Ingredient: of sugar

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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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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
230 g of sugar
100 g of Raisins
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.

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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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Croutons with pears and stracchino

Starters

Croutons with pears and stracchino

Author: Guido Boschetti

Difficulty:

Medium

Total time:

150 min

Servings:

4 Portions

Ingredients:

As required Water at room temperature
Fine salt
Fresh beer yeast
1 Teaspoon of sugar
For the croutons
12 Slices of Bread
2 Abate pears
50 g of Butter
As required Balsamic vinegar

PREPARATION

1

Take the beer yeast and start diluting it with a teaspoon of sugar in some water.

2

Subsequently, take a bowl and pour in it the flour, the diluted yeast and some water. Start kneading, until the water will be completely absorbed.

3

At this point add some salt and knead until the dough will detach from the bowl. Now, sprinkle with some flour and cover it with a cloth, by letting it raise for about 90 minutes, protected from air currents and at a mild temperature.

4

Once risen, take the dough out from the bowl and place it on a tray covered with some baking paper. Form a loaf and put it in preheated oven at 250°C for about 25-30 minutes. Take the bread out from the oven when it is cooked and brown. Once cold, it is ready to be cut.

To make croutons with pears and stracchino
5

After obtaining some slices from the previously prepared bread, put them on a tray and grill them in the oven at 200°C for 5-6 minutes, until they become brown.

6

In the meantime, wash the pears and dry them. Cut them in slices and put them in a pan with some butter and a teaspoon of honey. Let it melt and caramelize for a couple of minutes.

7

As soon as the croutons are ready, place them in a plate and spread the stracchino on them. Add pear slices on each piece of bread. Pour some vinegar before serving.

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Tiramisù with Dolce Nuvola

Dessert

Tiramisù with Dolce Nuvola

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

30 min

Servings:

4 Portions

Ingredients:

500 g of Tipico IT's Dolce Nuvola
80 g of sugar
4 Eggs
250 g of biscuits (Savoiardi type)
1 cup of espresso coffee
1 glass of Marsala (liqueur)
Sugar free cocoa powder
Flakes of dark chocolate

PREPARATION

1

Beat the egg yolks until stiff with the sugar up to obtain a white and light mixture. You have to work the Dolce Nuvola with a wooden spoon up to obtain a smooth cream, possibly without any lump. Then you have to add the mixture of eggs and sugar to the Dolce Nuvola, trying to amalgamate them. Beat the albumen until stiff with a pinch of salt and then add the result to the Dolce Nuvola and eggs cream. Then you have to mix the Marsala to the room-temperature coffee.

2

Add two water spoons. Dunk the Savoiardi biscuits in the coffee, trying not to soak them excessively. Cover the bottom of the Pyrex dish with a layer of Savoiardi. Then you have to spread a layer of Dolce Nuvola cream leveling with a spatula. Then go on with a second layer of biscuits and cover it with the cream. At the end you have to sprinkle the sugar free cocoa powder and the dark chocolate flakes on the top of the dessert.

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Sicilian cannoli

Dessert

Sicilian cannoli

Author: Guido Boschetti

Difficulty:

Advanced

Total time:

90 min

Servings:

1 Portions

Ingredients:

250 g of Flour 00
30 g of sugar
30 g of Lard
1 Small egg
50 g of Marsala wine
10 ml of Vinegar
A pinch of salt
Orange peel
2 g of Cinnamon powder
1 Egg yolk
Peanuts oil
800 g of Tipico IT goat ricotta
320 g of Icing sugar
Candied orange peels
Pistachio grains
Dark chocolate chips

PREPARATION

1

Sift the flour with the cinnamon into a bowl. Sand the flour by dispersing the lard with your fingertips, add the sugar and grated orange peel.

2

Mix in the whole egg and continue to knead, adding the salt dissolved in the vinegar and the Marsala wine. You will obtain a consistent and elastic dough. Finish it quickly on the work surface and put it in the fridge for at least 2 hours, before using it.

3

Roll out a third of the dough at a time, with the pastry sheet or rolling pin, reaching a thickness of 1.5 mm. Using a 10 cm diameter pastry ring, cut out discs that you will stretch slightly to make an oval.

4

Seal the outer flaps with egg yolk, overlapping them along the centerline of the torch. Cover cannoli ready for frying with plastic wrap, preventing them from drying on the surface, which would compromise the development of bubbles during cooking. Immerse the cannoli in oil at 175°C, seal side down.

5

Very crumbly bubbles will form on the surface of the cannoli, handle them gently using a perforated ladle. In a few seconds they will be golden brown and ready to drain on frying paper. Wait until they reach room temperature before removing the metal torch.

6

The scraps of fried puff pastry, in absence of the proper metal torches, can be used to create a “decomposed cannolo” by alternating them with ricotta cream.

7

For the cream: sift the ricotta well drained from the whey, work it for a minute with electric whips, incorporating the icing sugar.

8

The cannoli wafers should be filled with the ricotta cream only at the time of serving, using a sac à poche with a smooth 16 mm nozzle or a spatula.

9

Decorate the ends according to preference: with icing sugar, cherry and orange candied fruit, dark chocolate, chopped pistachios, cinnamon or a mix.

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Sicilian cassata

Dessert

Sicilian cassata

Author: Guido Boschetti

Difficulty:

Advanced

Total time:

120 min

Servings:

1 Portions

Ingredients:

100 g of chocolate chips
12 kg of Tipico IT's goat ricotta cheese
50 g of candied orange
630 g of Icing sugar
1 Eggs
350 g of sugar
1/2 small glass of maraschino
300 g of Tipico IT's flour 00
1 pinch of fine salt
150 ml of Water
1/2 lemon peel
Mixed candied fruit
200 g of marzipan
20 g of pistachio paste
1 egg white
Vanilla icing sugar

PREPARATION

1

Start preparing the Sicilian cassata the day before serving it. Make a classic sponge cake, bake it in a rectangular baking tin and leave it to cool.

2

Next, drain the goat ricotta in a colander and mix it in a bowl with the vanilla icing sugar: cover the bowl with cling film and refrigerate overnight.

3

The next day, sieve the ricotta twice until you obtain a smooth and soft cream. At this point, add the chocolate chips to the cream and place the resulting filling in the refrigerator in a bowl covered with cling film.

4

Prepare the green marzipan by kneading the marzipan together with the pistachio paste, dusting the work surface with a little icing sugar.

5

Roll out the marzipan into a sheet, cut it in half lengthways and cut out trapezoid-shaped pieces of dough. For the cassata, use a special round one with flared edges about 5 cm high and slightly raised bottom.

6

Cut the sponge cake into strips at least 6 cm high and cut them into trapezoids. Dust the cake tin very well with icing sugar and then line the edges alternating the trapezoids of sponge cake with those of green marzipan.

7

Once the entire perimeter of the cake tin has been completed, you can lay the bottom with the spongy part down. Now, prepare a syrup to moisten the sponge cake: dissolve 50 g of sugar in 150 ml of water, together with the zest of half a lemon and half a small glass of maraschino and let it cool. Then pour the cream over the sponge cake.

8

Now you can fill the base with the ricotta cream, which you will level with a spatula. Then cover with cling film and refrigerate for at least two to three hours.

9

When the cassata is firm and the fragrances are mixed, turn it upside down onto a plate and prepare a fondant glaze by putting the icing sugar in a saucepan together with a little water, as much as is needed to obtain a creamy and still white mixture. As soon as it comes to the boil, the fondant is ready to be poured into the centre of the cassata and spread with a spatula. Do the same on the sides of the cassata.

10

You can now decorate your cassata with the candied fruit at your disposal, alternating the various colours. The final touch will be given by the decoration with royal icing, which you will make by beating an egg white until stiff and adding icing sugar a little at a time until you obtain a very dense consistency. Using a pastry bag with a rather thin nozzle, create decorations both on the fruit and on the edges of the cassata, to make it even richer and sumptuous. Now your magnificent Sicilian cassata is ready to be enjoyed.

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Luciana's Bisulan

Dessert

Luciana's Bisulan

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

60 min

Servings:

1 Portions

Ingredients:

400 g of Fresh wine grapes
500 g of Tipico IT’s 00 Flour
50 g of Butter
3 Whole eggs
200 g of sugar
1 Pinch of salt
Lemon zest
1/2 Glass of milk
1 Bag of baking powder
Sugar tails or icing sugar

PREPARATION

1

First, preheat the oven to 180°.

2

Now, take the wine grapes, clean and dry them.

3

On one side, beat the eggs with the caster sugar in a bowl, then add the bulk butter, lemon zest and mix well.

4

Next, add the flour and milk and stir, the fresh wine grapes and finally the yeast, to prevent the grapes from ending up on the bottom. Then stir gently and sprinkle the surface of your cake with sugar tails (otherwise, instead of using sugar tails, you can sprinkle the surface with icing sugar after baking).

5

Finally, place in the previously heated oven for 40-50 minutes.

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Gnocco fritto with cold cuts and cheese

Second courses

Gnocco fritto with cold cuts and cheese

Author: Guido Boschetti

Difficulty:

Advanced

Total time:

60 min

Servings:

1 Portions

Ingredients:

35 g of Lard
5 g of sugar
125 g of Water
12 g of Instant yeast for savoury dishes
500 g of Tipico IT's 0 flour
15 g of fine salt
100 g of Whole milk
Grape seed oil

PREPARATION

1

First of all, in order to prepare your Gnocco Fritto mix water with milk. In a bowl pour flour, yeast in powder for savoury dishes, sugar and salt.

2

Mix the powders and then add the lard. Knead with hands and pour in the mixture of milk and water. Once the powders will have absorbed the liquids, move the dough on a floured pastry board.

3

Form a compact and dry dough. Place it in a bowl and cover it with cling film. Let the dough rest for at least one hour and a maximum of 12 hours, in a fresh place. After the time has passed, take again the dough, sprinkle slightly the pastry board and with a knife divide it in little doughs.

4

Take one dough and pull it with the rolling pin until you obtain a very thin sheet of pasta dough, not more than a pair of millimetres. Equalize the border of the pasta sheet with a wavy pasta cutter. Then cut some parallelograms of 8x7 cm.

5

Once cut, cook them in boiling oil at 170° for about 3 minutes. Then drain them on absorbent paper.

6

At this point, your Gnocco Fritto is ready. Taste it hot with a great variety of Tipico IT's cold cuts and cheese.

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Apple cupcake with zabaglione cream

Dessert

Apple cupcake with zabaglione cream

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

90 min

Servings:

1 Portions

Ingredients:

4 Tipico IT's organic apples
250 g of 00 Flour
150 g of Whole milk at room temperature
1 Lemon
1/2 Teaspoon of cinnamon in powder
200 g of sugar
100 g of Butter
2 Eggs
16 g of Yeast powder for sweets
1 Pinch of fine salt
Icing sugar
Half glass of Marsala wine
100 g of sugar
500 g of Whole milk
3 Egg yolks
45 g of Corn starch

PREPARATION

1

To make the apple cupcakes, first melt the butter in a microwave or bain-marie, and set aside. Grate the lemon zest and squeeze the juice out of it to obtain about 30 g, then keep the zest and juice aside.

2

Next, cut the apples in half, remove their tops, peel them, cut them into four parts and slice them.

3

Now, place the sliced apples in a bowl and sprinkle them with lemon juice, stirring well to prevent them from turning black.

4

Then sift the 00 flour with the baking powder. Then, in a large bowl, pour in the eggs and part of the sugar.

5

Start beating with electric whips and continue by adding the sugar a little at a time.

6

When the mixture begins to lighten, add a pinch of salt and continue to whisk until the mixture is light and fluffy.

7

Now add the melted butter brought back to room temperature. Season with cinnamon powder and add the grated lemon peel.

8

Then, still whipping with the whips, add a spoonful at a time of sifted flour and baking powder. When the powders are completely incorporated, lower the speed of the electric whips and pour in the room temperature milk.

9

When the milk is completely incorporated, stop the whisk and the mixture is ready. Separately, drain the apples in a colander to remove the lemon juice and pour them into the mixture. Stir gently from the bottom up to incorporate them well.

10

Grease and sprinkle with flour some stencils with a diameter of 5 cm and pour in the mixture using a spatula.

11

The cupcakes are now ready to be baked: bake them in a static oven preheated to 180° for about 55 minutes. When they are cooked, take them out of the oven and let them cool completely before removing them from the stencils. Sprinkle the cupcakes with icing sugar and serve: your apple cupcakes are ready to be enjoyed!

12

Now move on to the preparation of the zabaglione cream: put the milk in a saucepan and heat it up, but without bringing it to the boil. Then turn off the heat.

13

In another small pan, put the corn starch, sugar and egg yolks. Stir with a hand whisk to form a cream. Pour in the milk and start stirring with a hand whisk.

14

Cook over a low heat, stirring constantly with a whisk, until the cream begins to thicken. Stir until the cream has a firm consistency. Turn off the heat, add the Marsala and stir quickly.

15

Place the cream in a container and cover it with cling film to prevent a film from forming on top as it cools.

16

You can now use your cream to accompany the apple cupcake.

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