Ingredient: Eggs

Quality, authenticity, excellence
Ravioli with pears and taleggio

First courses

Ravioli with pears and taleggio

Author: Guido Boschetti

Difficulty:

Medium

Total time:

120 min

Servings:

4 Portions

Ingredients:

4 Eggs
Salt
Water
For the filling
30 ml of Fresh cream
2 Pears
For seasoning
Butter

PREPARATION

1

First of all, start preparing the pasta: sift the flour, add the eggs and start kneading well the dough until it becomes smooth. Once hardened, cover it with some cling film and let it rest in the fridge for about 30 minutes.

2

Now start preparing the filling: in a little pan melt the taleggio with fresh cream, add the pears cut into cubes, add some black pepper and mix well.

3

At this point flatten the dough, place the filling in the centre and cover with another sheet of pasta; by using a dough cutter cut the ravioli by closing well the borders.

4

After making your ravioli, boil a pot full of salted water and meanwhile in a pan melt some butter with a pear cut into slices.

5

Cook the ravioli and once ready drain them and shift them in the pan; let them season and sprinkle some Grana Padano and black pepper on them.

6

Now your ravioli with pears and taleggio are ready to be served.

Condividi:
Quality, authenticity, excellence
Ciambella with lemon, honey and cinnamon

Dessert

Ciambella with lemon, honey and cinnamon

Author: Guido Boschetti

Difficulty:

Easy

Total time:

60 min

Servings:

4

Ingredients:

50 gr of Potato Flour
120 gr of Butter
3 Eggs
100 gr of Sugar
2 Tablespoons of Honey
1 Lemon
1 Pinch of cinnamon
Milk
1 Bag of Yeast for sweets

PREPARATION

1

To prepare the ciambella with lemon, honey and cinnamon you need to butter and flour the mould.

2

Melt the butter and in a bowl mix the sugar with the eggs. Subsequently add some honey.

3

Continue to mix by adding the flour and the potato flour. Subsequently add the melted butter, the lemon juice and a bag of yeast for sweets.

4

At the end, add an abundant pinch of cinnamon in the dough. Pour the mixture in the mould and put in the oven at 180°C for 25 minutes.

5

Once ready, take the ciambella out from the oven and let it cool down. Sprinkle a mixture of icing sugar and cinnamon. At this point, your cake is ready to be eaten.

Condividi:
Quality, authenticity, excellence
Ricotta and cherry cake

Dessert

Ricotta and cherry cake

Author: Guido Boschetti

Difficulty:

Easy

Total time:

60 min

Servings:

4

Ingredients:

50 gr of Butter
150 gr of Sugar
2 Eggs
1 Packet of Baking Powder
Lemon zest
Orange zest
Icing sugar
500 gr of Fresh cherries

PREPARATION

1

First of all, whisk the eggs with sugar and citrus zest until you obtain a soft and fluffy mixture. Melt the butter and add it to the mixture, then whisk well with electric whisks.

2

Then add the ricotta at room temperature and beat well by using the whisks at low speed.

3

At this point, add the flour with baking powder and continue beating at low speed, until the mixture becomes good and thick.

4

Now start stoning the cherries without cutting them completely. Once done, add 2-3 spoons of them in the previously prepared dough.

5

At this point, take a tray, butter and flour it and then pour the mixture in it. Cover the surface with the remaining cherries and put in the oven at 180°C for about 40-45 minutes.

6

Once ready, take it out from the oven and let it cool down well. Serve it, only after sprinkling icing sugar on it.

Condividi:
Quality, authenticity, excellence
Strawberry tiramisù

Dessert

Strawberry tiramisù

Author: Guido Boschetti

Difficulty:

Easy

Total time:

45 min

Servings:

6 Portions

Ingredients:

300 gr of Savoiardi
For the syrup
1 Kg of Strawberries
40 gr of Sugar
Juice of half a lemon
For the cream
4 Eggs
160 gr of Sugar
40 ml of Water
For decorating
200 gr of Strawberries

PREPARATION

1

In order to prepare the strawberry tiramisù start preparing the syrup for the savoiardi: grind the strawberries by using a mixer and pour the mixture in a little pan. Add some lemon juice, sugar and boil everything; once the liquid gets thickened, switch off the gas and let everything cool down at room temperature.

2

In the meantime, dedicate yourself to the cream preparation: separate the yellow eggs from the white ones and start whisking them. Once you obtain a light and fluffy mixture, beat the yellow eggs with sugar. Subsequently add some mascarpone and start mixing delicately.

3

At this point start assembling the dessert: soak the savoiardi in the strawberry syrup and place them in a tray by creating the first layer of your tiramisù. Then spread a spoonful of mascarpone cream and alternate once again a layer of soaked savoiardi and mascarpone cream; like this until all your ingredients will be finished.

4

Now let rest your dessert in the fridge or at least three hours, by decorating the surface with strawberry slices.

Condividi:
Quality, authenticity, excellence
Bignè with hazelnut cream

Dessert

Bignè with hazelnut cream

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

90 min

Servings:

6 Portions

Ingredients:

For the bignè
2 Eggs
50 g Butter
1 Tablespoon of sugar
100 g of water
1 Pinch of fine salt
For the hazelnut cream
500 ml of Milk
6 Yellow eggs
50 g of hazelnut paste
200 g of sugar
1 Vanilla bean

PREPARATION

For the bignè
1

First of all dedicate yourself to the bignè preparation: in order to prepare the choux pastry, pour some water, some milk, some sugar and salt in a pan. Then add the butter cut into cubes and boil everything. At this point, add the flour at once and mix well with a wooden spoon. In order to avoid the creation of lumps, mix rapidly and cook the roux until a white patina appears on the bottom of the pan.

2

Transfer the obtained mixture in a bowl and add an egg per time mixing it with a spoon in order to incorporate it. At the beginning, the mixture will appear separated, but continue to mix it. Only when the egg will be completely absorbed, you can add the next one. Once added all the eggs, you will obtain a smooth and solid dough.

3

Now transfer it in a pastry bag. Take a baking tray and line it with baking paper. Take the pastry bag and start filling the tray, by squeezing some mixture and forming little dough balls well-spaced and walnut-sized.

4

Once filled the tray, with a wet spoon, press gently the balls surface, so that you can create the tip of the bignè. Subsequently, whisk a yellow egg with some water in a little bowl and use the mixture to brush the bignè surface. Warm up the oven in fan mode at 220°C. Once hot, lower the temperature to 180°C and bake your bignè. Cook for about 20-25 minutes. Take your bignè out and let them cool before using them.

For the cream
5

To prepare the cream: in a little pan bring to boil some milk with a vanilla bean. In a bowl, instead, mix sugar, flour and stracchino cheese. Subsequently add the yellow eggs and mix everything well. Once the milk has started boiling, pour in the mixture of the bowl; mix everything by using a whisk until the cream gets thickened.

6

Once your cream is ready, add the hazelnut paste and let it rest by cooling it down.

7

At this point take your bignè and come the cream out of the fridge, pour it in a sac à poche and start filling every single bignè by making a little hole in the bottom. Your bignè with hazelnut cream are ready to be served.

Condividi:
Quality, authenticity, excellence
Casoncelli

First courses

Casoncelli

Author: Guido Boschetti

Difficulty:

Medium

Total time:

120 min

Servings:

4 Portions

Ingredients:

For the pasta
4 Eggs
50 g of Breadcrumbs
Nutmeg
Parsley
Salt
For the filling
250 g of Beef meat
250 g of Pork loin
1 Carrot
1 Stalk of celery
Half onion
1 Glass of wine
For the seasoning
80 g of Butter
Sage leaves

PREPARATION

For the pasta
1

In order to make casoncelli start preparing the fresh egg pasta: in a bowl add the durum wheat semolina, the 00 flour and an egg. Whisk everything with a fork and add the remaining ingredients.

2

Knead well the mixture by using your hands and if it seems hard, add some water in order to soften it, until you obtain a solid dough.

3

At this point, let it rest in fridge for about 40 minutes by wrapping it in transparent film.

For the filling
4

In the meantime, cut the meat into cubes. Prepare a mixture of finely chopped celery, carrots and onions, add the meat and deglaze with white wine.

5

Once cooked, let it cool down and then grind it by adding some amaretti.

6

Knead everything with the eggs, Grana Padano, breadcrumbs, chopped parsley and a pinch of nutmeg. Mix everything well.

7

At this point, roll the pasta out in thin rectangular layers by using a special machine and place in row the filling dabs. Now start giving the typical shape of casoncelli.

8

Once ready, cook them in boiling water for about 5 minutes.

9

In the meantime, start preparing the seasoning: in a pan melt some butter, add the finely chopped pancetta and some sage leaves. Cook everything until the pancetta gets brown.

10

At this point, drain the casoncelli and transfer them in the freshly prepared seasoning. Mix everything well in order to amalgamate the flavours and transfer everything in a serving plate with an abundant sprinkling of Grana Padano.

Condividi:
Quality, authenticity, excellence
Ricotta and raisins cake with strawberry coulis

Dessert

Ricotta and raisins cake with strawberry coulis

Author: Guido Boschetti

Difficulty:

Easy

Total time:

60 min

Servings:

6

Ingredients:

For the ricotta and raisins cake
230 g of sugar
100 g of Raisins
3 Eggs
16 g of Yeast
1 Pinch of salt
Grated zest of 1 lemon
Icing sugar
For the strawberry coulis
250 g of Strawberries
50 g of sugar
2 Tablespoons of lemon juice

PREPARATION

For the ricotta and raisins cake
1

Start by soaking the raisins for about 10 minutes.

2

In a large bowl, with the help of a whisk, beat the eggs with the sugar until they become soft and fluffy.

3

Subsequently grate the zest of one lemon and add the ricotta by mixing well.

4

Once the mixture is soft and blended, pour in the flour, the yeast and a pinch of salt.

5

Now squeeze the raisins out of the water and add them to the mixture by mixing well.

6

Now take a cake mould with a diameter of about 25 cm, butter it and put the mixture in it. Bake in a preheated oven at 180°C for about 45 minutes.

7

Once ready, let your cake cool and then sprinkle icing sugar on top.

For the strawberry coulis
8

First wash and dry the strawberries and transfer them to a non-stick pan with the sugar and lemon juice.

9

Stir and cook for a few minutes, until the fruit becomes soft.

10

Then blend everything together and strain the mixture through a sieve to remove all the seeds.

Condividi:
Quality, authenticity, excellence
Orange marmalade and ricotta muffins

Dessert

Orange marmalade and ricotta muffins

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

40 min

Servings:

8 Portions

Ingredients:

2 Eggs
220 g of 00 Wheat
1 pinch of salt
70 ml of Seed Oil
120 g of Granulated sugar
1 sachet of Baking powder
Organic lemon peel

PREPARATION

1

Beat the eggs and sugar with electric whisks for at least 10 minutes.

2

Add the seed oil, the ricotta, the grated lemon zest and stir.

3

Pour the baking powder and add the wheat gradually while the ingredients mix together. Keep on using the electric whisks to obtain a creamy and homogeneous compound.

4

Fill each muffin cup with half of the compound, then add a spoon of marmalade on this layer.

5

Cover the muffin cups with the remaining mixture.

6

Bake at 190 ° for 25 minutes.

Condividi:
Quality, authenticity, excellence
Tiramisù with Dolce Nuvola

Dessert

Tiramisù with Dolce Nuvola

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

30 min

Servings:

4 Portions

Ingredients:

500 g of Tipico IT's Dolce Nuvola
80 g of sugar
4 Eggs
250 g of biscuits (Savoiardi type)
1 cup of espresso coffee
1 glass of Marsala (liqueur)
Sugar free cocoa powder
Flakes of dark chocolate

PREPARATION

1

Beat the egg yolks until stiff with the sugar up to obtain a white and light mixture. You have to work the Dolce Nuvola with a wooden spoon up to obtain a smooth cream, possibly without any lump. Then you have to add the mixture of eggs and sugar to the Dolce Nuvola, trying to amalgamate them. Beat the albumen until stiff with a pinch of salt and then add the result to the Dolce Nuvola and eggs cream. Then you have to mix the Marsala to the room-temperature coffee.

2

Add two water spoons. Dunk the Savoiardi biscuits in the coffee, trying not to soak them excessively. Cover the bottom of the Pyrex dish with a layer of Savoiardi. Then you have to spread a layer of Dolce Nuvola cream leveling with a spatula. Then go on with a second layer of biscuits and cover it with the cream. At the end you have to sprinkle the sugar free cocoa powder and the dark chocolate flakes on the top of the dessert.

Condividi:
Quality, authenticity, excellence
Quiche with zucchini, bacon and smoked scamorza

Starters

Quiche with zucchini, bacon and smoked scamorza

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

170 min

Servings:

1 Portions

Ingredients:

250 g Flour
150 g Butter
2 Zucchini
100 g Bacon
100 g Smoked scamorza
1/2 Shallot
2 Eggs
200 ml Fresh cream
Grated pecorino cheese
Salt and pepper to taste

PREPARATION

1

Prepare the pasta brisée. Put the flour and butter in a food processor and operate it in steps, so as to create a crumbled mixture without making it overheat. Pour in three spoons of iced water and operate the food processor again until the dough is homogeneous. Take the mixture from the food processor and work it lightly by hand to make it even smoother, then wrap it in baking paper and, using a rolling pin, lightly crush it creating a tile. Let the dough rest in the fridge for at least a couple of hours: having kept the dough in a tile, the dough will more easily reach a constant temperature. Preheat the oven to 180°C.

2

After the resting time, work the dough lightly on a pastry board to make it more mouldable and, with a rolling pin, roll out a sheet of dough approximately 3-4 mm thick. Line the inside of a previously buttered mould, pierce the bottom with a fork and cook for 10 minutes at 180°C. Remove from the oven and lower the temperature to 160°C.

3

In a saucepan, melt the butter and fry the shallot. Add the zucchini cut into julienne and let soften for 5 minutes. Add the bacon cut into large but thin strips and sauté in a pan with the zucchini for another five minutes. Remove from the heat and drain the mixture to remove the excess melted butter that you used for cooking. Add to the zucchini and bacon also the smoked scamorza cut into cubes and stir.

4

In a bowl, beat the eggs and add the fresh cream, then add salt and pepper. Spread the grated pecorino cheese on the bottom of the brisée pastry shell and pour the zucchini with the bacon and smoked scamorza. Spread evenly and, finally, pour the mixture of eggs and cream. Bake at 160°C for about 40 minutes, or at least until the surface is golden and the cream has set. Take out the oven and your quiche will be ready to taste. We suggest you serve it warm.

Condividi:

Sign up to our newsletter

Do you want to receive the latest news, offers, new products or delicious recipes? Enter your email.

    Click here to accept our Privacy Policy