Ingredient: of Tipico IT’s Grana Padano

Quality, authenticity, excellence
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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Strozzapreti with pistachio pesto

First courses

Strozzapreti with pistachio pesto

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

30 min

Servings:

1 Serving

Ingredients:

200 g of Pistachio
Lemon zest
100 ml of Tipico IT’s Extra virgin olive oil
3 Basil leaves
Black pepper
35 g of Tipico IT’s Grana Padano
1/2 Clove of garlic
100 ml of Water
Fine salt

PREPARATION

1

In order to make the pistachio paste, start putting a pot full of water on the gas. Once the water starts boiling, pour the peeled pistachios in it. Let them cook for five minutes, so as they can get softened.

2

Subsequently drain them and transfer them in a mixer; then add the olive oil, the grated Granetta di Vacca, the basil leaves, a clove of garlic et the lemon zest.

3

Activate the blades for some minutes and then pour in the water. Afterwards, pour some salt and pepper and then activate once again the blades. Blend the mixture until you obtain a smooth cream.

4

At this point pour the strozzapreti in boiling and salted water. Once they are cooked, drain and season them with the previously prepared pistachio pesto At this point, serve them hot with a handful of Granetta di Vacca according your taste.

Condividi:
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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.

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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.

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“Quattro formaggi” aubergines

Second courses

“Quattro formaggi” aubergines

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

50 min

Servings:

1 Portions

Ingredients:

4 Aubergines
200 g of Tipico IT’s Mozzarella Fior di Latte
120 g of Tipico IT’s Gorgonzola dolce
160 g of Tipico IT’s Stracchino
60 g of Tipico IT’s Grana Padano
Tipico IT’s Extra virgin olive oil
Salt
Pepper

PREPARATION

1

Firstly, start with the preparation of the aubergines: cut them in half and with the help of a knife, start digging them to obtain a surface to fill in.

2

Keep the extracted pulp aside for the preparation of the filling. At this point, sprinkle your aubergines with salt and extra virgin olive oil and bake them in the preheated oven at 180°C for about 20 minutes.

3

Meanwhile, prepare the filling: firstly, retake the extracted pulp from the aubergines, reduce them into little cubes and start cooking them in a large pan with a trickle of olive oil, salt and pepper.

4

Once the cubes are cooked, keep them aside so that they can cool down and prepare the cheese filling.

5

Take the mozzarella fior di latte and before reducing it into little cubes, drain it well so that it can lose the liquid in excess; cut the Gorgonzola into little pieces.

6

Now that your aubergines are ready, you can proceed with the filling: after having created a first layer of mozzarella, place down the little aubergine cubes, which in the meantime will have cooled down and finally finish with the other cheeses.

7

As last layer, sprinkle an abundant handful of grated Grana Padano. At this point, your filled aubergines are ready to be baked at 180°C for about 10-15 minutes. When the surface will be golden brown, take them off the oven and serve them hot, to taste their irresistible and stringy filling.

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