Ingredient: of Tipico IT’s Guanciale

Quality, authenticity, excellence
Bigoli with radicchio, guanciale and gorgonzola

First courses

Bigoli with radicchio, guanciale and gorgonzola

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

60 min

Servings:

4 Portions

Ingredients:

300 g of Radicchio
2 Shallots
Milk
Salt
Pepper

PREPARATION

1

Peel the shallots, cut them into strips and sauté them for a few minutes in a pan together with the extra vergin olive oil.

2

Wash the radicchio and chop It, then add It to the pan.

3

Cut the guanciale in small cubes and let It roast. Afterwards, add It to the shallot and radicchio.

4

Melt the gorgonzola with the milk in a saucepan. Add the cream to the guanciale.

5

Cook the bigoli al dente and in plenty of salted water. 4/5 minuti before the pasta is cooked, put them in a pan with the lambrusco and finish the cooking.

6

Finally, move the bigoli in the pan with the other ingredients and stir well.

7

Sprinkle with the "Granetta di Vacca" cheese and the dish is ready to be served.

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Quality, authenticity, excellence
Gnocchi with Gricia

First courses

Gnocchi with Gricia

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

20 min

Servings:

1 Portions

Ingredients:

320 g of Tipico IT's fresh gnocchi
250 g of Tipico IT’s Guanciale
60 g of Tipico IT's Gran Capra
Fine salt

PREPARATION

1

To prepare pasta with Gricia, first place a pot full of water on the stove to cook the pasta.

2

Now take the Guanciale and cut it into slices 1 cm thick. Then separate any rind and cut the slices into strips about half a cm thick.

3

In a preheated frying pan pour the Guanciale, without adding any more fat; let it sizzle on a medium heat for about ten minutes until it is golden and crispy, being careful not to burn it.

4

In the meantime, the water has come to the boil, add salt and cook the pasta; while the pasta is cooking, finely grate the Gran Capra.

5

When the gnocchi are ready, drain them and pour them over the bacon.

6

Saute for about 1 minute, shaking the pan and stirring. Then remove the pan from the heat and sprinkle with a third of the Gran Capra.

7

Stir and toss the gnocchi again, you will notice that a tasty creamy mixture has formed. You can plate the pasta alla Gricia and garnish each plate with the remaining Gran Capra.

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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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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.

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