Difficulty: Beginner

Quality, authenticity, excellence
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:

50 g Arugula
For the citronette sauce
70 g Lemon juice
Fine salt

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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Asparagus and stracchino risotto

First courses

Asparagus and stracchino risotto

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

45 min

Servings:

4 Portions

Ingredients:

1 l of Vegetable broth
500 g of Asparagus
1 Shallot
100 ml of White wine
50 g of Butter
Salt
Pepper
For the chips:
2 Rosemary sprigs
1 teaspoon of black Pepper

PREPARATION

1

Clean the asparagus and remove the stem, then rinse under cold water. Later cut the tips and the remaining part of the asparagus.

2

Heat the vegetable broth in a pot.

3

Pour some oil into another pot, then add some finely chopped shallot.

4

Turn up the heat and add all the asparagus except for the tips. Afterwards mix well.

5

Add two spoons of broth and a sprinke of salt. Lower the heat, put the cover on the pot, then cook for a few minutes.

6

Remove the cover and allow to evaporate. Add the rice and toast It for some minutes.

7

Blend the rice with white wine, slowly stirring all the ingredients. Add other ladles of broth and keep on cooking the rice. Five minutes prior to the cooking, add the asparagus tips and some salt.

8

Turn off the heat, then add stracchino and Parmigiano. Mix well until the ingredients are blended.

To make the Parmigiano Reggiano chips:
9

Pre-heat the oven at 200° C, then grate the Parmigiano Reggiano.

10

Spread the cheese on a baking sheet with parchment paper using a cooking ring of narrow diameter.

11

Add some chopped rosemary and some pepper.

12

Cook in the oven for five minutes.

13

Plate up the rice, then add the Parmigiano chips on top of It and your risotto is ready to be served!

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Ricotta and bergamot jam half-moon pastries

Dessert

Ricotta and bergamot jam half-moon pastries

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

60 min

Servings:

4 Servings

Ingredients:

200 g of softened Butter
300 g of Flour
1 sachet of Baking powder
1 sprinkle of salt
1 sachet of Icing sugar

PREPARATION

1

Mix the butter with the ricotta, then add the flour, some sugar and a sprinkle of salt.

2

Knead the mixture until forming a smooth dough.

3

Cover the mixture with kitchen transparent film, then leave It in the refrigerator for about an hour.

4

Take the dough and spread It using a rolling pin.

5

Cut the dough in squares. Place some jam (about a teaspoon of It) at the center of every square.

6

Fold the squares so as to create the "half-moon" shape.

7

With the use of a fork, create a few holes in order to seal the edges and prevent leakage of jam during baking.

Condividi:
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Savoury croissant with a side of speck

Second courses

Savoury croissant with a side of speck

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

30 min

Servings:

4 Portions

Ingredients:

(for the ingredients look at the recipe Millefoglie cake with mascarpone cream)
For the garnish:
Salad
Paprika

PREPARATION

1

Put the parchment paper on the kitchen work surface and stretch the dough (for the preparation of the puff pastry, look at the recipe Millefoglie cake with mascarpone cream) using a rolling pin.

2

Cut the puff pastry with a pastry wheel creating triangles and considering that the puff pastry needs to be rolled on itself in order to create the shape of croissants.

3

Cut the speck into slices and cut the scamorza into small cubes.

4

At this point stuff the puff pastry by adding a piece of speck and a piece of scamorza at the base of the triangle of puff pastry. Then roll It so that the tip of the triangle ends under the croissant.

5

Place the croissants on a baking sheet covered with parchment paper.

6

Preheat the oven at 200°, put everything in the oven and cook for about 15 minutes, until golden brown.

For the garnish:
7

Lay the slices of speck on a plate.

8

Add the tossed salad with sprinkles of paprika, oil and salt on It.

9

Place your savoury croissants on the garnish you just created and your dish is ready to be served.

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Lambrusco and taleggio risotto

First courses

Lambrusco and taleggio risotto

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

45 min

Servings:

4 Portions

Ingredients:

1 Onion
1 glass of Lambrusco
1 litre of Vegetable broth
Butter
Salt
Pepper

PREPARATION

1

Chop the onion and brown It in a pan with a drizzle of oil.

2

Add the rice to the pan and toast It.

3

Simmer the rice with Lambrusco for a few minutes.

4

Mix the rice and gradually add the vegetable broth.

5

At the end of cooking, cut the taleggio in cubes and put It in the pan.

6

Add a knob of butter and stir well.

7

Let the rice creamy for a few minutes off the heat and your risotto is ready to be served.

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Ricotta mousse with raspberry coulis

Dessert

Ricotta mousse with raspberry coulis

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

60 min

Servings:

4 Portions

Ingredients:

2 spoons of powdered Sugar
100 g of Fresh cream
Raspberries of your choosing
For the raspberry coulis:
250 g of Raspberries
50 g of powdered Sugar
1 teaspoon of Lemon juice

PREPARATION

1

Put the fresh ricotta in a colander on a bowl and let It drain in the fridge for two to three hours.

2

Add the sugar to the ricotta and mix well the ingredients.

3

Whip the cream until stiff.

4

Add the cream to the ricotta using a spatula. Mix everything while moving the compound from the top down.

5

Put the ricotta in the fridge and leave It there for about half an hour.

To create the raspberry coulis:
6

Wash, then drain and finally dry the raspberries.

7

Cook them in a pan for a few minutes, stirring from time to time.

8

Turn off the heat, then add the powdered sugar and the lemon juice.

9

Mix well until you get a uniform mixture.

10

Heat the sauce for another two minutes. Use a colander to remove the remaining seeds.

11

Allow to cool. The coulis is now ready.

12

Take the ricotta out of the fridge, plate everything and pour the raspberry coulis on It. Finally add the red berries of your choosing on top of the mousse.

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Quality, authenticity, excellence
Burrata on a bed of asparagus and vinegar reduction

Second courses

Burrata on a bed of asparagus and vinegar reduction

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

30 min

Servings:

4 Portions

Ingredients:

500 g of green Asparagus
3 cl of balsamic Vinegar
Salt
Pepper
For the decoration:
Valerian salad leaves

PREPARATION

1

Heat the oil in a non-stick frying pan.

2

Add the whole asparagus and sauté for a few minutes. Add some water, cover with a lid and cook the asparagus.

For the vinegar reduction:
3

Pour the balsamic vinegar into a saucepan and heat it until it comes to a boil.

4

Pour cold water into a separate bowl.

5

Pour cold water into a separate bowl.

6

Add the potato starch to the bowl and mix well.

7

While the vinegar is still boiling, pour the liquid mixture that you have just made slowly into the saucepan.

8

Stir and heat until you get a fairly thick cream.

9

Pour the cream into a container and let it cool.

10

Once the vinegar reduction is ready, pour It onto a plate, then create the asparagus bed on top of the mixture.

11

Finally, add the fresh burrata and decorate with a few leaves of valerian salad. Your dish is ready to be served.

Condividi:
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Gnocchi with taleggio, capers and olives

First courses

Gnocchi with taleggio, capers and olives

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

35 min

Servings:

4 Portions

Ingredients:

300 g of Fresh whole milk
Salt
A pinch of Nutmeg

PREPARATION

1

Cut the cheese in cubes and cook It over low heat in a saucepan with milk. Once all the ingredients are properly blended, add a pinch of nutmeg to flavour the sauce.

2

Pour 2 spoons of extra virgin olive oil in a pan and heat It over medium-low heat.

3

Add the chopped olives and capers. After 2 minutes, turn off the heat.

4

Cook the gnocchi in plenty of salted water for 2 to 3 minutes, until they come up to the surface.

5

Drain the gnocchi directly in the pan with the taleggio sauce and mix well.

6

Plate up the gnocchi, then add the capers and olives on top. The dish is ready to be served.

Condividi:
Quality, authenticity, excellence
Orange marmalade and ricotta muffins

Dessert

Orange marmalade and ricotta muffins

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

40 min

Servings:

8 Portions

Ingredients:

2 Eggs
220 g of 00 Wheat
1 pinch of salt
70 ml of Seed Oil
120 g of Granulated sugar
1 sachet of Baking powder
Organic lemon peel

PREPARATION

1

Beat the eggs and sugar with electric whisks for at least 10 minutes.

2

Add the seed oil, the ricotta, the grated lemon zest and stir.

3

Pour the baking powder and add the wheat gradually while the ingredients mix together. Keep on using the electric whisks to obtain a creamy and homogeneous compound.

4

Fill each muffin cup with half of the compound, then add a spoon of marmalade on this layer.

5

Cover the muffin cups with the remaining mixture.

6

Bake at 190 ° for 25 minutes.

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Quality, authenticity, excellence
Trout tartare with avocado and rice

Second courses

Trout tartare with avocado and rice

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

30 min

Servings:

2 Portions

Ingredients:

300 g of ripe Avocado

PREPARATION

1

Wash the rice with cold water in a bowl, then drain It with a colander.

2

Steam the rice in a steam cooker.

3

Once the rice is cooked, place It in a bowl.

4

Peel the avocado, cut It in cubes and season with oil and salt.

5

Place a pastry cutter at the center of the plate and create a tartare by forming the avocado layer first, then the rice layer and finally add the trout tartare on top. Afterwards, place the trout eggs on top of the last layer and your tartare is ready to be served.

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