Ingredient: Black pepper

Quality, authenticity, excellence
Cheese balls with gorgonzola and Granetta di capra

Starters

Cheese balls with gorgonzola and Granetta di capra

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

40 min

Servings:

1 Portions

Ingredients:

3 Abate Pears (600 g)
Lemon zest
30 g of Walnut kernels
Black pepper
Wholemeal multi-grain bread
40 g of Granetta di Capra
Fine salt
100 g of Sweet Gorgonzola
2 Eggs
Seed oil
Rosemary

PREPARATION

1

First of all, take the multi-grain loaf and remove the crust; cut the breadcrumbs into pieces, place them in a blender and reduce them to a fine powder.

2

Next, clean the Abate pears: peel them, cut them in half and remove the seeds and core.

3

Grate the pears with a fine-meshed grater and collect the pulp in a colander. Mash with the back of a spoon to remove most of the water, then squeeze the pulp further with your hands until you have a dry ball.

4

Transfer the pulp to a bowl and add the grated zest of one lemon, the Granetta di Capra, salt and pepper.

5

Chop up the walnuts using the mixer and add them to the rest of the ingredients. Add the previously chopped breadcrumbs.

6

Knead everything by hand to obtain a fairly compact mixture. Take a small portion of the dough, round it off between the palms of your hands, then crush it in the centre to create a little pocket to fill with a teaspoon of sweet Gorgonzola.

7

Seal each ball to incorporate the cheese, using a little more dough if necessary. Shape each ball into a round shape by rolling it between your palms and continue in this way until you have finished all the ingredients.

8

Now set the cheese balls aside and prepare the breadcrumbs: beat the eggs with a pinch of salt.

9

Still in the mixer, place the bread crust kept aside and blend it finely. Then, transfer it to a bowl and season with chopped rosemary.

10

Dip each meatball in the beaten eggs and then in the rosemary breadcrumbs. Arrange the meatballs on the tray as they are ready.

11

Heat plenty of seed oil in a pan and when it is hot, fry your meatballs. Then drain them on absorbent paper and enjoy them on their own or with a salad.

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Green ravioli with stracciatella

First courses

Green ravioli with stracciatella

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

45 min

Servings:

1 Portions

Ingredients:

200 g of Tipico IT's semolina flour
50 g of Spinach
2 Eggs
1 pinch of salt
450 g of Tipico IT's stracciatella
50 g of Tipico IT's Granetta di Capra
Black pepper
Butter

PREPARATION

1

Boil the spinach in salted water, then drain and squeeze it well to chop it finely.

2

Make a flour fountain and add the eggs, the chopped spinach, 2 tablespoons of olive oil, a pinch of salt and mix well as soon as the pasta will be smooth and elastic.

3

Now roll out a thin sheet of pasta dough and use a teaspoon to sprinkle in the Stracciatella, black pepper and a little bit of Granetta di Capra, which will form the filling of your ravioli. Then cover with a second sheet of pasta dough.

4

Now cut out the ravioli and cook them in boiling salted water. Then toss them in a pan with butter.

5

Your green ravioli are ready, serve hot with a final touch of more Stracciatella and a handful of Granetta di Capra.

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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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Tagliatelle with porcini mushrooms

First courses

Tagliatelle with porcini mushrooms

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

50 min

Servings:

1 Portions

Ingredients:

200 g of Tipico IT’s 00 Flour
3 Eggs
Tipico IT's semolina flour for sprinkling
500 g of Porcini mushrooms
35 g of Tipico IT’s Extra virgin olive oil
1 Clove of garlic
Black pepper
50 g of Butter
Fine salt
Parsley

PREPARATION

1

To prepare the tagliatelle with porcini mushrooms, start with the fresh pasta: on a pastry board or in a bowl, pour the flour, create the classic fountain shape and pour in the centre the previously beaten eggs. Mix with a fork starting from the centre, gradually gathering the flour. When the dough will be more compact, work it with your hands for about 10 minutes, kneading vigorously.

2

Give the dough a spherical shape, wrap it with plastic wrap and let it rest at room temperature, in a cool place away from heat sources, for about 30 minutes.

3

In the meantime, devote yourselves to the porcini mushrooms: clean them from the soil, scraping the stem with a small knife. Then cut them into slices.

4

In a large frying pan, pour the butter and melt it over very low heat; when it is almost completely melted, pour in the oil, let it warm slightly over low heat, then pour in the porcini mushrooms and a whole clove of garlic, cleaned or chopped if you prefer. Add salt and pepper to taste and let the mushrooms cook for about 10 minutes. At the end of cooking, you can remove the whole garlic if you added it. Once ready keep warm.

5

Then chop the parsley very finely and keep it aside.

6

Once the necessary resting time has passed, take the dough and divide it into pieces; lightly flour the piece to be passed through the machine to roll out the dough and keep the remaining dough aside covered with plastic wrap. Insert the first piece into the machine, going from the thickest to the penultimate so as to obtain the right thickness of the sheet.

7

When you get to penultimate step of the machine, pass the strip of dough again, in fact you will need two passes at this thickness to pull the sheet well.

8

Lightly flour the work surface with some semolina flour and roll out the first sheet of dough; proceed in the same way with another piece of dough, until you have finished the dough, dust the sheets with semolina and let them dry 5 minutes on each side. Fold one of the shorter sides of each sheet inwards (this will create a sort of “tab” to make the tagliatelle easier to pull up once ready) and then roll the pasta up on itself.

9

Using a sharp, lightly floured knife, begin making the noodles, cutting to a thickness of 6.5-7 mm. Then lift each roll to make your nests of noodles, to be placed as you go on a part of the work surface lightly floured with semolina flour or on a tray.

10

Bring the water to a boil and salt the taste; cook the tagliatelle for 3-4 minutes. Then drain the noodles directly into the sauce, saving the cooking water. Turn on the low heat under the pan with the sauce and stir the ingredients to combine. Add the finely chopped parsley and if needed, you can add a ladle of pasta cooking water to prevent the tagliatelle from being too dry. Then serve the tagliatelle with porcini mushrooms as soon as they are ready.

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Lasagne with squash, gorgonzola and salsiccia

First courses

Lasagne with squash, gorgonzola and salsiccia

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

95 min

Servings:

1 Portions

Ingredients:

500 ml of Whole milk
40 g of Tipico IT’s 00 Flour
Black pepper
60 g of Butter
Salt
170 g of Tipico IT's gorgonzola piccante
1 kg of Squash pulp
Tipico IT’s Extra virgin olive oil
Fresh oregano
2 Cloves of garlic
Fine salt
Parsley
250 g of Tipico IT's pasta sfoglia for lasagne
White wine
80 g of Gran Capra
Breadcrumbs
400 g of Tipico IT's salsiccia
250 g of Tipico IT’s Mozzarella

PREPARATION

1

Begin the preparation of lasagne with squash, gorgonzola and salsiccia by starting with the gorgonzola béchamel sauce: sift the flour in order to avoid the formation of lumps.

2

In a small saucepan, heat the milk with a pinch of salt and grind of pepper.

3

In a non-stick saucepan, melt the butter over low heat. Add the flour a little at a time, stirring vigorously with a whisk.

4

Toast the flour over medium heat until it begins to darken and bubble. At this point you can also add the hot milk, always continuing to stir thouroughly and bring everything to boil. After about two minutes from boiling, your béchamel will have thickened.

5

Now, turn off the heat and add the chopped gorgonzola. Let it slowly melt with the heat, stirring constantly with a whisk.

6

As soon as the gorgonzola is completely melted and well blended, transfer the béchamel sauce to a glass bowl and let it cool by covering with plastic wrap.

7

Now, deal with the pumpkin: remove the skin, cut it into slices and then into cubes.

8

In a non-stick pan, brown two cloves of garlic in a little oil. As soon as they start to brown, add the diced pumpkin and season with a pinch of salt. Let it cook, over a gentle flame, covering it with a lid for about 10 minutes, turning it from time to time.

9

Halfway through cooking, add a few leaves of fresh oregano and some chopped parsley. Once ready, transfer it to a bowl and let it cool.

10

Now, deal with the sausage: remove its casing and shred with a knife.

11

In the same pan where you cooked the pumpkin, add a little oil and let it heat up. Then add the sausage, brown it and break it up with a spoon. When the sausage begins to brown, turn up the heat and add a splash of white wine. Let it evaporate and continue cooking until browned. Turn off the heat and set aside.

12

In the meantime, proceed by cutting the mozzarella into small pieces.

13

At this point, you have everything you need to compose your lasagne with squash: cover the bottom of an oven dish with some gorgonzola béchamel sauce. Add the first layer of egg puff pastry for lasagne adding a few spoonsful of diced pumpkin, a little bit of sausage and a little bit of mozzarella. Also add a grind of pepper and a generous sprinkling of Gran Capra.

14

Complete by covering the entire surface with a few spoonsful of Gorgonzola béchamel sauce.

15

Continue in this way for other 3-4 layers.

16

Gently press down on each layer to ensure that the topping and béchamel sauce adhere evenly.

17

Finish by covering the last layer with the squash cubes and add some mozzarella flakes. Cover with the remaining béchamel sauce, a generous sprinkling of Gran Capra and finally some breacrumbs. Glaze the surface with a little oil and bake the lasagne with squash in a preheated oven at 180° C for about 40 minutes.

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Fried mozzarella beads

Second courses

Fried mozzarella beads

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

20 min

Servings:

1 Portions

Ingredients:

1 kg of Tipico IT's buffalo or cow mozzarella beads
20 ml of Milk
Fine salt
Tipico IT’s 00 Flour
2 Eggs
Black pepper
Tipico IT’s breadcrumbs
Peanut oil

PREPARATION

1

To prepare the fried mozzarellas, place the beads in a colander and allow them to drain so that they lose their whey.

2

In a bowl, place the flour needed to flour the beads and turn them until they are completely covered.

3

In another bowl, beat the eggs with the salt and pepper and dilute them with the milk, mixing well. At this point, dip the floured mozzarellas in the beaten eggs so that they are well coated. Then dip them in the breadcrumbs.

4

Now proceed with a second breading so that the mozzarellas are crispier and there is no risk of milk leaking out: dip the breaded mozzarellas in the egg again and as a last step in the breadcrumbs, making sure that the breadcrumbs adhere perfectly. Your mozzarellas are now ready to be fried.

5

Pour plenty of frying oil into a large pan. Before dipping your mozzarellas, test the temperature of the oil by pouring a pinch of breadcrumbs into the pan: if it sizzles, then you can dip 3 or 4 mozzarella bites at a time. Fry the mozzarella balls for 1-2 minutes or until golden brown. Drain them, taking care not to pierce them, using a skimmer and, as you proceed with the frying, place the fried mozzarellas on absorbent paper. Wipe off any excess oil with kitchen paper. Now you can serve your fried mozzarella beads piping hot!

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Ravioli with goat's ricotta and spinach

First courses

Ravioli with goat's ricotta and spinach

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

60 min

Servings:

1 Portions

Ingredients:

250 g of Tipico IT’s 00 Flour
2 Eggs
Tipico IT's semolina for sprinkling
250 g of Spinach
125 g of Tipico IT's goat ricotta
Nutmeg
Black pepper
Fine salt
Tipico IT's Gran Capra

PREPARATION

1

To prepare the ricotta and spinach ravioli, start by preparing the fresh egg pasta. Take the flour and pour it into a bowl along with the beaten eggs. Knead the ingredients well with your hands to create a homogeneous mixture. If the dough is not very elastic, add warm water to make it softer to roll out.To prepare the ricotta and spinach ravioli, start by preparing the fresh egg pasta. Take the flour and pour it into a bowl along with the beaten eggs. Knead the ingredients well with your hands to create a homogeneous mixture. If the dough is not very elastic, add warm water to make it softer to roll out.

2

Transfer the dough onto a work surface and knead it vigorously, when you have obtained a smooth and homogeneous dough, form a sphere that you will wrap with cling film: let the dough rest for 30 minutes protected from light and air currents that could dry it. While the dough is resting, devote yourself to the filling: take a non-stick pan with a wide bottom in which you will pour the rinsed spinach, covering it with a lid to let it wilt. Let them cook until, it will take about a couple of minutes.

3

When softened, drain to remove excess liquid and set aside. Take a large bowl and pour in the ricotta and Gran Capra. Flavour with nutmeg and, using a hand whisk, mix the ingredients together. Add salt and pepper to taste. When combined, chop the spinach in a blender and add it to the ricotta cream. Mix the ingredients well to obtain a homogeneous mixture.

4

Transfer the mixture into a pipping bag and set aside. The pastry will now have rested. Take it and divide it into two loaves. Leave one wrapped in plastic wrap so that it does not dry out while, after having lightly floured it with regrinded semolina (which will not be absorbed into the dough), roll out the other with the pasta machine, passing it between the rollers from the widest to the penultimate narrowest thickness: you should obtain a rectangular pasta sheet about 1 mm thick. Repeat the operation with the other roll. Roll out the two rectangles of pastry on a work surface lightly floured with semolina flour and create small piles of filling with a piping bag.

5

Place them about 3 cm apart, sprinkling water around the edges of the pastry so that when you lay the second pastry on top, it will stick more easily. Take care to allow the air to escape between the ravioli, by passing around the filling with your fingers, so that they do not open during cooking and let the filling escape.

6

When you lay the second sheet of pasta on top, make sure that the edges of the second sheet of pasta are flush with the first. Then use a pastry cutter to cut out the ravioli, which you will place on a tray lightly floured with regrind. Your ricotta and spinach ravioli are now ready! You can cook them in boiling water and dress them as you like, for example with butter and sage.

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Aubergine and ricotta salata di bufala rolls

Second courses

Aubergine and ricotta salata di bufala rolls

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

0 min

Servings:

Ingredients:

200 g of Tipico IT's ricotta salata di bufala
2 Aubergines
50 g of Tipico IT's Granetta di Capra
56 Leaves of basil
Tipico IT’s Extra virgin olive oil
Black pepper

PREPARATION

1

Take the aubergines, wash them accurately, eliminate their endings and cut them into slices in length. Cover them with some coarse salt and let them rest in a colander in order to eliminate the water in excess.

2

In the meantime, take the ricotta salata di bufala and put it in a bowl. Start to soften it with a fork until it becomes creamy. Subsequently, add some Granetta di Capra and the chopped basil leaves.

3

Now, dry well the aubergines. Warm the grill and cook all the slices being careful not to burn the borders.

4

Once ready, let them cool and then proceed by forming the rolls: take a slice of aubergine and put a spoon of the ricotta salata filling, that you prepared previously, on one side. Then roll the slice on itself and with the help of a toothpick, close the roll.v

5

Now put them in the fridge and let them rest for about 15 minutes. Passed the necessary time, your aubergine and ricotta salata rolls are ready to be served.

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Bigoli with anchovies

First courses

Bigoli with anchovies

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

0 min

Servings:

Ingredients:

For the fresh bigoli
500 g of Tipico IT's durum wheat semolina
180 g of Water
1 Egg
1 pinch of salt
For the sauce
10 Tipico IT's salted anchovies
1 glasso of Tipico IT’s Extra virgin olive oil
1 Little onion
Black pepper
White wine
1 Garlic clove

PREPARATION

1

To start, arrange the flour in a classic heap on the working surface and pour an egg and a pinch of salt on it. Subsequently, start kneading by adding the water step by step, in order to obtain a dough with a quite hard and homogenous consistency.

2

Once obtained the desired dough, seal it completely in cling film and put it fridge for about 30 minutes.

3

After the time has passed, use the torchio or the pasta machine equipped with a special shape, in order to pass the pasta through it, obtaining thus the bigoli.

4

At this point, widen them, let them rest on a floured pastry board before cooking them in abundant salted water.

5

Now, prepare the sauce: clean the anchovies removing their head, bones and scales. Wash them, dry them with some absorbent paper and cut them into pieces.

6

Heat up some extra virgin olive oil and a garlic clove in pan. Remove the garlic clove, when it will start to sizzle. Then add the chopped anchovies, mix well, add some white wine and let cook, until the fish pieces turn into gravy.

7

In the meantime, boil the bigoli in salted water for 5-8 minutes.

8

Drain them and put them in the pan. Mix everything well for a minute and serve immediately.

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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.

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