Ingredient: of Tipico IT's flour

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Ingredient: of Tipico IT's flour

Quality, authenticity, excellence
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
400 g of Tipico IT’s Ricotta
230 g of sugar
100 g of Raisins
200 g of Tipico IT's flour
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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Quality, authenticity, excellence
Ravioli with pumpkin flowers and gorgonzola cheese

First courses

Ravioli with pumpkin flowers and gorgonzola cheese

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

50 min

Servings:

1 Portions

Ingredients:

24 Pumpkin flowers
100 g of Tipico IT's Gorgonzola
100 g of grated Parmigiano Reggiano
4 Eggs
400 g of Tipico IT's flour
1 Tablespoon of Tipico IT's extra virgin olive oil
50 g of Butter
1 Bunch of sage

PREPARATION

1

First, prepare the egg pasta: on a pastry board or in a very large bowl, make a well in the flour and add the eggs in the centre; it is important that the eggs are at room temperature, so remember to take them out of the fridge a few hours beforehand.

2

Start to knead the dough, taking care not to let the eggs come out of the fountain, mix the dough well and knead it vigorously for at least 10/15 minutes: the dough should be extremely smooth and elastic. Cover the dough with cling film and leave it to rest in the fridge for 30 minutes.

3

In the meantime, clean the zucchini flowers, remove the stems and pistils, rinse them, dry them and cut them into small pieces.

4

Chop an onion and put it in a pan with some olive oil and the thinly cut zucchini flowers, stew and add salt and pepper.

5

Let it to cool. Next add the Gorgonzola cheese. The mixture must be absolutely dry and very compact.

6

After 30 minutes, you can take the dough out of the fridge and start rolling it out with a rolling pin or, alternatively, with the special machine for rolling out dough into thin sheets.

7

Using a teaspoon, place the filling on the sheets of pastry you have prepared, forming evenly spaced rows: small portions of the mixture about 3 cm apart, both horizontally and vertically.

8

When you have finished, cover the sheets with the filling with the plain ones and begin to form the ravioli: using a pastry wheel or a knife, cut each piece and close the edges perfectly, pressing well with your fingers and removing any excess dough. Place each ravioli on a flour-dusted cloth, taking care not to overlap them.

9

When you will have finished the ravioli, put a pot of water to boil for their cooking and prepare the sauce of the pasta: in a pan melt some butter, put the sage and let the butter get tasty.

10

When the water boils, drop the ravioli: cook for about 5 minutes (the cooking time will depend on the thickness of your sheets) then drain with a skimmer directly into the pan with the butter, adding also 1 tablespoon of cooking water.

11

Let it cream well adding some more spoons of grated Parmigiano: in this step rather than turning with a spoon it is advisable to skip the ravioli moving the pan, so as to avoid that they break. Serve, taking care to place a few leaves of sage on each plate.

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Quality, authenticity, excellence
Millefoglie cake with mascarpone cream

Dessert

Millefoglie cake with mascarpone cream

Author: Guido Boschetti

Difficulty:

Advanced

Total time:

0 min

Servings:

Ingredients:

150 g of Tipico IT's flour
100 g of Butter
75 g of Water
250 ml of Tipico IT's fresh cream
4 Eggs
500 g of Tipico IT’s Mascarpone
100 g of sugar

PREPARATION

1

In a bowl using a spatula, mix 30 grams of flour with the butter. When the butter has absorbed all the flour, remove the mixture from the bowl, transfer it between two sheets of greaseproof paper and shape the dough into a rectangle about half a centimetre high, using a rolling pin. Refrigerate until needed.

2

Knead the remaining flour with water and a pinch of salt to a soft dough.

3

Roll out the dough on a lightly floured pastry board with a rolling pin to form a rectangle. Place the butter mixture in the centre. Flatten it with your hands to the same thickness. Fold in the two ends so that they completely cover the dough, leaving the top and bottom sides open.

4

Roll out with a rolling pin until you have a rectangle with the short side facing you. Move it so that the long side is on your side. Lift the right short side and fold it towards the centre of the rectangle. Do the same with the left side. Fold the dough in half again to form a sort of book. This is how you have done the "first round" of dough.

5

Now do the same operation four times. Allow the pastry to rest in the refrigerator for 10 minutes between each round. The puff pastry must rest in the refrigerator for at least 1 hour before being used.

6

Now, after you've let your puff pastry rest, take it out and cut it into eight small squares. Cut holes in the puff pastry squares and brush the squares with butter, so that the puff pastry pieces don't get too soft during the next stage of filling with cream. Spread sugar on both sides of the puff pastry. Place the puff pastry on a baking tray and bake at 180° for 20 minutes.

7

Prepare the mascarpone cream by mixing 4 egg yolks and the sugar with an electric whisk. When the mixture is frothy, add the mascarpone until smooth. Finally, add the fresh cream to the cream by mixing the ingredients for three minutes.

8

Take the sheets out of the oven and let them cool down, then start assembling the mascarpone millefeuille cake: put a first sheet of pastry on a dessert plate, add the prepared filling levelling it with a spatula; put another sheet of pastry and fill it as you did for the first layer and continue in this way until you finish the ingredients. Decorate the last layer of pastry with icing sugar.

9

Lasciate riposare in frigorifero la vostra torta millefoglie per almeno 15 minuti, poi servitela in piattini da dolce.

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