Ingredient: of Milk

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Bignè with hazelnut cream

Dessert

Bignè with hazelnut cream

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

90 min

Servings:

6 Portions

Ingredients:

For the bignè
2 Eggs
50 g Butter
1 Tablespoon of sugar
100 g of water
1 Pinch of fine salt
For the hazelnut cream
500 ml of Milk
6 Yellow eggs
50 g of hazelnut paste
200 g of sugar
1 Vanilla bean

PREPARATION

For the bignè
1

First of all dedicate yourself to the 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.

2

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.

3

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.

4

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.

For the cream
5

To prepare the cream: in a little pan bring to boil some milk with a vanilla bean. In a bowl, instead, mix sugar, flour and stracchino cheese. Subsequently add the yellow eggs and mix everything well. Once the milk has started boiling, pour in the mixture of the bowl; mix everything by using a whisk until the cream gets thickened.

6

Once your cream is ready, add the hazelnut paste and let it rest by cooling it down.

7

At this point take your bignè and come the cream out of the fridge, pour it in a sac à poche and start filling every single bignè by making a little hole in the bottom. Your bignè with hazelnut cream are 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.

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Fried mozzarella beads

Second courses

Fried mozzarella beads

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

20 min

Servings:

1 Portions

Ingredients:

1 kg of Tipico IT's buffalo or cow mozzarella beads
20 ml of Milk
Fine salt
Tipico IT’s 00 Flour
2 Eggs
Black pepper
Tipico IT’s breadcrumbs
Peanut oil

PREPARATION

1

To prepare the fried mozzarellas, place the beads in a colander and allow them to drain so that they lose their whey.

2

In a bowl, place the flour needed to flour the beads and turn them until they are completely covered.

3

In another bowl, beat the eggs with the salt and pepper and dilute them with the milk, mixing well. At this point, dip the floured mozzarellas in the beaten eggs so that they are well coated. Then dip them in the breadcrumbs.

4

Now proceed with a second breading so that the mozzarellas are crispier and there is no risk of milk leaking out: dip the breaded mozzarellas in the egg again and as a last step in the breadcrumbs, making sure that the breadcrumbs adhere perfectly. Your mozzarellas are now ready to be fried.

5

Pour plenty of frying oil into a large pan. Before dipping your mozzarellas, test the temperature of the oil by pouring a pinch of breadcrumbs into the pan: if it sizzles, then you can dip 3 or 4 mozzarella bites at a time. Fry the mozzarella balls for 1-2 minutes or until golden brown. Drain them, taking care not to pierce them, using a skimmer and, as you proceed with the frying, place the fried mozzarellas on absorbent paper. Wipe off any excess oil with kitchen paper. Now you can serve your fried mozzarella beads piping hot!

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Salmon trout hamburger

Second courses

Salmon trout hamburger

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

180 min

Servings:

1 Portions

Ingredients:

450 g of Tipico IT's Manitoba flour
60 g of Butter
12 g of Brewer's fresh yeast
240 ml of Water
30 g of sugar
1 Egg
5 g of Honey
1 tbsp of Milk
Tipico IT’s Extra virgin olive oil
Sesame seeds
2 Deloused and skinned trout fillets
1 tbsp of Tipico IT’s Breadcrumbs
1 Tipico IT's Mozzarella fior di latte
1 Boiled potato
Salt
Pepper
1 Teaspoon of aromatic herbs

PREPARATION

1

First, melt the butter in a small saucepan and set aside. Start preparing the dough for your rolls by taking the Manitoba flour and making a well in the middle. Now pour in an egg, sugar, honey salt, melted butter and yeast. Start to knead well, letting all the ingredients be well incorporated. Continue to knead until you have a smooth dough.

2

Now grease a fairly large bowl with a little oil and place the dough inside. Lightly grease the surface of the ball and cover with cling film. Let rise for about 2 hours, until doubled.

3

After the dough has risen, place it on a floured pastry board and divide it into 8 pieces. Knead each piece with your hands to form a ball. Place the balls on a baking tray lined with baking paper, leaving enough space between each one. Cover with a tea towel and leave to rise for two and a half hours until doubled in size.

4

After the time has elapsed, turn the oven on to 220°C. Brush the surface of the hamburger bun with beaten egg mixed with 1 tablespoon of milk and sprinkle sesame seeds over it.

5

Bake the hamburger buns in a static oven preheated to 220°C for 5 minutes, then lower the temperature to 180°C and continue for a further 10 minutes, until golden brown.

6

Once ready, take them out of the oven to cool and cover them with clean tea towels so that they remain soft with their moisture.

7

Take a blender and place the salmon trout fillets in pieces, the mozzarella cheese in cubes, the boiled potato in pieces, the breadcrumbs, a pinch of salt and ground pepper. Now blend everything.

8

Next, emulsify the olive oil with the herbs in a dish. Place the pasta cups on the plate and pour in the trout purée.

9

Heat a grill pan and place the burgers on it, cooking for a couple of minutes on each side, turning gently.

10

Now your trout burgers are ready to be stuffed into the sandwiches you have prepared earlier and accompanied by other vegetables or sauces according to your taste.

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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.

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Polenta with Bleggio’s walnuts and gorgonzola fondue

Second courses

Polenta with Bleggio’s walnuts and gorgonzola fondue

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

60 min

Servings:

1 Portions

Ingredients:

500 g of Tipico IT's corn flour
2 l of Water
15 g of Tipico IT’s Extra virgin olive oil
1 tbsp of coarse salt
170 g of Tipico IT's Sweet gorgonzola
30 ml of Milk
1 pinch of Nutmeg
30 g of Tipico IT's Bleggio walnuts

PREPARATION

1

To make the polenta, place a thick-bottomed steel pot on the stove, pour in the two litres of water and when the water is close to boiling add the salt. Then pour in the flour, stirring with a wooden spoon and keep cooking at a high temperature, stirring quickly.

2

Add the olive oil to prevent lumps from forming, continue stirring until it comes to the boil, then lower the heat to low and continue cooking for 50 minutes over a gentle heat, stirring continuously, taking care not to let it stick to the bottom. After 50 minutes the polenta is ready; turn up the heat so that it comes away from the pan, wait until it comes away from the bottom.

3

On the other hand, prepare the Gorgonzola fondue removing the rind and cutting the cheese into cubes. Heat the milk until it comes to a boil. Put the Gorgonzola cheese in a thick-bottomed saucepan and turn on the stove over very low heat. As soon as the cheese begins to melt, add the milk. Immediately stir with a whisk to mix it with the cheese.

4

Cook the Gorgonzola fondue over low heat for 4-5 minutes, stirring constantly so it does not stick to the bottom of the pan. The Gorgonzola should melt completely and the mixture should thicken. Turn off the heat and add the nutmeg.

5

At this point, take the hot polenta you have already prepared and carefully invert it onto a plate to unmold it.

6

Next, take the Gorgonzola fondue and pour it over the polenta. Then take the walnuts, chop them finely and use them to garnish your dish. At this point, your polenta with walnuts and Gorgonzola fondue 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.

Condividi:
Quality, authenticity, excellence
Seafood lasagne

First courses

Seafood lasagne

Author: Guido Boschetti

Difficulty:

Intermedio

Total time:

65 min

Servings:

1 Serving

Ingredients:

250 g of Tipico IT’s puff pastry for lasagne
400 g of Mussels
400 g of Clams
200 g of Cuttlefish
200 g of White fish
200 g of Prawns
100 g of Shrimps
5 Tipico IT’s cherry tomatoes
2 Garlic cloves
White wine
Tipico IT’s Extra virgin olive oil
Parsley
For the bechamel
500 ml of Milk
60 g of Tipico IT’s 00 Flour
60 g of Tipico IT’s Butter

PREPARATION

1

First of all, start with the bechamel preparation, putting some butter in a pan and melting it. Then add the flour and mix with a spoon. Let it cook for a couple of minutes and then add some milk by mixing everything. Let the bechamel cook so as it gets thickened.

2

Subsequently prepare the seasoning with fresh fish, soaking the clams in salted water, so as they can release all the sand.

3

Then put a pot on the gas and cook the clams and mussels for about 10 minutes, until they are all opened. Once they are all opened, start shelling them.

4

Subsequently put some oil in a pan with some garlic. Then add the fish cut into cubes, the clams and the shelled mussels, the prawns, the shrimps, the finely cut cuttlefish and the cherry tomatoes. Let it cook well adding some white wine. Add some salt, the parsley and once the mixture is ready, put it aside so as it can cool down.

5

Now start with your lasagne settlement: on the base of an oven tray, put a layer of bechamel, then a layer of puff pastry for lasagne, then a layer of fish and again a layer of bechamel. Continue until all the ingredients finish. End with a layer of puff pastry and some bechamel above.

6

Let your lasagne cook in a preheated oven at 180°C for 35 minutes, until their surface becomes golden. Take your seafood lasagne out of the oven and wait for some minutes before serving them.

Condividi:
Quality, authenticity, excellence
Salted muffins with gorgonzola and walnuts

Starters

Salted muffins with gorgonzola and walnuts

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

30 min

Servings:

1 Serving

Ingredients:

450 g of Tipico IT’s 00 Flour
125 g of Tipico IT’s White yogurt
250 ml of Milk
2 Eggs
80 ml of Seeds oil
100 g of Walnuts
150 g of Tipico IT's Sweet gorgonzola
1 Packet of yeast
1 Pinch of salt

PREPARATION

1

In order to make your salted muffins with Gorgonzola and walnuts, in a bowl add the milk, the eggs, the yogurt and mix well all the ingredients with a hand whisk.

2

Then continue adding the dry ingredients: the flour, the salt, the yeast and mix well the mixture; subsequently add the coarsely chopped walnut kernels and the Gorgonzola in pieces.

3

Take the muffin moulds and fill them for ¾ of their capacity with the previously prepared dough and garnishing with some other pieces of walnuts. Then put your muffins in the preheated oven at 180°C for about half an hour. When they will be well browned, take them out of the oven and let them cool down. At this point your muffins are ready to be served.

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