Archives: Ricettario

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Quality, authenticity, excellence
Salty muffins with spinach and mozzarella

Second courses

Salty muffins with spinach and mozzarella

Author: Guido Boschetti

Difficulty:

Easy

Total time:

45 min

Servings:

4

Ingredients:

300 gr of Spinach
40 ml of Water
3 Eggs
100 gr of Butter
100 ml of Milk
250 gr of Tipico IT’s 00 Flour
8 gr of Yeast
60 gr of Tipico IT’s Grana Padano
100 gr of Tipico IT’s Buffalo Mozzarella
2 Tablespoons of Tipico IT’s Extra Virgin Olive Oil
1 Clove of garlic
Salt
Black Pepper

PREPARATION

1

First of all, start cooking the spinach in a pan.

2

Meanwhile mix the eggs with Grana Padano and melted butter.

3

Once the spinach is cooked, squeeze them in order to remove extra water and add them to the previously prepared mixture.

4

Then add milk, flour and yeast, mixing well all the ingredients.

5

Now, take the muffin cups and fill them with the obtained mixture by adding some cubes of buffalo mozzarella.

6

At this point cook your salty muffins in a ventilated oven for about 20 minutes. Once ready, take them out, let them cool down and serve them.

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Risotto with mushrooms, guanciale and taleggio

First courses

Risotto with mushrooms, guanciale and taleggio

Author: Guido Boschetti

Difficulty:

Medium

Total time:

45 min

Servings:

4

Ingredients:

320 gr of Tipico IT’s Carnaroli Rice
250 gr of Champignon Mushrooms
150 gr of Tipico IT’s Taleggio
Butter
Tipico IT’s Extra Virgin Olive Oil
Black Pepper
1 Liter of Meat Broth
150 gr of Tipico IT’s Guanciale
1/2 Glass of wine
Tipico IT’s Grana Padano
Salt
1 Onion

PREPARATION

1

In order to prepare your risotto with mushrooms, guanciale and taleggio start by cleaning accurately the mushrooms and cut them into thin slices.

2

Subsequently take a pan and pour a filet of oil in it, where you have to brown the onion chopped finely. Then add the guanciale cut into strips. Once browned, add the mushrooms.

3

Deglaze everything with white wine and let it evaporate. Once the mushrooms get dry, add some salt and then pour the rice. Soak everything with a ladle of meat broth and continue in this way, avoiding that the rice sticks at the back of the pot and dries out too much.

4

Once the rice is cooked perfectly, add the taleggio cut into pieces and mix gently until the cheese melts completely.

5

Subsequently remove the risotto from the heat and stir it with a knob of butter and a sprinkling of Grana Padano.

6

At this point serve the risotto hot with a sprinkling of black pepper.

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Soft lemon biscuits

Dessert

Soft lemon biscuits

Author: Guido Boschetti

Difficulty:

Easy

Total time:

30 min

Servings:

4

Ingredients:

1 Egg
300 gr of Tipico IT’s 00 Flour
100 gr of Sugar
100 ml of Seed oil
8 gr of Baking powder
1 Lemon
Icing sugar

PREPARATION

1

In a bowl mix the egg, sugar and oil.

2

Subsequently, add the grated zest and lemon juice by mixing gently.

3

Finally add the flour and baking powder.

4

Once obtained a smooth and workable dough, form some little balls, each of 15gr.

5

Take a tray and cover it with baking paper. Then place the balls on it by leaving space.

6

Sprinkle the surface of each biscuit with some icing sugar and bake it in the preheated oven at 170°C for about 15 minutes.

7

At this point your soft lemon biscuits are ready to be tasted.

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Quality, authenticity, excellence
Bread bocconcini with scamorza fondue

Second courses

Bread bocconcini with scamorza fondue

Author: Guido Boschetti

Difficulty:

Easy

Total time:

60 min

Servings:

4

Ingredients:

500 gr of Tipico IT’s soft wheat flour
250 ml of Water
6 gr of Brewer’s yeast
9 gr of Salt
5 gr of Malt
Milk
Parsley
Tipico IT’s extra virgin olive oil
300 gr of Tipico IT’s Scamorza

PREPARATION

1

In a bowl pour the flour, malt, brewer’s yeast and water and start kneading. After some minutes, add salt and knead until you obtain a smooth and homogeneous dough. Let it rest and leaven in a cozy place for about 2 hours.

2

After this time, take the dough and start obtaining your bread bocconcini of 30gr each.

3

After giving them a round shape, place them on a tray covered with baking paper and let them leaven until they double. Once bloated, brush some milk on them and cook them at a temperature of 180°C for about 20 minutes.

4

Once ready, take them out of the oven and let them cool down. Afterwards cut them in half and take some scamorza slices cut previously.

5

Place cheese on the cut bread and sprinkle some salt, extra virgin olive oil and parsley.

6

Replace in the oven for some minutes until the scamorza gets melted and then taste your bread bocconcini hot.

Condividi:
Quality, authenticity, excellence
Spaghetti with guanciale and Pecorino cream

First courses

Spaghetti with guanciale and Pecorino cream

Author: Guido Boschetti

Difficulty:

Easy

Total time:

30 min

Servings:

4

Ingredients:

320 gr of Tipico IT’s Fresh Spaghetti
200 gr of Tipico IT’s Guanciale
160 gr of Tipico IT’s Pecorino
Salt
Pepper

PREPARATION

1

Take a pot full of water and let it boil.

2

Meanwhile cut the guanciale into strips and let it cook in a pan with adding other fats.

3

Subsequently grate some Pecorino in a bowl and pour cooking water in order to obtain a thick cream.

4

Once pasta in cooked, drain it and pour it in the pan containing the guanciale, in order to mix everything well. Finally, add the Pecorino cream and mix well. Before serving, garnish with some black pepper according to your taste.

Condividi:
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Cold cheesecake with fruit

Dessert

Cold cheesecake with fruit

Author: Guido Boschetti

Difficulty:

Easy

Total time:

60 min

Servings:

4

Ingredients:

200 gr of Dry biscuits
250 gr of Fruit according to your taste
100 gr of Butter
600 gr of Tipico IT’s Stracchino
Icing sugar
150 gr of Sugar
10 gr of Gelatine
Vanilla
20 ml of Milk

PREPARATION

1

First of all, start preparing the base by mashing the dry biscuits.

2

Pour them in a bowl and add the melted butter by mixing well.

3

Take a baking tin with a zipper and place a disc of baking paper on the base. Create a base of biscuits by making a smooth and compact surface. Place in the fridge for about 30 minutes.

4

Soak in cold water the gelatine and warm the milk in a pan.

5

Subsequently squeeze the gelatine and put it in the pan with milk by mixing gently until it melts completely.

6

Meanwhile take a bowl and pour stracchino and sugar in it. Mix well until it absorbs completely.

7

Take the biscuit base out of the fridge, pour the cheese mixture on it and replace it in the fridge for other 2 hours.

8

Once the time is passed, take the cake out of the mould, garnish it with fresh fruit according to your taste by sprinkling some icing sugar.

Condividi:
Quality, authenticity, excellence
Charr with herbs

Second courses

Charr with herbs

Author: Guido Boschetti

Difficulty:

Easy

Total time:

30 min

Servings:

4

Ingredients:

600 gr of Tipico IT’s Charr fillets
1 Bunch of Parsley
Lemon Juice
Sage
Thyme
Salt
Rosemary
Black pepper
Tipico IT’s extra virgin olive oil

PREPARATION

1

Wash the charr fillets by removing all the fish bones, drain them, salt them and pepper them.

2

Subsequently wash the sage, thyme, rosemary and parsley; drain them and chop them.

3

Bursh the fish fillets with oil and cover them with some of the chopped herbs.

4

Place the fillets on a grill and cook them for about 3-4 minutes.

5

Then mix the lemon with pepper in a bowl, salt and oil. With the help of a fork prepare this mixture, add the herbs and mix.

6

Place the charr fillets on a plate and serve them with some vegetables according to your taste.

Condividi:
Quality, authenticity, excellence
Red tortelloni with ricotta and radicchio

First courses

Red tortelloni with ricotta and radicchio

Author: Guido Boschetti

Difficulty:

Medium

Total time:

75 min

Servings:

4

Ingredients:

300 gr of Tipico IT’s 00 Flour
3 Entire Eggs
20 ml of Water
10 gr of Pumpkin powder
1 Tablespoon of Tipico IT’s extra virgin olive oil
Fine salt
For the filling
200 gr of Radicchio
100 gr of Tipico IT’s Ricotta
1 Egg
40 gr of Tipico IT’s Grana Padano
30 gr of Breadcrumbs
2 Tablespoons of Tipico IT’s extra virgin olive oil
Salt
Black pepper

PREPARATION

1

Start preparing the dough of pasta by mixing the flour with eggs, water, pumpkin powder, extra virgin olive oil and fine salt. Once obtained a compact dough, wrap it in cling film and let it rest in fridge for about 30 minutes.

2

Meanwhile start preparing the filling: in a pan heat up a filet of oil and cook the washed radicchio and cut into julienne. Add salt and pepper, some water and continue cooking slowly.

3

One cooked, let it cool down and mash it by adding some parmigiano, an egg and ricotta. You will have to obtain a mixture without lumps. Add some breadcrumbs in order to make it compact.

4

Now bring the dough out of the fridge, cut it into portions and start rolling out the sheet of pasta dough. Obtain some discs by using the pasta cutter and start filling it with the previously prepared filling. Close your disc by giving it a tortellone shape.

5

Once all made, coom them and season them with butter, sage and some drops of balsamic vinegar, according to your taste.

Condividi:
Quality, authenticity, excellence
Coconut and ricotta truffles

Dessert

Coconut and ricotta truffles

Author: Guido Boschetti

Difficulty:

Easy

Total time:

20 min

Servings:

6

Ingredients:

500 gr of Tipico IT’s Cow ricotta
250 gr of Sugar
300 gr of Grated coconut

PREPARATION

1

To start pour ricotta in the bowl, add sugar and mix well by using a fork.

2

Add coconut flour step by step and mix well until you obtain a smooth mixture.

3

Start making your truffles and place them in appropriate cups for sweets.

4

Let your ricotta and coconut balls rest for about one hour in fridge and then they will be ready to be eaten.

Condividi:
Quality, authenticity, excellence
Savoury flan with broccoli, taleggio and speck

Second courses

Savoury flan with broccoli, taleggio and speck

Author: Guido Boschetti

Difficulty:

Easy

Total time:

40 min

Servings:

4

Ingredients:

1 Roll of Puff pastry
Broccoli
100 gr of Tipico IT’s Speck
200 gr of Tipico IT’s Taleggio
30 gr of Tipico IT’s Grana Padano
1 Clove of Garlic
Salt
Tipico IT’s Extra Virgin Olive Oil

PREPARATION

1

First of all, start cleaning broccoli by eliminating the leaves, stems and by obtaining florets. Take a pot full of salted water and let it boil.

2

Once ready, drain them and take a pan: brown a clove of garlic with some olive oil. Add broccoli and let them season. Subsequently with the help of a fork mash everything in order to obtain a puree.

3

Then let it cool down and add Grana Padano and salt.

4

Subsequently unroll the Puff Pastry in a mould and set on it the previously prepared broccoli puree, speck cut into cubes and taleggio cut into little pieces.

5

Finally, bake your savoury flan in preheated oven at 180°C for about 30 minutes until it becomes golden.

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