Author: Guido Boschetti

Home   »     »   tipico   »   page   »   8

Author: Guido Boschetti

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
30 gr of Tipico IT’s Grana Padano
20 gr of Pine nuts
1 Clove of garlic
Salt
Tipico IT’s extra virgin olive oil
For the pasta
400 gr of Tipico IT’s Spaghetti
Tipico IT’s Extra virgin olive oil
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.

Condividi:
Quality, authenticity, excellence
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:

350 gr of Tipico IT’s 00 Flour
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.

Condividi:
Quality, authenticity, excellence
Focaccia with lemon and rosemary

Starters

Focaccia with lemon and rosemary

Author: Guido Boschetti

Difficulty:

Easy

Total time:

60 min

Servings:

4

Ingredients:

500 gr of Tipico IT’s 00 Flour
7 gr of Fresh brewer’s yeast
1 Fresh lemon
Salt
Coarse salt
300 ml of Warm water
50 ml of Tipico IT’s Extra virgin olive oil
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.

Condividi:
Quality, authenticity, excellence
Tagliolini with mint and lemon

First courses

Tagliolini with mint and lemon

Author: Guido Boschetti

Difficulty:

Easy

Total time:

30 min

Servings:

4

Ingredients:

400 gr of Tipico IT’s Fresh Tagliolini
10-15 Mint leaves
1 Dry chili
2 Onions
4 Tablespoons of Breadcrumbs
Tipico IT’s extra virgin olive oil
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.

Condividi:
Quality, authenticity, excellence
Ricotta and cherry cake

Dessert

Ricotta and cherry cake

Author: Guido Boschetti

Difficulty:

Easy

Total time:

60 min

Servings:

4

Ingredients:

200 gr of Tipico IT’s 00 Flour
50 gr of Butter
150 gr of Sugar
2 Eggs
200 gr of Tipico IT’s Buffalo Ricotta
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.

Condividi:
Quality, authenticity, excellence
Croutons with squacquerone and salmon trout

Starters

Croutons with squacquerone and salmon trout

Author: Guido Boschetti

Difficulty:

Easy

Total time:

30 min

Servings:

3 Portions

Ingredients:

150 gr of Tipico IT’s Salmon Trout
6 Slices of Bread
100 gr of Tipico IT’s Squacquerone
Rosemary
Tipico IT’s extra virgin olive oil
20 gr of Walnuts
Lemon
Salt
Pepper

PREPARATION

1

In order to prepare your croutons, first of all preheat the oven at 180°C. Once heated, lay in the bread slices for about ten minutes, until they become golden.

2

In the meantime, prepare the emulsion that you will need for the croutons: in a bowl mix some lemon with salt, pepper and olive oil.

3

Once your bread slices are ready, take them out and let them cool down.

4

Subsequently spread some squacquerone on them, then place some slices of salmon trout and finally pour the previously prepared emulsion, by garnishing with a sprig of rosemary and some walnuts.

Condividi:
Quality, authenticity, excellence
Gnocchi with spinach pesto

First courses

Gnocchi with spinach pesto

Author: Guido Boschetti

Difficulty:

Easy

Total time:

40 min

Servings:

4

Ingredients:

500 gr of Tipico IT’s Potato Gnocchi
For the spinach pesto
200 gr of Spinach
30 gr of Tipico IT’s Grana Padano
30 gr of Pine nuts
50 ml of Tipico IT’s Extra virgin olive oil
1 Clove of garlic
Salt
Basil

PREPARATION

1

First of all, wash the spinach and cook them in the steam for a couple of minutes.

2

Subsequently take a mortar and pour in the cooked spinach, add the pine nuts, a clove of garlic, the Grana Padano, some leaves of basil, salt and oil.

3

Crush everything well by adding oil in a thin, until you obtain a thick cream.

4

At this point, boil a pot full of salted water and pour in fresh potato gnocchi.

5

Once they are ready, drain them and season them with the previously prepared spinach pesto.

6

Plate up by sprinkling a handful of Grana Padano and serve hot.

Condividi:
Quality, authenticity, excellence
Strawberry tiramisù

Dessert

Strawberry tiramisù

Author: Guido Boschetti

Difficulty:

Easy

Total time:

45 min

Servings:

6 Portions

Ingredients:

300 gr of Savoiardi
For the syrup
1 Kg of Strawberries
40 gr of Sugar
Juice of half a lemon
For the cream
4 Eggs
500 gr of Tipico IT’s Mascarpone
160 gr of Sugar
40 ml of Water
For decorating
200 gr of Strawberries

PREPARATION

1

In order to prepare the strawberry tiramisù start preparing the syrup for the savoiardi: grind the strawberries by using a mixer and pour the mixture in a little pan. Add some lemon juice, sugar and boil everything; once the liquid gets thickened, switch off the gas and let everything cool down at room temperature.

2

In the meantime, dedicate yourself to the cream preparation: separate the yellow eggs from the white ones and start whisking them. Once you obtain a light and fluffy mixture, beat the yellow eggs with sugar. Subsequently add some mascarpone and start mixing delicately.

3

At this point start assembling the dessert: soak the savoiardi in the strawberry syrup and place them in a tray by creating the first layer of your tiramisù. Then spread a spoonful of mascarpone cream and alternate once again a layer of soaked savoiardi and mascarpone cream; like this until all your ingredients will be finished.

4

Now let rest your dessert in the fridge or at least three hours, by decorating the surface with strawberry slices.

Condividi:
Quality, authenticity, excellence
Quinoa and pea balls with a soft Taleggio heart

Starters

Quinoa and pea balls with a soft Taleggio heart

Author: Guido Boschetti

Difficulty:

Easy

Total time:

45 min

Servings:

4 Portions

Ingredients:

120 g of Quinoa
100 g of Peas
450 ml of Water
3 Tablespoons of Tipico IT's rice flour
Breadcrumbs
Salt
Tipico IT’s Extra virgin olive oil
80 g of Tipico IT's Taleggio

PREPARATION

1

First of all, wash quinoa and put it in a pot full of water with peas and let everything boil. At this point add salt and let cook until water drains. Once water will be absorbed, let the mixture of quinoa and peas cool down.

2

Now take a bowl and pour in the quinoa and peas mixture, a filet of extra virgin olive oil and rice flour.

3

Take the Taleggio and cut it into little cubes, start making your balls: take a part of the mixture, give a round shape by putting in the centre some cubes of taleggio.

4

Once your balls are ready, place them on a tray with a filet of olive oil by oiling well their surface.

5

Preheat the oven at 180°C and put them in the oven for about 20 minutes. Once they are golden, take them out of the oven and serve them hot.

Condividi:
Quality, authenticity, excellence
Tagliatelle with ragù alla bolognese

First courses

Tagliatelle with ragù alla bolognese

Author: Guido Boschetti

Difficulty:

Easy

Total time:

180 min

Servings:

4 Portions

Ingredients:

400 g of Tipico IT’s Fresh Egg Tagliatelle
300 g of Minced Beef Pulp
300 g of Tipico IT’s Tomato puree
200 ml of Meat Broth
150 g of Tipico IT's Pancetta
1 Carrot
1 Celery stalk
1 Onion
1 Glass of red wine
Tipico IT’s Extra virgin olive oil
Salt
Pepper

PREPARATION

1

In order to prepare tagliatelle with ragù alla Bolognese, mince the pancetta, peel the celery, the carrot and the onion, then chop them as well.

2

Subsequently take a pot and brown the pancetta with a filet of oil, then add the vegetables and let cook gently.

3

At this point, add the meat and cook it for about 5 minutes, then blend with half glass of wine and let it evaporate completely.

4

Now add the tomato puree and mix for a couple of minutes. Then pour the broth, cover the pot and let it cook for about 2-3 hours, by adding, if necessary, more broth and seasoning with salt and pepper.

5

Once the ragù is ready, take the tagliatelle and drop them in boiling water for 4-5 minutes, then drain them and season them by using the just prepared sauce.

Condividi:

Sign up to our newsletter

Do you want to receive the latest news, offers, new products or delicious recipes? Enter your email.

    Click here to accept our Privacy Policy