Ingredient: of 00 Flour

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.

Condividi:
Quality, authenticity, excellence
Roses cake

Dessert

Roses cake

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

180 min

Servings:

1 Portions

Ingredients:

300 g of Manitoba flour
200 g of 00 Flour
250 ml of Milk
80 g of sugar
150 g of Butter
1 Egg
Lemon zest
10 g of Fresh brewer’s yeast
Icing sugar
Water
Amaretto liqueur

PREPARATION

1

First, melt the butter and let it cool.

2

Warm the milk slightly. In a bowl, place the flour, crumbled yeast and sugar and mix together. Gradually add the melted and cooled butter and milk at room temperature, the egg and begin to knead vigorously until the dough is smooth, homogeneous and elastic.

3

Cover the dough and leave it to rise for about two hours until it has doubled in volume. Deflate the dough with your hands and make a rectangle about half a centimetre thick.

4

Use soft butter for the filling, so take it out of the fridge at least 2 hours before starting. Brush the entire dough rectangle with butter and sprinkle the surface with plenty of caster sugar. Cut the dough rectangle with butter into 11 strips. Roll each strip and place them in a well-buttered and floured 24cm diameter baking tin. Cover and leave to rise for about 1 hour.

5

Once the roses cake has risen, brush it with plenty of butter. Bake the roses cake for about 35 minutes in a static oven at 180° until the surface is golden brown.

6

In the meantime, prepare the alcoholic syrup: put the water in a saucepan, add the sugar and stir with a whisk. Put the water on the heat without bringing it to the boil and continue stirring until the sugar has dissolved. Turn off the heat and add the amaretto liqueur to the syrup; part of it will evaporate immediately due to the heat in the solution.

7

Stir again, transfer to a small bowl and leave to cool, stirring occasionally before use. Your alcoholic syrup is now ready.

8

Now take the roses cake out of the oven and leave it to cool completely. Then, with the help of a brush, sprinkle the entire surface of the cake with the previously prepared alcoholic syrup; alternatively, you can dust it with icing sugar.

Condividi:
Quality, authenticity, excellence
Gnocchi with squash cream, porcini mushrooms and burratina

First courses

Gnocchi with squash cream, porcini mushrooms and burratina

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

80 min

Servings:

1 Portions

Ingredients:

1 kg of Red potatoes
1 Medium egg
300 g of 00 Flour
Remilled durum wheat semolina
Fine salt
500 g of Squash pulp
15 g of Dried porcini mushrooms
1/2 White onion
150 g of Burratina

PREPARATION

1

To prepare the gnocchi begin by boiling the potatoes: in a large pot place the potatoes and cover with plenty of cold water. From the moment the water comes to a boil, count about 30-40 minutes, depending on their size. Test them with a fork to see if they are ready, then drain them. Mash the potatoes while they are still hot on the flour that you have sifted on the pastry board and that you have made a fountain. Then add the lightly beaten egg together with a pinch of salt.

2

Knead everything with your hands until you get a soft but compact dough. Remember that if you knead the gnocchi too much, they will become hard when cooked, so limit yourself to kneading as long as necessary. Take a part of the dough and roll it out with the tips of your fingers to obtain 2 centimetres thick loaves; to do this, flour the pastry board with semolina from time to time. In the meantime, cover the remaining dough with a cloth to prevent it from drying out.

3

Cut the strands into chunks and, pressing lightly with your thumb, drag them over the gnocchi scratcher to obtain the classic shape. As you prepare the potato dumplings, place them on a tray with a lightly floured cloth, well-spaced out.

4

In the meantime, soak the dried mushrooms in a saucepan with half a glass of water. Clean the pumpkin and cut it into cubes. Pour 3 tablespoons of oil into a high-sided frying pan and as soon as it starts to heat up, add the thinly sliced onion.

5

Drain the soaked porcini mushrooms and save the cooking water. When the onion starts to brown, add the diced pumpkin, sauté for a few minutes, add salt and ½ cup of the porcini cooking water. Put the lid on and cook over a low heat.

6

After about 20 minutes, the pumpkin should be cooked. Add the softened and chopped porcini mushrooms and continue to cook for a few minutes to allow the flavours to meld. Finally, add salt to taste.

7

Bring the water for the gnocchi to the boil, throw them in and cook them for a few minutes, as soon as they rise to the surface, they are ready. As soon as they rise to the surface, they are ready. Gradually drain them with the aid of a skimmer and place them in the pan with the sauce. Stir-fry for about a minute and then serve, sprinkling the burratina cut into strips on top.

Condividi:
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.

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