Ingredient: of Tipico IT's Cow ricotta

Quality, authenticity, excellence
Ricotta and chocolate chips sbriciolata

Dessert

Ricotta and chocolate chips sbriciolata

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

60 min

Servings:

1 Portions

Ingredients:

For the shortcrust pastry
200 g of Cold butter from frdige
100 g of sugar
1 tsp of Yeast in powder for sweets
300 g of Tipico IT’s 00 Flour
2 Eggs
50 g of Almonds
For the ricotta cream
450 g of Tipico IT's Cow ricotta
50 g of sugar
100 g of Dark chocolate chips

PREPARATION

1

In order to prepare the ricotta and chocolate chips sbriciolata, in a bowl pour some flour and the cold butter cut into pieces. Mix well the ingredients with the help of your hands, until you obtain a sandy mixture.

2

Add the sugar, the entire eggs and the yeast in powder. Beat the mixture until the eggs are absorbed. At this point you will have obtained a sandy compound.

3

Now start with the ricotta cream preparation: in a bowl pour some ricotta and sugar and mix well with a spatula in order to amalgamate them well. Then, add the chocolate chips and mix.

4

Cover with some baking paper the base of a cake mould. Then add half of the sandy mixture by covering the base and the borders of the mould. Then add the ricotta and chocolate chips cream and spread it with a spatula in order to level it.

5

Now, cover the surface with the rest of the sandy mixture. In the and sprinkle it with almond flakes.

6

Bake your sbriciolata in preheated static oven at 180°C for 40 minutes. When baked, take it out and let your sbriciolata cool down. Then put it in the fridge and after some hours it will be ready to tasted.

Condividi:
Quality, authenticity, excellence
Four-cheese cake

First courses

Four-cheese cake

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

30 min

Servings:

1 Serving

Ingredients:

1 Roll of puff pastry
90 g Tipico IT’s Malghese Gorgonzola
40 g Tipico IT’s Cow Granetta
1 Stick of thyme
120 g of Tipico IT's Cow ricotta
150 g of Tipico IT’s White scamorza
3 Leaves of sage

PREPARATION

1

To make your four-cheese cake, first of all drain the ricotta and pour it in a bowl. Add a pinch of salt, some chopped thyme and sage.

2

Then cut the scamorza into thin slices, while the Gorgonzola into cubes.

3

At this point start with the preparation of the little cakes: unroll the puff pastry and cut it into 6 squares, each of which will have to be set in a baking cup.

4

Now, in each baking cup set some scamorza slices, then a spoonful of the previously prepared ricotta mixture and finally the Gorgonzola cubes. In the end, sprinkle your four-cheese cakes with a spoonful of Granetta di vacca and bake them in the preheated static oven at 180°C for about 20 minutes. Taste them hot.

Condividi:
Quality, authenticity, excellence
Alternative Carbonara

First courses

Alternative Carbonara

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

45 min

Servings:

1 Serving

Ingredients:

125 g of Tipico IT's Cow ricotta
60 g of Tipico IT’s Fiore Sardo
125 g of Tipico IT’s Guanciale
300 g of Tipico IT’s Mezze Maniche
1 Bag of saffron
Salt
Pepper

PREPARATION

1

In a bowl mix the ricotta with some saffron melted in 3-4 tablespoons of cooking water, the grated Fiore Sardo, a pinch of salt and a sprinkling of pepper. Blend everything in order to obtain a homogeneous cream.

2

Subsequently take a pan and cook the guanciale without adding any fat, until it becomes crunchy.

3

Now cook the pasta in abundant salted water and once it is ready, drain it al dente. Then mix the pasta with the guanciale and stir the mixture for 2-3 minutes.

4

Switch off the gas, add the ricotta and saffron cream, a little bit of cooking water and complete the creaming. At this point, your dish is ready to be served and tasted.

Condividi:

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