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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.

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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.

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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.

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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.

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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.

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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.

Condividi:
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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.

Condividi:
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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.

Condividi:
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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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