eggs in a bowl, whisk them until obtaining a smooth batter. In the meantime, preheat the oven at 180°.

2

Add to the mixture 70 gr of 0 flour and whisk it until you obtain a lumps free batter.

3

Finally add the vanilla extract and 400 gr of Mascarpone cheese and mix until you obtain a smooth batter.

4

Pour the mixture in a previously lined baking tray and cook the cheesecake for about 40 minutes.

5

Serve the cheesecake warm.

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The varieties of Tipico IT's flour

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The varieties of Tipico IT's flour

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In the Italian’s culinary tradition, flour is the foundation of several dishes: from the well-known pasta to the pizza and the renowned Italian pastry, flour is the main character of the Italian cuisine.

Tipico IT’s flour is obtained from the best organic Italian products and it is available in various versions. Let’s dive into them:

Tipico IT’s 0 soft wheat flour, also available in the organic version, is obtained by the grinding and subsequent sieving of the blend of grains. It is free from any foreign substances and impurities. The leavening force goes from 220 to 440 W.
The 5 grains flour is obtained from the grinding and subsequent sieving of selected grains: whole grain rye flakes flour, hulled and roasted soya flour, barley flakes flour, corn flakes flour and oat flakes flour
The organic soft wheat brain obtained from organic farming.
Rice flour is obtained from the process of grinding and screening of rice, a process which complies with the current legislation.
Organic spelt flour is obtained from the grinding and subsequent sieving of organic spelt. It is free from any foreign substances and impurities.  
Organic Kamut flour is obtained from the grinding and subsequent sieving of organic Kamut. It is free from any foreign substances and impurities.  
Durum wheat semolina flour is obtained from the grinding and subsequent sieving durum wheat. It is free from any foreign substances and impurities. Also available in organic version.
The organic Senator Cappelli flour is a sharp-edged granular product obtained from the grinding and subsequent sieving of Senator Cappelli’s durum wheat.
The gluten-free mix is a semi-finished product for baked goods, for professional use and gluten-free. It is a mix made of corn starch, potato starch and rice flour.

To learn more about the varieties of Tipico IT’s flour, all you have to do is contact us, only by Tipico IT.

Posted on by Guido Boschetti
Quality, authenticity, excellence
Ventresca tuna balls with ricotta cheese

Second courses

Ventresca tuna balls with ricotta cheese

Author: Guido Boschetti

Difficulty:

Easy

Total time:

20 min

Servings:

4 Portions

Ingredients:

500 gr of Tipico IT's Ventresca Tuna in oil
2 Eggs
150 gr of Bread crumbs
Salt
Pepper
150 gr of Tipico IT’s Ricotta
30 gr of Tipico IT’s Grana Padano
Tipico IT’s Extra virgin olive oil

PREPARATION

1

Add in a bowl: 500 gr of Ventresca tuna in oil, 130 gr of ricotta cheese, 2 eggs, 100 gr of bread crumbs, 30 gr of grated Grana Padano and a pinch of salt and pepper.

2

Blend the mixture well and let it rest for about 30 minutes.

3

Once the 30 minutes have passed, take the tuna mixture and try to form little balls wide about 3 cm. In the meantime, preheat the oven at 190°.

4

Bread the tuna balls, place them in a previously lined baking tray and cover them with a drizzle of olive oil.

5

Let them cook in the oven for about 20 minutes.

6

In the meantime, whisk 20 gr of ricotta cheese with a teaspoon of extra virgin olive oil.

7

Once the 20 minutes have passed take the tuna balls out of the oven and garnish them with the ricotta’s mousse.

8

Serve the Ventresca tuna balls warm.

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Quality, authenticity, excellence
Spaghetti with tomato sauce

First courses

Spaghetti with tomato sauce

Author: Guido Boschetti

Difficulty:

Easy

Total time:

25 min

Servings:

5 Portions

Ingredients:

500 gr of Fresh Spaghetti Tipico IT
300 gr of Tipico IT's tomato pulp
Tipico IT’s Grana Padano
Salt
Tipico IT’s Extra virgin olive oil
1 Clove of garlic

PREPARATION

1

Start with the preparation of the tomato sauce: take a pan and fill it with a little bit of extra virgin olive oil and a finely cut clove of garlic.

2

When the garlic is browned, add the tomato pulp and season it with salt just enough.

3

Let the sauce cook for about half an hour on low heat.

4

Once 30 minutes have passed turn off the heat and let the sauce cool down.

5

At this point, bring a pot filled with salty water to the boil.

6

When it is ready, toss 500 gr of fresh spaghetti in the pot and let them cook for about 5 minutes.

7

Strain the spaghetti, relight the heat of the pan with the tomato sauce, add in the pasta and let it absorb the sauce for some minutes.

8

Serve the spaghetti sprinkling them as you like with Grana Padano.

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Risini Veronesi

Dessert

Risini Veronesi

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

40 min

Servings:

10 Portions

Ingredients:

170 gr of Tipico IT's soft-wheat 0 flour
100 gr of Butter
3 Egg yolks
110 gr of sugar
80 gr of Tipico IT's Vialone Nano Rice
A pinch of salt
400 ml of Milk
Lemon zest
2 gr of Vanilla
Powdered Sugar

PREPARATION

1

Start from the short pastry, add 170 gr di Farina 0, a pinch of salt, an egg yolk, 70 gr of butter and 60 gr of sugar in a bowl.

2

Knead the batter and add the previously grated lemon zest. Let the mixture cool for about 40 minutes in the fridge.

3

In the meantime, start preparing the risino’s filling. For the filling warm up 400 ml of milk together with 2 gr of vanilla. Subsequently, add 80 gr of Vialone Nano Rice and 50 gr of sugar.

4

Cook for about 15 minutes, once the 15 minutes has passed add 30 gr of butter.

5

Mix thoroughly and add the remaining two egg yolk without ceasing to stir.

6

Let the mixture cool down and then start rolling out the dough.

7

Knead the dough with a rolling pin until you get about 10 short pastry’s disks.

8

Put the disks in a muffin baking mould and line the sides with short pastry.

9

Pour the rice mixture in the baking moulds and cook the risini for about 15 minutes.

10

Let the risini cool down for some minutes and serve them, sprinkle as you like with powdered sugar.

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Omelette roll with vegetables and Scamorza cheese

Second courses

Omelette roll with vegetables and Scamorza cheese

Author: Guido Boschetti

Difficulty:

Easy

Total time:

20 min

Servings:

4 Portions

Ingredients:

6 Eggs
1 Zucchini
1 Carrot
1 Onion
30 gr of Tipico IT’s grated Grana Padano
Parsley
Salt
Pepper
2 tablespoons of Milk
80 gr of Tipico IT’s Smoked scamorza

PREPARATION

1

Starting with the vegetables: chop them into small dices.

2

Bring a pan filled with salty water to the boil and add the previously chopped vegetables, letting them cook for about 5 minutes. After this step, let them cool down and start with the omelette’s preparation.

3

For the omelette’s preparation, break and whisk 6 eggs into a bowl. Once whisked, add 2 tablespoons of milk, 30 gr of grated Grana Padano, a pinch of salt and pepper and a handful of parsley to the mixture.

4

Continue whisking the mixture till you obtain a soft and creamy batter without any lumps. In the meantime, preheat your oven at 200°C.

5

Add the previously cooked vegetables to the egg mixture. Once mixed, pour them into a previously lined baking tray.

6

Let the omelette cook for about 15 minutes. Once time has passed, take it out of the oven and let it cool down for some minutes.

7

Cut thin slices of smoked Scamorza cheese and spread them homogenously on the omelette.

8

Roll the omelette and let it cool down for about an hour. Once the hour has passed, cut it into round slices and serve it.

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The varieties of Tipico IT's Gorgonzola

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The varieties of Tipico IT's Gorgonzola

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Gorgonzola is an old type of cheese which origins are largely discussed.  Despite this, it turns out to be from northern Italy.

It is believed that its creation seems to follow two different thought's paths: the first one narrates that Gorgonzola cheese was born following a mistake: the milk curdled that day was mixed with the one curdled the day before. The result of this process was a tasteful cheese full of blue streaks with a striking sickening smell. The second thought path narrates that it was born in some caves property of a cheese factory in Valsassina, the temperatures in these caves were optimal and successfully allowed the cheese ripening process.

Gorgonzola is a soft-doughed blue-veined cheese made from pasteurised milk. There are mainly two typologies of it: sweet Gorgonzola (the Panna Verde) and the spicy one (the Malghese).

Besides this, Tipico IT offers other types like: Malghesino with saffron, Panna Verde with Mascarpone cheese, Erborinato with saffron and Sant’Antonio.

Let's dive into them:

Sweet Gorgonzola (Panna Verde): a soft-doughed blue veined cheese.

Spicy Gorgonzola (Malghese): a soft-doughed blue-veined cheese which spiciness depends from the ripening process.

Panna Verde (Gorgonzola) with mascarpone: a soft-doughed cheese in which there are alternated layers of Gorgonzola and Mascarpone cheese.

Sant’Antonio: a soft-doughed blue veined cheese which main characteristic is the addition of Veal’s Rennet.

Erborinato with saffron: a soft-doughed blue veined cheese. The yellow colour which is the main characteristic is given by the saffron.

Malghesino with saffron: a soft-doughed blue-veined cheese, which spiciness depends from the ripening process. The yellow tone is given by the saffron.

Are you curious to try all of these tastefully captivating types of cheese? You just need to contact us, only by Tipico IT.

Posted on by Guido Boschetti
Quality, authenticity, excellence
Risotto with shrimps and cherry tomatoes

First courses

Risotto with shrimps and cherry tomatoes

Author: Guido Boschetti

Difficulty:

Easy

Total time:

30 min

Servings:

4 Portions

Ingredients:

360 gr of Tipico IT's Vialone Nano RIce
500 gr of Fresh shrimps
6 Cherry tomatoes
1 Glass of White wine
500 ml of Water
1 Clove of garlic
Tipico IT’s Extra Virgin Olive Oil
Parsley

PREPARATION

1

First of all, clean well and shell the shrimps. Half of them will have to be kept aside and chopped finely.

2

Now continue with the risotto preparation: in a pan pour some extra virgin olive oil and some garlic. Cook everything for a couple of minutes. Subsequently add the cherry tomatoes cut into half and the previously chopped shrimps. Let it cook for a couple of minutes.

3

Then add the rice and let it toast for some minutes. At this point, add a glass of white wine and let it boil off. Let everything cook for about 15 minutes, by adding some water when necessary.

4

Once the risotto is cooked al dente, add also the entire shrimps kept aside and add a pinch of salt.

5

At this point, your risotto is ready to be plated: garnish with a handful of parsley, cherry tomatoes cut into half and some entire shrimps.

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Figs and ricotta tart

Dessert

Figs and ricotta tart

Author: Guido Boschetti

Difficulty:

Facile

Total time:

60 min

Servings:

6

Ingredients:

330 gr of Tipico IT’s 00 Flour
100 gr of Butter
2 Eggs
100 gr of Sugar
1 Lemon
1 Teaspoon of yeast for sweets
For the filling
250 gr of Tipico IT’s Cow Ricotta
80 gr of Sugar
40 gr of Nuts
100 gr of Fresh figs

PREPARATION

1

First of all, take a bowl and pour some flour in it with yeast, lemon zest, sugar and softened butter.

2

Knead everything with your hands in order to obtain a crumbled mixture. Add the eggs step by step by kneading the mixture. Form an homogeneous ball, wrap it in transparent cling film and let it rest in the fridge for about 1 hour.

3

Now pour the ricotta in a bowl with some sugar and whisk everything until you obtain a homogenous cream. Then let it rest in the fridge.

4

Crush the nuts with help of a mixer and cut the figs into thin slices.

5

At this point take the shortcrust pastry, roll it out and line a 22cm buttered tray. Riddle the base and pour the previously prepared ricotta cream on it.

6

Now bake at 180°C for about 40 minutes. Once ready, take it out of the oven, let it cool down and garnish it with slices of figs.

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