Ingredient: Basil

Quality, authenticity, excellence
Pasta with aubergines, dried tomatoes and Fiore Sardo cheese DOP

First courses

Pasta with aubergines, dried tomatoes and Fiore Sardo cheese DOP

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

50 min

Servings:

1 Portions

Ingredients:

400 g Pasta
40 g Dried tomatoes
300 g Eggplants
2 Spring onions
1 Garlic clove
4 g Red chilli
60 g Pine nuts
4 tbsp Extra virgin olive oil
20 g Basil
50 g Fiore Sardo cheese D.O.P.

PREPARATION

1

First put the dried tomatoes in a bowl and soak them in hot water for 5 minutes. When they have softened, cut them into strips and set aside.

2

Then cut the aubergines into washers about 3 mm thick. Chop the garlic, slice the onions and chilli and put everything in a large pan with 4 tablespoons of oil. Fry for a couple of minutes and then add the aubergines. Then add the dried tomatoes in strips and a ladle of hot water; leave to cook.

3

When the aubergines have softened, turn off the heat and add the basil leaves coarsely chopped with your fingers.

4

Then cook the pasta in salted water and in the meantime toast the pine nuts in a non-stick pan without adding any seasoning.

5

Once the pasta is cooked, drain it leaving some cooking water inside and pour it into the pan. Stir-fry for a minute to mix well, add the toasted pine nuts and finally the grated Fiore Sardo DOP. Stir well and serve hot or cold pasta according to your preference.

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Quality, authenticity, excellence
Raw ham, pesto and burrata rolls

Starters

Raw ham, pesto and burrata rolls

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

15 min

Servings:

1 Portions

Ingredients:

12 Slices of raw ham
4 Burrate
Chives leaves
Icing
Salt
Basil
20 g Pine nuts
20 g Parmesan cheese
Extra virgin olive oil

PREPARATION

1

First of all, we have to prepare the pesto. In order to do that, place the basil leaves, pine nuts and parmesan in the mixer. Add the extra virgin olive oil and start blending until you get a soft cream.

2

Separately, cut the burrata into small pieces, obtaining more slices to be placed inside the rolls. Place all the slices of raw ham on the cutting board overlapping them slightly and place a piece of burrata in the middle. Roll up the ham into a roll and close it with kitchen string

3

Bake in a hot oven at 200°C for about 8-10 minutes. Cooking times may vary depending on the type of oven and the size of the rolls. Remove from the oven and leave to cool before tasting. Then, make other rolls using the same procedure. Grill the rolls on the hot grill for 5 minutes on each side. Once ready, cut and remove the kitchen string.

4

Then, place arugula on a serving plate and place the rolls on it, covering them with some leftover burrata. To make it more delicious, pour a teaspoon of icing on top and decorate the plate with arugula. You can also accompany it with toasted or heated-in-the-oven bruschetta

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Quality, authenticity, excellence
Aubergine parmigiana

Second courses

Aubergine parmigiana

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

100 min

Servings:

1 Portions

Ingredients:

3 Aubergines
500 g of Smoked provola
1 Golden onion
Extra virgin olive oil
Fine salt
1 kg of Tomato puree
150 g of Tipico IT's Granetta di Capra
Basil
Black pepper
Peanut oil

PREPARATION

1

To prepare the aubergine parmigiana, start with the sauce. Clean and chop the onion, pour it into a pan where you have heated the olive oil. Let it brown, stirring often to avoid burning. Then add the tomato puree.

2

Adjust the salt and add the basil leaves. Leave to cook over a gentle heat for 40-45 minutes.

3

In the meantime, cut the smoked provola into cubes, keeping a piece aside for the end.

4

Now move on to the aubergines, clean and trim them. Slice lengthways into 4-5 mm thick slices.

5

Then fry the aubergines in hot oil, dipping a few pieces at a time. As soon as they are lightly browned, drain them on a tray with paper towels.

6

Finally move on to the composition: start by pouring a little sauce into a 20-30 cm baking dish. Form the first layer by arranging the aubergine slices, pour the tomato sauce, spread it and add some cubes of smoked provola. Sprinkle with Granetta di capra and basil leaves. Start again adding the tomato sauce and the aubergines, which should be placed in the opposite direction.

7

And then the cheeses and the basil leaves. Continue in this way until you reach the last layer of aubergines, which you will season, once again, with the sauce and the smoked provola cheese that you have set aside.

8

Finish with the Granetta di capra and bake in a preheated static oven at 200° for about 30 minutes. Once the cooking time is up, let it rest for about 15-20 minutes before serving your aubergine parmigiana.

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Spaghetti with yellow cherry tomatoes cream

First courses

Spaghetti with yellow cherry tomatoes cream

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

25 min

Servings:

1 Serving

Ingredients:

400 g of Tipico IT’s Yellow cherry tomatoes
350 g of Tipico IT's spaghetti
50 g of Tipico IT’s Granetta di vacca
1 Clove of garlic
Basil
Tipico IT’s Extra virgin olive oil
Salt

PREPARATION

1

Clean and dry the yellow tomatoes, then cut them into pieces and remove their vegetation water.

2

Heat 5 tablespoons of extra virgin olive oil in a large non-stick pan and put the garlic cut in half and deprived ot its core.

3

Season for some minutes, then add the yellow tomatoes and let them cook on high flame for some minutes.

4

Add some salt to the tomatoes, dim the flame and let them gently cook for about 10-15 minutes.

5

Make boil a pot of slightly salted water and, when it will start to boil, cook the pasta. Cook the pasta and drain it when it is "al dente" directly in the pan containing the cooked tomatoes.

6

In the pan add two or three tablespoons of the pasta cooking water and finish the spaghetti cooking stir-frying them for a couple of minutes.

7

Add some Granetta di vacca and the fresh basil; stir the pasta and then serve it hot in the dishes.

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