Difficulty: Advanced

Quality, authenticity, excellence
Sicilian cannoli

Dessert

Sicilian cannoli

Author: Guido Boschetti

Difficulty:

Advanced

Total time:

90 min

Servings:

1 Portions

Ingredients:

250 g of Flour 00
30 g of sugar
30 g of Lard
1 Small egg
50 g of Marsala wine
10 ml of Vinegar
A pinch of salt
Orange peel
2 g of Cinnamon powder
1 Egg yolk
Peanuts oil
800 g of Tipico IT goat ricotta
320 g of Icing sugar
Candied orange peels
Pistachio grains
Dark chocolate chips

PREPARATION

1

Sift the flour with the cinnamon into a bowl. Sand the flour by dispersing the lard with your fingertips, add the sugar and grated orange peel.

2

Mix in the whole egg and continue to knead, adding the salt dissolved in the vinegar and the Marsala wine. You will obtain a consistent and elastic dough. Finish it quickly on the work surface and put it in the fridge for at least 2 hours, before using it.

3

Roll out a third of the dough at a time, with the pastry sheet or rolling pin, reaching a thickness of 1.5 mm. Using a 10 cm diameter pastry ring, cut out discs that you will stretch slightly to make an oval.

4

Seal the outer flaps with egg yolk, overlapping them along the centerline of the torch. Cover cannoli ready for frying with plastic wrap, preventing them from drying on the surface, which would compromise the development of bubbles during cooking. Immerse the cannoli in oil at 175°C, seal side down.

5

Very crumbly bubbles will form on the surface of the cannoli, handle them gently using a perforated ladle. In a few seconds they will be golden brown and ready to drain on frying paper. Wait until they reach room temperature before removing the metal torch.

6

The scraps of fried puff pastry, in absence of the proper metal torches, can be used to create a “decomposed cannolo” by alternating them with ricotta cream.

7

For the cream: sift the ricotta well drained from the whey, work it for a minute with electric whips, incorporating the icing sugar.

8

The cannoli wafers should be filled with the ricotta cream only at the time of serving, using a sac à poche with a smooth 16 mm nozzle or a spatula.

9

Decorate the ends according to preference: with icing sugar, cherry and orange candied fruit, dark chocolate, chopped pistachios, cinnamon or a mix.

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Sicilian cassata

Dessert

Sicilian cassata

Author: Guido Boschetti

Difficulty:

Advanced

Total time:

120 min

Servings:

1 Portions

Ingredients:

100 g of chocolate chips
12 kg of Tipico IT's goat ricotta cheese
50 g of candied orange
630 g of Icing sugar
1 Eggs
350 g of sugar
1/2 small glass of maraschino
300 g of Tipico IT's flour 00
1 pinch of fine salt
150 ml of Water
1/2 lemon peel
Mixed candied fruit
200 g of marzipan
20 g of pistachio paste
1 egg white
Vanilla icing sugar

PREPARATION

1

Start preparing the Sicilian cassata the day before serving it. Make a classic sponge cake, bake it in a rectangular baking tin and leave it to cool.

2

Next, drain the goat ricotta in a colander and mix it in a bowl with the vanilla icing sugar: cover the bowl with cling film and refrigerate overnight.

3

The next day, sieve the ricotta twice until you obtain a smooth and soft cream. At this point, add the chocolate chips to the cream and place the resulting filling in the refrigerator in a bowl covered with cling film.

4

Prepare the green marzipan by kneading the marzipan together with the pistachio paste, dusting the work surface with a little icing sugar.

5

Roll out the marzipan into a sheet, cut it in half lengthways and cut out trapezoid-shaped pieces of dough. For the cassata, use a special round one with flared edges about 5 cm high and slightly raised bottom.

6

Cut the sponge cake into strips at least 6 cm high and cut them into trapezoids. Dust the cake tin very well with icing sugar and then line the edges alternating the trapezoids of sponge cake with those of green marzipan.

7

Once the entire perimeter of the cake tin has been completed, you can lay the bottom with the spongy part down. Now, prepare a syrup to moisten the sponge cake: dissolve 50 g of sugar in 150 ml of water, together with the zest of half a lemon and half a small glass of maraschino and let it cool. Then pour the cream over the sponge cake.

8

Now you can fill the base with the ricotta cream, which you will level with a spatula. Then cover with cling film and refrigerate for at least two to three hours.

9

When the cassata is firm and the fragrances are mixed, turn it upside down onto a plate and prepare a fondant glaze by putting the icing sugar in a saucepan together with a little water, as much as is needed to obtain a creamy and still white mixture. As soon as it comes to the boil, the fondant is ready to be poured into the centre of the cassata and spread with a spatula. Do the same on the sides of the cassata.

10

You can now decorate your cassata with the candied fruit at your disposal, alternating the various colours. The final touch will be given by the decoration with royal icing, which you will make by beating an egg white until stiff and adding icing sugar a little at a time until you obtain a very dense consistency. Using a pastry bag with a rather thin nozzle, create decorations both on the fruit and on the edges of the cassata, to make it even richer and sumptuous. Now your magnificent Sicilian cassata is ready to be enjoyed.

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Gnocco fritto with cold cuts and cheese

Second courses

Gnocco fritto with cold cuts and cheese

Author: Guido Boschetti

Difficulty:

Advanced

Total time:

60 min

Servings:

1 Portions

Ingredients:

35 g of Lard
5 g of sugar
125 g of Water
12 g of Instant yeast for savoury dishes
500 g of Tipico IT's 0 flour
15 g of fine salt
100 g of Whole milk
Grape seed oil

PREPARATION

1

First of all, in order to prepare your Gnocco Fritto mix water with milk. In a bowl pour flour, yeast in powder for savoury dishes, sugar and salt.

2

Mix the powders and then add the lard. Knead with hands and pour in the mixture of milk and water. Once the powders will have absorbed the liquids, move the dough on a floured pastry board.

3

Form a compact and dry dough. Place it in a bowl and cover it with cling film. Let the dough rest for at least one hour and a maximum of 12 hours, in a fresh place. After the time has passed, take again the dough, sprinkle slightly the pastry board and with a knife divide it in little doughs.

4

Take one dough and pull it with the rolling pin until you obtain a very thin sheet of pasta dough, not more than a pair of millimetres. Equalize the border of the pasta sheet with a wavy pasta cutter. Then cut some parallelograms of 8x7 cm.

5

Once cut, cook them in boiling oil at 170° for about 3 minutes. Then drain them on absorbent paper.

6

At this point, your Gnocco Fritto is ready. Taste it hot with a great variety of Tipico IT's cold cuts and cheese.

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Luciana’s agnolini in broth

First courses

Luciana’s agnolini in broth

Author: Guido Boschetti

Difficulty:

Advanced

Total time:

330 min

Servings:

1 Portions

Ingredients:

300 g of 0 Flour
4 Eggs
100 g of Pork loin
100 g of Raw ham
Nutmeg
100 g of Chicken gizzard
100 g of Chicken liver
1 Salsiccia
100 g of Pancetta
150 g of Gran Capra
Fine salt
1 White onion
1 Carrot
4 l of Cold water
Cloves
2 Stalks of celery
1/2 Chicken
Sage
Rosemary
Bay

PREPARATION

1

To prepare the Agnolini in broth, start with the filling, which will need a long rest. Cut the ham, pork loin, salsiccia, pancetta, chicken gizzard and liver into pieces. Cook with the various aromatic herbs, such as sage, rosemary, bay leaves, cloves, etc. Cook for three hours, basting occasionally with red wine.

2

Then let the meat mixture cool and and pass it through the meat grinder, using a medium-sized mould and collecting it in a bowl. Add the Gran Capra, salt, pepper and egg to the minced meat. Also add a pinch of grated nutmeg. Mix all the ingredients together by kneading with your hands.

3

Pass through the mincer again, this time using the thinner mould. Press again with your hands, then cover with cling film and refrigerate for 12 hours. When there are about 4 hours left, prepare the meat broth.

4

Peel the onion and cut it in half. Place 3 cloves on each half and place them in a hot pan. Wash the celery and carrot well, then cut them into pieces. Put the chicken in a large pan. Add the celery and carrots. When the onions are golden brown, remove them with a fork and transfer them to the pan.

5

Add water and a pinch of salt. Cook over a medium heat. It will take about 4 hours from boiling. Meanwhile, prepare the egg pasta. Pour the flour onto a pastry board and make a classic fountain shape. Pour in the slightly beaten eggs and start mixing the ingredients with a fork. Knead the dough by hand and continue to knead until a homogeneous dough is obtained. Wrap it in cling film and leave it to rest at room temperature.

6

Check the stock from time to time and skim it off using a skimmer. Take the egg pasta and transfer it to a pastry board. Crush it with your hands to flatten it, then roll it out with a rolling pin to a very thin sheet. Using a pastry cutter, cut out small squares. Place a bit of filling in the centre of each square. Lift one of the squares, close it to form a triangle and press lightly on the edges. Now lower the two side edges, letting them go around your finger. Seal by pinching the two edges of the dough, and the first agnolino is ready. Do the same for all the others and gradually place them on a tray with a tea towel.

7

When the broth is ready, remove the meat and vegetables with a skimmer. Transfer to a bowl. Taste the broth and adjust the salt if necessary. Then strain it, dividing the broth into two pots. Bring one of the two broth pots back to the boil and keep the other one warm. As soon as the broth comes to the boil, immerse the lambs. Wait a few minutes until they come to the surface, then use a skimmer to scoop out a portion of the Agnolini and transfer them to a plate. Add the hot broth, taken from the other pot. To make it clearer. At this point, serve with a good handful of Gran Capra.

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Elvezia cake

Dessert

Elvezia cake

Author: Guido Boschetti

Difficulty:

Advanced

Total time:

130 min

Servings:

1 Portions

Ingredients:

300 g of Almond flour
100 g of sugar
300 g of Egg whites
370 g of Icing sugar
2 Packets of vanilla
4 Egg yolks
50 ml of White wine
200 g of Butter at room temperature
50 g of Dark chocolate chips
50 of Finely chopped hazelnuts

PREPARATION

1

Start by whipping the egg whites with the caster sugar, then add the icing sugar and whip for another minute. Add the almond flour and vanilla, stirring gently.

2

In the meantime, turn on the oven at 180°C. Pour the mixture into a piping bag with a small nozzle.

3

On baking paper, form the three 26 cm circles in a tight spiral from the centre. Bake in a ventilated oven for 15 minutes. Then take them out of the oven and leave to cool.

4

On the other hand, prepare the Zabaglione by beating the egg yolks with the sugar for at least 5 minutes. Add the white wine and place over the heat in a bain-marie.

5

Continue whipping until it becomes puffy and thick for about 10 minutes.

6

Next, prepare the cream by creaming the butter with sugar and vanilla.

7

Compose the cake by spreading half the cream on one disc, add half the chopped chocolate and half the Zabaglione.

8

Cover with the second disc and repeat, setting aside 1 tablespoon of cream.

9

Cover with the third disc, spread the remaining spoonful of cream around the edge of the cake and top with chopped hazelnuts.

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Millefoglie cake with mascarpone cream

Dessert

Millefoglie cake with mascarpone cream

Author: Guido Boschetti

Difficulty:

Advanced

Total time:

0 min

Servings:

Ingredients:

150 g of Tipico IT's flour
100 g of Butter
75 g of Water
250 ml of Tipico IT's fresh cream
4 Eggs
500 g of Tipico IT’s Mascarpone
100 g of sugar

PREPARATION

1

In a bowl using a spatula, mix 30 grams of flour with the butter. When the butter has absorbed all the flour, remove the mixture from the bowl, transfer it between two sheets of greaseproof paper and shape the dough into a rectangle about half a centimetre high, using a rolling pin. Refrigerate until needed.

2

Knead the remaining flour with water and a pinch of salt to a soft dough.

3

Roll out the dough on a lightly floured pastry board with a rolling pin to form a rectangle. Place the butter mixture in the centre. Flatten it with your hands to the same thickness. Fold in the two ends so that they completely cover the dough, leaving the top and bottom sides open.

4

Roll out with a rolling pin until you have a rectangle with the short side facing you. Move it so that the long side is on your side. Lift the right short side and fold it towards the centre of the rectangle. Do the same with the left side. Fold the dough in half again to form a sort of book. This is how you have done the "first round" of dough.

5

Now do the same operation four times. Allow the pastry to rest in the refrigerator for 10 minutes between each round. The puff pastry must rest in the refrigerator for at least 1 hour before being used.

6

Now, after you've let your puff pastry rest, take it out and cut it into eight small squares. Cut holes in the puff pastry squares and brush the squares with butter, so that the puff pastry pieces don't get too soft during the next stage of filling with cream. Spread sugar on both sides of the puff pastry. Place the puff pastry on a baking tray and bake at 180° for 20 minutes.

7

Prepare the mascarpone cream by mixing 4 egg yolks and the sugar with an electric whisk. When the mixture is frothy, add the mascarpone until smooth. Finally, add the fresh cream to the cream by mixing the ingredients for three minutes.

8

Take the sheets out of the oven and let them cool down, then start assembling the mascarpone millefeuille cake: put a first sheet of pastry on a dessert plate, add the prepared filling levelling it with a spatula; put another sheet of pastry and fill it as you did for the first layer and continue in this way until you finish the ingredients. Decorate the last layer of pastry with icing sugar.

9

Lasciate riposare in frigorifero la vostra torta millefoglie per almeno 15 minuti, poi servitela in piattini da dolce.

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