Ingredient: of Tipico IT’s cherry tomatoes

Quality, authenticity, excellence
Pasta with arugula pesto, lemon and cherry tomatoes

First courses

Pasta with arugula pesto, lemon and cherry tomatoes

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

25 min

Servings:

1 Serving

Ingredients:

320 g of Tipico IT's fresh pasta
300 g of Tipico IT’s cherry tomatoes
190 g of Arugula
40 g Pine nuts
Lemon juice
100 ml of Tipico IT’s Extra virgin olive oil
40 g of Tipico IT’s Granetta di vacca
Salt
25 g of Almonds in flakes
Lemon zest

PREPARATION

1

In order to prepare pasta with arugula pesto and lemon, start by cooking and salting the pasta. When it is ready, drain and transfer it in a bowl seasoning it with some oil and let it cool down.

2

Place the almonds cut into flakes in a baking tray and put it in the oven at 200°C for some minutes, until they become golden.

3

Now, start with the pesto preparation: in a mixer pour some arugula with the Granetta di vacca, the pine nuts, the salt and the lemon juice. Blend everything adding some oil step by step, making sure that the mixture stays always wet.

4

Add the obtained pesto to the previously prepared pasta. Then add also the cherry tomatoes, the almonds in flakes and the lemon zest. Your pasta with arugula pesto, lemon and cherry tomatoes is ready to be tasted.

Condividi:
Quality, authenticity, excellence
Tomato rice with Burrata and confit cherry tomatoes

First courses

Tomato rice with Burrata and confit cherry tomatoes

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

50 min

Servings:

1 Portions

Ingredients:

For the rice
400 g of Tipico IT’s Carnaroli Rice
1 Onion
2 tbsp of Tipico IT’s Extra virgin olive oil
300 g of Tipico IT’s Tomato puree
1 Pinch of sugar
Vegetable broth
20 g of Tipico IT’s Grana Padano
A knob of Tipico IT’s butter
For the confit cherry tomatoes
50 g of Tipico IT’s cherry tomatoes
Salt
Pepper
Thyme
Garlic
Sugar
Tipico IT’s Extra virgin olive oil
For garnishing
100 g of Tipico IT’s Burrata

PREPARATION

1

First of all, start preparing the confit cherry tomatoes: wash them, cut them into half and place them on a tray covered with some baking paper. Afterwards, sprinkle some herbs on them with some salt, pepper and a drizzle of olive oil. Let them cook for about 90 minutes at 150°C.

2

Meanwhile, start preparing the rice: take a pot and stir fry an onion with two tablespoons of olive oil in it. Then add the rice and let it toast for a couple of minutes.

3

At this point, add the tomato puree and the vegetable broth previously prepared. Continue the cooking by mixing step by step and adding the vegetable broth, when necessary.

4

Once the cooking is finished, the rice will have to be cooked “al dente” and soft. At this point you can add a knob of butter, the grated Grana Padano and you can mix gently.

5

Your dish is ready to be plated up: take your confit cherry tomatoes out of the oven, place them on the top of your dish, pour a filet of olive oil and finally the fresh burrata in flakes.

Condividi:

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