Ingredient: of Tipico IT’s 00 Flour

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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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Casoncelli

First courses

Casoncelli

Author: Guido Boschetti

Difficulty:

Medium

Total time:

120 min

Servings:

4 Portions

Ingredients:

For the pasta
4 Eggs
50 g of Breadcrumbs
Nutmeg
Parsley
Salt
For the filling
250 g of Beef meat
250 g of Pork loin
1 Carrot
1 Stalk of celery
Half onion
1 Glass of wine
For the seasoning
80 g of Butter
Sage leaves

PREPARATION

For the pasta
1

In order to make casoncelli start preparing the fresh egg pasta: in a bowl add the durum wheat semolina, the 00 flour and an egg. Whisk everything with a fork and add the remaining ingredients.

2

Knead well the mixture by using your hands and if it seems hard, add some water in order to soften it, until you obtain a solid dough.

3

At this point, let it rest in fridge for about 40 minutes by wrapping it in transparent film.

For the filling
4

In the meantime, cut the meat into cubes. Prepare a mixture of finely chopped celery, carrots and onions, add the meat and deglaze with white wine.

5

Once cooked, let it cool down and then grind it by adding some amaretti.

6

Knead everything with the eggs, Grana Padano, breadcrumbs, chopped parsley and a pinch of nutmeg. Mix everything well.

7

At this point, roll the pasta out in thin rectangular layers by using a special machine and place in row the filling dabs. Now start giving the typical shape of casoncelli.

8

Once ready, cook them in boiling water for about 5 minutes.

9

In the meantime, start preparing the seasoning: in a pan melt some butter, add the finely chopped pancetta and some sage leaves. Cook everything until the pancetta gets brown.

10

At this point, drain the casoncelli and transfer them in the freshly prepared seasoning. Mix everything well in order to amalgamate the flavours and transfer everything in a serving plate with an abundant sprinkling of Grana Padano.

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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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Tagliatelle with porcini mushrooms

First courses

Tagliatelle with porcini mushrooms

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

50 min

Servings:

1 Portions

Ingredients:

200 g of Tipico IT’s 00 Flour
3 Eggs
Tipico IT's semolina flour for sprinkling
500 g of Porcini mushrooms
35 g of Tipico IT’s Extra virgin olive oil
1 Clove of garlic
Black pepper
50 g of Butter
Fine salt
Parsley

PREPARATION

1

To prepare the tagliatelle with porcini mushrooms, start with the fresh pasta: on a pastry board or in a bowl, pour the flour, create the classic fountain shape and pour in the centre the previously beaten eggs. Mix with a fork starting from the centre, gradually gathering the flour. When the dough will be more compact, work it with your hands for about 10 minutes, kneading vigorously.

2

Give the dough a spherical shape, wrap it with plastic wrap and let it rest at room temperature, in a cool place away from heat sources, for about 30 minutes.

3

In the meantime, devote yourselves to the porcini mushrooms: clean them from the soil, scraping the stem with a small knife. Then cut them into slices.

4

In a large frying pan, pour the butter and melt it over very low heat; when it is almost completely melted, pour in the oil, let it warm slightly over low heat, then pour in the porcini mushrooms and a whole clove of garlic, cleaned or chopped if you prefer. Add salt and pepper to taste and let the mushrooms cook for about 10 minutes. At the end of cooking, you can remove the whole garlic if you added it. Once ready keep warm.

5

Then chop the parsley very finely and keep it aside.

6

Once the necessary resting time has passed, take the dough and divide it into pieces; lightly flour the piece to be passed through the machine to roll out the dough and keep the remaining dough aside covered with plastic wrap. Insert the first piece into the machine, going from the thickest to the penultimate so as to obtain the right thickness of the sheet.

7

When you get to penultimate step of the machine, pass the strip of dough again, in fact you will need two passes at this thickness to pull the sheet well.

8

Lightly flour the work surface with some semolina flour and roll out the first sheet of dough; proceed in the same way with another piece of dough, until you have finished the dough, dust the sheets with semolina and let them dry 5 minutes on each side. Fold one of the shorter sides of each sheet inwards (this will create a sort of “tab” to make the tagliatelle easier to pull up once ready) and then roll the pasta up on itself.

9

Using a sharp, lightly floured knife, begin making the noodles, cutting to a thickness of 6.5-7 mm. Then lift each roll to make your nests of noodles, to be placed as you go on a part of the work surface lightly floured with semolina flour or on a tray.

10

Bring the water to a boil and salt the taste; cook the tagliatelle for 3-4 minutes. Then drain the noodles directly into the sauce, saving the cooking water. Turn on the low heat under the pan with the sauce and stir the ingredients to combine. Add the finely chopped parsley and if needed, you can add a ladle of pasta cooking water to prevent the tagliatelle from being too dry. Then serve the tagliatelle with porcini mushrooms as soon as they are ready.

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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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Lasagne with squash, gorgonzola and salsiccia

First courses

Lasagne with squash, gorgonzola and salsiccia

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

95 min

Servings:

1 Portions

Ingredients:

500 ml of Whole milk
40 g of Tipico IT’s 00 Flour
Black pepper
60 g of Butter
Salt
170 g of Tipico IT's gorgonzola piccante
1 kg of Squash pulp
Tipico IT’s Extra virgin olive oil
Fresh oregano
2 Cloves of garlic
Fine salt
Parsley
250 g of Tipico IT's pasta sfoglia for lasagne
White wine
80 g of Gran Capra
Breadcrumbs
400 g of Tipico IT's salsiccia
250 g of Tipico IT’s Mozzarella

PREPARATION

1

Begin the preparation of lasagne with squash, gorgonzola and salsiccia by starting with the gorgonzola béchamel sauce: sift the flour in order to avoid the formation of lumps.

2

In a small saucepan, heat the milk with a pinch of salt and grind of pepper.

3

In a non-stick saucepan, melt the butter over low heat. Add the flour a little at a time, stirring vigorously with a whisk.

4

Toast the flour over medium heat until it begins to darken and bubble. At this point you can also add the hot milk, always continuing to stir thouroughly and bring everything to boil. After about two minutes from boiling, your béchamel will have thickened.

5

Now, turn off the heat and add the chopped gorgonzola. Let it slowly melt with the heat, stirring constantly with a whisk.

6

As soon as the gorgonzola is completely melted and well blended, transfer the béchamel sauce to a glass bowl and let it cool by covering with plastic wrap.

7

Now, deal with the pumpkin: remove the skin, cut it into slices and then into cubes.

8

In a non-stick pan, brown two cloves of garlic in a little oil. As soon as they start to brown, add the diced pumpkin and season with a pinch of salt. Let it cook, over a gentle flame, covering it with a lid for about 10 minutes, turning it from time to time.

9

Halfway through cooking, add a few leaves of fresh oregano and some chopped parsley. Once ready, transfer it to a bowl and let it cool.

10

Now, deal with the sausage: remove its casing and shred with a knife.

11

In the same pan where you cooked the pumpkin, add a little oil and let it heat up. Then add the sausage, brown it and break it up with a spoon. When the sausage begins to brown, turn up the heat and add a splash of white wine. Let it evaporate and continue cooking until browned. Turn off the heat and set aside.

12

In the meantime, proceed by cutting the mozzarella into small pieces.

13

At this point, you have everything you need to compose your lasagne with squash: cover the bottom of an oven dish with some gorgonzola béchamel sauce. Add the first layer of egg puff pastry for lasagne adding a few spoonsful of diced pumpkin, a little bit of sausage and a little bit of mozzarella. Also add a grind of pepper and a generous sprinkling of Gran Capra.

14

Complete by covering the entire surface with a few spoonsful of Gorgonzola béchamel sauce.

15

Continue in this way for other 3-4 layers.

16

Gently press down on each layer to ensure that the topping and béchamel sauce adhere evenly.

17

Finish by covering the last layer with the squash cubes and add some mozzarella flakes. Cover with the remaining béchamel sauce, a generous sprinkling of Gran Capra and finally some breacrumbs. Glaze the surface with a little oil and bake the lasagne with squash in a preheated oven at 180° C for about 40 minutes.

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Ravioli with goat's ricotta and spinach

First courses

Ravioli with goat's ricotta and spinach

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

60 min

Servings:

1 Portions

Ingredients:

250 g of Tipico IT’s 00 Flour
2 Eggs
Tipico IT's semolina for sprinkling
250 g of Spinach
125 g of Tipico IT's goat ricotta
Nutmeg
Black pepper
Fine salt
Tipico IT's Gran Capra

PREPARATION

1

To prepare the ricotta and spinach ravioli, start by preparing the fresh egg pasta. Take the flour and pour it into a bowl along with the beaten eggs. Knead the ingredients well with your hands to create a homogeneous mixture. If the dough is not very elastic, add warm water to make it softer to roll out.To prepare the ricotta and spinach ravioli, start by preparing the fresh egg pasta. Take the flour and pour it into a bowl along with the beaten eggs. Knead the ingredients well with your hands to create a homogeneous mixture. If the dough is not very elastic, add warm water to make it softer to roll out.

2

Transfer the dough onto a work surface and knead it vigorously, when you have obtained a smooth and homogeneous dough, form a sphere that you will wrap with cling film: let the dough rest for 30 minutes protected from light and air currents that could dry it. While the dough is resting, devote yourself to the filling: take a non-stick pan with a wide bottom in which you will pour the rinsed spinach, covering it with a lid to let it wilt. Let them cook until, it will take about a couple of minutes.

3

When softened, drain to remove excess liquid and set aside. Take a large bowl and pour in the ricotta and Gran Capra. Flavour with nutmeg and, using a hand whisk, mix the ingredients together. Add salt and pepper to taste. When combined, chop the spinach in a blender and add it to the ricotta cream. Mix the ingredients well to obtain a homogeneous mixture.

4

Transfer the mixture into a pipping bag and set aside. The pastry will now have rested. Take it and divide it into two loaves. Leave one wrapped in plastic wrap so that it does not dry out while, after having lightly floured it with regrinded semolina (which will not be absorbed into the dough), roll out the other with the pasta machine, passing it between the rollers from the widest to the penultimate narrowest thickness: you should obtain a rectangular pasta sheet about 1 mm thick. Repeat the operation with the other roll. Roll out the two rectangles of pastry on a work surface lightly floured with semolina flour and create small piles of filling with a piping bag.

5

Place them about 3 cm apart, sprinkling water around the edges of the pastry so that when you lay the second pastry on top, it will stick more easily. Take care to allow the air to escape between the ravioli, by passing around the filling with your fingers, so that they do not open during cooking and let the filling escape.

6

When you lay the second sheet of pasta on top, make sure that the edges of the second sheet of pasta are flush with the first. Then use a pastry cutter to cut out the ravioli, which you will place on a tray lightly floured with regrind. Your ricotta and spinach ravioli are now ready! You can cook them in boiling water and dress them as you like, for example with butter and sage.

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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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Tagliatelle with walnut pesto and basil

First courses

Tagliatelle with walnut pesto and basil

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

0 min

Servings:

Ingredients:

400 g of Tipico IT’s 00 Flour
4 Eggs
1 Pinch of salt
100 g of Walnuts
1 Clove of garlic
Fresh basil
100 ml of Tipico IT’s Extra virgin olive oil
50 g of Tipico IT's Granetta di Capra

PREPARATION

1

In order to prepare fresh tagliatelle, place the flour in a heap on the work surface, Subsequently, break the eggs and add them to the flour with a pinch of salt. At this point, beat everything well using a fork and taking some flour from the edges of the heap.

2

As soon as you obtain a certain consistency, start kneading with your hands until you obtain a smooth and homogeneous dough. Let it rest on the work surface covering it with a clean cloth.v

3

After the time has passed, take the dough, roll it out with a rolling pin and let it dry well. At this point, fold it on itself like a roll and cut your tagliatelle by hand using a smooth blade and well sharpened knife.

4

Now that your tagliatelle are ready to be cooked, let's prepare the sauce. In a mortar, crush some walnut kernels, a clove of garlic and some fresh basil.

5

While crushing, add some oil until you obtain a soft sauce.

6

Put the tagliatelle in abundant salted water. Once cooked, drain them and season them with the previouslt prepared walnut pesto, adding some cokking water in order to dilute the seasoning and mix it well with the pasta.

7

Now serve your tagliatelle with walnut pesto and garnish them with some walnut kernels.

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Sbrisolona cake

Dessert

Sbrisolona cake

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

60 min

Servings:

1 Portions

Ingredients:

200 g of Tipico IT’s 00 Flour
200 g of Almond flour
100 g of Tipico IT's fioretto corn flour
200 g of Butter
200 g of sugar
40 g of Almonds
10 g of Yeast in powder for sweets
2 g of fine salt
2 Eggs
30 g of Maraschino

PREPARATION

1

In order to prepare the Sbrisolona cake, place the 00 flour, the yeast, the corn flour and the almond flour on the work surface. Create a classic well placing the softened butter, the salt, the eggs and the sugar in the centre. Then start to work these ingredients with your hands.

2

Add the Maraschino and the crushed almonds very roughly. Continue to work with your hands. At this point, work the powders, bringing the ingredients from the external part to the internal one and mixing them with the rest.

3

In few minutes you will obtain ah homogeneous consistency. At this point, transfer the dough in a baking tray lined with waxed paper and press it with your hands. Afterwards, put it in the freezer in order to cool it for at least 4 hours. As soon as the dough becomes solid and you obtain a hard block, start to prepare the dough grain.

4

Place a grill with squared holes of 1 cm on a bowl, cut the dough in pieces and press it making it pass through the grill bars. In this way you will obtain large crumbs. Then take a flared mould and put a circle of waxed paper within it. Now pour the crumbs inside.v

5

Scatter them gently without pressing. Bake in pre-heated static oven at 170° for 45 minutes until its goldening. Before unmoulding and serving your Sbrisolona cake, remove it from the oven and let it cool.

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