Ingredient: of Raisins

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Ingredient: of Raisins

Quality, authenticity, excellence
Ricotta and raisins cake with strawberry coulis

Dessert

Ricotta and raisins cake with strawberry coulis

Author: Guido Boschetti

Difficulty:

Easy

Total time:

60 min

Servings:

6

Ingredients:

For the ricotta and raisins cake
400 g of Tipico IT’s Ricotta
230 g of sugar
100 g of Raisins
200 g of Tipico IT's flour
3 Eggs
16 g of Yeast
1 Pinch of salt
Grated zest of 1 lemon
Icing sugar
For the strawberry coulis
250 g of Strawberries
50 g of sugar
2 Tablespoons of lemon juice

PREPARATION

For the ricotta and raisins cake
1

Start by soaking the raisins for about 10 minutes.

2

In a large bowl, with the help of a whisk, beat the eggs with the sugar until they become soft and fluffy.

3

Subsequently grate the zest of one lemon and add the ricotta by mixing well.

4

Once the mixture is soft and blended, pour in the flour, the yeast and a pinch of salt.

5

Now squeeze the raisins out of the water and add them to the mixture by mixing well.

6

Now take a cake mould with a diameter of about 25 cm, butter it and put the mixture in it. Bake in a preheated oven at 180°C for about 45 minutes.

7

Once ready, let your cake cool and then sprinkle icing sugar on top.

For the strawberry coulis
8

First wash and dry the strawberries and transfer them to a non-stick pan with the sugar and lemon juice.

9

Stir and cook for a few minutes, until the fruit becomes soft.

10

Then blend everything together and strain the mixture through a sieve to remove all the seeds.

Condividi:
Quality, authenticity, excellence
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.

Condividi:
Quality, authenticity, excellence
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.

Condividi:

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