Ingredient: of salt

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Little lemon meringue tart

Dessert

Little lemon meringue tart

Author: Guido Boschetti

Difficulty:

Easy

Total time:

165 min

Servings:

6 Portions

Ingredients:

125 g of Butter
125 g of Sugar
1 Pinch of salt
1 Egg
For the lemon cream
3 Egg yolks
30 g of Corn starch
90 g of Sugar
2 Lemons
50 ml of Water
25 g of Butter
For the meringue
3 Egg whites
1 Pinch of salt
110 g of Sugar
2 Tablespoons of water

PREPARATION

1

Pour the flour in a bowl with some cold butter cut in pieces, a pinch of salt and some sugar. Mix the compound gently.

2

Subsequently add the egg and knead well. Form a little dough and wrap it in transparent film, by putting it in the fridge for about 30 minutes.

3

After this time, roll the previously prepared shortcrust and form some circles by preparing some little tarts. Pierce the base and cover each of them with some baking paper. Place them in preheated oven at 190°C for 20 minutes. Once they are golden, extract them from the oven and let the cool down.

For the lemon cream
4

Separate the white eggs from the yolks. In a bowl mix the yolks with some sugar and the corn starch. Add the lemon zest, the lemon juice and some water.

5

Mix until you obtain a homogenous compound. Now let the cream cook by using the bain-marie technique. When the cream will be dense, add some butter and mix it well.

6

Now let it cool down until you will use it.

For the meringue
7

Beat the white eggs with a pinch of salt.

8

In a little pan pour some sugar and water and put it on the stove on low heat, by melting the sugar and making it boil at 121°C.

9

At this point, with the whisks at maximum power pour the syrup at 121°C in the previously whipped white eggs mixture. Now continue whipping until the meringue cools down.

For the assembling
10

At this point, take the previously prepared tart bases and in each of them with the help of a sac à poche pour the lemon cream and the meringue.

11

Now place the little tarts in oven at 180°C for about 6-8 minutes. When the meringue will be golden, take the little tarts out of the oven and let them cool down.

12

Pour the sweets in fridge for at least 2 hours before serving them.

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Ricotta and bergamot jam half-moon pastries

Dessert

Ricotta and bergamot jam half-moon pastries

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

60 min

Servings:

4 Servings

Ingredients:

200 g of softened Butter
300 g of Flour
1 sachet of Baking powder
1 sprinkle of salt
1 sachet of Icing sugar

PREPARATION

1

Mix the butter with the ricotta, then add the flour, some sugar and a sprinkle of salt.

2

Knead the mixture until forming a smooth dough.

3

Cover the mixture with kitchen transparent film, then leave It in the refrigerator for about an hour.

4

Take the dough and spread It using a rolling pin.

5

Cut the dough in squares. Place some jam (about a teaspoon of It) at the center of every square.

6

Fold the squares so as to create the "half-moon" shape.

7

With the use of a fork, create a few holes in order to seal the edges and prevent leakage of jam during baking.

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Orange marmalade and ricotta muffins

Dessert

Orange marmalade and ricotta muffins

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

40 min

Servings:

8 Portions

Ingredients:

2 Eggs
220 g of 00 Wheat
1 pinch of salt
70 ml of Seed Oil
120 g of Granulated sugar
1 sachet of Baking powder
Organic lemon peel

PREPARATION

1

Beat the eggs and sugar with electric whisks for at least 10 minutes.

2

Add the seed oil, the ricotta, the grated lemon zest and stir.

3

Pour the baking powder and add the wheat gradually while the ingredients mix together. Keep on using the electric whisks to obtain a creamy and homogeneous compound.

4

Fill each muffin cup with half of the compound, then add a spoon of marmalade on this layer.

5

Cover the muffin cups with the remaining mixture.

6

Bake at 190 ° for 25 minutes.

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Green ravioli with stracciatella

First courses

Green ravioli with stracciatella

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

45 min

Servings:

1 Portions

Ingredients:

200 g of Tipico IT's semolina flour
50 g of Spinach
2 Eggs
1 pinch of salt
450 g of Tipico IT's stracciatella
50 g of Tipico IT's Granetta di Capra
Black pepper
Butter

PREPARATION

1

Boil the spinach in salted water, then drain and squeeze it well to chop it finely.

2

Make a flour fountain and add the eggs, the chopped spinach, 2 tablespoons of olive oil, a pinch of salt and mix well as soon as the pasta will be smooth and elastic.

3

Now roll out a thin sheet of pasta dough and use a teaspoon to sprinkle in the Stracciatella, black pepper and a little bit of Granetta di Capra, which will form the filling of your ravioli. Then cover with a second sheet of pasta dough.

4

Now cut out the ravioli and cook them in boiling salted water. Then toss them in a pan with butter.

5

Your green ravioli are ready, serve hot with a final touch of more Stracciatella and a handful of Granetta di Capra.

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Torta greca of Mantua

Dessert

Torta greca of Mantua

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

40 min

Servings:

1 Portions

Ingredients:

125 g of Butter
180 g of sugar
3 Eggs
100 g of Almonds
100 g of Tipico IT's Amaretti
140 g of Tipico IT’s 00 Flour
5 g of Yeast in powder for sweets
1 pinch of salt
Icing sugar
1 Roll of puff pastry

PREPARATION

1

Transfer in a mixer the amaretti crushing them lightly with the almonds and grind them finely.

2

In the meantime, in a big bowl pour the sugar, eggs, butter and mix all well with a whisk for at least two minutes, until you obtain a light and fluffy mixture. Add the almonds and amaretti little by little.

3

Sift the flour and add it to the rest of the mixture with the yeast in powder, while you continue to work it with whisks.

4

In the meantime, unroll the puff pastry roll on a floured work surface and obtain a disc. Line the deep end of the puff pastry refining with a pasta cutter, if necessary.

5

Pour the mixturen in the mould and reclose the borders of the puff pastry on the mixture. Bake in oven at 180° for 30 minutes.v

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Bigoli with anchovies

First courses

Bigoli with anchovies

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

0 min

Servings:

Ingredients:

For the fresh bigoli
500 g of Tipico IT's durum wheat semolina
180 g of Water
1 Egg
1 pinch of salt
For the sauce
10 Tipico IT's salted anchovies
1 glasso of Tipico IT’s Extra virgin olive oil
1 Little onion
Black pepper
White wine
1 Garlic clove

PREPARATION

1

To start, arrange the flour in a classic heap on the working surface and pour an egg and a pinch of salt on it. Subsequently, start kneading by adding the water step by step, in order to obtain a dough with a quite hard and homogenous consistency.

2

Once obtained the desired dough, seal it completely in cling film and put it fridge for about 30 minutes.

3

After the time has passed, use the torchio or the pasta machine equipped with a special shape, in order to pass the pasta through it, obtaining thus the bigoli.

4

At this point, widen them, let them rest on a floured pastry board before cooking them in abundant salted water.

5

Now, prepare the sauce: clean the anchovies removing their head, bones and scales. Wash them, dry them with some absorbent paper and cut them into pieces.

6

Heat up some extra virgin olive oil and a garlic clove in pan. Remove the garlic clove, when it will start to sizzle. Then add the chopped anchovies, mix well, add some white wine and let cook, until the fish pieces turn into gravy.

7

In the meantime, boil the bigoli in salted water for 5-8 minutes.

8

Drain them and put them in the pan. Mix everything well for a minute and serve immediately.

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Soft-hearted chocolate cake on a raspberry coulis

Dessert

Soft-hearted chocolate cake on a raspberry coulis

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

50 min

Servings:

1 Portions

Ingredients:

For the chocolate cake
150 g of 70% Dark chocolate
3 Eggs
40 g of Tipico IT’s 00 Flour
150 g of Butter at room temperature
90 g of sugar
1 pinch of salt
1/2 Vanilla pod
For the raspberry coulis
100 g of Icing sugar
2 tbsp of Lemon juice
250 g of Raspberries
For garnishing
Icing sugar
Some raw raspberries and blueberries
Mint leaves

PREPARATION

1

In order to make your soft-hearted cake, melt in a water bath the dark chocolate with some butter.

2

Subsequently, in a bowl whip the eggs with the sugar, then add a pinch of salt and the pulp of a half vanilla pod.

3

Now, add the flour after having sifted it and mix well using the whips.

4

Sprinkle some flour and grease well the single-portion pastry cutters in aluminium.

5

Pour the chocolate mixture in the pastry cutters, paying attention to fill them up to ¾ of their capacity.

6

Now, put the pastry cutters in the pre-heated oven, letting them bake for 14-15 minutes at 190°C.

7

In the meantime, prepare the raspberry coulis: dry the fruit in a non-stick pan, on a low heat for 2-3 minutes. Then add the icing sugar, the lemon juice and mix with a whip until the mixture amalgamates well. Filter the mixture with a strainer in order to remove any seeds and put the sauce in a bowl letting it cool.

8

Once cooked, turn out the cakes in the dessert plates, placing them on a raspberry coulis layer, that you will have spread before. Afterwards garnish with some raw raspberries or blueberries, some mint leaves, a sprinkling of icing sugar and serve them immediately in order to guarantee an hot and creamy chocolate heart.

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Baci di dama

Dessert

Baci di dama

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

90 min

Servings:

1 Portions

Ingredients:

250 g of Tipico IT’s 00 Flour
150 g of Tipico IT’s Butter
1 Egg
150 g of Tipico IT's almond flour
150 g of Icing sugar
1 pinch of salt
150 g of Dark chocolate

PREPARATION

1

Take the almond flour and mix it with the 00 flour. Make a mound with these two ingredients, then add the icing sugar, a pinch of salt and the cold butter cut into cubes. Start kneading mixing well the ingredients, then add the egg and continue until you obtain a soft dough.

2

Take the dough, wrap it with cling film and pour it in the freezer for at least one hour, until it becomes hard.

3

After the hour, take the dough, make some little round balls and place them on a tray covered with a sheet of baking paper. Keep in mind to space well the balls.

4

Once the dough balls are made, place the tray in the fridge for at least one hour. This step is very important because in this way your biscuits will not lose their shape during the cooking. After an hour, put the tray with your biscuits in the oven and bake in static oven at 150°C for the first 5 minutes, then at 120°C for other 5 minutes and finally at 100°C for the final 5-7 minutes.

5

Once the biscuits become golden, take them out of the oven and let them cool completely down. Now start the filling preparation: take the dark chocolate and start melting it. Subsequently put it in the pastry bag and start filling your biscuits. As you pair them step by step, place them on a tray covered with a sheet of baking paper and let them completely dry. At this point your Baci di Dama are ready to be served.

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Pear and cocoa cake

Dessert

Pear and cocoa cake

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

45 min

Servings:

1 Serving

Ingredients:

170 g of Tipico IT’s 00 Flour
20 g of Bitter cocoa
8 g of Yeast for sweets
120 g of Tipico IT’s Butter
120 g of sugar
2 g of salt
3 Entire eggs
2 Pears
30 g of chocolate chips

PREPARATION

1

First of all, switch on your oven in static mode at 180°C. Grease and cover with flour the mould and put it aside. Let the butter melt and put it aside.

2

Wash and peel the pears and cut them into slices. Then, take a bowl and pour in some sugar, the entire eggs, the flour, the cocoa, the yeast, the salt and the melted butter.

3

Subsequently with the help of a pair of whisks, whisk the ingredients until they are well mixed with each other.

4

At this point, pour half of the mixture in the previously buttered mould and pour a part of the pear slices. Then, pour the remaining mixture and cover the surface with the other pear slices.

5

In the end, sprinkle your pear cake with some chocolate chips and bake at 180°C for 30-35 minutes. After the time has passed, your pear and cocoa cake is ready to be tasted.

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