Author: Guido Boschetti

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Author: Guido Boschetti

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Discovering Tipico IT’s Mortadella…

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Discovering Tipico IT’s Mortadella…

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As we all know, Italian people have a great passion for cold cuts, and among them there is definitely Mortadella. Tipico IT’s Mortadella, rigorously of Emilian origin, carries over fifty years of experience and passion, since it is carefully crafted by the expert hands of little craftsmen, who every single day bring on the table a genuine product with an irresistible scent.

Our Mortadella is made through the use of swine born, raised and butchered exclusively in Italy, in order to guarantee the control of the production process in the breeding methods and in the animal feeding.

With the aim of making it accessible to all types of consumers, it is gluten free and lactose free, as well as without added polyphosphates.

In order to satisfy the demands of all tastes, Tipico IT, besides having the classic Mortadella with black pepper grains, offers even a variety with fine ingredients, such as truffle and Bronte’s pistachio.  

Regardless of the chosen variety, it is a delicacy available in different formats, made with selected pork meat, cooked and stuffed in a hand-tied bovine natural bladder.

Mortadella can be served sliced or in cubes for cocktails or appetizers, but it is also used in many recipes of first and second courses, as well as for filling sandwiches or to accompany the gnocco fritto.

This long digression makes your mouth water? You just need to contact us in order to taste this irresistible delicacy, only by Tipico IT!

Posted on by Guido Boschetti
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Something new to discover: the Grana Padano cheese sheet

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Something new to discover: the Grana Padano cheese sheet

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Have you ever heard about Tipico It’s Grana Padano cheese sheet?

If your answer is negative, there is no problem, today we will discover this prestigious delicacy.

The Grana Padano cheese sheet, known also as Raspadura, is obtained from the Grana Padano cheese that presents a maturation period of 4 to 6-7 months.  

These very thin veils of soft cheese with a very delicate, fragrant and sweet taste, are obtained thanks to the scraping technique, which is done by using a special knife.

The usage methods of this delight are extremely variegated; one can use it to accompany several dishes:

From aperitifs...
...to starters.
From first courses...
Recipe CARNE SALADA CARPACCIO - TIPICOIT
...to main courses.
And even as garnish on your pizza!

Moreover, one must know that, while for the use of Grana Padano shavings you will need an higher quantity of product, by using the Grana Padano cheese sheet you will get the chance to garnish your dishes with a minimum quantity of product.

Being lactose free, it is a unique product that can be consumed by everyone, even by those who are intolerant to lactose.

Are you curious to discover the manufacturing method of this extraordinary originality? You just have to click on the link below to discover the marvellous world that lies behind this delicacy, only by Tipico IT.

Find out more here!

Posted on by Guido Boschetti
Quality, authenticity, excellence
Bignè with hazelnut cream

Dessert

Bignè with hazelnut cream

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

90 min

Servings:

6 Portions

Ingredients:

For the bignè
2 Eggs
50 g Butter
1 Tablespoon of sugar
65 g of Tipico IT’s 00 Flour
100 g of water
1 Pinch of fine salt
For the hazelnut cream
500 ml of Milk
6 Yellow eggs
140 g of Tipico IT’s 00 Flour
50 g of hazelnut paste
200 g of sugar
1 Vanilla bean
200 g of Tipico IT’s Stracchino

PREPARATION

For the bignè
1

First of all dedicate yourself to the bignè preparation: in order to prepare the choux pastry, pour some water, some milk, some sugar and salt in a pan. Then add the butter cut into cubes and boil everything. At this point, add the flour at once and mix well with a wooden spoon. In order to avoid the creation of lumps, mix rapidly and cook the roux until a white patina appears on the bottom of the pan.

2

Transfer the obtained mixture in a bowl and add an egg per time mixing it with a spoon in order to incorporate it. At the beginning, the mixture will appear separated, but continue to mix it. Only when the egg will be completely absorbed, you can add the next one. Once added all the eggs, you will obtain a smooth and solid dough.

3

Now transfer it in a pastry bag. Take a baking tray and line it with baking paper. Take the pastry bag and start filling the tray, by squeezing some mixture and forming little dough balls well-spaced and walnut-sized.

4

Once filled the tray, with a wet spoon, press gently the balls surface, so that you can create the tip of the bignè. Subsequently, whisk a yellow egg with some water in a little bowl and use the mixture to brush the bignè surface. Warm up the oven in fan mode at 220°C. Once hot, lower the temperature to 180°C and bake your bignè. Cook for about 20-25 minutes. Take your bignè out and let them cool before using them.

For the cream
5

To prepare the cream: in a little pan bring to boil some milk with a vanilla bean. In a bowl, instead, mix sugar, flour and stracchino cheese. Subsequently add the yellow eggs and mix everything well. Once the milk has started boiling, pour in the mixture of the bowl; mix everything by using a whisk until the cream gets thickened.

6

Once your cream is ready, add the hazelnut paste and let it rest by cooling it down.

7

At this point take your bignè and come the cream out of the fridge, pour it in a sac à poche and start filling every single bignè by making a little hole in the bottom. Your bignè with hazelnut cream are ready to be served.

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Carne salada carpaccio with Grana Padano cheese sheet

Second courses

Carne salada carpaccio with Grana Padano cheese sheet

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

15 min

Servings:

4 Portions

Ingredients:

400 g Tipico IT’s Carne Salada
50 g Arugula
100 g Tipico IT’s Grana Padano cheese sheet
For the citronette sauce
70 g Lemon juice
Fine salt
100 ml Tipico IT’s Extra virgin olive oil

PREPARATION

1

To prepare the carne salada carpaccio with Grana Padano cheese sheet, start by preparing the citronette sauce: Squeeze two lemons and add the extra virgin olive oil, salt and pepper to the obtained juice. Emulsify well the sauce by using a whisk.

2

Subsequently take a serving plate and place the arugula. Cut the carne salada in very thin slices and lay it on the arugula. Afterwards pour on it the citronette sauce.

3

Finally garnish your dish by adding the Grana Padano cheese sheet.

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Casoncelli

First courses

Casoncelli

Author: Guido Boschetti

Difficulty:

Medium

Total time:

120 min

Servings:

4 Portions

Ingredients:

For the pasta
200 g of Tipico IT's durum wheat semolina
300 g of Tipico IT’s 00 Flour
4 Eggs
100 g of Tipico IT’s Grana Padano
50 g of Breadcrumbs
5/6 Tipico IT’s Amaretti
Nutmeg
Parsley
Salt
For the filling
250 g of Beef meat
250 g of Pork loin
1 Carrot
1 Stalk of celery
Half onion
1 Glass of wine
For the seasoning
100 g of Tipico IT's Pancetta
80 g of Butter
Sage leaves

PREPARATION

For the pasta
1

In order to make casoncelli start preparing the fresh egg pasta: in a bowl add the durum wheat semolina, the 00 flour and an egg. Whisk everything with a fork and add the remaining ingredients.

2

Knead well the mixture by using your hands and if it seems hard, add some water in order to soften it, until you obtain a solid dough.

3

At this point, let it rest in fridge for about 40 minutes by wrapping it in transparent film.

For the filling
4

In the meantime, cut the meat into cubes. Prepare a mixture of finely chopped celery, carrots and onions, add the meat and deglaze with white wine.

5

Once cooked, let it cool down and then grind it by adding some amaretti.

6

Knead everything with the eggs, Grana Padano, breadcrumbs, chopped parsley and a pinch of nutmeg. Mix everything well.

7

At this point, roll the pasta out in thin rectangular layers by using a special machine and place in row the filling dabs. Now start giving the typical shape of casoncelli.

8

Once ready, cook them in boiling water for about 5 minutes.

9

In the meantime, start preparing the seasoning: in a pan melt some butter, add the finely chopped pancetta and some sage leaves. Cook everything until the pancetta gets brown.

10

At this point, drain the casoncelli and transfer them in the freshly prepared seasoning. Mix everything well in order to amalgamate the flavours and transfer everything in a serving plate with an abundant sprinkling of Grana Padano.

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Ricotta and raisins cake with strawberry coulis

Dessert

Ricotta and raisins cake with strawberry coulis

Author: Guido Boschetti

Difficulty:

Easy

Total time:

60 min

Servings:

6

Ingredients:

For the ricotta and raisins cake
400 g of Tipico IT’s Ricotta
230 g of sugar
100 g of Raisins
200 g of Tipico IT's flour
3 Eggs
16 g of Yeast
1 Pinch of salt
Grated zest of 1 lemon
Icing sugar
For the strawberry coulis
250 g of Strawberries
50 g of sugar
2 Tablespoons of lemon juice

PREPARATION

For the ricotta and raisins cake
1

Start by soaking the raisins for about 10 minutes.

2

In a large bowl, with the help of a whisk, beat the eggs with the sugar until they become soft and fluffy.

3

Subsequently grate the zest of one lemon and add the ricotta by mixing well.

4

Once the mixture is soft and blended, pour in the flour, the yeast and a pinch of salt.

5

Now squeeze the raisins out of the water and add them to the mixture by mixing well.

6

Now take a cake mould with a diameter of about 25 cm, butter it and put the mixture in it. Bake in a preheated oven at 180°C for about 45 minutes.

7

Once ready, let your cake cool and then sprinkle icing sugar on top.

For the strawberry coulis
8

First wash and dry the strawberries and transfer them to a non-stick pan with the sugar and lemon juice.

9

Stir and cook for a few minutes, until the fruit becomes soft.

10

Then blend everything together and strain the mixture through a sieve to remove all the seeds.

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Salmon trout fillet on a bed of mashed potatoes

Second courses

Salmon trout fillet on a bed of mashed potatoes

Author: Guido Boschetti

Difficulty:

Easy

Total time:

45 min

Servings:

2

Ingredients:

For the salmon trout fillet
2 Fillets of Tipico IT’s Salmon Trout
Tipico IT’s extra virgin olive oil
Lemon juice
Salt
Pepper
3-4 Tipico IT’s caper berries
For the mashed potatoes
500 gr of Potatoes
150 ml of Whole milk
50 g of Butter
Salt

PREPARATION

1

Take a non-stick pan, pour some oil and warm it. Then lie the salmon trout and make cook for 3 minutes per side.

2

At this point it is ready to be served with some lemon juice, salt, pepper and some caper berries.

For the mashed potatoes
3

Wash the potatoes and transfer them in a pot with abundant cold water. Make them boil by adding some salt and make cook for about 40 minutes.

4

Once cooked, drain them and mash them immediately by using a potato masher. Pour the mashed potatoes in a little pot.

5

Pour step by step some lukewarm milk by mixing simultaneously with a whisk in order to avoid the formation of lumps.

6

Cook the mashed potatoes over very low heat for 3-4 minutes, until it becomes soft, add some cubes of butter, some salt and mix rapidly in order to mix all the ingredients.

7

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Pappardelle with oil, garlic and lemon

First courses

Pappardelle with oil, garlic and lemon

Author: Guido Boschetti

Difficulty:

Facile

Total time:

20 min

Servings:

4

Ingredients:

400 g of Tipico IT’s Fresh Pappardelle
1 Clove of garlic
Salt
Tipico IT’s extra virgin olive oil
1 Chilli
Parsley
Lemon juice

PREPARATION

1

Take a pan and heat the olive oil with garlic and chilli.

2

In the meantime, cook the pappardelle in abundant salted water. Once ready, drain them al dente.

3

Mix well the pasta with the seasoning.

4

Afterwards, turn off the heat and add the juice of two squeezed lemons.

5

Serve by adding some parsley.

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Little lemon meringue tart

Dessert

Little lemon meringue tart

Author: Guido Boschetti

Difficulty:

Easy

Total time:

165 min

Servings:

6 Portions

Ingredients:

250 g of Tipico IT’s 0 flour
125 g of Butter
125 g of Sugar
1 Pinch of salt
1 Egg
For the lemon cream
3 Egg yolks
30 g of Corn starch
90 g of Sugar
2 Lemons
50 ml of Water
25 g of Butter
For the meringue
3 Egg whites
1 Pinch of salt
110 g of Sugar
2 Tablespoons of water

PREPARATION

1

Pour the flour in a bowl with some cold butter cut in pieces, a pinch of salt and some sugar. Mix the compound gently.

2

Subsequently add the egg and knead well. Form a little dough and wrap it in transparent film, by putting it in the fridge for about 30 minutes.

3

After this time, roll the previously prepared shortcrust and form some circles by preparing some little tarts. Pierce the base and cover each of them with some baking paper. Place them in preheated oven at 190°C for 20 minutes. Once they are golden, extract them from the oven and let the cool down.

For the lemon cream
4

Separate the white eggs from the yolks. In a bowl mix the yolks with some sugar and the corn starch. Add the lemon zest, the lemon juice and some water.

5

Mix until you obtain a homogenous compound. Now let the cream cook by using the bain-marie technique. When the cream will be dense, add some butter and mix it well.

6

Now let it cool down until you will use it.

For the meringue
7

Beat the white eggs with a pinch of salt.

8

In a little pan pour some sugar and water and put it on the stove on low heat, by melting the sugar and making it boil at 121°C.

9

At this point, with the whisks at maximum power pour the syrup at 121°C in the previously whipped white eggs mixture. Now continue whipping until the meringue cools down.

For the assembling
10

At this point, take the previously prepared tart bases and in each of them with the help of a sac à poche pour the lemon cream and the meringue.

11

Now place the little tarts in oven at 180°C for about 6-8 minutes. When the meringue will be golden, take the little tarts out of the oven and let them cool down.

12

Pour the sweets in fridge for at least 2 hours before serving them.

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Croutons with pears and stracchino

Starters

Croutons with pears and stracchino

Author: Guido Boschetti

Difficulty:

Medium

Total time:

150 min

Servings:

4 Portions

Ingredients:

150 g of Tipico IT ‘s Manitoba Flour
350 g of Tipico IT’s 00 Flour
As required Water at room temperature
Fine salt
Fresh beer yeast
1 Teaspoon of sugar
For the croutons
12 Slices of Bread
200 g of Tipico IT’s Stracchino
2 Abate pears
50 g of Butter
As required Balsamic vinegar

PREPARATION

1

Take the beer yeast and start diluting it with a teaspoon of sugar in some water.

2

Subsequently, take a bowl and pour in it the flour, the diluted yeast and some water. Start kneading, until the water will be completely absorbed.

3

At this point add some salt and knead until the dough will detach from the bowl. Now, sprinkle with some flour and cover it with a cloth, by letting it raise for about 90 minutes, protected from air currents and at a mild temperature.

4

Once risen, take the dough out from the bowl and place it on a tray covered with some baking paper. Form a loaf and put it in preheated oven at 250°C for about 25-30 minutes. Take the bread out from the oven when it is cooked and brown. Once cold, it is ready to be cut.

To make croutons with pears and stracchino
5

After obtaining some slices from the previously prepared bread, put them on a tray and grill them in the oven at 200°C for 5-6 minutes, until they become brown.

6

In the meantime, wash the pears and dry them. Cut them in slices and put them in a pan with some butter and a teaspoon of honey. Let it melt and caramelize for a couple of minutes.

7

As soon as the croutons are ready, place them in a plate and spread the stracchino on them. Add pear slices on each piece of bread. Pour some vinegar before serving.

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