Ingredient: Fresh basil

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
Tagliatelle with walnut pesto and basil

First courses

Tagliatelle with walnut pesto and basil

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

0 min

Servings:

Ingredients:

400 g of Tipico IT’s 00 Flour
4 Eggs
1 Pinch of salt
100 g of Walnuts
1 Clove of garlic
Fresh basil
100 ml of Tipico IT’s Extra virgin olive oil
50 g of Tipico IT's Granetta di Capra

PREPARATION

1

In order to prepare fresh tagliatelle, place the flour in a heap on the work surface, Subsequently, break the eggs and add them to the flour with a pinch of salt. At this point, beat everything well using a fork and taking some flour from the edges of the heap.

2

As soon as you obtain a certain consistency, start kneading with your hands until you obtain a smooth and homogeneous dough. Let it rest on the work surface covering it with a clean cloth.v

3

After the time has passed, take the dough, roll it out with a rolling pin and let it dry well. At this point, fold it on itself like a roll and cut your tagliatelle by hand using a smooth blade and well sharpened knife.

4

Now that your tagliatelle are ready to be cooked, let's prepare the sauce. In a mortar, crush some walnut kernels, a clove of garlic and some fresh basil.

5

While crushing, add some oil until you obtain a soft sauce.

6

Put the tagliatelle in abundant salted water. Once cooked, drain them and season them with the previouslt prepared walnut pesto, adding some cokking water in order to dilute the seasoning and mix it well with the pasta.

7

Now serve your tagliatelle with walnut pesto and garnish them with some walnut kernels.

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Quality, authenticity, excellence
Caprese salad

Second courses

Caprese salad

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

10 min

Servings:

1 Serving

Ingredients:

2 Tipico IT's Fresh tomatoes
300 g of Tipico IT's Buffalo Mozzarella
Fresh basil
Oregano
Tipico IT’s Extra virgin olive oil
Salt
Pepper

PREPARATION

1

First of all, wash and dry the tomatoes and cut them into 6-7 mm thick slices with the help of a fine-bladed knife. Then, place them on a wooden cutting board and sprinkle some salt on them.

2

Subsequently, take the mozzarella and cut it into slices with the same thickness of the tomato slices. Dab the mozzarella slices with a cotton cloth, so that you can absorb the water in excess.

3

Finally, assemble the dish alternating the tomato slices with the mozzarella ones and the fresh basil leaves. Then, sprinkle a pinch of dried oregano, some pepper and a drizzle of olive oil. Your Caprese is ready to be served and enjoyed immediately!

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Quality, authenticity, excellence
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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