Ingredient: of Nutmeg

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.

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Quality, authenticity, excellence
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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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.

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