Author: Guido Boschetti

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Author: Guido Boschetti

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The backbone of Italian food: Pasta

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The backbone of Italian food: Pasta

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Do you know how many types of pasta counts our beautiful country? Over 300!

Yes, distinguishable in dry or fresh, simple or filled, short or long, smooth or ribbed, pasta prides itself on having a variety that represents an immense richness of the Italian culinary heritage, so much to be one of the most loved and appreciated products in the world.

Each type, according to its characteristics, presents certain seasonings with which it matches well. Moreover, each region offers its typicality.

By occupying the basis of the nutritional pyramid and the Mediterranean diet, pasta is a rich food which allows you to enjoy multiple benefits for your health: besides being a long-term energy source, promotes a good mood through serotonin production.

Tipico IT’s pasta is completely handmade by experts through the use of natural and healthy ingredients. 

Available in different sizes and types, you just have to immerse yourself in the varied and large world of our pasta, only by Tipico IT!

Posted on by Guido Boschetti
Quality, authenticity, excellence
Savory pie with ricotta and cherry tomatoes

Second courses

Savory pie with ricotta and cherry tomatoes

Author: Guido Boschetti

Difficulty:

Easy

Total time:

50 min

Servings:

4

Ingredients:

1 Roll of Puff Pastry
3 Eggs
1 Teaspoon of Oregano
Salt
Tipico IT’s Extra Virgin Olive Oil
250 gr of Tipico IT’s Cow Ricotta
80 gr of Tipico IT’s Grana Padano
200 gr of Cherry Tomatoes
Black pepper

PREPARATION

1

Firstly, start by preparing the filling of your savory pie: take a bowl and pour the ricotta in it. Mash it by using a little spoon. Add the beaten eggs, Grana Padano, salt, pepper and mix well all the ingredients.

2

At this point unroll the puff pastry in the mould where you will cook your cake. Riddle the base by using a fork.

3

Pour the ricotta mixture on the base of pasta disc by levelling the surface.

4

After washing the cherry tomatoes, cut them into half and place them on the ricotta mixture.

5

Garnish with a pinch of salt, oregano and a filet of oil. Bake in preheated oven at 180°C for 35 minutes. Once baked, take it out from the oven and let it cool down. Now it is ready to be consumed.

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Gnocchi alla sorrentina

First courses

Gnocchi alla sorrentina

Author: Guido Boschetti

Difficulty:

Easy

Total time:

20 min

Servings:

4

Ingredients:

800 gr of Tipico IT’s Potato Gnocchi
600 gr of Tipico IT’s Tomato puree
1 Clove of garlic
Basil
300 gr of Tipico IT’s Mozzarella Fiordilatte
80 gr of Tipico IT’s Grana Padano
Tipico IT’s Extra virgin olive oil
Fine salt

PREPARATION

1

First of all, boil some water to cook the gnocchi.

2

In the meantime, take a pan with a filet of extra virgin olive oil and brown a chopped clove of garlic. Then add the tomato puree, salt and chopped basil leaves. Let it cook for about 5 minutes by mixing step by step.

3

When water starts boiling, put salt in it and pour gnocchi in it.

4

Once they rise to the surface, drain them and pour them directly in the pan containing the previously prepared sauce by mixing well.

5

Now, shift the gnocchi from the gas and add half of fiordilatte mozzarella cut into pieces and half of grated Grana Padano, then mix well to stir.

6

Subsequently add the remaining pieces of mozzarella and grated Grana Padano on the gnocchi surface and finish the cooking in the oven. Bake at 190-200°C for about 10 minutes.

7

Once ready, serve them hot and stringy.

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Semifreddo with mascarpone, apricots and amaretti

Dessert

Semifreddo with mascarpone, apricots and amaretti

Author: Guido Boschetti

Difficulty:

Easy

Total time:

30 min

Servings:

4

Ingredients:

500 gr of Tipico IT’s Mascarpone
150 gr of Icing sugar
300 gr of Tipico IT's Amaretti
4 Eggs
100 gr of Apricots

PREPARATION

1

In a bowl beat the sugar and egg yolks with the help of electric whisk, until the mixture doubles its volume.

2

Subsequently add mascarpone and mix well. On the other side beat the egg whites until stiff by adding a pinch of salt.

3

Now add them to the mascarpone mixture and put them in a cool place.

4

Take some single portion cups and make a base of crushed amaretti biscuits. Then pour an abundant layer of mascarpone cream, some fresh apricots cut into cubes and finally a layer of crashed amaretti biscuits.

5

After preparing all the cups, place them in the freezer for at least 3 hours.

6

Before serving them, take them out some minutes before.

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Salty muffins with spinach and mozzarella

Second courses

Salty muffins with spinach and mozzarella

Author: Guido Boschetti

Difficulty:

Easy

Total time:

45 min

Servings:

4

Ingredients:

300 gr of Spinach
40 ml of Water
3 Eggs
100 gr of Butter
100 ml of Milk
250 gr of Tipico IT’s 00 Flour
8 gr of Yeast
60 gr of Tipico IT’s Grana Padano
100 gr of Tipico IT’s Buffalo Mozzarella
2 Tablespoons of Tipico IT’s Extra Virgin Olive Oil
1 Clove of garlic
Salt
Black Pepper

PREPARATION

1

First of all, start cooking the spinach in a pan.

2

Meanwhile mix the eggs with Grana Padano and melted butter.

3

Once the spinach is cooked, squeeze them in order to remove extra water and add them to the previously prepared mixture.

4

Then add milk, flour and yeast, mixing well all the ingredients.

5

Now, take the muffin cups and fill them with the obtained mixture by adding some cubes of buffalo mozzarella.

6

At this point cook your salty muffins in a ventilated oven for about 20 minutes. Once ready, take them out, let them cool down and serve them.

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Risotto with mushrooms, guanciale and taleggio

First courses

Risotto with mushrooms, guanciale and taleggio

Author: Guido Boschetti

Difficulty:

Medium

Total time:

45 min

Servings:

4

Ingredients:

320 gr of Tipico IT’s Carnaroli Rice
250 gr of Champignon Mushrooms
150 gr of Tipico IT’s Taleggio
Butter
Tipico IT’s Extra Virgin Olive Oil
Black Pepper
1 Liter of Meat Broth
150 gr of Tipico IT’s Guanciale
1/2 Glass of wine
Tipico IT’s Grana Padano
Salt
1 Onion

PREPARATION

1

In order to prepare your risotto with mushrooms, guanciale and taleggio start by cleaning accurately the mushrooms and cut them into thin slices.

2

Subsequently take a pan and pour a filet of oil in it, where you have to brown the onion chopped finely. Then add the guanciale cut into strips. Once browned, add the mushrooms.

3

Deglaze everything with white wine and let it evaporate. Once the mushrooms get dry, add some salt and then pour the rice. Soak everything with a ladle of meat broth and continue in this way, avoiding that the rice sticks at the back of the pot and dries out too much.

4

Once the rice is cooked perfectly, add the taleggio cut into pieces and mix gently until the cheese melts completely.

5

Subsequently remove the risotto from the heat and stir it with a knob of butter and a sprinkling of Grana Padano.

6

At this point serve the risotto hot with a sprinkling of black pepper.

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Soft lemon biscuits

Dessert

Soft lemon biscuits

Author: Guido Boschetti

Difficulty:

Easy

Total time:

30 min

Servings:

4

Ingredients:

1 Egg
300 gr of Tipico IT’s 00 Flour
100 gr of Sugar
100 ml of Seed oil
8 gr of Baking powder
1 Lemon
Icing sugar

PREPARATION

1

In a bowl mix the egg, sugar and oil.

2

Subsequently, add the grated zest and lemon juice by mixing gently.

3

Finally add the flour and baking powder.

4

Once obtained a smooth and workable dough, form some little balls, each of 15gr.

5

Take a tray and cover it with baking paper. Then place the balls on it by leaving space.

6

Sprinkle the surface of each biscuit with some icing sugar and bake it in the preheated oven at 170°C for about 15 minutes.

7

At this point your soft lemon biscuits are ready to be tasted.

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Bread bocconcini with scamorza fondue

Second courses

Bread bocconcini with scamorza fondue

Author: Guido Boschetti

Difficulty:

Easy

Total time:

60 min

Servings:

4

Ingredients:

500 gr of Tipico IT’s soft wheat flour
250 ml of Water
6 gr of Brewer’s yeast
9 gr of Salt
5 gr of Malt
Milk
Parsley
Tipico IT’s extra virgin olive oil
300 gr of Tipico IT’s Scamorza

PREPARATION

1

In a bowl pour the flour, malt, brewer’s yeast and water and start kneading. After some minutes, add salt and knead until you obtain a smooth and homogeneous dough. Let it rest and leaven in a cozy place for about 2 hours.

2

After this time, take the dough and start obtaining your bread bocconcini of 30gr each.

3

After giving them a round shape, place them on a tray covered with baking paper and let them leaven until they double. Once bloated, brush some milk on them and cook them at a temperature of 180°C for about 20 minutes.

4

Once ready, take them out of the oven and let them cool down. Afterwards cut them in half and take some scamorza slices cut previously.

5

Place cheese on the cut bread and sprinkle some salt, extra virgin olive oil and parsley.

6

Replace in the oven for some minutes until the scamorza gets melted and then taste your bread bocconcini hot.

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Spaghetti with guanciale and Pecorino cream

First courses

Spaghetti with guanciale and Pecorino cream

Author: Guido Boschetti

Difficulty:

Easy

Total time:

30 min

Servings:

4

Ingredients:

320 gr of Tipico IT’s Fresh Spaghetti
200 gr of Tipico IT’s Guanciale
160 gr of Tipico IT’s Pecorino
Salt
Pepper

PREPARATION

1

Take a pot full of water and let it boil.

2

Meanwhile cut the guanciale into strips and let it cook in a pan with adding other fats.

3

Subsequently grate some Pecorino in a bowl and pour cooking water in order to obtain a thick cream.

4

Once pasta in cooked, drain it and pour it in the pan containing the guanciale, in order to mix everything well. Finally, add the Pecorino cream and mix well. Before serving, garnish with some black pepper according to your taste.

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Cold cheesecake with fruit

Dessert

Cold cheesecake with fruit

Author: Guido Boschetti

Difficulty:

Easy

Total time:

60 min

Servings:

4

Ingredients:

200 gr of Dry biscuits
250 gr of Fruit according to your taste
100 gr of Butter
600 gr of Tipico IT’s Stracchino
Icing sugar
150 gr of Sugar
10 gr of Gelatine
Vanilla
20 ml of Milk

PREPARATION

1

First of all, start preparing the base by mashing the dry biscuits.

2

Pour them in a bowl and add the melted butter by mixing well.

3

Take a baking tin with a zipper and place a disc of baking paper on the base. Create a base of biscuits by making a smooth and compact surface. Place in the fridge for about 30 minutes.

4

Soak in cold water the gelatine and warm the milk in a pan.

5

Subsequently squeeze the gelatine and put it in the pan with milk by mixing gently until it melts completely.

6

Meanwhile take a bowl and pour stracchino and sugar in it. Mix well until it absorbs completely.

7

Take the biscuit base out of the fridge, pour the cheese mixture on it and replace it in the fridge for other 2 hours.

8

Once the time is passed, take the cake out of the mould, garnish it with fresh fruit according to your taste by sprinkling some icing sugar.

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