Archives: Ricettario

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Quality, authenticity, excellence
Veggie Burgers

Second courses

Veggie Burgers

Author: Guido Boschetti

Difficulty:

Easy

Total time:

30 min

Servings:

4 Portions

Ingredients:

1 Potato
1 Onion
1 Zucchini
1 Carrot
Tipico IT's grated Parmigiano
Breadcrumbs
Salt
Pepper
Tipico IT’s Extra virgin olive oil

PREPARATION

1

Cut the vegetables in dices, add salt and pepper as you like and cook them in a pan with olive oil for about 20 minutes.

2

Put the vegetables together with the breadcrumbs and the parmigiano in a bowl and mix them well.

3

Create the burgers with your hands and place them in a lined baking tray.

4

Add a drizzle of olive oil on the burger and cook them in the oven at 200° for about 10 minutes.

5

Serve the burgers warm.

Condividi:
Quality, authenticity, excellence
Sepia's Tortelli with ricotta cheese and lemon

First courses

Sepia's Tortelli with ricotta cheese and lemon

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

100 min

Servings:

4 Portions

Ingredients:

For the pasta dough:
300 gr of Tipico IT's flour
3 Eggs
7 gr of Sepia
For the filling:
70 gr of Tipico IT's Ricotta Cheese
1 Lemon
40 gr of Tipico IT’s grated Grana Padano
For the dressing:
Tipico IT’s cherry tomatoes
Tipico IT’s Extra virgin olive oil

PREPARATION

1

Put the flour on a work surface and create an opening at the centre where you will put the flour, the sepia and the eggs.

2

Work the ingredients and once you obtained a dough brick put it in the fridge for about 30 minutes.

3

In the meantime, start preparing the filling.

4

In a bowl add the ricotta cheese, the lemon zest and the grated grana Padano, mix them well.

5

Take out the brick and start working on it.

6

Cut the brick and put the parts that you’ve cut in the pasta machine to flatten them.

7

Fill the pasta sheet with the filling, afterwards with a pastry ring cut out the tortelli’s shape and cover it with the other pasta sheet.

8

Close the edges of the tortello with a fork.

9

In the meantime, prepare the sauce by browning some cherry tomatoes in a pan filled with olive oil.

10

Cook and serve the tortelli.

Condividi:
Quality, authenticity, excellence
Shortbread cookies with strawberries jam

Dessert

Shortbread cookies with strawberries jam

Author: Guido Boschetti

Difficulty:

Easy

Total time:

35 min

Servings:

6 Portions

Ingredients:

400 gr of Butter
800 gr of Tipico IT's 0 flour
80 gr of Tipico IT's Strawberries Jam
300 gr of powdered Sugar
6 Egg yolks
1 Vanilla pod

PREPARATION

1

Start with mixing butter and flour.

2

Subsequently add the egg yolks, vanilla and powdered sugar.

3

Work the batter and with the dough form a brick that you will let rest for about 20 minutes in the fridge.

4

Equip yourself with 2 cookie cutters one of 9-10 cm and the other of 4-5 cm.

5

Work the dough brick on a surface with a rolling pin until obtaining a fine paste.

6

Pierce the dough with the bigger cookie cutter to obtain 20 cookies and with the smaller cookie cutter pierce the centre of 10 cookies out of the 20 that were already cut to obtain the characteristic bull’s eye form.

7

Place the cookies in a lined baking tray and cook them in the oven for about 10 minutes at 200° .

8

Garnish the cookies that are not pierced with some strawberries jam and close them up with the pierced cookies.

9

Serve the cookies.

Condividi:
Quality, authenticity, excellence
Savoury pie with pumpkin, scamorza cheese and cooked ham

Second courses

Savoury pie with pumpkin, scamorza cheese and cooked ham

Author: Guido Boschetti

Difficulty:

Easy

Total time:

40 min

Servings:

4 Portions

Ingredients:

1 Roll of puff pastry
500 gr of Pumpkin
200 gr of Tipico IT's Ricotta Cheese
150 gr of Tipico IT's Scamorza Cheese
100 gr of Tipico IT’s Cooked ham
70 gr of Tipico IT’s Grana Padano
Salt
Pepper
Rosemary

PREPARATION

1

Cut the pumpkin in pieces and put them in a lined baking tray with a drizzle of olive oil and cook at 180° for about 20 minutes.

2

Cut strips of the ham and the scamorza cheese.

3

Once the pumpkin is ready, mash the pumpkin until soft.

4

Add salt, pepper, rosemary and the grana Padano and the precut scamorza cheese and cooked ham.

5

Unroll the pastry dough on a tray and puncture the bottom of the dough with a fork.

6

Preheat the oven at 200°.

7

Pour the batter into the tray and cook the pie at 200° for about 15 minutes.

8

Cut the pie and serve it.

Condividi:
Quality, authenticity, excellence
Gnocchi alla romana with beetroot's pesto

First courses

Gnocchi alla romana with beetroot's pesto

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

35 min

Servings:

4 Portions

Ingredients:

For the Gnocchi:
100 gr of Tipico IT's grated Parmigiano Reggiano
200 gr of Tipico IT's durum wheat semolina
100 gr of Butter
800 ml of Milk
2 Eggs
Salt
Pepper
For the Beetroot's Pesto:
300 gr of cooked Beetroots
20 gr of Pine nuts
60 ml of Tipico IT’s Extra virgin olive oil
50 gr of Tipico IT's grated Parmigiano Reggiano

PREPARATION

1

Boil the milk and sufficiently add salt and pepper to it.

2

When boiled add butter to it and gradually add the durum whole wheat.

3

Mix thoroughly until obtaining a lumps free batter.

4

Once well blended, add two yolks and the grated Parmigiano Reggiano.

5

Afterwards, spread the batter on a tray and with a 4/5 cm diameter cookie cutter try obtaining disks 1 cm of width.

6

Preheat the oven at 200° degrees.

7

Lay the gnocchi in a tray covered with butter and sprinkle them on top with some grated Parmigiano Reggiano, cook them in the oven for about 20 minutes.

8

In the meantime, start preparing the pesto, put in a mixer the cooked beetroot, the grated Parmigiano Reggiano, the pine nuts and the olive oil.

9

Serve the gnocchi warm covered as you like with pesto.

Condividi:
Quality, authenticity, excellence
Arancini with ham and mozzarella

Starters

Arancini with ham and mozzarella

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

100 min

Servings:

4 Portions

Ingredients:

350 gr of Tipico IT’s Carnaroli Rice
4 Eggs
1 Tipico IT's Mozzarella fior di latte
of Tipico IT's soft-wheat 0 flour
80 gr of Tipico IT’s Cooked ham
Plant seeds Oil
70 gr Tipico IT's grated Grana Padano

PREPARATION

1

Start with cooking Carnaroli rice in salted water.

2

Once cooked, let it cool down for about 15 minutes then add to it the grated Grana Padano.

3

Start dicing the mozzarella cheese and the cooked ham.

4

Add 4 egg yolks to the rice and mix them until everything is well blended.

5

Take a handful of rice, work it with your hands to create a little ball and place in it some dices of mozzarella cheese and cooked ham.

6

Firstly, cover the Arancino in the batter created with flour and water then in the egg and lastly in the breadcrumbs.

7

Fry the Arancini in abundant seeds oil.

8

Serve the Arancini warm.

Condividi:
Quality, authenticity, excellence
Pancakes with blueberries and ricotta cheese

Dessert

Pancakes with blueberries and ricotta cheese

Author: Guido Boschetti

Difficulty:

Easy

Total time:

30 min

Servings:

3 Portions

Ingredients:

70 gr of Tipico IT's 0 flour
60 gr of Tipico IT's Ricotta Cheese
1 Bag of baking powder
100 gr of Blueberries
20 gr of sugar
1 Egg

PREPARATION

1

Start with whisking the egg and the sugar.

2

Add the ricotta cheese, the flour and the baking powder and continue to whisk until you obtain a smooth mixture.

3

Add the blueberries to the batter and continue whisking it.

4

Get a nonstick pan and gradually pour in the pancake batter.

5

Let the pancake cook on side then on the other.

6

Serve the pancakes warm, sprinkle them as you like with powdered sugar.

Condividi:
Quality, authenticity, excellence
Salmon trout skewers with broccoli cream

Second courses

Salmon trout skewers with broccoli cream

Author: Guido Boschetti

Difficulty:

Easy

Total time:

35 min

Servings:

4 Portions

Ingredients:

500 gr of Tipico IT’s Salmon Trout
Salt
Pepper
Tipico IT’s Extra virgin olive oil
300 gr of Broccoli
Tipico IT’s Grana Padano

PREPARATION

1

Add salt and pepper sufficiently to the salmon trout.

2

Cut into 3 cm wide strips that you will stick into the skewers.

3

Cook the trout skewers on the grill and set them aside.

4

In the meantime, start preparing the broccoli cream: boil 300 gr of broccoli in salted water for about 15 minutes.

5

Once cooked blend them with two tablespoons of Grana Padano.

6

Serve the trout skewers covered in broccoli cream.

Condividi:
Quality, authenticity, excellence
Boar ragu lasagna

First courses

Boar ragu lasagna

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

120 min

Servings:

5 Portions

Ingredients:

600 gr of Fresh Lasagna
300 gr of Ground Boar Beef
350 gr of Tipico IT's tomato pulp
Tipico IT’s Extra virgin olive oil
Tipico IT’s Grana Padano
1 Onion
1 Clove of garlic
500 ml of béchamel
Salt
Pepper

PREPARATION

1

Start with the preparation of the ragu, fill a pan with some olive oil and let a clove of garlic and a finely chopped onion brown.

2

Add 300 g of ground boar beef and add salt and pepper sufficiently.

3

Subsequently add 350 gr of tomato pulp and let the ragu cook at low heat for about an hour and a half.

4

Once cooked, let it rest for a while and start with the preparation of the lasagna, in a baking tray lay the lasagna sheets down and spread the sheets with ragu and bechamel sauce.

5

Finish with a sprinkle pf Grana Padano.

6

Put the lasagna in the oven and let it cook at 200 ° for about 30 minutes.

7

Serve the lasagna warm.

Condividi:
Quality, authenticity, excellence
Taleggio hash browns on a bed of tomato sauce

Starters

Taleggio hash browns on a bed of tomato sauce

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

45 min

Servings:

5 Portions

Ingredients:

700 gr of Potatoes
200 gr of Tipico IT's Taleggio
300 gr of Tipico IT's tomato pulp
Salt
Pepper
Tipico IT’s Extra virgin olive oil

PREPARATION

1

Start peeling the potatoes in a bowl and finely grate them.

2

Add salt and pepper sufficiently and put the mixture aside, in the meantime cut the taleggio cheese in dices and preheat the oven at 190°.

3

Start creating 8-9 cm wide disks with the potatoes, putting inside them some taleggio cheese dices.

4

Put the potato disks in a previously lined tray drizzle them with a little bit of olive oil and let them cook for about 20 min.

5

Start preparing the tomato sauce, put some olive oil in a pan and pour 300 gr of tomato pulp, add salt and pepper sufficiently and let it cook on low heat for about 20 minutes.

6

Serve the hashbrowns placing them on top of the sauce.

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