Ingredient: Cloves of garlic

Quality, authenticity, excellence
Lasagne with pesto alla Genovese and buffalo ricotta

First courses

Lasagne with pesto alla Genovese and buffalo ricotta

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

160 min

Servings:

6 Portions

Ingredients:

For the lasagne:
250 g of egg pastry for lasagne
500 ml of béchamel
Salt and Pepper
For the pesto alla Genovese:
30 g of Pine nuts
50 g of basil leaves
2 Cloves of garlic
1/2 tea spoon of rock salt

PREPARATION

Directions:
1

Clean the basil leaves using a damp cloth. Put the cloves of garlic in the mortar adding a pinch of rock salt. Start to crush the leaves and the garlic until obtaining a cream. Add another pinch of rock salt. Crush the mixture again until obtaining a mush. Add the pine nuts and crush. Add gradually the cheese with a spoon. Lastly, add the extra virgin olive oil, blend and the pesto is ready.

2

For what it concerns the preparation of the lasagne, put a spoonful of béchamel on a Pyrex plate, add the first layer of egg pastry and cover it with another spoonful of béchamel. Add the pesto alla Genovese and then the buffalo ricotta. If the ricotta is too hard, dilute it with a little milk. Add some grated cheese. Repeat the procedure until obtaining at least 5 layers of lasagna. Lastly, cover the last layer of lasagna with just some béchamel and some pesto alla Genovese. Cottura : portate il forno a 180°C. Dopo 10 minuti infornate le lasagne e lasciatele cuocere per circa 40 min.

Cooking:
3

Adjust the temperature of the oven to 180°C. After 10 Minutes put the lasagna in the oven and let it bake for about 40 Minutes.

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Quality, authenticity, excellence
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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Quality, authenticity, excellence
Bruschette with tomatoes, prosciutto crudo and mozzarella di bufala

Starters

Bruschette with tomatoes, prosciutto crudo and mozzarella di bufala

Author: Guido Boschetti

Difficulty:

Total time:

0 min

Servings:

Ingredients:

8 Slices of Bread
2 Cloves of garlic
12 Leaves of basil
Salt
Pepper
Oregano

PREPARATION

1

First of all, cut your tomatoes in not very thin slices. Then let the peeled garlic marinate in the olive oil and after 10-15 minutes brush this flavoured oil on your bread slices.

2

Afterwards, put a slice of tomato on the bread slices and garnish with salt, pepper, oregano and put in the oven at 200°C for 10 minutes.

3

In the meantime, cut the Mozzarella di Bufala into slices and prepare also the Prosciutto crudo slices.

4

Once the bread slices are ready, remove them from the oven and put some slices of prosciutto and some of mozzarella, so that thanks to the bread heat they can melt. In the end, garnish with some leaves of basil or arugula and serve them hot.

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