Ingredient: Lemon

Quality, authenticity, excellence
Mostarda mantovana with quinces

Dessert

Mostarda mantovana with quinces

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

0 min

Servings:

1 Portions

Ingredients:

1 kg quinces
500 g Sugar
1 Lemon
12 drops of mustard oil

PREPARATION

1

Peel the quinces, remove the core and cut them in 4 slices. Cut the slices in small pieces (3-4 cm thick).

2

Pour the sugar and the juice of half a lemon over the quinces. Stir and allow to stand for 24 hours, stirring every 3-4 hours.

3

After 24 hours take only the liquid released by the quinces and pour it into a small pot. Put the pot on at low heat and bring the liquid to the boil, stirring continuously, in order not to let the liquid stick. Once boiled, keep stirring and let it simmer for 4-5 minutes. Put out the fire and pour the hot liquid over the quinces. Leave to stand for 24 hours and repeat the procedure.

4

After additional 24 hours, take both the juice and the quinces and boil them inside a small pot, stirring continuously. Let simmer for 15-20 minutes, until the liquid gets thick. Put out the fire and leave to cool.

5

Once cooled, add the mustard oil to taste (about 12-13 drops for each kg of mostarda).

6

Close the mostarda in airtight jars.

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Quality, authenticity, excellence
Apple cupcake with zabaglione cream

Dessert

Apple cupcake with zabaglione cream

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

90 min

Servings:

1 Portions

Ingredients:

4 Tipico IT's organic apples
250 g of 00 Flour
150 g of Whole milk at room temperature
1 Lemon
1/2 Teaspoon of cinnamon in powder
200 g of sugar
100 g of Butter
2 Eggs
16 g of Yeast powder for sweets
1 Pinch of fine salt
Icing sugar
Half glass of Marsala wine
100 g of sugar
500 g of Whole milk
3 Egg yolks
45 g of Corn starch

PREPARATION

1

To make the apple cupcakes, first melt the butter in a microwave or bain-marie, and set aside. Grate the lemon zest and squeeze the juice out of it to obtain about 30 g, then keep the zest and juice aside.

2

Next, cut the apples in half, remove their tops, peel them, cut them into four parts and slice them.

3

Now, place the sliced apples in a bowl and sprinkle them with lemon juice, stirring well to prevent them from turning black.

4

Then sift the 00 flour with the baking powder. Then, in a large bowl, pour in the eggs and part of the sugar.

5

Start beating with electric whips and continue by adding the sugar a little at a time.

6

When the mixture begins to lighten, add a pinch of salt and continue to whisk until the mixture is light and fluffy.

7

Now add the melted butter brought back to room temperature. Season with cinnamon powder and add the grated lemon peel.

8

Then, still whipping with the whips, add a spoonful at a time of sifted flour and baking powder. When the powders are completely incorporated, lower the speed of the electric whips and pour in the room temperature milk.

9

When the milk is completely incorporated, stop the whisk and the mixture is ready. Separately, drain the apples in a colander to remove the lemon juice and pour them into the mixture. Stir gently from the bottom up to incorporate them well.

10

Grease and sprinkle with flour some stencils with a diameter of 5 cm and pour in the mixture using a spatula.

11

The cupcakes are now ready to be baked: bake them in a static oven preheated to 180° for about 55 minutes. When they are cooked, take them out of the oven and let them cool completely before removing them from the stencils. Sprinkle the cupcakes with icing sugar and serve: your apple cupcakes are ready to be enjoyed!

12

Now move on to the preparation of the zabaglione cream: put the milk in a saucepan and heat it up, but without bringing it to the boil. Then turn off the heat.

13

In another small pan, put the corn starch, sugar and egg yolks. Stir with a hand whisk to form a cream. Pour in the milk and start stirring with a hand whisk.

14

Cook over a low heat, stirring constantly with a whisk, until the cream begins to thicken. Stir until the cream has a firm consistency. Turn off the heat, add the Marsala and stir quickly.

15

Place the cream in a container and cover it with cling film to prevent a film from forming on top as it cools.

16

You can now use your cream to accompany the apple cupcake.

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Quality, authenticity, excellence
Filled baked artichokes

Second courses

Filled baked artichokes

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

40 min

Servings:

1 Portions

Ingredients:

2 Artichokes
1 Clove of garlic
1 Lemon
Black pepper
Parsley
Mint
2 tbsp of Tipico IT’s Breadcrumbs
30 g of Tipico IT's Granetta di Capra
Salt
3 tbsp of Tipico IT’s Extra virgin olive oil
Dried tomatoes

PREPARATION

1

Clean the artichokes, remove their stem, their tougher outer leaves and their inner beard. Trim and immerse them in the water acidulated with some lemon juice for some minutes.

2

In the meantime, chop the parsley, the clove of garlic finely and the dried tomatoes. Then mix it with some Granetta di Capra and a little olive oil.

3

Place the artichokes with the cut side facing upwards in a tray greased with oil. Sprinkle them with some Granetta di capra and the prepared mixture. Add some pepper and breadcrumbs.

4

Finally, add some mint leaves and a little olive oil and bake at 180°C for about 20 minutes. Add some water if it is necessary, then plate them and serve.

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Luciana’s apricot jam tart

Dessert

Luciana’s apricot jam tart

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

60 min

Servings:

1 Serving

Ingredients:

For Luciana’s apricot jam
2 kg of Apricots
400 g of sugar
1 Lemon
For the shortcrust pastry
2 Eggs
200 g of Icing sugar
Lemon juice
500 g of Tipico IT’s 00 Flour
250 g of Tipico IT’s cold butter from fridge

PREPARATION

1

First of all, start with the jam preparation: wash the apricots and cut them into slices. Then take a pot and put in it the apricot slices, add the sugar, mix well and put it on a low flame.

2

Subsequently, squeeze a lemon and add it to the mixture in the pot. Mix well and let it cook on medium flame for at least one hour by mixing step by step.

3

When the mixture will start to thicken, raise the flame and continue mixing. At this point, the jam is ready. Pour the jam in some little pots when it is still boiling, close them and put them upside down, in order to create the vacuum pack, leaving them cool down.

4

Subsequently, start the shortcrust pastry preparation: start kneading the cold butter from fridge cut into pieces with the flour. Then add the sugar with the slightly beaten eggs. Start mixing the ingredients and knead well, until you obtain a smooth and homogeneous dough.

5

Afterwards, envelop it in transparent cling film leaving it for rest for 30 minutes in fridge.

6

After this time, sort your shortcrust pastry out of the fridge and start rolling 2/3 of the dough on a floured pastry board. Subsequently roll it out in the previously buttered and floured tart mould. Once rolled, pierce its bottom with the help of a fork. Now, fill the bottom with the previously prepared apricot jam and level it well with the help of a spoon.

7

With the rest of the short crust pastry, create 2 cm width strips which will be put on the tart surface. Now put it in the pre-heated static oven at 175°C for 30-35 minutes and your apricot jam tart is ready.

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