Ingredient: of fine salt

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Sicilian cassata

Dessert

Sicilian cassata

Author: Guido Boschetti

Difficulty:

Advanced

Total time:

120 min

Servings:

1 Portions

Ingredients:

100 g of chocolate chips
12 kg of Tipico IT's goat ricotta cheese
50 g of candied orange
630 g of Icing sugar
1 Eggs
350 g of sugar
1/2 small glass of maraschino
300 g of Tipico IT's flour 00
1 pinch of fine salt
150 ml of Water
1/2 lemon peel
Mixed candied fruit
200 g of marzipan
20 g of pistachio paste
1 egg white
Vanilla icing sugar

PREPARATION

1

Start preparing the Sicilian cassata the day before serving it. Make a classic sponge cake, bake it in a rectangular baking tin and leave it to cool.

2

Next, drain the goat ricotta in a colander and mix it in a bowl with the vanilla icing sugar: cover the bowl with cling film and refrigerate overnight.

3

The next day, sieve the ricotta twice until you obtain a smooth and soft cream. At this point, add the chocolate chips to the cream and place the resulting filling in the refrigerator in a bowl covered with cling film.

4

Prepare the green marzipan by kneading the marzipan together with the pistachio paste, dusting the work surface with a little icing sugar.

5

Roll out the marzipan into a sheet, cut it in half lengthways and cut out trapezoid-shaped pieces of dough. For the cassata, use a special round one with flared edges about 5 cm high and slightly raised bottom.

6

Cut the sponge cake into strips at least 6 cm high and cut them into trapezoids. Dust the cake tin very well with icing sugar and then line the edges alternating the trapezoids of sponge cake with those of green marzipan.

7

Once the entire perimeter of the cake tin has been completed, you can lay the bottom with the spongy part down. Now, prepare a syrup to moisten the sponge cake: dissolve 50 g of sugar in 150 ml of water, together with the zest of half a lemon and half a small glass of maraschino and let it cool. Then pour the cream over the sponge cake.

8

Now you can fill the base with the ricotta cream, which you will level with a spatula. Then cover with cling film and refrigerate for at least two to three hours.

9

When the cassata is firm and the fragrances are mixed, turn it upside down onto a plate and prepare a fondant glaze by putting the icing sugar in a saucepan together with a little water, as much as is needed to obtain a creamy and still white mixture. As soon as it comes to the boil, the fondant is ready to be poured into the centre of the cassata and spread with a spatula. Do the same on the sides of the cassata.

10

You can now decorate your cassata with the candied fruit at your disposal, alternating the various colours. The final touch will be given by the decoration with royal icing, which you will make by beating an egg white until stiff and adding icing sugar a little at a time until you obtain a very dense consistency. Using a pastry bag with a rather thin nozzle, create decorations both on the fruit and on the edges of the cassata, to make it even richer and sumptuous. Now your magnificent Sicilian cassata is ready to be enjoyed.

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Gnocco fritto with cold cuts and cheese

Second courses

Gnocco fritto with cold cuts and cheese

Author: Guido Boschetti

Difficulty:

Advanced

Total time:

60 min

Servings:

1 Portions

Ingredients:

35 g of Lard
5 g of sugar
125 g of Water
12 g of Instant yeast for savoury dishes
500 g of Tipico IT's 0 flour
15 g of fine salt
100 g of Whole milk
Grape seed oil

PREPARATION

1

First of all, in order to prepare your Gnocco Fritto mix water with milk. In a bowl pour flour, yeast in powder for savoury dishes, sugar and salt.

2

Mix the powders and then add the lard. Knead with hands and pour in the mixture of milk and water. Once the powders will have absorbed the liquids, move the dough on a floured pastry board.

3

Form a compact and dry dough. Place it in a bowl and cover it with cling film. Let the dough rest for at least one hour and a maximum of 12 hours, in a fresh place. After the time has passed, take again the dough, sprinkle slightly the pastry board and with a knife divide it in little doughs.

4

Take one dough and pull it with the rolling pin until you obtain a very thin sheet of pasta dough, not more than a pair of millimetres. Equalize the border of the pasta sheet with a wavy pasta cutter. Then cut some parallelograms of 8x7 cm.

5

Once cut, cook them in boiling oil at 170° for about 3 minutes. Then drain them on absorbent paper.

6

At this point, your Gnocco Fritto is ready. Taste it hot with a great variety of Tipico IT's cold cuts and cheese.

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Sbrisolona cake

Dessert

Sbrisolona cake

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

60 min

Servings:

1 Portions

Ingredients:

200 g of Tipico IT’s 00 Flour
200 g of Almond flour
100 g of Tipico IT's fioretto corn flour
200 g of Butter
200 g of sugar
40 g of Almonds
10 g of Yeast in powder for sweets
2 g of fine salt
2 Eggs
30 g of Maraschino

PREPARATION

1

In order to prepare the Sbrisolona cake, place the 00 flour, the yeast, the corn flour and the almond flour on the work surface. Create a classic well placing the softened butter, the salt, the eggs and the sugar in the centre. Then start to work these ingredients with your hands.

2

Add the Maraschino and the crushed almonds very roughly. Continue to work with your hands. At this point, work the powders, bringing the ingredients from the external part to the internal one and mixing them with the rest.

3

In few minutes you will obtain ah homogeneous consistency. At this point, transfer the dough in a baking tray lined with waxed paper and press it with your hands. Afterwards, put it in the freezer in order to cool it for at least 4 hours. As soon as the dough becomes solid and you obtain a hard block, start to prepare the dough grain.

4

Place a grill with squared holes of 1 cm on a bowl, cut the dough in pieces and press it making it pass through the grill bars. In this way you will obtain large crumbs. Then take a flared mould and put a circle of waxed paper within it. Now pour the crumbs inside.v

5

Scatter them gently without pressing. Bake in pre-heated static oven at 170° for 45 minutes until its goldening. Before unmoulding and serving your Sbrisolona cake, remove it from the oven and let it cool.

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White pizza with raw ham, Granetta di capra's flakes and outgoing buffalo's Perline

First courses

White pizza with raw ham, Granetta di capra's flakes and outgoing buffalo's Perline

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

0 min

Servings:

1 Portions

Ingredients:

For the dough
265 g of Tipico IT’s remilled durum wheat semolina
85 g of Tipico IT’s 00 Flour with W 280
215 g of Water
12 g of fine salt
6 g of Fresh brewer’s yeast
25 g of Tipico IT’s Extra virgin olive oil
For the garnishing
Tipico IT’s Extra virgin olive oil
250 g of Tipico IT’s Mozzarella Fior di Latte
Fine salt
25 g of Tipico IT’s raw ham
50 g of Tipico IT’s Buffalo perline
20 g of Tipico IT’s Granetta di Capra’s flakes

PREPARATION

1

In order the long leavening pizza, pour the semolina and the 00 flour in a bowl. Then, add the crushed fresh brewer’s yeast and pouring the water at room temperature, start to knead.

2

When you will have obtained a homogenous mixture, add the salt and the oil. Knead well for some minutes, in order to make the ingredients absorb well.

3

Transfer the dough on the work surface and use a bowl to cover it. Then wait for 15 minutes and afterwards leave the bowl. At this point, do a round of folds: raise the dough, beat it gently on the work surface and stretch it delicately forwards. Repeat this step until it becomes smooth. After obtaining a round shape, transfer the dough in a bowl, cover it with some cling film and leave it to rise for two hours at room temperature. The, put it in the fridge for 24 hours.

4

At this point, remove the dough from the fridge, invert it on the work surface and divide it into half. Model the two portions of dough, in order to obtain a round shape. Put them on a tray, cover them with a cloth and let them rise for other two hours.

5

In the meantime, cut the mozzarella into slices and transfer them in a strainer put over a bowl, in order to eliminate all the excessive liquid. Then turn the oven in static mode on and let it warm up until it reaches a temperature of 250°C.

6

Afterwards, take one of the leavened dough balls and put it on the work surface sprinkled with some semolina. Add a pinch of semolina on the ball and stretch it by pressing it gently with your hands. Start from the centre and widen it outwards, without pressing too much the borders. Afterwards, garnish it with the Mozzarella Fior di Latte and let it cook in oven for 15 minutes. Now, take the pizza out from the oven and garnish it with some slices of Prosciutto Crudo, the Buffalo’s Perline, some Granetta di Capra’s flakes and some basil leaves. Your pizza is ready to be served.

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Bignolata

Dessert

Bignolata

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

90 min

Servings:

1 Portions

Ingredients:

For the bignè
2 Eggs
50 g of Butter
1 tbsp of sugar
65 g of Tipico IT’s 00 Flour
100 g of Water
1 pinch of fine salt
For the pastry cream
250 ml of Whole milk
25 g of Tipico IT’s 00 Flour
75 g of sugar
1/2 Vanilla pod
3 Yellow eggs
For the zabaione cream
4 Yellow eggs
80 g of sugar
80 g of Marsala
For the chocolate cream
2 Eggs
50 g of Tipico IT's Type 1 flour
100 g of Dark chocolate
100 g of sugar
500 ml of Milk
1 tbsp of Cocoa powder
For the garnishing
Fresh cream
Melted chocolate
Icing sugar

PREPARATION

1

In order to realise the bignolata, start with the cream preparation. For the pastry cream, warm up the milk in a pan. Meanwhile, pour the yellow eggs, the sugar and the vanilla seeds in a bowl. Now, beat with a whisk and add also the flour. Continue whisking until you obtain a smooth and lump-free mixture. When the milk is about to boil, pour it in the bowl and mix everything well with a whisk.

2

Now transfer again the mixture in the pan and put it on the gas. Continue mixing with a spoon, until the cream gets thickened. At this point, transfer it in a bowl and cover it with cling film and let it completely cool.

3

Now start with the preparation of zabaione cream: firstly, whisk the yellow eggs with the sugar, until the mixture becomes soft, foamy and light. Subsequently, add the marsala and cook it in a pan until you reach 80°C. Take the mixture and whisk it until it cools.

4

For the chocolate cream, instead, boil the milk and meanwhile put the eggs and the sugar in a bowl; start whisking energetically until you obtain a foamy and lump-free mixture. While you continue mixing, add 50 g of flour and cocoa powder. Now, pour the obtained mixture in the pan where you boiled the milk and mix gently, keeping it on a low flame, until the cream gets thickened. Remove the pan from the gas, pour the cream in a bowl, cover it with some cling film and let it cool.

5

Now, you can finally start with bignè preparation: in order to prepare the choux pastry, pour some water, some milk, some sugar and salt in a pan. Then add the butter cut into cubes and boil everything. At this point, add the flour at once and mix well with a wooden spoon. In order to avoid the creation of lumps, mix rapidly and cook the roux until a white patina appears on the bottom of the pan.

6

Transfer the obtained mixture in a bowl and add an egg per time mixing it with a spoon in order to incorporate it. At the beginning, the mixture will appear separated, but continue to mix it. Only when the egg will be completely absorbed, you can add the next one. Once added all the eggs, you will obtain a smooth and solid dough.

7

Now transfer it in a pastry bag. Take a baking tray and line it with baking paper. Take the pastry bag and start filling the tray, by squeezing some mixture and forming little dough balls well-spaced and walnut-sized.

8

Once filled the tray, with a wet spoon, press gently the balls surface, so that you can create the tip of the bignè. Subsequently, whisk a yellow egg with some water in a little bowl and use the mixture to brush the bignè surface. Warm up the oven in fan mode at 220°C. Once hot, lower the temperature to 180°C and bake your bignè. Cook for about 20-25 minutes. Take your bignè out and let them cool before using them.

9

Now that your bignè have completely cooled, transfer the previously prepared creams in three different pastry bags and start filling the single bignè making a hole at their bottom. Subsequently, serve them by placing one bignè for each prepared cream and garnish with some melted chocolate.

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