Ingredient: Egg

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Little lemon meringue tart

Dessert

Little lemon meringue tart

Author: Guido Boschetti

Difficulty:

Easy

Total time:

165 min

Servings:

6 Portions

Ingredients:

125 g of Butter
125 g of Sugar
1 Pinch of salt
1 Egg
For the lemon cream
3 Egg yolks
30 g of Corn starch
90 g of Sugar
2 Lemons
50 ml of Water
25 g of Butter
For the meringue
3 Egg whites
1 Pinch of salt
110 g of Sugar
2 Tablespoons of water

PREPARATION

1

Pour the flour in a bowl with some cold butter cut in pieces, a pinch of salt and some sugar. Mix the compound gently.

2

Subsequently add the egg and knead well. Form a little dough and wrap it in transparent film, by putting it in the fridge for about 30 minutes.

3

After this time, roll the previously prepared shortcrust and form some circles by preparing some little tarts. Pierce the base and cover each of them with some baking paper. Place them in preheated oven at 190°C for 20 minutes. Once they are golden, extract them from the oven and let the cool down.

For the lemon cream
4

Separate the white eggs from the yolks. In a bowl mix the yolks with some sugar and the corn starch. Add the lemon zest, the lemon juice and some water.

5

Mix until you obtain a homogenous compound. Now let the cream cook by using the bain-marie technique. When the cream will be dense, add some butter and mix it well.

6

Now let it cool down until you will use it.

For the meringue
7

Beat the white eggs with a pinch of salt.

8

In a little pan pour some sugar and water and put it on the stove on low heat, by melting the sugar and making it boil at 121°C.

9

At this point, with the whisks at maximum power pour the syrup at 121°C in the previously whipped white eggs mixture. Now continue whipping until the meringue cools down.

For the assembling
10

At this point, take the previously prepared tart bases and in each of them with the help of a sac à poche pour the lemon cream and the meringue.

11

Now place the little tarts in oven at 180°C for about 6-8 minutes. When the meringue will be golden, take the little tarts out of the oven and let them cool down.

12

Pour the sweets in fridge for at least 2 hours before serving them.

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Salmon trout hamburger

Second courses

Salmon trout hamburger

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

180 min

Servings:

1 Portions

Ingredients:

450 g of Tipico IT's Manitoba flour
60 g of Butter
12 g of Brewer's fresh yeast
240 ml of Water
30 g of sugar
1 Egg
5 g of Honey
1 tbsp of Milk
Tipico IT’s Extra virgin olive oil
Sesame seeds
2 Deloused and skinned trout fillets
1 tbsp of Tipico IT’s Breadcrumbs
1 Tipico IT's Mozzarella fior di latte
1 Boiled potato
Salt
Pepper
1 Teaspoon of aromatic herbs

PREPARATION

1

First, melt the butter in a small saucepan and set aside. Start preparing the dough for your rolls by taking the Manitoba flour and making a well in the middle. Now pour in an egg, sugar, honey salt, melted butter and yeast. Start to knead well, letting all the ingredients be well incorporated. Continue to knead until you have a smooth dough.

2

Now grease a fairly large bowl with a little oil and place the dough inside. Lightly grease the surface of the ball and cover with cling film. Let rise for about 2 hours, until doubled.

3

After the dough has risen, place it on a floured pastry board and divide it into 8 pieces. Knead each piece with your hands to form a ball. Place the balls on a baking tray lined with baking paper, leaving enough space between each one. Cover with a tea towel and leave to rise for two and a half hours until doubled in size.

4

After the time has elapsed, turn the oven on to 220°C. Brush the surface of the hamburger bun with beaten egg mixed with 1 tablespoon of milk and sprinkle sesame seeds over it.

5

Bake the hamburger buns in a static oven preheated to 220°C for 5 minutes, then lower the temperature to 180°C and continue for a further 10 minutes, until golden brown.

6

Once ready, take them out of the oven to cool and cover them with clean tea towels so that they remain soft with their moisture.

7

Take a blender and place the salmon trout fillets in pieces, the mozzarella cheese in cubes, the boiled potato in pieces, the breadcrumbs, a pinch of salt and ground pepper. Now blend everything.

8

Next, emulsify the olive oil with the herbs in a dish. Place the pasta cups on the plate and pour in the trout purée.

9

Heat a grill pan and place the burgers on it, cooking for a couple of minutes on each side, turning gently.

10

Now your trout burgers are ready to be stuffed into the sandwiches you have prepared earlier and accompanied by other vegetables or sauces according to your taste.

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Roses cake

Dessert

Roses cake

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

180 min

Servings:

1 Portions

Ingredients:

300 g of Manitoba flour
200 g of 00 Flour
250 ml of Milk
80 g of sugar
150 g of Butter
1 Egg
Lemon zest
10 g of Fresh brewer’s yeast
Icing sugar
Water
Amaretto liqueur

PREPARATION

1

First, melt the butter and let it cool.

2

Warm the milk slightly. In a bowl, place the flour, crumbled yeast and sugar and mix together. Gradually add the melted and cooled butter and milk at room temperature, the egg and begin to knead vigorously until the dough is smooth, homogeneous and elastic.

3

Cover the dough and leave it to rise for about two hours until it has doubled in volume. Deflate the dough with your hands and make a rectangle about half a centimetre thick.

4

Use soft butter for the filling, so take it out of the fridge at least 2 hours before starting. Brush the entire dough rectangle with butter and sprinkle the surface with plenty of caster sugar. Cut the dough rectangle with butter into 11 strips. Roll each strip and place them in a well-buttered and floured 24cm diameter baking tin. Cover and leave to rise for about 1 hour.

5

Once the roses cake has risen, brush it with plenty of butter. Bake the roses cake for about 35 minutes in a static oven at 180° until the surface is golden brown.

6

In the meantime, prepare the alcoholic syrup: put the water in a saucepan, add the sugar and stir with a whisk. Put the water on the heat without bringing it to the boil and continue stirring until the sugar has dissolved. Turn off the heat and add the amaretto liqueur to the syrup; part of it will evaporate immediately due to the heat in the solution.

7

Stir again, transfer to a small bowl and leave to cool, stirring occasionally before use. Your alcoholic syrup is now ready.

8

Now take the roses cake out of the oven and leave it to cool completely. Then, with the help of a brush, sprinkle the entire surface of the cake with the previously prepared alcoholic syrup; alternatively, you can dust it with icing sugar.

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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 potatoes with speck and scamorza

Second courses

Filled potatoes with speck and scamorza

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

0 min

Servings:

Ingredients:

2 Big potatoes
1 tsp of Vinegar
100 g of Tipico IT’s speck
150 g of Tipico IT’s Smoked scamorza
50 g of Tipico IT’s Granetta di vacca
Salt
Pepper
Parsley
50 g of Butter
1 Egg
Breadcrumbs

PREPARATION

1

Clean the potatoes, put them in a pan and cover them with some non-salted water. Add a teaspoon of vinegar in order to avoid their breakage during the cooking. Boil them until they are completely cooked checking with a toothpick.

2

Subsequently, drain and let them cool.

3

Now, cut the potatoes in two parts and dig them delicately with a corer, leaving 1 cm of border.

4

Put the pulp in a bowl and press it with a fork. Cut the scamorza and the speck into strips.

5

Mix the potatoes with an egg, the Granetta di Vacca, some pepper, the melted butter and a pinch of salt.

6

Subsequently add the scamorza, the speck and the chopped parsley.

7

Now, drizzle a little olive oil and a pinch of salt on a baking dish and place in the emptied potatoes.

8

Cover the potatoes with the prepared filling and place a slice of scamorza on each potato, sprinkling with some breadcrumbs. Put a piece of butter on the breading of each potato and let them bake in the hot oven at 180° for 15-20 minutes, until they become golden brown.

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Baci di dama

Dessert

Baci di dama

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

90 min

Servings:

1 Portions

Ingredients:

250 g of Tipico IT’s 00 Flour
150 g of Tipico IT’s Butter
1 Egg
150 g of Tipico IT's almond flour
150 g of Icing sugar
1 pinch of salt
150 g of Dark chocolate

PREPARATION

1

Take the almond flour and mix it with the 00 flour. Make a mound with these two ingredients, then add the icing sugar, a pinch of salt and the cold butter cut into cubes. Start kneading mixing well the ingredients, then add the egg and continue until you obtain a soft dough.

2

Take the dough, wrap it with cling film and pour it in the freezer for at least one hour, until it becomes hard.

3

After the hour, take the dough, make some little round balls and place them on a tray covered with a sheet of baking paper. Keep in mind to space well the balls.

4

Once the dough balls are made, place the tray in the fridge for at least one hour. This step is very important because in this way your biscuits will not lose their shape during the cooking. After an hour, put the tray with your biscuits in the oven and bake in static oven at 150°C for the first 5 minutes, then at 120°C for other 5 minutes and finally at 100°C for the final 5-7 minutes.

5

Once the biscuits become golden, take them out of the oven and let them cool completely down. Now start the filling preparation: take the dark chocolate and start melting it. Subsequently put it in the pastry bag and start filling your biscuits. As you pair them step by step, place them on a tray covered with a sheet of baking paper and let them completely dry. At this point your Baci di Dama are ready to be served.

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Polpettone with artichokes, speck and smoked scamorza

Second courses

Polpettone with artichokes, speck and smoked scamorza

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

120 min

Servings:

1 Portions

Ingredients:

1 kg of Mixed minced meat
4 Artichokes
100 g of Tipico IT’s speck
300 g of Tipico IT’s Smoked scamorza
1 Egg
Salt
Pepper
50 g of Tipico IT’s Granetta di vacca
Tipico IT’s breadcrumbs

PREPARATION

1

First of all, start cleaning the artichokes, cut them in thin slices and stir-fry with some oil. Then pour some salt and once cooked, keep them aside.

2

In a bowl, pour the minced meat and mix it with an egg, the Granetta di vacca, salt and the breadcrumbs, until you obtain a compact mixture.

3

Subsequently, take a plumcake mould and cover it with some baking paper. Then pour the speck slices so as to cover the entire bottom. A part of them, instead, will have to remain outside, so as to pour on them the minced meat and close the mixture.

4

Now that you have set the speck slices in the plumcake mould, take the previously prepared mixture of minced meat and pour half of it in the mould, laying it carefully on the set slices. Then pour over the previously prepared artichokes and some slices of smoked scamorza.

5

Then create another layer in the same way, setting before the meat and then the artichokes with scamorza slices. The last layer will be that of minced meat.

6

Once you have consumed all the ingredients for making the different layers, lift the speck slices set on the sides of the mould and cover the entire meat mixture in order to enclose it.v

7

In the end, cover your polpettone with some baking paper and let it cook at 180°C for one hour and half. Once ready, before unmoulding and cutting it, let it cool down.

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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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Squash balls with a heart of string cheese

Second courses

Squash balls with a heart of string cheese

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

45 min

Servings:

1 Serving

Ingredients:

500 g of Squash
100 g of Tipico IT’s Granetta di vacca
1 Egg
Tipico IT’s Extra virgin olive oil
Black pepper
100 g of Tipico IT’s Breadcrumbs
50 g of Tipico IT’s Smoked scamorza
Sage
Fine salt

PREPARATION

1

In order to prepare the squash balls, first of all peel and cut the squash into slices. Then place them on tray covered with a sheet of baking paper. Season them with a filet of olive oil and a pinch of salt. Then, let them bake in preheated static oven at 200°C for 30 minutes.

2

Meanwhile, chop finely the sage leaves and cut into cubes the smoked scamorza. When the squash will be cooked, take it out from the oven and transfer it in a bowl.

3

Mash the squash with the help of a fork, then add the breadcrumbs and the Granetta di Vacca. Subsequently, add the egg the chopped sage. Knead the mixture with your hands in order to mix well all the ingredients, then pepper to taste.

4

With the obtained mixture, form some balls, putting some cubes of smoked scamorza in each of them. Once you have formed all the balls, roll them in the breadcrumbs and cook your squash balls in a non-stick pan with a filet of extra virgin olive oil, until they become golden brown. At this point, your balls are ready to be served hot and with a string cheese heart.

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