Ingredient: Glass of wine

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
Risotto with asparagus and turmeric

First courses

Risotto with asparagus and turmeric

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

0 min

Servings:

Ingredients:

200 g of Tipico IT’s Carnaroli Rice
100 g of Fresh asparagus
1 Spring onion
1 tsp of Turmeric in powder
100 g of Tipico IT’s Granetta di vacca
500 ml of Vegetal broth
1/2 Glass of wine
4 tbsp of Tipico IT’s Extra virgin olive oil
Salt
Black pepper

PREPARATION

1

In order to prepare your risotto, firstly start by cleaning the asparagus and removing the final parts of the stems, that is to say those harder and woody. Cut them into pieces keeping intact the points.

2

Now bring to boil the vegetal broth and meanwhile cook the asparagus for 5 minutes. Then, collect them with a spatula and keep them aside.

3

Now, chop finely an onion and put it in a pan with some extra virgin olive oil. When it starts to bown, add the rice and let it toast for 5 minutes, mixing often and then add some salt.

4

Subsequently, pour some white wine, turn the heat on and let it evaporate. Once the wine will be evaporated, put a teaspoon of turmeric in powder in the vegetal broth and let it melt mixing well.

5

Cook your risotto pouring a ladle of broth at a time in the rice. When the broth is dried, pour another ladle of it.

6

When there are 5 minutes to the end of the cooking, add the asparagus, keeping aside their points and mix well.

7

Let the broth dry and add some Granetta di vacca, mixing well.

8

Now, serve your risotto with asparagus and turmeric still hot, by garnishing it with the kept aside asparagus points and add some Granetta di vacca.

Condividi:
Quality, authenticity, excellence
Ravioli with ricotta and artichokes on Granetta di capra's fondue

First courses

Ravioli with ricotta and artichokes on Granetta di capra's fondue

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

150 min

Servings:

1 Portions

Ingredients:

For the fresh pasta
300 g of Tipico IT’s 00 Flour
3 Eggs
For the filling
8 Artichokes
4 tbsp of Tipico IT’s Extra virgin olive oil
60 g of Tipico IT's Granetta di Capra
1 Onion
1/2 Glass of wine
Black pepper
Fine salt
1 Clove of garlic
For seasoning
150 g of Butter
100 g of Tipico IT's Granetta di Capra
50 g of Fresh cream
Pumpkin seeds
Sage

PREPARATION

1

First of all, start with the preparation of the fresh pasta: pour some 00 flour in a bowl after sifting it. Then add the slightly beaten eggs and start kneading with a fork. When the eggs are absorbed, continue with your hands and transfer the dough on a work surface. Continue kneading it until you obtain a smooth and elastic dough, which will be covered in cling film. Let it rest for about 30 minutes in a fresh place.v

2

While the fresh egg pasta is resting, start preparing the filling: clean the artichokes, peel and cut them. Chop finely an onion and let it brown on a low flame for about 15 minutes with four spoons of extra virgin olive oil and a clove of garlic. When the onion is golden, add the artichokes and let them cook. Halfway through the cooking time, add the white wine, add some salt and pepper.

3

Once cooked, transfer the artichokes in a mixer and blend them coarsely. Subsequently, transfer the obtained cream in a bowl and add the ricotta and the grated Granetta di Capra. Mix everything well.v

4

At this point, start rolling out the dough until you obtain a sheet of pasta dough enough thin. Cut it in strips of 10 cm wide. Put the filling in the centre and close the sheets of pasta dough on themselves. Now start cutting your ravioli and little by little put them on a floured cloth.

5

Once you have finished, boil them in abundant salted water; while the ravioli are being cooked, melt some butter in a pan and add the sage leaves.

6

Meanwhile, prepare the Granetta di Capra fondue, on which you will place your ravioli. In a pan, pour some fresh cream and heat it on a medium flame. Add a part of the grated Granetta di Capra and mix well. Add little by little the rest of the Granetta, mixing well and letting it thickened.

7

When the ravioli are cooked, drain them and sauté them in the aromatised butter.v

8

Now, place your ravioli on the previously prepared fondue and pour on them the melted butter with some sage leaves, the pumpkin seeds and a handful of Granetta di Capra.

Condividi:

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