Ingredient: Milk

Quality, authenticity, excellence
Bigoli with radicchio, guanciale and gorgonzola

First courses

Bigoli with radicchio, guanciale and gorgonzola

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

60 min

Servings:

4 Portions

Ingredients:

300 g of Radicchio
2 Shallots
Milk
Salt
Pepper

PREPARATION

1

Peel the shallots, cut them into strips and sauté them for a few minutes in a pan together with the extra vergin olive oil.

2

Wash the radicchio and chop It, then add It to the pan.

3

Cut the guanciale in small cubes and let It roast. Afterwards, add It to the shallot and radicchio.

4

Melt the gorgonzola with the milk in a saucepan. Add the cream to the guanciale.

5

Cook the bigoli al dente and in plenty of salted water. 4/5 minuti before the pasta is cooked, put them in a pan with the lambrusco and finish the cooking.

6

Finally, move the bigoli in the pan with the other ingredients and stir well.

7

Sprinkle with the "Granetta di Vacca" cheese and the dish is ready to be served.

Condividi:
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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