Ingredient: Clove of garlic

Quality, authenticity, excellence
Pappardelle with oil, garlic and lemon

First courses

Pappardelle with oil, garlic and lemon

Author: Guido Boschetti

Difficulty:

Facile

Total time:

20 min

Servings:

4

Ingredients:

1 Clove of garlic
Salt
1 Chilli
Parsley
Lemon juice

PREPARATION

1

Take a pan and heat the olive oil with garlic and chilli.

2

In the meantime, cook the pappardelle in abundant salted water. Once ready, drain them al dente.

3

Mix well the pasta with the seasoning.

4

Afterwards, turn off the heat and add the juice of two squeezed lemons.

5

Serve by adding some parsley.

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Bruschette with cherry tomatoes and burrata

Starters

Bruschette with cherry tomatoes and burrata

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

10 min

Servings:

1 Portions

Ingredients:

4 slices of homemade bread
Mint
1 Clove of garlic
Oregano
Extra virgin olive oil
Salt

PREPARATION

1

Wash the cherry tomatoes and cut them in half, or into smaller pieces. Place them in a bowl and season with salt, extra virgin olive oil and a handful of oregano.

2

Cut the slices of bread and toast them on a grill, or steak pan, turning them on both sides. When they are toasted to your taste, rub them with a clove of garlic, if you like the taste.

3

Place the croutons on a tray and spread the cherry tomatoes on top.

4

Place the croutons on a tray and spread the cherry tomatoes on top.

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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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Tagliatelle with walnut pesto and basil

First courses

Tagliatelle with walnut pesto and basil

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

0 min

Servings:

Ingredients:

400 g of Tipico IT’s 00 Flour
4 Eggs
1 Pinch of salt
100 g of Walnuts
1 Clove of garlic
Fresh basil
100 ml of Tipico IT’s Extra virgin olive oil
50 g of Tipico IT's Granetta di Capra

PREPARATION

1

In order to prepare fresh tagliatelle, place the flour in a heap on the work surface, Subsequently, break the eggs and add them to the flour with a pinch of salt. At this point, beat everything well using a fork and taking some flour from the edges of the heap.

2

As soon as you obtain a certain consistency, start kneading with your hands until you obtain a smooth and homogeneous dough. Let it rest on the work surface covering it with a clean cloth.v

3

After the time has passed, take the dough, roll it out with a rolling pin and let it dry well. At this point, fold it on itself like a roll and cut your tagliatelle by hand using a smooth blade and well sharpened knife.

4

Now that your tagliatelle are ready to be cooked, let's prepare the sauce. In a mortar, crush some walnut kernels, a clove of garlic and some fresh basil.

5

While crushing, add some oil until you obtain a soft sauce.

6

Put the tagliatelle in abundant salted water. Once cooked, drain them and season them with the previouslt prepared walnut pesto, adding some cokking water in order to dilute the seasoning and mix it well with the pasta.

7

Now serve your tagliatelle with walnut pesto and garnish them with some walnut kernels.

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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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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.

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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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Passatelli with guanciale and yellow confit cherry tomatoes

First courses

Passatelli with guanciale and yellow confit cherry tomatoes

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

150 min

Servings:

1 Portions

Ingredients:

For the fresh Passatelli
3 Eggs
100 g of Tipico IT’s Granetta di vacca
Nutmeg
140 g of Tipico IT’s Breadcrumbs
Lemon zest
Fine salt
For the yellow confit cherry tomatoes
150 g of Tipico IT’s Yellow cherry tomatoes
25 g of sugar
35 g of Tipico IT’s Extra virgin olive oil
Fine salt
1 Clove of garlic
Thym
Black pepper
Oregano
For the seasoning with the Guanciale
120 g of Tipico IT’s Guanciale
1 Shallot

PREPARATION

1

First of all, start preparing the yellow cherry tomatoes: take the yellow cherry tomatoes and wash them under running water, then wipe them dry and put them on a chopping board by cutting them in half. Now put your tomatoes on a baking tray covered with baking paper with the side facing up.

2

Add salt and pepper to taste. At this point, prepare the chopped garlic and thyme: peel a clove of garlic, leaf the thyme and then chop it finely. Once you have the chopped garlic, pour it over each tomato and add the sugar. Add the dried oregano and finally a drizzle of oil. Place in a static oven preheated to 140°C for two hours, until the water has evaporated.

3

Now go on to prepare the passatelli: in a bowl whisk the eggs for a few minutes and add a pinch of salt; in a larger bowl mix the breadcrumbs and the grated Granetta di vacca. Add the flour, lemon zest and nutmeg. Then add the eggs. Now mix the ingredients and knead until you obtain a consistent and elastic dough. Wrap the dough in cling film and let it rest for about 15 minutes.

4

In the meantime, boil a pan full of water and on the other side, in a frying pan, fry the shallot with a little oil, then add the chopped guanciale and cook.

5

When the 15 minutes are up, take out the passatelli dough and pass one piece at a time through a large hole ricer to make passatelli about 4-6 cm long. Drop them onto a floured tray.

6

Cook the passatelli for a few minutes in plenty of salted water. When they rise to the surface, carefully drain them and pour them into the pan with the guanciale sauce. Then add the yellow tomatoes, which will have cooked in the meantime. Fry everything in the pan without stirring with a spoon, otherwise they will break. Serve directly on the plates with a handful of Granetta di vacca.

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Spaghetti with pesto alla genovese

First courses

Spaghetti with pesto alla genovese

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

30 min

Servings:

1 Portions

Ingredients:

320 g of Fresh Spaghetti Tipico IT
1 pinch of coarse salt
50 g of Basil
15 g of Pine nuts
1/2 Clove of garlic
100 ml of Tipico IT’s Extra virgin olive oil
70 g of Tipico IT’s Granetta di vacca
30 g of Tipico IT’s Fiore Sardo
Some leaves of basil for the garnishing

PREPARATION

1

First of all, start with the preparation of pesto alla genovese: pour the peeled the garlic in the pestle with some grains of coarse salt, start crushing and when the garlic will have become a paste, add the basil leaves with a pinch of salt. Crush well until the moment in which the basil leaves will release a shiny green liquid.First of all, start with the preparation of pesto alla genovese: pour the peeled the garlic in the pestle with some grains of coarse salt, start crushing and when the garlic will have become a paste, add the basil leaves with a pinch of salt. Crush well until the moment in which the basil leaves will release a shiny green liquid.

2

At this point, add the pine nuts and start crushing in order to obtain a cream. Add the Granetta di Vacca step by step which will make everything very creamy. In the end add the extra virgin olive oil, mixing continuously with the pestle.

3

Mix well all the ingredients in order to obtain a smooth sauce. Then put on the gas a pot full of salted water and when it will have started to boil, let the pasta cook.

4

Now put the pesto in a large pan and dilute it with some pasta’s cooking water. As soon as the pasta is ready, mix it with the pesto. Mix everything well and your spaghetti are ready to be served with some fresh basil leaves.

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Gnudi toscani on tomato coulis

First courses

Gnudi toscani on tomato coulis

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

90 min

Servings:

1 Serving

Ingredients:

For the Gnudi
700 g of Fresh spinach
350 g of Tipico IT’s sheep ricotta
1 Clove of garlic
1 Egg
Black pepper
Nutmeg
Fine salt
45 g of 00 Flour
50 g of Tipico IT’s Cow granetta
30 g of Tipico IT’s Extra virgin olive oil
For the seasoning
100 g of Butter
1 Pinch of fine salt
20 g of Tipico IT’s Cow granetta
Black pepper
1 Stick of sage
For the tomato coulis
500 g of Tipico IT’s fresh tomatoes
Fresh basil
50 ml of Tipico IT’s Extra virgin olive oil
Salt
Pepper

PREPARATION

1

First of all start with the tomato coulis preparation: wash the tomatoes and engrave a cross in the opposite side of the peduncle. Immerge them for a minute in the boiling water, then drain them and put them under a pressure of cold water. Then peel them.

2

Subsequently, cut them in half and remove the seeds and the vegetation water. Cut them into big pieces, put them in a bowl and add some salt, pepper, oil and basil. With the help of a minipimer, blend them. At this point your tomato coulis is ready to be used.

3

In order to prepare the gnudi, start with the spinach preparation: wash and drain them, then heat up some oil in a pan and put the clove of garlic in it. Then pour the spinach, cover the pan with a cap and let them dry. Once they are softened, remove the garlic.

4

Transfer the spinach in a strainer put on a bowl and remove the liquid in excess. In the same way, put also the ricotta in a strainer, so that it can release its serum in excess.

5

Now add the well-drained spinach and ricotta in a bowl. Mix and season with salt and pepper and nutmeg. Then add also the Granetta di vacca, an egg and the flour which will play the binder role. Mix well in order to obtain a mixture and start making some balls, which will be rolled in the flour. Then place the balls on a tray which will have been previously covered with some baking paper.

6

In the meantime, boil some water and in a large pan make some butter melt with some sage leaves.

7

When the water starts boiling, cook the gnudi for some minutes and as soon as they come up drain them and transfer them directly in the pan. Season well your gnudi.

8

At this point your can start with the plating: pour a coat of tomato coulis on the base of the plate, then put some gnudi on it and your dish is ready to be eaten.

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