Ingredient: of Tipico IT’s Breadcrumbs

Quality, authenticity, excellence
Salmon trout hamburger

Second courses

Salmon trout hamburger

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

180 min

Servings:

1 Portions

Ingredients:

450 g of Tipico IT's Manitoba flour
60 g of Butter
12 g of Brewer's fresh yeast
240 ml of Water
30 g of sugar
1 Egg
5 g of Honey
1 tbsp of Milk
Tipico IT’s Extra virgin olive oil
Sesame seeds
2 Deloused and skinned trout fillets
1 tbsp of Tipico IT’s Breadcrumbs
1 Tipico IT's Mozzarella fior di latte
1 Boiled potato
Salt
Pepper
1 Teaspoon of aromatic herbs

PREPARATION

1

First, melt the butter in a small saucepan and set aside. Start preparing the dough for your rolls by taking the Manitoba flour and making a well in the middle. Now pour in an egg, sugar, honey salt, melted butter and yeast. Start to knead well, letting all the ingredients be well incorporated. Continue to knead until you have a smooth dough.

2

Now grease a fairly large bowl with a little oil and place the dough inside. Lightly grease the surface of the ball and cover with cling film. Let rise for about 2 hours, until doubled.

3

After the dough has risen, place it on a floured pastry board and divide it into 8 pieces. Knead each piece with your hands to form a ball. Place the balls on a baking tray lined with baking paper, leaving enough space between each one. Cover with a tea towel and leave to rise for two and a half hours until doubled in size.

4

After the time has elapsed, turn the oven on to 220°C. Brush the surface of the hamburger bun with beaten egg mixed with 1 tablespoon of milk and sprinkle sesame seeds over it.

5

Bake the hamburger buns in a static oven preheated to 220°C for 5 minutes, then lower the temperature to 180°C and continue for a further 10 minutes, until golden brown.

6

Once ready, take them out of the oven to cool and cover them with clean tea towels so that they remain soft with their moisture.

7

Take a blender and place the salmon trout fillets in pieces, the mozzarella cheese in cubes, the boiled potato in pieces, the breadcrumbs, a pinch of salt and ground pepper. Now blend everything.

8

Next, emulsify the olive oil with the herbs in a dish. Place the pasta cups on the plate and pour in the trout purée.

9

Heat a grill pan and place the burgers on it, cooking for a couple of minutes on each side, turning gently.

10

Now your trout burgers are ready to be stuffed into the sandwiches you have prepared earlier and accompanied by other vegetables or sauces according to your taste.

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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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The Mantuan Capunsèi

First courses

The Mantuan Capunsèi

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

135 min

Servings:

Ingredients:

500 g of Tipico IT’s Breadcrumbs
50 g of Butter
2 Eggs
400 g of Broth
30 g of Tipico IT’s Granetta di vacca
Salt
Sage
Nutmeg

PREPARATION

1

Take the breadcrumbs, season them with some nutmeg and add a pinch of salt. Subsequently melt 50 g of butter and pour it on the breadcrumbs. Widen the breadcrumbs with a fork so that you can distribute the butter uniformly.

2

In the meantime, bring to boil the broth; pour it on the breadcrumbs and mix everything well. Now widen the dough and let it cool for about 30 minutes.

3

Once cooled, add the Granetta di Vacca, the eggs and knead everything well. Make a dough ball and let it rest for two hours.

4

Subsequently divide the dough in small rolls and make some 3-4 cm long capunsei, by tapering them with your hand palm.

5

Now, bring to boil a pot containing abundant salted water and plunge them in it delicately. They will be ready once came afloat. Drain them with the help of a skimmer and season them with melted butter, sage and abundant raped Granetta di Vacca.

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Filled baked artichokes

Second courses

Filled baked artichokes

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

40 min

Servings:

1 Portions

Ingredients:

2 Artichokes
1 Clove of garlic
1 Lemon
Black pepper
Parsley
Mint
2 tbsp of Tipico IT’s Breadcrumbs
30 g of Tipico IT's Granetta di Capra
Salt
3 tbsp of Tipico IT’s Extra virgin olive oil
Dried tomatoes

PREPARATION

1

Clean the artichokes, remove their stem, their tougher outer leaves and their inner beard. Trim and immerse them in the water acidulated with some lemon juice for some minutes.

2

In the meantime, chop the parsley, the clove of garlic finely and the dried tomatoes. Then mix it with some Granetta di Capra and a little olive oil.

3

Place the artichokes with the cut side facing upwards in a tray greased with oil. Sprinkle them with some Granetta di capra and the prepared mixture. Add some pepper and breadcrumbs.

4

Finally, add some mint leaves and a little olive oil and bake at 180°C for about 20 minutes. Add some water if it is necessary, then plate them and serve.

Condividi:
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Passatelli with guanciale and yellow confit cherry tomatoes

First courses

Passatelli with guanciale and yellow confit cherry tomatoes

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

150 min

Servings:

1 Portions

Ingredients:

For the fresh Passatelli
3 Eggs
100 g of Tipico IT’s Granetta di vacca
Nutmeg
140 g of Tipico IT’s Breadcrumbs
Lemon zest
Fine salt
For the yellow confit cherry tomatoes
150 g of Tipico IT’s Yellow cherry tomatoes
25 g of sugar
35 g of Tipico IT’s Extra virgin olive oil
Fine salt
1 Clove of garlic
Thym
Black pepper
Oregano
For the seasoning with the Guanciale
120 g of Tipico IT’s Guanciale
1 Shallot

PREPARATION

1

First of all, start preparing the yellow cherry tomatoes: take the yellow cherry tomatoes and wash them under running water, then wipe them dry and put them on a chopping board by cutting them in half. Now put your tomatoes on a baking tray covered with baking paper with the side facing up.

2

Add salt and pepper to taste. At this point, prepare the chopped garlic and thyme: peel a clove of garlic, leaf the thyme and then chop it finely. Once you have the chopped garlic, pour it over each tomato and add the sugar. Add the dried oregano and finally a drizzle of oil. Place in a static oven preheated to 140°C for two hours, until the water has evaporated.

3

Now go on to prepare the passatelli: in a bowl whisk the eggs for a few minutes and add a pinch of salt; in a larger bowl mix the breadcrumbs and the grated Granetta di vacca. Add the flour, lemon zest and nutmeg. Then add the eggs. Now mix the ingredients and knead until you obtain a consistent and elastic dough. Wrap the dough in cling film and let it rest for about 15 minutes.

4

In the meantime, boil a pan full of water and on the other side, in a frying pan, fry the shallot with a little oil, then add the chopped guanciale and cook.

5

When the 15 minutes are up, take out the passatelli dough and pass one piece at a time through a large hole ricer to make passatelli about 4-6 cm long. Drop them onto a floured tray.

6

Cook the passatelli for a few minutes in plenty of salted water. When they rise to the surface, carefully drain them and pour them into the pan with the guanciale sauce. Then add the yellow tomatoes, which will have cooked in the meantime. Fry everything in the pan without stirring with a spoon, otherwise they will break. Serve directly on the plates with a handful of Granetta di vacca.

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Squash balls with a heart of string cheese

Second courses

Squash balls with a heart of string cheese

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

45 min

Servings:

1 Serving

Ingredients:

500 g of Squash
100 g of Tipico IT’s Granetta di vacca
1 Egg
Tipico IT’s Extra virgin olive oil
Black pepper
100 g of Tipico IT’s Breadcrumbs
50 g of Tipico IT’s Smoked scamorza
Sage
Fine salt

PREPARATION

1

In order to prepare the squash balls, first of all peel and cut the squash into slices. Then place them on tray covered with a sheet of baking paper. Season them with a filet of olive oil and a pinch of salt. Then, let them bake in preheated static oven at 200°C for 30 minutes.

2

Meanwhile, chop finely the sage leaves and cut into cubes the smoked scamorza. When the squash will be cooked, take it out from the oven and transfer it in a bowl.

3

Mash the squash with the help of a fork, then add the breadcrumbs and the Granetta di Vacca. Subsequently, add the egg the chopped sage. Knead the mixture with your hands in order to mix well all the ingredients, then pepper to taste.

4

With the obtained mixture, form some balls, putting some cubes of smoked scamorza in each of them. Once you have formed all the balls, roll them in the breadcrumbs and cook your squash balls in a non-stick pan with a filet of extra virgin olive oil, until they become golden brown. At this point, your balls are ready to be served hot and with a string cheese heart.

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:
Quality, authenticity, excellence
Potato nuggets with a heart of mozzarella and ham

Second courses

Potato nuggets with a heart of mozzarella and ham

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

60 min

Servings:

1 Serving

Ingredients:

1 kg of Potatoes
4 Eggs
Black pepper
100 g of Tipico IT’s Grana Padano
Nutmeg
1 Pinch of salt
250 g of Tipico IT’s Mozzarella Fior di Latte
130 g of Tipico IT’s Cooked ham
250 g of Tipico IT’s Breadcrumbs
Tipico IT’s peanut seed oil

PREPARATION

1

In order to prepare your nuggets, start boiling the potatoes with skin in salted water. Once cooked, drain them, peel them and let them cool down. Then mash them with the help of a potato masher and pour them in a large bowl. Beat the eggs and add them to the potato puree. Now, add the grated Grana Padano, salt, pepper and nutmeg. Mix everything well, until you obtain a compact and smooth mixture.

2

Now start preparing the filling: drain accurately the mozzarella so as it can lose its excess whey and then cut it into strips. Subsequently cut in half each slice of ham and place in each of them a strip of mozzarella. Then roll each portion on itself in order to obtain some ham cylinders.

3

Now take a small portion of the potato mixture, press it gently so as you can create a hollow in the centre and place here a cylinder of ham and mozzarella. With the help of your hand’s palm, close the mixture so as you can form a nugget.

4

Subsequently take two bowls: one for beating an egg and one for the breadcrumbs. Pass each nugget before in the egg and then in the breadcrumbs.

5

At this point place your nuggets on tray covered with some baking paper and let the cook in oven at 180°C for 20 minutes. Once they are golden, take them out and serve your nuggets with a heart of mozzarella and ham still hot.

Condividi:
Quality, authenticity, excellence
Mozzarella sticks

Starters

Mozzarella sticks

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

35 min

Servings:

1 portion

Ingredients:

200 g of Tipico IT’s Mozzarella
2 Eggs
200 g of Tipico IT’s Breadcrumbs
Salt
1 tbsp Oregano
1 tbsp Thyme
45 g Tipico IT’s 00 Flour

PREPARATION

1

First of all, take the loaf of Mozzarella and cut it into strips so that you can obtain some sticks.

2

Subsequently whisk two eggs in a bowl and pour some salt. Afterwards, take another bowl where you will mix breadcrumbs, thyme and oregano.

3

Now deep the mozzarella sticks in the beaten eggs and subsequently in the previously prepared mixture of breadcrumbs and aromas (thyme, oregano and other herbs).

4

At this point, place the mozzarella sticks on a tray covered with baking paper and bake at 220°C for about 10 minutes, until they become golden and crunchy. Serve your sticks hot.

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