Ingredient: Egg yolk

Quality, authenticity, excellence
Sicilian cannoli

Dessert

Sicilian cannoli

Author: Guido Boschetti

Difficulty:

Advanced

Total time:

90 min

Servings:

1 Portions

Ingredients:

250 g of Flour 00
30 g of sugar
30 g of Lard
1 Small egg
50 g of Marsala wine
10 ml of Vinegar
A pinch of salt
Orange peel
2 g of Cinnamon powder
1 Egg yolk
Peanuts oil
800 g of Tipico IT goat ricotta
320 g of Icing sugar
Candied orange peels
Pistachio grains
Dark chocolate chips

PREPARATION

1

Sift the flour with the cinnamon into a bowl. Sand the flour by dispersing the lard with your fingertips, add the sugar and grated orange peel.

2

Mix in the whole egg and continue to knead, adding the salt dissolved in the vinegar and the Marsala wine. You will obtain a consistent and elastic dough. Finish it quickly on the work surface and put it in the fridge for at least 2 hours, before using it.

3

Roll out a third of the dough at a time, with the pastry sheet or rolling pin, reaching a thickness of 1.5 mm. Using a 10 cm diameter pastry ring, cut out discs that you will stretch slightly to make an oval.

4

Seal the outer flaps with egg yolk, overlapping them along the centerline of the torch. Cover cannoli ready for frying with plastic wrap, preventing them from drying on the surface, which would compromise the development of bubbles during cooking. Immerse the cannoli in oil at 175°C, seal side down.

5

Very crumbly bubbles will form on the surface of the cannoli, handle them gently using a perforated ladle. In a few seconds they will be golden brown and ready to drain on frying paper. Wait until they reach room temperature before removing the metal torch.

6

The scraps of fried puff pastry, in absence of the proper metal torches, can be used to create a “decomposed cannolo” by alternating them with ricotta cream.

7

For the cream: sift the ricotta well drained from the whey, work it for a minute with electric whips, incorporating the icing sugar.

8

The cannoli wafers should be filled with the ricotta cream only at the time of serving, using a sac à poche with a smooth 16 mm nozzle or a spatula.

9

Decorate the ends according to preference: with icing sugar, cherry and orange candied fruit, dark chocolate, chopped pistachios, cinnamon or a mix.

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Zeppole of S. Giuseppe

Dessert

Zeppole of S. Giuseppe

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

80 min

Servings:

1 Portions

Ingredients:

For the zeppole
3 Medium eggs
55 g of Butter
150 g of Tipico IT’s 00 Flour
1 Egg yolk
250 ml of Water
Fine salt
For the pastry cream
2 Egg yolks
1/2 Vanilla pod
200 ml of Whole milk
23 g of Corn starch
70 g of sugar
50 ml of Fresh liquid cream
For the garnishing
Sour cherries in syrup
Icing sugar
Peanut oil

PREPARATION

1

In order to prepare the zeppole of S. Giuseppe, start making the pastry cream to fill them, so that it can cool. Heat the milk and the fresh liquid cream in a saucepan with the vanilla pod and its seeds, which you will have extracted with a little knife. When the mixture has come to boil, switch off the gas and put it aside keeping it warm.

2

Subsequently beat slightly the egg yolks and pour the granulated sugar in a little bowl. Mix well in order to amalgamate the ingredients. Then add the corn starch and mix well. Remove the vanilla pod, pour some milk in the little bowl containing the eggs, the sugar and the corn starch, in order to dilute the mixture. Mix everything well before adding it to the saucepan containing the milk.

3

Turn on the low heat and mix continuously with a whisk, until the cream gets thickened. Once ready, you can put the cream in a bowl and cover it with some cling film. Let it cool at room temperature and then in fridge. Once cooled, you can put it in a disposable pastry bag with a star nozzle.

4

Now, start the preparation of the choux pastry. Put some water in a large pan, add the butter cut into pieces and a pinch of salt. Then, turn on the medium heat and mix with a wooden spoon in order to let the butter melt. When the mixture has started to boil, pour the flour quantity at one time and continue to mix. The mixture will have to come off from the pan sides.

5

At this point, turn the gas off and pour the mixture in a bowl. Widen it slightly in the centre in order to cool it quickly. Meanwhile, beat the three whole eggs with a yolk. Pour the egg mixture in the bowl containing the dough little by little.

6

Pour it in a pastry bag with a star nozzle. Heat the peanut oil in a large pan and meanwhile place a sheet of baking paper on the working surface, on which you will create your well-spaced zeppole. Make a double dough circle, a circle above the other with the help of the pastry bag. Then cut some squares of baking paper around the zeppole, in order to take them easily and dip them in the oil came at temperature. Dip one or maximum two zeppole at a time with the baking paper side facing up. In this way, you will notice that the baking paper slips off easily. Let the zeppola fry for some minutes without turning it upside down, so that it can maintain its shape while cooking. Then turn your zeppole upside down and let them cook on the other side too. Once ready and well browned, drain them with a skimmer.

7

Put them on a tray lined with some absorbing paper, so that they can release the excess oil. Continue in the same way for the other zeppole. Then take the sour cherries in syrup and if you like, you can cut them into half. Dust your zeppole with some icing sugar, then add a tuft of pastry cream inside, place the sour cherries and sprinkle with some other icing sugar to taste. Your zeppole of S. Giuseppe are ready to be enjoyed.

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Mascarpone and pistachio cream tart

Dessert

Mascarpone and pistachio cream tart

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

60 min

Servings:

1 Serving

Ingredients:

For the shortcrust pastry
2 Eggs
200 g of Icing sugar
Lemon zestLemon zest
500 g of Tipico IT’s 00 Flour
250 g of Fridge's cold butter
For the cream
1 Egg yolk
500 g of Tipico IT’s Mascarpone
200 g of Pistachio cream
2 tbsp of sugar
For the garnishing
Chopped pistachio

PREPARATION

1

To prepare the shortcrust: take a large bowl and pour in it two eggs and some sugar. Then add the cold butter cut into cubes and the lemon zest. Start mixing well all the ingredients with your hands and add the flour little by little.

2

When the dough will have become harder, transfer it on a floured work surface and continue to knead it adding the flour little by little.

3

When the dough will have become elastic and smooth and it will not be sticking to the hands, it means that your shortcrust pastry is ready. At this point wrap it in cling film and let it rest in fridge for half an hour.v

4

In the meantime, start the cream preparation: in a bowl, add the mascarpone, an egg yolk, 2 tablespoons of sugar and the pistachio cream. Mix well all the ingredients, so that you can obtain a smooth cream. Afterwards, let your cream rest in the fridge.

5

After half an hour has passed, take the shortcrust pastry out of the fridge and roll it out in a tart mould. Make your base bake in a ventilated oven at 180°C for 15 minutes. Before baking it, do not forget to put a sheet of baking paper full of dried legumes on it, so that the shortcrust pastry will not swell or shrink. At the end of the baking, let the shortcrust pastry cool completely down before removing it from the mould.

6

Once the base is cooled, take the previously prepared cream and start spreading it on the prepared shortcrust pastry base.

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Apple strudel

Dessert

Apple strudel

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

60 min

Servings:

1 Serving

Ingredients:

1 Rectangular roll of Pasta Sfoglia
30 g of Raisins
60 g of Cane sugar
30 g of Lemon juice
30 g of Pine nuts
5 Apples
50 g of Tipico IT’s Breadcrumbs
50 g of Tipico IT’s Butter
1 tsp of cinnamon in powder
For brushing
1 Egg yolk
3 tbsp of Whole milk
Icing sugar

PREPARATION

1

In order to prepare the apple strudel, start soaking the raisins in water for 15 minutes. In the meantime, melt 30 g of butter in a pan and pour in it also the breadcrumbs. Brown for a couple of minutes, mixing often.

2

In another pan toast the pine nuts and then put everything aside.

3

Now, peel the apples and cut them into thin slices. Transfer them in a bowl and squeeze some lemon juice on them. Add the pine nuts, the soaked and drained raisins, the cane sugar and the cinnamon.

4

Mix well and melt some butter. Unroll the puff pastry, brush the entire surface with some butter and sprinkle with breadcrumbs.

5

Now, put the apples on it placing them uniformly and then close it. Close well the puff pastry sides, in order to prevent the mixture spill.

6

Transfer the strudel on a tray covered with a sheet of baking paper. Then whisk a yellow egg with some milk and brush it on the strudel surface.

7

Bake it in a ventilated oven at 180°C for 25 minutes. Once ready, take it out from the oven, let it cool down and sprinkle the surface with some icing sugar according to your taste.

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