Ingredient: Fine salt

Quality, authenticity, excellence
Carne salada carpaccio with Grana Padano cheese sheet

Second courses

Carne salada carpaccio with Grana Padano cheese sheet

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

15 min

Servings:

4 Portions

Ingredients:

50 g Arugula
For the citronette sauce
70 g Lemon juice
Fine salt

PREPARATION

1

To prepare the carne salada carpaccio with Grana Padano cheese sheet, start by preparing the citronette sauce: Squeeze two lemons and add the extra virgin olive oil, salt and pepper to the obtained juice. Emulsify well the sauce by using a whisk.

2

Subsequently take a serving plate and place the arugula. Cut the carne salada in very thin slices and lay it on the arugula. Afterwards pour on it the citronette sauce.

3

Finally garnish your dish by adding the Grana Padano cheese sheet.

Condividi:
Quality, authenticity, excellence
Croutons with pears and stracchino

Starters

Croutons with pears and stracchino

Author: Guido Boschetti

Difficulty:

Medium

Total time:

150 min

Servings:

4 Portions

Ingredients:

As required Water at room temperature
Fine salt
Fresh beer yeast
1 Teaspoon of sugar
For the croutons
12 Slices of Bread
2 Abate pears
50 g of Butter
As required Balsamic vinegar

PREPARATION

1

Take the beer yeast and start diluting it with a teaspoon of sugar in some water.

2

Subsequently, take a bowl and pour in it the flour, the diluted yeast and some water. Start kneading, until the water will be completely absorbed.

3

At this point add some salt and knead until the dough will detach from the bowl. Now, sprinkle with some flour and cover it with a cloth, by letting it raise for about 90 minutes, protected from air currents and at a mild temperature.

4

Once risen, take the dough out from the bowl and place it on a tray covered with some baking paper. Form a loaf and put it in preheated oven at 250°C for about 25-30 minutes. Take the bread out from the oven when it is cooked and brown. Once cold, it is ready to be cut.

To make croutons with pears and stracchino
5

After obtaining some slices from the previously prepared bread, put them on a tray and grill them in the oven at 200°C for 5-6 minutes, until they become brown.

6

In the meantime, wash the pears and dry them. Cut them in slices and put them in a pan with some butter and a teaspoon of honey. Let it melt and caramelize for a couple of minutes.

7

As soon as the croutons are ready, place them in a plate and spread the stracchino on them. Add pear slices on each piece of bread. Pour some vinegar before serving.

Condividi:
Quality, authenticity, excellence
Cheese balls with gorgonzola and Granetta di capra

Starters

Cheese balls with gorgonzola and Granetta di capra

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

40 min

Servings:

1 Portions

Ingredients:

3 Abate Pears (600 g)
Lemon zest
30 g of Walnut kernels
Black pepper
Wholemeal multi-grain bread
40 g of Granetta di Capra
Fine salt
100 g of Sweet Gorgonzola
2 Eggs
Seed oil
Rosemary

PREPARATION

1

First of all, take the multi-grain loaf and remove the crust; cut the breadcrumbs into pieces, place them in a blender and reduce them to a fine powder.

2

Next, clean the Abate pears: peel them, cut them in half and remove the seeds and core.

3

Grate the pears with a fine-meshed grater and collect the pulp in a colander. Mash with the back of a spoon to remove most of the water, then squeeze the pulp further with your hands until you have a dry ball.

4

Transfer the pulp to a bowl and add the grated zest of one lemon, the Granetta di Capra, salt and pepper.

5

Chop up the walnuts using the mixer and add them to the rest of the ingredients. Add the previously chopped breadcrumbs.

6

Knead everything by hand to obtain a fairly compact mixture. Take a small portion of the dough, round it off between the palms of your hands, then crush it in the centre to create a little pocket to fill with a teaspoon of sweet Gorgonzola.

7

Seal each ball to incorporate the cheese, using a little more dough if necessary. Shape each ball into a round shape by rolling it between your palms and continue in this way until you have finished all the ingredients.

8

Now set the cheese balls aside and prepare the breadcrumbs: beat the eggs with a pinch of salt.

9

Still in the mixer, place the bread crust kept aside and blend it finely. Then, transfer it to a bowl and season with chopped rosemary.

10

Dip each meatball in the beaten eggs and then in the rosemary breadcrumbs. Arrange the meatballs on the tray as they are ready.

11

Heat plenty of seed oil in a pan and when it is hot, fry your meatballs. Then drain them on absorbent paper and enjoy them on their own or with a salad.

Condividi:
Quality, authenticity, excellence
Aubergine parmigiana

Second courses

Aubergine parmigiana

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

100 min

Servings:

1 Portions

Ingredients:

3 Aubergines
500 g of Smoked provola
1 Golden onion
Extra virgin olive oil
Fine salt
1 kg of Tomato puree
150 g of Tipico IT's Granetta di Capra
Basil
Black pepper
Peanut oil

PREPARATION

1

To prepare the aubergine parmigiana, start with the sauce. Clean and chop the onion, pour it into a pan where you have heated the olive oil. Let it brown, stirring often to avoid burning. Then add the tomato puree.

2

Adjust the salt and add the basil leaves. Leave to cook over a gentle heat for 40-45 minutes.

3

In the meantime, cut the smoked provola into cubes, keeping a piece aside for the end.

4

Now move on to the aubergines, clean and trim them. Slice lengthways into 4-5 mm thick slices.

5

Then fry the aubergines in hot oil, dipping a few pieces at a time. As soon as they are lightly browned, drain them on a tray with paper towels.

6

Finally move on to the composition: start by pouring a little sauce into a 20-30 cm baking dish. Form the first layer by arranging the aubergine slices, pour the tomato sauce, spread it and add some cubes of smoked provola. Sprinkle with Granetta di capra and basil leaves. Start again adding the tomato sauce and the aubergines, which should be placed in the opposite direction.

7

And then the cheeses and the basil leaves. Continue in this way until you reach the last layer of aubergines, which you will season, once again, with the sauce and the smoked provola cheese that you have set aside.

8

Finish with the Granetta di capra and bake in a preheated static oven at 200° for about 30 minutes. Once the cooking time is up, let it rest for about 15-20 minutes before serving your aubergine parmigiana.

Condividi:
Quality, authenticity, excellence
Tagliatelle with porcini mushrooms

First courses

Tagliatelle with porcini mushrooms

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

50 min

Servings:

1 Portions

Ingredients:

200 g of Tipico IT’s 00 Flour
3 Eggs
Tipico IT's semolina flour for sprinkling
500 g of Porcini mushrooms
35 g of Tipico IT’s Extra virgin olive oil
1 Clove of garlic
Black pepper
50 g of Butter
Fine salt
Parsley

PREPARATION

1

To prepare the tagliatelle with porcini mushrooms, start with the fresh pasta: on a pastry board or in a bowl, pour the flour, create the classic fountain shape and pour in the centre the previously beaten eggs. Mix with a fork starting from the centre, gradually gathering the flour. When the dough will be more compact, work it with your hands for about 10 minutes, kneading vigorously.

2

Give the dough a spherical shape, wrap it with plastic wrap and let it rest at room temperature, in a cool place away from heat sources, for about 30 minutes.

3

In the meantime, devote yourselves to the porcini mushrooms: clean them from the soil, scraping the stem with a small knife. Then cut them into slices.

4

In a large frying pan, pour the butter and melt it over very low heat; when it is almost completely melted, pour in the oil, let it warm slightly over low heat, then pour in the porcini mushrooms and a whole clove of garlic, cleaned or chopped if you prefer. Add salt and pepper to taste and let the mushrooms cook for about 10 minutes. At the end of cooking, you can remove the whole garlic if you added it. Once ready keep warm.

5

Then chop the parsley very finely and keep it aside.

6

Once the necessary resting time has passed, take the dough and divide it into pieces; lightly flour the piece to be passed through the machine to roll out the dough and keep the remaining dough aside covered with plastic wrap. Insert the first piece into the machine, going from the thickest to the penultimate so as to obtain the right thickness of the sheet.

7

When you get to penultimate step of the machine, pass the strip of dough again, in fact you will need two passes at this thickness to pull the sheet well.

8

Lightly flour the work surface with some semolina flour and roll out the first sheet of dough; proceed in the same way with another piece of dough, until you have finished the dough, dust the sheets with semolina and let them dry 5 minutes on each side. Fold one of the shorter sides of each sheet inwards (this will create a sort of “tab” to make the tagliatelle easier to pull up once ready) and then roll the pasta up on itself.

9

Using a sharp, lightly floured knife, begin making the noodles, cutting to a thickness of 6.5-7 mm. Then lift each roll to make your nests of noodles, to be placed as you go on a part of the work surface lightly floured with semolina flour or on a tray.

10

Bring the water to a boil and salt the taste; cook the tagliatelle for 3-4 minutes. Then drain the noodles directly into the sauce, saving the cooking water. Turn on the low heat under the pan with the sauce and stir the ingredients to combine. Add the finely chopped parsley and if needed, you can add a ladle of pasta cooking water to prevent the tagliatelle from being too dry. Then serve the tagliatelle with porcini mushrooms as soon as they are ready.

Condividi:
Quality, authenticity, excellence
Gnocchi with Gricia

First courses

Gnocchi with Gricia

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

20 min

Servings:

1 Portions

Ingredients:

320 g of Tipico IT's fresh gnocchi
250 g of Tipico IT’s Guanciale
60 g of Tipico IT's Gran Capra
Fine salt

PREPARATION

1

To prepare pasta with Gricia, first place a pot full of water on the stove to cook the pasta.

2

Now take the Guanciale and cut it into slices 1 cm thick. Then separate any rind and cut the slices into strips about half a cm thick.

3

In a preheated frying pan pour the Guanciale, without adding any more fat; let it sizzle on a medium heat for about ten minutes until it is golden and crispy, being careful not to burn it.

4

In the meantime, the water has come to the boil, add salt and cook the pasta; while the pasta is cooking, finely grate the Gran Capra.

5

When the gnocchi are ready, drain them and pour them over the bacon.

6

Saute for about 1 minute, shaking the pan and stirring. Then remove the pan from the heat and sprinkle with a third of the Gran Capra.

7

Stir and toss the gnocchi again, you will notice that a tasty creamy mixture has formed. You can plate the pasta alla Gricia and garnish each plate with the remaining Gran Capra.

Condividi:
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.

Condividi:
Quality, authenticity, excellence
Fried mozzarella beads

Second courses

Fried mozzarella beads

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

20 min

Servings:

1 Portions

Ingredients:

1 kg of Tipico IT's buffalo or cow mozzarella beads
20 ml of Milk
Fine salt
Tipico IT’s 00 Flour
2 Eggs
Black pepper
Tipico IT’s breadcrumbs
Peanut oil

PREPARATION

1

To prepare the fried mozzarellas, place the beads in a colander and allow them to drain so that they lose their whey.

2

In a bowl, place the flour needed to flour the beads and turn them until they are completely covered.

3

In another bowl, beat the eggs with the salt and pepper and dilute them with the milk, mixing well. At this point, dip the floured mozzarellas in the beaten eggs so that they are well coated. Then dip them in the breadcrumbs.

4

Now proceed with a second breading so that the mozzarellas are crispier and there is no risk of milk leaking out: dip the breaded mozzarellas in the egg again and as a last step in the breadcrumbs, making sure that the breadcrumbs adhere perfectly. Your mozzarellas are now ready to be fried.

5

Pour plenty of frying oil into a large pan. Before dipping your mozzarellas, test the temperature of the oil by pouring a pinch of breadcrumbs into the pan: if it sizzles, then you can dip 3 or 4 mozzarella bites at a time. Fry the mozzarella balls for 1-2 minutes or until golden brown. Drain them, taking care not to pierce them, using a skimmer and, as you proceed with the frying, place the fried mozzarellas on absorbent paper. Wipe off any excess oil with kitchen paper. Now you can serve your fried mozzarella beads piping hot!

Condividi:
Quality, authenticity, excellence
Ravioli with goat's ricotta and spinach

First courses

Ravioli with goat's ricotta and spinach

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

60 min

Servings:

1 Portions

Ingredients:

250 g of Tipico IT’s 00 Flour
2 Eggs
Tipico IT's semolina for sprinkling
250 g of Spinach
125 g of Tipico IT's goat ricotta
Nutmeg
Black pepper
Fine salt
Tipico IT's Gran Capra

PREPARATION

1

To prepare the ricotta and spinach ravioli, start by preparing the fresh egg pasta. Take the flour and pour it into a bowl along with the beaten eggs. Knead the ingredients well with your hands to create a homogeneous mixture. If the dough is not very elastic, add warm water to make it softer to roll out.To prepare the ricotta and spinach ravioli, start by preparing the fresh egg pasta. Take the flour and pour it into a bowl along with the beaten eggs. Knead the ingredients well with your hands to create a homogeneous mixture. If the dough is not very elastic, add warm water to make it softer to roll out.

2

Transfer the dough onto a work surface and knead it vigorously, when you have obtained a smooth and homogeneous dough, form a sphere that you will wrap with cling film: let the dough rest for 30 minutes protected from light and air currents that could dry it. While the dough is resting, devote yourself to the filling: take a non-stick pan with a wide bottom in which you will pour the rinsed spinach, covering it with a lid to let it wilt. Let them cook until, it will take about a couple of minutes.

3

When softened, drain to remove excess liquid and set aside. Take a large bowl and pour in the ricotta and Gran Capra. Flavour with nutmeg and, using a hand whisk, mix the ingredients together. Add salt and pepper to taste. When combined, chop the spinach in a blender and add it to the ricotta cream. Mix the ingredients well to obtain a homogeneous mixture.

4

Transfer the mixture into a pipping bag and set aside. The pastry will now have rested. Take it and divide it into two loaves. Leave one wrapped in plastic wrap so that it does not dry out while, after having lightly floured it with regrinded semolina (which will not be absorbed into the dough), roll out the other with the pasta machine, passing it between the rollers from the widest to the penultimate narrowest thickness: you should obtain a rectangular pasta sheet about 1 mm thick. Repeat the operation with the other roll. Roll out the two rectangles of pastry on a work surface lightly floured with semolina flour and create small piles of filling with a piping bag.

5

Place them about 3 cm apart, sprinkling water around the edges of the pastry so that when you lay the second pastry on top, it will stick more easily. Take care to allow the air to escape between the ravioli, by passing around the filling with your fingers, so that they do not open during cooking and let the filling escape.

6

When you lay the second sheet of pasta on top, make sure that the edges of the second sheet of pasta are flush with the first. Then use a pastry cutter to cut out the ravioli, which you will place on a tray lightly floured with regrind. Your ricotta and spinach ravioli are now ready! You can cook them in boiling water and dress them as you like, for example with butter and sage.

Condividi:
Quality, authenticity, excellence
Luciana’s agnolini in broth

First courses

Luciana’s agnolini in broth

Author: Guido Boschetti

Difficulty:

Advanced

Total time:

330 min

Servings:

1 Portions

Ingredients:

300 g of 0 Flour
4 Eggs
100 g of Pork loin
100 g of Raw ham
Nutmeg
100 g of Chicken gizzard
100 g of Chicken liver
1 Salsiccia
100 g of Pancetta
150 g of Gran Capra
Fine salt
1 White onion
1 Carrot
4 l of Cold water
Cloves
2 Stalks of celery
1/2 Chicken
Sage
Rosemary
Bay

PREPARATION

1

To prepare the Agnolini in broth, start with the filling, which will need a long rest. Cut the ham, pork loin, salsiccia, pancetta, chicken gizzard and liver into pieces. Cook with the various aromatic herbs, such as sage, rosemary, bay leaves, cloves, etc. Cook for three hours, basting occasionally with red wine.

2

Then let the meat mixture cool and and pass it through the meat grinder, using a medium-sized mould and collecting it in a bowl. Add the Gran Capra, salt, pepper and egg to the minced meat. Also add a pinch of grated nutmeg. Mix all the ingredients together by kneading with your hands.

3

Pass through the mincer again, this time using the thinner mould. Press again with your hands, then cover with cling film and refrigerate for 12 hours. When there are about 4 hours left, prepare the meat broth.

4

Peel the onion and cut it in half. Place 3 cloves on each half and place them in a hot pan. Wash the celery and carrot well, then cut them into pieces. Put the chicken in a large pan. Add the celery and carrots. When the onions are golden brown, remove them with a fork and transfer them to the pan.

5

Add water and a pinch of salt. Cook over a medium heat. It will take about 4 hours from boiling. Meanwhile, prepare the egg pasta. Pour the flour onto a pastry board and make a classic fountain shape. Pour in the slightly beaten eggs and start mixing the ingredients with a fork. Knead the dough by hand and continue to knead until a homogeneous dough is obtained. Wrap it in cling film and leave it to rest at room temperature.

6

Check the stock from time to time and skim it off using a skimmer. Take the egg pasta and transfer it to a pastry board. Crush it with your hands to flatten it, then roll it out with a rolling pin to a very thin sheet. Using a pastry cutter, cut out small squares. Place a bit of filling in the centre of each square. Lift one of the squares, close it to form a triangle and press lightly on the edges. Now lower the two side edges, letting them go around your finger. Seal by pinching the two edges of the dough, and the first agnolino is ready. Do the same for all the others and gradually place them on a tray with a tea towel.

7

When the broth is ready, remove the meat and vegetables with a skimmer. Transfer to a bowl. Taste the broth and adjust the salt if necessary. Then strain it, dividing the broth into two pots. Bring one of the two broth pots back to the boil and keep the other one warm. As soon as the broth comes to the boil, immerse the lambs. Wait a few minutes until they come to the surface, then use a skimmer to scoop out a portion of the Agnolini and transfer them to a plate. Add the hot broth, taken from the other pot. To make it clearer. At this point, serve with a good handful of Gran Capra.

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