Ingredient: of Pine nuts

Quality, authenticity, excellence
Lasagne with pesto alla Genovese and buffalo ricotta

First courses

Lasagne with pesto alla Genovese and buffalo ricotta

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

160 min

Servings:

6 Portions

Ingredients:

For the lasagne:
250 g of egg pastry for lasagne
500 ml of béchamel
Salt and Pepper
For the pesto alla Genovese:
30 g of Pine nuts
50 g of basil leaves
2 Cloves of garlic
1/2 tea spoon of rock salt

PREPARATION

Directions:
1

Clean the basil leaves using a damp cloth. Put the cloves of garlic in the mortar adding a pinch of rock salt. Start to crush the leaves and the garlic until obtaining a cream. Add another pinch of rock salt. Crush the mixture again until obtaining a mush. Add the pine nuts and crush. Add gradually the cheese with a spoon. Lastly, add the extra virgin olive oil, blend and the pesto is ready.

2

For what it concerns the preparation of the lasagne, put a spoonful of béchamel on a Pyrex plate, add the first layer of egg pastry and cover it with another spoonful of béchamel. Add the pesto alla Genovese and then the buffalo ricotta. If the ricotta is too hard, dilute it with a little milk. Add some grated cheese. Repeat the procedure until obtaining at least 5 layers of lasagna. Lastly, cover the last layer of lasagna with just some béchamel and some pesto alla Genovese. Cottura : portate il forno a 180°C. Dopo 10 minuti infornate le lasagne e lasciatele cuocere per circa 40 min.

Cooking:
3

Adjust the temperature of the oven to 180°C. After 10 Minutes put the lasagna in the oven and let it bake for about 40 Minutes.

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Anchovies beccafico alla palermitana

Second courses

Anchovies beccafico alla palermitana

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

75 min

Servings:

1 Portions

Ingredients:

1 kg of Tipico IT's anchovies
400 g of Tipico IT’s Breadcrumbs
30 g of Pine nuts
20 g of Capers
10 Bay leaves
100 g of Tipico IT's Granetta di Capra
30 g of Raisins
2 tsp of sugar
2 Lemons
1 Orange
Parsley
Tipico IT’s Extra virgin olive oil
Salt
2 Garlic cloves

PREPARATION

1

First of all, clean the anchovies, remove the entrails, head and internal bones and then clean them.

2

Subsequently, pour plenty of extra virgin olive oil into a large tray and fry the garlic. Once the oil has taken on flavour, remove it and add the breadcrumbs, toast them and then transfer them to a bowl.

3

Mix the breadcrumbs with the raisins soaked in water, the desalted capers, the grated Granetta di Vacca, the salt, the pine nuts, the sugar and the greated zest of an orange and a lemon.

4

Mix everything well and add, if necessary, further extra virgin olive oil in order to soften the mixture.

5

Lay the anchovies and pour on each of them a small part of the mixture. Subsequently, roll the anchovies as a roulade and continue until you finish the ingredients.

6

Place the anchovies beccafico alla palermitana in a tray altering them with some bay leaves. Then, bathe them with some lemon juice and spread them with the left breadcrumbs.

7

Finally, bake at 180° for about 15 minutes. Take out of the oven and serve.

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Spaghetti with pesto alla genovese

First courses

Spaghetti with pesto alla genovese

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

30 min

Servings:

1 Portions

Ingredients:

320 g of Fresh Spaghetti Tipico IT
1 pinch of coarse salt
50 g of Basil
15 g of Pine nuts
1/2 Clove of garlic
100 ml of Tipico IT’s Extra virgin olive oil
70 g of Tipico IT’s Granetta di vacca
30 g of Tipico IT’s Fiore Sardo
Some leaves of basil for the garnishing

PREPARATION

1

First of all, start with the preparation of pesto alla genovese: pour the peeled the garlic in the pestle with some grains of coarse salt, start crushing and when the garlic will have become a paste, add the basil leaves with a pinch of salt. Crush well until the moment in which the basil leaves will release a shiny green liquid.First of all, start with the preparation of pesto alla genovese: pour the peeled the garlic in the pestle with some grains of coarse salt, start crushing and when the garlic will have become a paste, add the basil leaves with a pinch of salt. Crush well until the moment in which the basil leaves will release a shiny green liquid.

2

At this point, add the pine nuts and start crushing in order to obtain a cream. Add the Granetta di Vacca step by step which will make everything very creamy. In the end add the extra virgin olive oil, mixing continuously with the pestle.

3

Mix well all the ingredients in order to obtain a smooth sauce. Then put on the gas a pot full of salted water and when it will have started to boil, let the pasta cook.

4

Now put the pesto in a large pan and dilute it with some pasta’s cooking water. As soon as the pasta is ready, mix it with the pesto. Mix everything well and your spaghetti are ready to be served with some fresh basil leaves.

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Apple strudel

Dessert

Apple strudel

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

60 min

Servings:

1 Serving

Ingredients:

1 Rectangular roll of Pasta Sfoglia
30 g of Raisins
60 g of Cane sugar
30 g of Lemon juice
30 g of Pine nuts
5 Apples
50 g of Tipico IT’s Breadcrumbs
50 g of Tipico IT’s Butter
1 tsp of cinnamon in powder
For brushing
1 Egg yolk
3 tbsp of Whole milk
Icing sugar

PREPARATION

1

In order to prepare the apple strudel, start soaking the raisins in water for 15 minutes. In the meantime, melt 30 g of butter in a pan and pour in it also the breadcrumbs. Brown for a couple of minutes, mixing often.

2

In another pan toast the pine nuts and then put everything aside.

3

Now, peel the apples and cut them into thin slices. Transfer them in a bowl and squeeze some lemon juice on them. Add the pine nuts, the soaked and drained raisins, the cane sugar and the cinnamon.

4

Mix well and melt some butter. Unroll the puff pastry, brush the entire surface with some butter and sprinkle with breadcrumbs.

5

Now, put the apples on it placing them uniformly and then close it. Close well the puff pastry sides, in order to prevent the mixture spill.

6

Transfer the strudel on a tray covered with a sheet of baking paper. Then whisk a yellow egg with some milk and brush it on the strudel surface.

7

Bake it in a ventilated oven at 180°C for 25 minutes. Once ready, take it out from the oven, let it cool down and sprinkle the surface with some icing sugar according to your taste.

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