Author: Guido Boschetti

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Author: Guido Boschetti

Quality, authenticity, excellence
Charr with herbs

Second courses

Charr with herbs

Author: Guido Boschetti

Difficulty:

Easy

Total time:

30 min

Servings:

4

Ingredients:

600 gr of Tipico IT’s Charr fillets
1 Bunch of Parsley
Lemon Juice
Sage
Thyme
Salt
Rosemary
Black pepper
Tipico IT’s extra virgin olive oil

PREPARATION

1

Wash the charr fillets by removing all the fish bones, drain them, salt them and pepper them.

2

Subsequently wash the sage, thyme, rosemary and parsley; drain them and chop them.

3

Bursh the fish fillets with oil and cover them with some of the chopped herbs.

4

Place the fillets on a grill and cook them for about 3-4 minutes.

5

Then mix the lemon with pepper in a bowl, salt and oil. With the help of a fork prepare this mixture, add the herbs and mix.

6

Place the charr fillets on a plate and serve them with some vegetables according to your taste.

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Red tortelloni with ricotta and radicchio

First courses

Red tortelloni with ricotta and radicchio

Author: Guido Boschetti

Difficulty:

Medium

Total time:

75 min

Servings:

4

Ingredients:

300 gr of Tipico IT’s 00 Flour
3 Entire Eggs
20 ml of Water
10 gr of Pumpkin powder
1 Tablespoon of Tipico IT’s extra virgin olive oil
Fine salt
For the filling
200 gr of Radicchio
100 gr of Tipico IT’s Ricotta
1 Egg
40 gr of Tipico IT’s Grana Padano
30 gr of Breadcrumbs
2 Tablespoons of Tipico IT’s extra virgin olive oil
Salt
Black pepper

PREPARATION

1

Start preparing the dough of pasta by mixing the flour with eggs, water, pumpkin powder, extra virgin olive oil and fine salt. Once obtained a compact dough, wrap it in cling film and let it rest in fridge for about 30 minutes.

2

Meanwhile start preparing the filling: in a pan heat up a filet of oil and cook the washed radicchio and cut into julienne. Add salt and pepper, some water and continue cooking slowly.

3

One cooked, let it cool down and mash it by adding some parmigiano, an egg and ricotta. You will have to obtain a mixture without lumps. Add some breadcrumbs in order to make it compact.

4

Now bring the dough out of the fridge, cut it into portions and start rolling out the sheet of pasta dough. Obtain some discs by using the pasta cutter and start filling it with the previously prepared filling. Close your disc by giving it a tortellone shape.

5

Once all made, coom them and season them with butter, sage and some drops of balsamic vinegar, according to your taste.

Condividi:
Quality, authenticity, excellence
Coconut and ricotta truffles

Dessert

Coconut and ricotta truffles

Author: Guido Boschetti

Difficulty:

Easy

Total time:

20 min

Servings:

6

Ingredients:

500 gr of Tipico IT’s Cow ricotta
250 gr of Sugar
300 gr of Grated coconut

PREPARATION

1

To start pour ricotta in the bowl, add sugar and mix well by using a fork.

2

Add coconut flour step by step and mix well until you obtain a smooth mixture.

3

Start making your truffles and place them in appropriate cups for sweets.

4

Let your ricotta and coconut balls rest for about one hour in fridge and then they will be ready to be eaten.

Condividi:
Quality, authenticity, excellence
Savoury flan with broccoli, taleggio and speck

Second courses

Savoury flan with broccoli, taleggio and speck

Author: Guido Boschetti

Difficulty:

Easy

Total time:

40 min

Servings:

4

Ingredients:

1 Roll of Puff pastry
Broccoli
100 gr of Tipico IT’s Speck
200 gr of Tipico IT’s Taleggio
30 gr of Tipico IT’s Grana Padano
1 Clove of Garlic
Salt
Tipico IT’s Extra Virgin Olive Oil

PREPARATION

1

First of all, start cleaning broccoli by eliminating the leaves, stems and by obtaining florets. Take a pot full of salted water and let it boil.

2

Once ready, drain them and take a pan: brown a clove of garlic with some olive oil. Add broccoli and let them season. Subsequently with the help of a fork mash everything in order to obtain a puree.

3

Then let it cool down and add Grana Padano and salt.

4

Subsequently unroll the Puff Pastry in a mould and set on it the previously prepared broccoli puree, speck cut into cubes and taleggio cut into little pieces.

5

Finally, bake your savoury flan in preheated oven at 180°C for about 30 minutes until it becomes golden.

Condividi:
Quality, authenticity, excellence
Tortelli with radicchio and white truffle on Grana Padano cheese fondue

First courses

Tortelli with radicchio and white truffle on Grana Padano cheese fondue

Author: Guido Boschetti

Difficulty:

Medium

Total time:

60 min

Servings:

4

Ingredients:

300 gr of Tipico IT’s 0 Flour
100 gr of Tipico IT’s Semolina
4 Eggs
For the filling
280 gr of Tipico IT’s Ricotta
50 gr of Tipico IT’s Grana Padano
Black pepper
For the Grana Padano fondue
200 gr of Tipico IT’s Grana Padano
230 ml of Whole milk
White truffle

PREPARATION

1

Start preparing the filling by putting in a bowl ricotta, Grana Padano and a handful of black pepper, mix well and put aside.

2

Now start preparing the pasta: in a bowl mix the flour and the semolina, pour the eggs in the centre and whisk them by using a fork. Knead until you obtain a smooth and homogeneous dough and let it rest for a half an hour.

3

After this time, take the dough and start forming some sheets by using a pasta machine.

4

Once prepared the sheets, put the filling in the centre, close well and cut them in order to form the tortelli. Continue until you finish all the ingredients.

5

Boil them in abundant salty water and pour your tortelli to cook them. Once ready, drain them. In a pan melt some butter, pour the cooked tortelli and let them bring the flavour.

6

Now dedicate yourself to the Grana Padano fondue preparation: in a little pan pour milk, grated Grana Padano and mix well. Add the remaining Grana Padano step by step and prepare a smooth and thick cream.

7

Now start decorating the plate: on a dish place the Grana Padano fondue and set the tortelli above it. Then cut thin slices of white truffle and garnish with finely cut radicchio.

Condividi:
Quality, authenticity, excellence
Chocolate biscuits with dried fruit

Dessert

Chocolate biscuits with dried fruit

Author: Guido Boschetti

Difficulty:

Easy

Total time:

40 min

Servings:

4

Ingredients:

230 gr Tipico IT’s 00 Flour
100 gr of sugar
1 Egg
70 gr of Butter
150 gr of Dark chocolate
1 Spoon of Cocoa
1 Bag of Yeast for sweets
1 Spoon of Vanilla
1 Pinch of salt
Walnuts in pieces
Hazelnuts
Almonds in flakes
Icing sugar

PREPARATION

1

Melt the chocolate and the butter by using the bagno maria technique and mix well. Let it cool down and meanwhile prepare the mixture.

2

Mix the flour, sugar, egg, a pinch of salt, yeast and vanilla aroma. Add cocoa and mix all the ingredients.

3

Subsequently add the butter cream and chocolate. Mix well until you obtain a soft mixture. Then pour some dried fruit and mix well until it melts smoothly.

4

Now take the mixture and wrap it in cling film. Then place it in the fridge for at least half an hour.

5

Now form some little balls and roll them in icing sugar. Now place these balls on a tray covered with baking paper and let them bake at 180°C for about 15 minutes.

6

Once ready, take them out and let them cool down before tasting them.

Condividi:
Quality, authenticity, excellence
Potato balls filled with scamorza

Second courses

Potato balls filled with scamorza

Author: Guido Boschetti

Difficulty:

Medium

Total time:

60 min

Servings:

4

Ingredients:

750 gr of Potatoes
90 gr of Corn starch
50 gr of Tipico IT’s Grana Padano
Salt
Black pepper
2 Eggs
100 gr of Tipico IT’s Scamorza
300 gr of Tipico IT’s Tastasal
580 ml of Red wine
Tipico IT’s Extra Virgin Olive Oil
Tipico IT’s olives

PREPARATION

1

First of all, wash the potatoes and boil them for about 20 minutes until they become soft. Subsequently mash them by using a potato masher.

2

Add salt, pepper, corn starch, Grana Padano and a egg. Mix well all the ingredients until you obtain a firm dough and easily processable with your hands.

3

In the meantime, take a pan, pour a filet of oil and add the tastasal. Start cooking it by deglazing it with red wine and adding salt and pepper. Once cooked, let it cool down.

4

Now, take a bowl and pour the cooked tastasal pesto, chopped olives, scamorza cut into cubes and a filet of oil. Mix well all the ingredients in order to obtain a homogeneous mixture.

5

Now start forming your balls: take a handful of potato mixture, form an half ball and fill it with the mixture prepared in the bowl. Then take another handful of potatoes and close the ball.

6

Continue in the same way until all the ingredients finish.

7

Place the balls on a baking tray and let them cook at 180°C for about 15-20 minutes. Once ready, take them out and serve them hot.

Condividi:
Quality, authenticity, excellence
Baked pasta with pumpkin, salsiccia and smoked provola

First courses

Baked pasta with pumpkin, salsiccia and smoked provola

Author: Guido Boschetti

Difficulty:

Easy

Total time:

45 min

Servings:

6

Ingredients:

700 gr of Pumpkin
300 gr of Tipico IT’s Fresh pasta
350 gr of Salsiccia
150 gr of Tipico IT’s Smoked scamorza
150 gr of Tipico IT’s Grana Padano
1 Shallot
Salt
Pepper
Tipico IT’s Extra Virgin Olive Oil
500 ml of Milk
30 gr of 00 Flour
30 gr of Butter
Nutmeg

PREPARATION

1

First of all, chop the shallot and let it cook in the pan with a filet of oil. Add the salsiccia without gut and brown it by dousing with the white wine. Once ready, put it aside.

2

In the same pan pour the cleaned pumpkin cut into cubes with some salt and pepper. Let it cook until it becomes soft. Once cooked, transfer it in a container and blend it.

3

In the meantime, cook the pasta and prepare the bechamel: in a little pot warm the milk up and let the butter melt.

4

Add the flour and mix well by using a whisk in order to avoid lumps. When the flour will be absorbed, add the hot milk and wait that it becomes thick. Add a pinch of salt and nutmeg.

5

In a bowl pour the pasta and mix it well with pumpkin cream, salsiccia, scamorza and Grana Padano.

6

Place everything in a tray and pour a layer of bechamel with a spoonful of Grana Padano. Finally put it in the oven at 200°C for 20 minutes.

Condividi:
Quality, authenticity, excellence
Chocolate and orange pie

Dessert

Chocolate and orange pie

Author: Guido Boschetti

Difficulty:

Easy

Total time:

60 min

Servings:

6

Ingredients:

200 gr of Tipico IT’s 00 Flour
130 gr of Soft butter
110 gr of Almond flour
80 gr of Sugar
2 Eggs
1 Egg yolk
1 Anise star
For the ganache
300 gr of Dark chocolate
300 of Fresh cream
1 Orange
For garnishing
Oranges
Almonds
Anise star

PREPARATION

1

First of all dedicate yourself to the preparation of short pastry: mix the flours with butter, sugar and eggs. Then add crushed anise seeds and knead everything, until you obtain a soft dough. Wrap it in a cling film and let it rest in the fridge for about 20 minutes.

2

Subsequently line a pie mould with baking paper and roll out the short pastry. Then place it in the fridge for about 20 minutes.

3

Perforate the base by using a fork and place it in the oven at 180°C for about 30 minutes.

4

In the meantime, dedicate yourself to the ganache preparation: boil the fresh cream with grated orange zest. Then add some crushed chocolate and mix well until you obtain a smooth and shiny cream.

5

Pour the ganache on the previously prepared short pastry and let it cool down in the fridge for at least two hours.

6

Decorate the cake with orange slices, almonds and anise stars.

Condividi:
Quality, authenticity, excellence
Peppers filled with rice and scamorza

Second courses

Peppers filled with rice and scamorza

Author: Guido Boschetti

Difficulty:

Easy

Total time:

45 min

Servings:

4

Ingredients:

2 Peppers
250 gr of Tipico IT’s Carnaroli Rice
1 Liter of Vegetable Broth
2 Tomatoes
1/2 Onion
2 Tablespoons of Tipico IT’s Extra Virgin Olive Oil
30 gr of Tipico IT’s Grana Padano

PREPARATION

1

Wash and peel the peppers, then cut them into half and transfer them in a tray.

2

In a pan brown an onion with a filet of olive oil, subsequently add the tomatoes and cook for 5 minutes.

3

Add the rice and toast it for a couple of minutes, continue the cooking by pouring some broth step by step.

4

At the end of cooking add the chopped basil, Grana Padano, scamorza cut into cubes and mix everything gently.

5

Now fill the peppers with the previously prepared rice, other cubes of scamorza and Grana Padano. Put the tray in oven and cook at 200°C for 30 minutes.

6

Once ready, garnish with basil and serve them hot and stringy.

Condividi:

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