Ingredient: Dried tomatoes

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.

Condividi:
Quality, authenticity, excellence
Salted plumcake with ricotta, basil and sun-dried tomatoes

First courses

Salted plumcake with ricotta, basil and sun-dried tomatoes

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

85 min

Servings:

1 Portions

Ingredients:

4 Eggs
120 g Sunflower oil
180 g Milk
460 g Flour
1 Sachet of yeast
100 g Ricotta
80 g Dried tomatoes
80 g Black olives
Fresh basil
Butter
Salt
Sugar

PREPARATION

1

To prepare the dough of your salty plumcake, start by placing 4 eggs in a large bowl. Start beating them with a whisk and add salt, sugar, seed oil, milk and half of the flour. Add the yeast and keep stirring. Butter and flour a plumcake mould.

2

Add the remaining flour and stir until well blended. Finally add the crumbled ricotta, the dried tomatoes, the black olives and the basil, incorporating everything into the mixture. You can now add pepper as you like. Then pour the mixture into the previously buttered and floured plumcake mould.

3

Transfer the mould to the oven preheated to 180° in static mode, for a total of forty-five minutes.

4

Once cooked, bake the pound cake and let it cool. Finally, serve your salted plumcake with ricotta cheese, stuffed with dried tomatoes. Depending on your taste, you can present the recipe warm or cold and garnish it with fresh basil

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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.

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