Ingredient: Artichokes

Quality, authenticity, excellence
Filled baked artichokes

Second courses

Filled baked artichokes

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

40 min

Servings:

1 Portions

Ingredients:

2 Artichokes
1 Clove of garlic
1 Lemon
Black pepper
Parsley
Mint
2 tbsp of Tipico IT’s Breadcrumbs
30 g of Tipico IT's Granetta di Capra
Salt
3 tbsp of Tipico IT’s Extra virgin olive oil
Dried tomatoes

PREPARATION

1

Clean the artichokes, remove their stem, their tougher outer leaves and their inner beard. Trim and immerse them in the water acidulated with some lemon juice for some minutes.

2

In the meantime, chop the parsley, the clove of garlic finely and the dried tomatoes. Then mix it with some Granetta di Capra and a little olive oil.

3

Place the artichokes with the cut side facing upwards in a tray greased with oil. Sprinkle them with some Granetta di capra and the prepared mixture. Add some pepper and breadcrumbs.

4

Finally, add some mint leaves and a little olive oil and bake at 180°C for about 20 minutes. Add some water if it is necessary, then plate them and serve.

Condividi:
Quality, authenticity, excellence
Ravioli with ricotta and artichokes on Granetta di capra's fondue

First courses

Ravioli with ricotta and artichokes on Granetta di capra's fondue

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

150 min

Servings:

1 Portions

Ingredients:

For the fresh pasta
300 g of Tipico IT’s 00 Flour
3 Eggs
For the filling
8 Artichokes
4 tbsp of Tipico IT’s Extra virgin olive oil
60 g of Tipico IT's Granetta di Capra
1 Onion
1/2 Glass of wine
Black pepper
Fine salt
1 Clove of garlic
For seasoning
150 g of Butter
100 g of Tipico IT's Granetta di Capra
50 g of Fresh cream
Pumpkin seeds
Sage

PREPARATION

1

First of all, start with the preparation of the fresh pasta: pour some 00 flour in a bowl after sifting it. Then add the slightly beaten eggs and start kneading with a fork. When the eggs are absorbed, continue with your hands and transfer the dough on a work surface. Continue kneading it until you obtain a smooth and elastic dough, which will be covered in cling film. Let it rest for about 30 minutes in a fresh place.v

2

While the fresh egg pasta is resting, start preparing the filling: clean the artichokes, peel and cut them. Chop finely an onion and let it brown on a low flame for about 15 minutes with four spoons of extra virgin olive oil and a clove of garlic. When the onion is golden, add the artichokes and let them cook. Halfway through the cooking time, add the white wine, add some salt and pepper.

3

Once cooked, transfer the artichokes in a mixer and blend them coarsely. Subsequently, transfer the obtained cream in a bowl and add the ricotta and the grated Granetta di Capra. Mix everything well.v

4

At this point, start rolling out the dough until you obtain a sheet of pasta dough enough thin. Cut it in strips of 10 cm wide. Put the filling in the centre and close the sheets of pasta dough on themselves. Now start cutting your ravioli and little by little put them on a floured cloth.

5

Once you have finished, boil them in abundant salted water; while the ravioli are being cooked, melt some butter in a pan and add the sage leaves.

6

Meanwhile, prepare the Granetta di Capra fondue, on which you will place your ravioli. In a pan, pour some fresh cream and heat it on a medium flame. Add a part of the grated Granetta di Capra and mix well. Add little by little the rest of the Granetta, mixing well and letting it thickened.

7

When the ravioli are cooked, drain them and sauté them in the aromatised butter.v

8

Now, place your ravioli on the previously prepared fondue and pour on them the melted butter with some sage leaves, the pumpkin seeds and a handful of Granetta di Capra.

Condividi:
Quality, authenticity, excellence
Polpettone with artichokes, speck and smoked scamorza

Second courses

Polpettone with artichokes, speck and smoked scamorza

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

120 min

Servings:

1 Portions

Ingredients:

1 kg of Mixed minced meat
4 Artichokes
100 g of Tipico IT’s speck
300 g of Tipico IT’s Smoked scamorza
1 Egg
Salt
Pepper
50 g of Tipico IT’s Granetta di vacca
Tipico IT’s breadcrumbs

PREPARATION

1

First of all, start cleaning the artichokes, cut them in thin slices and stir-fry with some oil. Then pour some salt and once cooked, keep them aside.

2

In a bowl, pour the minced meat and mix it with an egg, the Granetta di vacca, salt and the breadcrumbs, until you obtain a compact mixture.

3

Subsequently, take a plumcake mould and cover it with some baking paper. Then pour the speck slices so as to cover the entire bottom. A part of them, instead, will have to remain outside, so as to pour on them the minced meat and close the mixture.

4

Now that you have set the speck slices in the plumcake mould, take the previously prepared mixture of minced meat and pour half of it in the mould, laying it carefully on the set slices. Then pour over the previously prepared artichokes and some slices of smoked scamorza.

5

Then create another layer in the same way, setting before the meat and then the artichokes with scamorza slices. The last layer will be that of minced meat.

6

Once you have consumed all the ingredients for making the different layers, lift the speck slices set on the sides of the mould and cover the entire meat mixture in order to enclose it.v

7

In the end, cover your polpettone with some baking paper and let it cook at 180°C for one hour and half. Once ready, before unmoulding and cutting it, let it cool down.

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