Ingredient: of Breadcrumbs

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
Cauliflower balls with a stringy heart of Scamorza

Second courses

Cauliflower balls with a stringy heart of Scamorza

Author: Guido Boschetti

Difficulty:

Total time:

0 min

Servings:

Ingredients:

1 Cauliflower
2 Eggs
80 g of Tipico IT’s Smoked scamorza
50 g of Tipico IT's Granetta di Capra
8 tsp of Breadcrumbs
1 tsp of Nutmeg
Tipico IT’s Extra virgin olive oil
Salt
Black pepper
10 g of Aromatic herbs

PREPARATION

1

Wash and peel the cauliflower by clearing each floret and removing their external membrane with the help of a knife until it gets white and cleaned.

2

Boil and steam your cauliflower florets. Once cooked, drain them well and put them in the potato masher with a spoon.

3

At this point, collect the puree in a bowl and add the beaten eggs with a pinch of salt and pepper, a bit of nutmeg, the well chopped aromatic herbs and a good handful of Granetta di Capra.

4

Add also the breadcrumbs and mix well all the ingredients in a homogeneous way. If the dough is still very wet, add little by little some other spoons of breadcrumbs, so that it can be very homogeneous.

5

Now, with your slightly moist hands, start making the cauliflower balls by flattening them on your hands. Then add a piece of scamorza cut into cubes.

6

Close and place each cauliflower ball in a tray lined with baking paper, by drizzling the surface with some extra virgin olive oil.

7

Cook in preheated oven at 200° C for 30 minutes. Serve them hot accompanying with a fresh mixed salad.

Condividi:

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