Ingredient: of Butter

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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.

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Salmon trout fillet on a bed of mashed potatoes

Second courses

Salmon trout fillet on a bed of mashed potatoes

Author: Guido Boschetti

Difficulty:

Easy

Total time:

45 min

Servings:

2

Ingredients:

For the salmon trout fillet
2 Fillets of Tipico IT’s Salmon Trout
Lemon juice
Salt
Pepper
For the mashed potatoes
500 gr of Potatoes
150 ml of Whole milk
50 g of Butter
Salt

PREPARATION

1

Take a non-stick pan, pour some oil and warm it. Then lie the salmon trout and make cook for 3 minutes per side.

2

At this point it is ready to be served with some lemon juice, salt, pepper and some caper berries.

For the mashed potatoes
3

Wash the potatoes and transfer them in a pot with abundant cold water. Make them boil by adding some salt and make cook for about 40 minutes.

4

Once cooked, drain them and mash them immediately by using a potato masher. Pour the mashed potatoes in a little pot.

5

Pour step by step some lukewarm milk by mixing simultaneously with a whisk in order to avoid the formation of lumps.

6

Cook the mashed potatoes over very low heat for 3-4 minutes, until it becomes soft, add some cubes of butter, some salt and mix rapidly in order to mix all the ingredients.

7

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Little lemon meringue tart

Dessert

Little lemon meringue tart

Author: Guido Boschetti

Difficulty:

Easy

Total time:

165 min

Servings:

6 Portions

Ingredients:

125 g of Butter
125 g of Sugar
1 Pinch of salt
1 Egg
For the lemon cream
3 Egg yolks
30 g of Corn starch
90 g of Sugar
2 Lemons
50 ml of Water
25 g of Butter
For the meringue
3 Egg whites
1 Pinch of salt
110 g of Sugar
2 Tablespoons of water

PREPARATION

1

Pour the flour in a bowl with some cold butter cut in pieces, a pinch of salt and some sugar. Mix the compound gently.

2

Subsequently add the egg and knead well. Form a little dough and wrap it in transparent film, by putting it in the fridge for about 30 minutes.

3

After this time, roll the previously prepared shortcrust and form some circles by preparing some little tarts. Pierce the base and cover each of them with some baking paper. Place them in preheated oven at 190°C for 20 minutes. Once they are golden, extract them from the oven and let the cool down.

For the lemon cream
4

Separate the white eggs from the yolks. In a bowl mix the yolks with some sugar and the corn starch. Add the lemon zest, the lemon juice and some water.

5

Mix until you obtain a homogenous compound. Now let the cream cook by using the bain-marie technique. When the cream will be dense, add some butter and mix it well.

6

Now let it cool down until you will use it.

For the meringue
7

Beat the white eggs with a pinch of salt.

8

In a little pan pour some sugar and water and put it on the stove on low heat, by melting the sugar and making it boil at 121°C.

9

At this point, with the whisks at maximum power pour the syrup at 121°C in the previously whipped white eggs mixture. Now continue whipping until the meringue cools down.

For the assembling
10

At this point, take the previously prepared tart bases and in each of them with the help of a sac à poche pour the lemon cream and the meringue.

11

Now place the little tarts in oven at 180°C for about 6-8 minutes. When the meringue will be golden, take the little tarts out of the oven and let them cool down.

12

Pour the sweets in fridge for at least 2 hours before serving them.

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Croutons with pears and stracchino

Starters

Croutons with pears and stracchino

Author: Guido Boschetti

Difficulty:

Medium

Total time:

150 min

Servings:

4 Portions

Ingredients:

As required Water at room temperature
Fine salt
Fresh beer yeast
1 Teaspoon of sugar
For the croutons
12 Slices of Bread
2 Abate pears
50 g of Butter
As required Balsamic vinegar

PREPARATION

1

Take the beer yeast and start diluting it with a teaspoon of sugar in some water.

2

Subsequently, take a bowl and pour in it the flour, the diluted yeast and some water. Start kneading, until the water will be completely absorbed.

3

At this point add some salt and knead until the dough will detach from the bowl. Now, sprinkle with some flour and cover it with a cloth, by letting it raise for about 90 minutes, protected from air currents and at a mild temperature.

4

Once risen, take the dough out from the bowl and place it on a tray covered with some baking paper. Form a loaf and put it in preheated oven at 250°C for about 25-30 minutes. Take the bread out from the oven when it is cooked and brown. Once cold, it is ready to be cut.

To make croutons with pears and stracchino
5

After obtaining some slices from the previously prepared bread, put them on a tray and grill them in the oven at 200°C for 5-6 minutes, until they become brown.

6

In the meantime, wash the pears and dry them. Cut them in slices and put them in a pan with some butter and a teaspoon of honey. Let it melt and caramelize for a couple of minutes.

7

As soon as the croutons are ready, place them in a plate and spread the stracchino on them. Add pear slices on each piece of bread. Pour some vinegar before serving.

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Asparagus and stracchino risotto

First courses

Asparagus and stracchino risotto

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

45 min

Servings:

4 Portions

Ingredients:

1 l of Vegetable broth
500 g of Asparagus
1 Shallot
100 ml of White wine
50 g of Butter
Salt
Pepper
For the chips:
2 Rosemary sprigs
1 teaspoon of black Pepper

PREPARATION

1

Clean the asparagus and remove the stem, then rinse under cold water. Later cut the tips and the remaining part of the asparagus.

2

Heat the vegetable broth in a pot.

3

Pour some oil into another pot, then add some finely chopped shallot.

4

Turn up the heat and add all the asparagus except for the tips. Afterwards mix well.

5

Add two spoons of broth and a sprinke of salt. Lower the heat, put the cover on the pot, then cook for a few minutes.

6

Remove the cover and allow to evaporate. Add the rice and toast It for some minutes.

7

Blend the rice with white wine, slowly stirring all the ingredients. Add other ladles of broth and keep on cooking the rice. Five minutes prior to the cooking, add the asparagus tips and some salt.

8

Turn off the heat, then add stracchino and Parmigiano. Mix well until the ingredients are blended.

To make the Parmigiano Reggiano chips:
9

Pre-heat the oven at 200° C, then grate the Parmigiano Reggiano.

10

Spread the cheese on a baking sheet with parchment paper using a cooking ring of narrow diameter.

11

Add some chopped rosemary and some pepper.

12

Cook in the oven for five minutes.

13

Plate up the rice, then add the Parmigiano chips on top of It and your risotto is ready to be served!

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Risotto with Bleggio walnuts and Goat Granetta

First courses

Risotto with Bleggio walnuts and Goat Granetta

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

45 min

Servings:

1 Portions

Ingredients:

320 g of Carnaroli rice
100 g of walnut kernels
1 onion
60 g of butter
1 l of vegetable broth
40 g of Goat Granetta
1 cup of milk
1 pinch of nutmeg

PREPARATION

1

Cut the onion finely and brown it in a pan with 50 grams of butter. Cut the walnuts finely and add them to the onion. Keep a spoonful aside. Toast them for a few minutes.

2

As soon as the onion starts to brown, add the rice and toast it for 5 minutes, until it becomes transparent. Add the milk and the nutmeg, mix and soak up the milk.

3

Cover the rice with just enough vegetable broth, put a lid on the pan and cook for 25 minutes on low heat. When the rice will be ready, turn off the gas and stir in the remaining butter and in the grated Goat Granetta. Garnish with the walnuts that you have kept aside.

4

The risotto with walnuts is ready to be served to your guests.

Condividi:
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Turmeric risotto with apples and char

First courses

Turmeric risotto with apples and char

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

45 min

Servings:

1 Portions

Ingredients:

300 g of Superfine carnaroli rice
1 l of Vegetable broth
30 g of Butter
50 g of Parmigiano Reggiano
5 g of Turmeric
1/2 Golden onion
1 Glass of white wine
1 Apple
60 g of Tipico IT's stracciatella
50 g of Tipico IT's smoked char
50 g of Tipico IT's char eggs

PREPARATION

1

Peel the onion, chop it up and fry it in a saucepan with a little extra virgin olive oil.

2

Stir in the rice, toast it and pour in the white wine. Once it has evaporated, add the turmeric and hot vegetable broth.

3

Meanwhile, cut the apple into small cubes.

4

Remove the rice from the heat and stir in the Parmigiano Reggiano and the chopped butter. Let it rest for a minute.

5

Serve the rice in a dish and garnish with stracciatella, char roe, apple cubes and smoked char shreds.

Condividi:
Quality, authenticity, excellence
Ravioli with pumpkin flowers and gorgonzola cheese

First courses

Ravioli with pumpkin flowers and gorgonzola cheese

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

50 min

Servings:

1 Portions

Ingredients:

24 Pumpkin flowers
100 g of Tipico IT's Gorgonzola
100 g of grated Parmigiano Reggiano
4 Eggs
400 g of Tipico IT's flour
1 Tablespoon of Tipico IT's extra virgin olive oil
50 g of Butter
1 Bunch of sage

PREPARATION

1

First, prepare the egg pasta: on a pastry board or in a very large bowl, make a well in the flour and add the eggs in the centre; it is important that the eggs are at room temperature, so remember to take them out of the fridge a few hours beforehand.

2

Start to knead the dough, taking care not to let the eggs come out of the fountain, mix the dough well and knead it vigorously for at least 10/15 minutes: the dough should be extremely smooth and elastic. Cover the dough with cling film and leave it to rest in the fridge for 30 minutes.

3

In the meantime, clean the zucchini flowers, remove the stems and pistils, rinse them, dry them and cut them into small pieces.

4

Chop an onion and put it in a pan with some olive oil and the thinly cut zucchini flowers, stew and add salt and pepper.

5

Let it to cool. Next add the Gorgonzola cheese. The mixture must be absolutely dry and very compact.

6

After 30 minutes, you can take the dough out of the fridge and start rolling it out with a rolling pin or, alternatively, with the special machine for rolling out dough into thin sheets.

7

Using a teaspoon, place the filling on the sheets of pastry you have prepared, forming evenly spaced rows: small portions of the mixture about 3 cm apart, both horizontally and vertically.

8

When you have finished, cover the sheets with the filling with the plain ones and begin to form the ravioli: using a pastry wheel or a knife, cut each piece and close the edges perfectly, pressing well with your fingers and removing any excess dough. Place each ravioli on a flour-dusted cloth, taking care not to overlap them.

9

When you will have finished the ravioli, put a pot of water to boil for their cooking and prepare the sauce of the pasta: in a pan melt some butter, put the sage and let the butter get tasty.

10

When the water boils, drop the ravioli: cook for about 5 minutes (the cooking time will depend on the thickness of your sheets) then drain with a skimmer directly into the pan with the butter, adding also 1 tablespoon of cooking water.

11

Let it cream well adding some more spoons of grated Parmigiano: in this step rather than turning with a spoon it is advisable to skip the ravioli moving the pan, so as to avoid that they break. Serve, taking care to place a few leaves of sage on each plate.

Condividi:
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Filled zucchini with dry buffalo ricotta

Starters

Filled zucchini with dry buffalo ricotta

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

30 min

Servings:

1 Portions

Ingredients:

6 Zucchini
50 g of Butter
300 g of Tipico IT's dry Buffalo Ricotta
150 g of Bread crumbles
Salt
Pepper

PREPARATION

1

Wash and trim the zucchini. Bring the water to the boil and immerse the zucchini in it for about 10 minutes.

2

After 10 minutes, take the zucchini out and cut them in half. Use a vegetable brush to hollow out the zucchini and save the flesh.

3

Place the hollowed-out zucchini on a plate and leave to cool. Now make the filling.

4

In a bowl, put the butter, the courgette pulp, the grated buffalo ricotta and season with salt and pepper. Mix well with a fork until everything is reduced to a pulp.

5

Spread the mixture inside the hollowed-out zucchini. Finish with a few knobs of butter and a sprinkling of more dry buffalo ricotta and black pepper.

6

Bake in a hot ventilated oven at 180° for about 10-15 minutes.

7

When cooked, take out of the oven and serve!

Condividi:
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Risotto with melon and gorgonzola cheese

First courses

Risotto with melon and gorgonzola cheese

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

20 min

Servings:

1 Portions

Ingredients:

300 g of Carnaroli Rice
200 g of Gorgonzola cheese
40 g of Butter
Extra virgin olive oil
Salt
Grated Parmesan cheese
400 g of Melon
100 ml of White wine
1 White onion
Vegetable broth
Pepper

PREPARATION

1

Remove the skin and any seeds from the melon and cut it into fairly small cubes.

2

Peel the onion and chop it finely.

3

Put the chopped mixture in a saucepan with a drop of extra-virgin olive oil and brown it on a low flame until it wilts. Add the rice and toast it for a few moments, then add the white wine. When the wine has completely evaporated, add about two thirds of the melon and a little vegetable stock.

4

Close the pot and continue cooking over low heat, stirring often and adding more broth whenever the previous one has been absorbed.

5

When the risotto is almost cooked, add the melon kept aside.

6

When cooked, turn off the stove and add the gorgonzola cut into small pieces. Add the butter and stir until all the ingredients are well blended.

7

Add salt, pepper and grated Parmesan to taste and serve your risotto.

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