Archives: Ricettario

Home   »   ricettario

Archives: Ricettario

The ‘recipe’ custom post type created by the Recipepress Reloaded plugin

Quality, authenticity, excellence
Mortadella rolls with rice and scamorza cheese

Second courses

Mortadella rolls with rice and scamorza cheese

Author: Guido Boschetti

Difficulty:

Easy

Total time:

20 min

Servings:

2 Portions

Ingredients:

100 gr of Tipico IT's Mortadella
70 gr of Tipico IT's rice
100 gr of Tipico IT's Scamorza Cheese

PREPARATION

1

Start with cooking the rice in salty water.

2

Once cooked stir it with some slices of scamorza cheese.

3

Fill the mortadella slices with the filling and close them with a toothpick and decorate it with some olives as you like.

4

Serve the rolls

Condividi:
Quality, authenticity, excellence
Maccheroni with bacon, cherry tomatoes and salted ricotta cheese

First courses

Maccheroni with bacon, cherry tomatoes and salted ricotta cheese

Author: Guido Boschetti

Difficulty:

Easy

Total time:

30 min

Servings:

2 Portions

Ingredients:

300 gr of Tipico IT's Maccheroni
50 gr of Tipico IT’s cherry tomatoes
140 gr of Tipico IT's Bacon
As you like Tipico IT'S Salted Ricotta Cheese
As you like Tipico IT’s Extra virgin olive oil

PREPARATION

1

In a pan filled with olive oil let the bacon dices brown and add the precut cherry tomatoes, add salt and pepper as you like.

2

In the meantime, bring a large water filled pan to a boil add some salt and cook the maccheroni.

3

Once cooked put them in the sauce pan and let them soak up the sauce.

4

Serve them with a great grate of salted ricotta cheese.

Condividi:
Quality, authenticity, excellence
Tagliatelle Pie

Dessert

Tagliatelle Pie

Author: Guido Boschetti

Difficulty:

Easy

Total time:

60 min

Servings:

5 Portions

Ingredients:

200 gr of Tipico IT's 0 flour
2 Eggs
1 Egg yolk
200 gr of Almonds
200 gr of sugar
100 gr of Butter

PREPARATION

1

Start mixing the eggs and the flour, let the dough rest in the fridge for about half an hour.

2

Once the 30 minutes have passed, spread the dough until you obtain a 2mm thickness.

3

Roll the puff pastry and cut it, try obtaining fine tagliatelle.

4

Start cutting the peeled almonds and add the sugar.

5

In a buttered tray, spread the tagliatelle, add the almonds with the sugar and repeat for another layer.

6

Cook the oven at 140° for 50 minutes.

7

Serve the pie.

Condividi:
Quality, authenticity, excellence
Salted Beef with Grana Padano's flakes and mushrooms

Second courses

Salted Beef with Grana Padano's flakes and mushrooms

Author: Guido Boschetti

Difficulty:

Easy

Total time:

10 min

Servings:

1 Portion

Ingredients:

100 gr of Tipico IT's Salted beef
Tipico IT’s Grana Padano flakes
as you like
Tipico IT's Mushrooms in oil
as you like

PREPARATION

1

Serve the salted beef, alternatively you can lightly sauté it in a pan.

2

Spread the grana padano’s flakes and mushrooms as you like.

3

Enjoy with some breadsticks.

Condividi:
Quality, authenticity, excellence
Pumpkin and gorgonzola cheese Risotto

First courses

Pumpkin and gorgonzola cheese Risotto

Author: Guido Boschetti

Difficulty:

Easy

Total time:

40 min

Servings:

5 Portions

Ingredients:

400 gr of Tipico IT's
1 Pumpkin
200 gr of Tipico IT's Gorgonzola
1 Onion
2 vegetable stock cubes

PREPARATION

1

Cut the pumpkin in dices and sauté it with the onion in a pan with olive oil.

2

Blend the pumpkin and onion until you obtain a creamy texture.

3

Start with cooking the rice, first toast it with a little bit of olive oil and then add the broth and cook the rice in it.

4

Once cooked, add the pumpkin cream and the gorgonzola cheese cut in dices.

5

Stir and serve.

Condividi:
Quality, authenticity, excellence
Cinnamon rolls

Dessert

Cinnamon rolls

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

150 min

Servings:

15 Portions

Ingredients:

400 gr of Tipico IT's soft-wheat 0 flour
1 Packet of yeast
1 Packet of Vanilla
2 Eggs
1 Glass of Milk
120 gr of Butter
70 gr of Brown Sugar
2 Tablespoons of Cinnamon

PREPARATION

1

Put the milk on the stove and then put two spoons of flour and yeast mixing them slowly.

2

In a mixer add the previous warmed milk, the flour and finally add the eggs.

3

Add 70 gr of butter slowly.

4

Let the dough rest for about 2 hours.

5

In a pan melt the rest of the butter with brown sugar and cinnamon and let it rest.

6

Once two hours have passed start working the dough on a pastry board.

7

Create a square with the dough and spread on top of it the sugar and butter sauce, roll it, cut it and try obtaining a fortnight of rolls.

8

Place them in a lined baking tray and cook them at 200° C for about 15 minutes.

9

Serve the warm cinnamon rolls.

Condividi:
Quality, authenticity, excellence
Taleggio cheese rolls with grilled zucchini

Second courses

Taleggio cheese rolls with grilled zucchini

Author: Guido Boschetti

Difficulty:

Easy

Total time:

15 min

Servings:

2 Portions

Ingredients:

200 gr of Tipico IT's Taleggio
2 Zucchini
Tipico IT’s Extra virgin olive oil
Salt
Pepper

PREPARATION

1

Cut the zucchini into fine stripes and add salt and pepper sufficiently.

2

Grill them in a pan filled with olive oil.

3

With a small cookie cutter cut discs of taleggio cheese.

4

Wrap the taleggio cheese with the zucchini.

5

Put the zucchini cheese rolls in a pan for a couple minutes.

6

Serve the rolls warm

Condividi:
Quality, authenticity, excellence
Pappardelle with mushrooms and parmigiano reggiano

First courses

Pappardelle with mushrooms and parmigiano reggiano

Author: Guido Boschetti

Difficulty:

Easy

Total time:

40 min

Servings:

4 Porzioni

Ingredients:

200 gr of Tipico IT’s fresh Pappardelle
50 gr of Tipico IT's Champignon Mushrooms
40 gr of Tipico IT's Parmigiano Cheese
Tipico IT’s Extra virgin olive oil
Salt
Pepper

PREPARATION

1

Put the fresh pappardelle in abundant salty water.

2

In the meantime, in a pan filled with olive oil let the mushrooms brown.

3

Put the pappardelle in the mushrooms pan and stir with plenty of grated parmigiano reggiano.

4

Serve the pappardelle warm.

Condividi:
Quality, authenticity, excellence
Crouton with guacamole, ricotta and cherry tomatoes

Starters

Crouton with guacamole, ricotta and cherry tomatoes

Author: Guido Boschetti

Difficulty:

Easy

Total time:

10 min

Servings:

1 Portions

Ingredients:

50 gr of Guacamole
30 gr of Tipico IT's dry Buffalo Ricotta
20 gr of Tipico IT’s cherry tomatoes
1 Slice of Wholewheat Bread
Crusco Pepper

PREPARATION

1

Toast a slice of wholewheat bread.

2

Spread the guacamole and grate the buffalo ricotta on the toast.

3

Add the cherry tomatoes and the Crusco pepper to decorate

Condividi:
Quality, authenticity, excellence
Mascarpone and eggnog cup

Dessert

Mascarpone and eggnog cup

Author: Guido Boschetti

Difficulty:

Easy

Total time:

20 min

Servings:

4 Portions

Ingredients:

300 gr of Tipico IT's Mascarpone Cheese
6 Egg yolks
80 gr of sugar
Half a cup of Marsala (liqueur)

PREPARATION

1

For the mascarpone cream mix the sugar and the egg yolks.

2

Mix until obtaining a smooth texture and then slowly add the mascarpone cheese and then mix thoroughly.

3

For the eggnog cream mix the sugar and the egg yolks and half a glass of Marsala Liqueur.

4

Serve in the cups by alternating between Mascarpone cream and the eggnog cream.

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