Ingredient: A knob of Tipico IT’s butter

Quality, authenticity, excellence
Carrot rolls with Pancetta

Second courses

Carrot rolls with Pancetta

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

40 min

Servings:

1 Serving

Ingredients:

1 Clove of garlic
8 Carrots
100 g of Tipico IT’s Granetta di vacca
120 g of Tipico IT’s Smoked pancetta
A knob of Tipico IT’s butter
Tipico IT’s Extra virgin olive oil
Salt

PREPARATION

1

Wash and peel the carrots and cut each of them in small logs. Pour them in abundant hot and salted water and cook them for 10-15 minutes, until they will get softened, but al dente.

2

Subsequently, brown a clove of garlic with three tablespoons of extra virgin olive oil, then add the carrot logs and brown them for 2-3 minutes.

3

Once the browned logs are cooled, take them and roll each of them with a slice of pancetta.

4

As quickly as you prepare the rolls, place them in a buttered tray. Once they are ready, sprinkle the carrots with a good handful of Granetta di Vacca and some knobs of butter. Lastly, bake them at 190°C for about 15 minutes. Once they are ready, serve them hot or warm.

Condividi:
Quality, authenticity, excellence
Tomato rice with Burrata and confit cherry tomatoes

First courses

Tomato rice with Burrata and confit cherry tomatoes

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

50 min

Servings:

1 Portions

Ingredients:

For the rice
400 g of Tipico IT’s Carnaroli Rice
1 Onion
2 tbsp of Tipico IT’s Extra virgin olive oil
300 g of Tipico IT’s Tomato puree
1 Pinch of sugar
Vegetable broth
20 g of Tipico IT’s Grana Padano
A knob of Tipico IT’s butter
For the confit cherry tomatoes
50 g of Tipico IT’s cherry tomatoes
Salt
Pepper
Thyme
Garlic
Sugar
Tipico IT’s Extra virgin olive oil
For garnishing
100 g of Tipico IT’s Burrata

PREPARATION

1

First of all, start preparing the confit cherry tomatoes: wash them, cut them into half and place them on a tray covered with some baking paper. Afterwards, sprinkle some herbs on them with some salt, pepper and a drizzle of olive oil. Let them cook for about 90 minutes at 150°C.

2

Meanwhile, start preparing the rice: take a pot and stir fry an onion with two tablespoons of olive oil in it. Then add the rice and let it toast for a couple of minutes.

3

At this point, add the tomato puree and the vegetable broth previously prepared. Continue the cooking by mixing step by step and adding the vegetable broth, when necessary.

4

Once the cooking is finished, the rice will have to be cooked “al dente” and soft. At this point you can add a knob of butter, the grated Grana Padano and you can mix gently.

5

Your dish is ready to be plated up: take your confit cherry tomatoes out of the oven, place them on the top of your dish, pour a filet of olive oil and finally the fresh burrata in flakes.

Condividi:

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