Author: Guido Boschetti

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Author: Guido Boschetti

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.

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Tagliolini with octopus sauce

First courses

Tagliolini with octopus sauce

Author: Guido Boschetti

Difficulty:

Medium

Total time:

50 min

Servings:

4

Ingredients:

500 gr of Octopus
Celery
Chilli
Carrot
1 Onion
400 gr of Tipico IT’s Tomato
Parsley
Laurel
Tipico IT’s Extra Virgin Olive Oil
Tipico IT’s Fresh Tagliolini

PREPARATION

1

After cleaning the octopus, put is under running water and place it in a pot full of hot water in order to boil it for about 20 minutes with laurel leaves.

2

Subsequently let it cool down in its cooking water and afterwards cut it into pieces.

3

Then chop the onion, carrot and celery finely. In a pan sauté the mixture with a filet of olive oil and add the octopus.

4

Brown well everything for a couple of minutes and then add the parsley with some tomato puree.

5

Add some salt and chilli according to your taste.

6

Let the gravy cook for about 20 minutes until it becomes thick.

7

In the same cooking water in which you cooked the octopus previously, add some salt and cook the pasta.

8

Once cooked, drain it and garnish it with the previously prepared gravy and serve the dish very hot.

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Shells filled with cream

Dessert

Shells filled with cream

Author: Guido Boschetti

Difficulty:

Medium

Total time:

60 min

Servings:

6

Ingredients:

3 Eggs
150 gr of Tipico IT’s 00 Flour
Water
Butter
1 Pinch of salt
For the cream
400 gr of Tipico IT’s Dolce Nuvola
80 gr of Icing sugar

PREPARATION

1

Firstly, start preparing the choux dough for the shells: in a little pot pour some water, butter and salt. Once the butter will be melted, add the flour by mixing continuously. Let it cook for 5 minutes and switch the gas off once the dough will detach from the sides. Pour the shells dough in a bowl.

2

When the dough will have cooled down, add the eggs one by one.

3

Once obtained a homogeneous and compact dough, put it in a pastry bag in order to make your shells on tray covered with baking paper.

4

Bake them in static mode at 200°C for about 15 minutes. Once ready, take them out and let them cool down.

5

Now dedicate yourself to the filling preparation: in a bowl pour the dolce nuvola and add the icing sugar step by step by mixing everything using an electric beater.

6

At this point you can start filling your shells by using a pastry bag. Sprinkle everything with some icing sugar and let them rest in the fridge for at least one hour before serving.

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Pepper rolls with smoked scamorza and pancetta

Second courses

Pepper rolls with smoked scamorza and pancetta

Author: Guido Boschetti

Difficulty:

Easy

Total time:

40 min

Servings:

4

Ingredients:

3 Peppers
200 gr of Tipico IT’s Smoked Scamorza
200 gr of Tipico IT’s Smoked Pancetta
Tipico IT’s Extra Virgin Olive Oil
Salt
Pepper
Parsley

PREPARATION

1

Take the peppers and cook them in the oven for 20-25 minutes. Once cooked, peel them and cut them into strips.

2

Subsequently take each strip and inside each of them, put a slice of smoked scamorza and a slice of pancetta.

3

Roll well each wrap up by using a toothpick.

4

Afterwards place all the prepared rolls on a tray covered with baking paper. Pour a filet of olive oil and bake them until the cheese starts to melt and the pancetta gets brown. At this point serve your rolls hot.

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Gnocchi with walnuts and green turnips

First courses

Gnocchi with walnuts and green turnips

Author: Guido Boschetti

Difficulty:

Easy

Total time:

40 min

Servings:

4 Portions

Ingredients:

350 gr of Tipico IT’s Gnocchi
350 gr of Green Turnips
125 gr of Tipico IT’s Grana Padano Flakes
80 gr of Shelled walnuts
80 gr of Butter
Tipico IT’s extra virgin olive oil
Salt
Pepper
2 Lemons
Parsley
1 Clove of garlic

PREPARATION

1

To make this recipe, start by cleaning the green turnips, then make them boil in salted water for 10 minutes. After having cooked them, drain well and let them cool down.

2

In a container pour some lemon juice, garlic, some salt and parsley and by using an immersion blender, obtain a puree.

3

Pour the obtained mixture in the container containing the boiled green turnips and mix well.

4

Now pour the gnocchi in a pot full of salted water; once cooked, drain them and pour them in a pan with some melted butter and some cooking water.

5

Make the gravy thick on a high flame and add the green turnips and chopped walnuts.

6

At this point plate the dish and serve it with abundant Grana Padano flakes on the surface.

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Zabaione with lingue di gatto

Dessert

Zabaione with lingue di gatto

Author: Guido Boschetti

Difficulty:

Easy

Total time:

50 min

Servings:

4 Portions

Ingredients:

3 Egg Yolks
25 gr of Sugar
65 ml of Marsala
For the lingue di gatto
180 gr of Tipico IT’s Type 0 Flour
125 gr of Softened butter
1 Pinch of Salt
125 gr of Sugar
3 White eggs

PREPARATION

1

To prepare the zabaglione with lingue di gatto, separate the egg yolks from the egg whites, setting the latter aside.

2

Subsequently, take the marsala and pour it into a pot on the stove. Add the sugar and let it warm up.

3

In the meantime, place the egg yolks in a bowl and start whipping with the help of a whisk and the remaining sugar. Add the hot liqueur to the yolk-sugar mixture in order to dissolve it.

4

Cook using the bagno maria technique until the cream starts to firm up.

5

Now move on to the preparation of the lingue di gatto: take the egg whites and whip them with a pinch of salt.

6

Then whip the softened butter at room temperature with the sugar using a whisk. Then add the egg white mixture, stirring gently from the bottom upwards.

7

Then add the flour to the mixture a little at a time; you should obtain a firm cream that will be placed inside a piping bag.

8

Now start making strips spaced out from each other on baking paper. Bake at 180°C for about 9 minutes until golden brown.

9

Now serve the zabaglione cream in small glasses accompanied by the lingue di gatto.

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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
200 gr of Tipico IT’s Goat Ricotta
2 Tablespoons of Tipico IT’s Extra Virgin Olive Oil
1 Clove of garlic
1 Pinch of fine salt
1 Egg
50 gr of Tipico IT’s Grana Padano
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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Quality, authenticity, excellence
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:

350 gr of Tipico IT’s 00 Flour
150 gr of Tipico IT’s Semolina
4 Eggs
Salt
Water
For the filling
200 gr of Tipico IT’s Taleggio
30 ml of Fresh cream
2 Pears
For seasoning
Butter
Tipico IT’s Grana Padano

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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Quality, authenticity, excellence
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
400 gr of Tipico IT’s Stracchino
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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Quality, authenticity, excellence
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:

400 gr of Tipico IT’s Bresaola
200 gr of Arugula
100 gr of Tipico IT’s Grana Padano flakes
1 Lemon
Tipico IT’s extra virgin olive oil
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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