Ingredient: of Fresh whole milk

Quality, authenticity, excellence
Gnocchi with taleggio, capers and olives

First courses

Gnocchi with taleggio, capers and olives

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

35 min

Servings:

4 Portions

Ingredients:

300 g of Fresh whole milk
Salt
A pinch of Nutmeg

PREPARATION

1

Cut the cheese in cubes and cook It over low heat in a saucepan with milk. Once all the ingredients are properly blended, add a pinch of nutmeg to flavour the sauce.

2

Pour 2 spoons of extra virgin olive oil in a pan and heat It over medium-low heat.

3

Add the chopped olives and capers. After 2 minutes, turn off the heat.

4

Cook the gnocchi in plenty of salted water for 2 to 3 minutes, until they come up to the surface.

5

Drain the gnocchi directly in the pan with the taleggio sauce and mix well.

6

Plate up the gnocchi, then add the capers and olives on top. The dish is ready to be served.

Condividi:
Quality, authenticity, excellence
Mascarpone and vanilla ice cream

Dessert

Mascarpone and vanilla ice cream

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

30 min

Servings:

1 Portions

Ingredients:

300 ml of Fresh whole milk
1 Bag of vanillin
100 g of Granulated sugar
300 ml of Whipped cream
250 g of Tipico IT’s Mascarpone

PREPARATION

1

Combine the milk, sugar and vanillin in a saucepan. Stir with a hand whisk and bring to the hob. Heat until it comes to the boil, turn off the heat as soon as it starts to boil and allow to cool to room temperature and then cool in the fridge.

2

In the meantime, whip the cream with an electric whisk until stiff. Always remember to keep the brick of cream in the fridge for at least three hours, especially in summer, before whipping it. Set it aside and keep it in the fridge.

3

Add the mascarpone to the milk and sugar mixture after it has cooled. Use a hand or electric whisk: it should be perfectly blended, without lumps.

4

Pour the mixture into a steel bowl or tub or container where you are going to store the ice cream, possibly with a lid. At this point you can add the whipped cream, incorporating it with a spatula gently. Put the bowl in the freezer and after 30 minutes stir it with a hand whisk.

5

Repeat the step twice: stir, store in the freezer. This will prevent ice from forming in the ice cream. Then store overnight or for at least 8 hours in the freezer before serving the mascarpone ice cream.

Condividi:

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