Ingredient: of Tipico IT’s Mozzarella Fior di Latte

Quality, authenticity, excellence
White pizza with raw ham, Granetta di capra's flakes and outgoing buffalo's Perline

First courses

White pizza with raw ham, Granetta di capra's flakes and outgoing buffalo's Perline

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

0 min

Servings:

1 Portions

Ingredients:

For the dough
265 g of Tipico IT’s remilled durum wheat semolina
85 g of Tipico IT’s 00 Flour with W 280
215 g of Water
12 g of fine salt
6 g of Fresh brewer’s yeast
25 g of Tipico IT’s Extra virgin olive oil
For the garnishing
Tipico IT’s Extra virgin olive oil
250 g of Tipico IT’s Mozzarella Fior di Latte
Fine salt
25 g of Tipico IT’s raw ham
50 g of Tipico IT’s Buffalo perline
20 g of Tipico IT’s Granetta di Capra’s flakes

PREPARATION

1

In order the long leavening pizza, pour the semolina and the 00 flour in a bowl. Then, add the crushed fresh brewer’s yeast and pouring the water at room temperature, start to knead.

2

When you will have obtained a homogenous mixture, add the salt and the oil. Knead well for some minutes, in order to make the ingredients absorb well.

3

Transfer the dough on the work surface and use a bowl to cover it. Then wait for 15 minutes and afterwards leave the bowl. At this point, do a round of folds: raise the dough, beat it gently on the work surface and stretch it delicately forwards. Repeat this step until it becomes smooth. After obtaining a round shape, transfer the dough in a bowl, cover it with some cling film and leave it to rise for two hours at room temperature. The, put it in the fridge for 24 hours.

4

At this point, remove the dough from the fridge, invert it on the work surface and divide it into half. Model the two portions of dough, in order to obtain a round shape. Put them on a tray, cover them with a cloth and let them rise for other two hours.

5

In the meantime, cut the mozzarella into slices and transfer them in a strainer put over a bowl, in order to eliminate all the excessive liquid. Then turn the oven in static mode on and let it warm up until it reaches a temperature of 250°C.

6

Afterwards, take one of the leavened dough balls and put it on the work surface sprinkled with some semolina. Add a pinch of semolina on the ball and stretch it by pressing it gently with your hands. Start from the centre and widen it outwards, without pressing too much the borders. Afterwards, garnish it with the Mozzarella Fior di Latte and let it cook in oven for 15 minutes. Now, take the pizza out from the oven and garnish it with some slices of Prosciutto Crudo, the Buffalo’s Perline, some Granetta di Capra’s flakes and some basil leaves. Your pizza is ready to be served.

Condividi:
Quality, authenticity, excellence
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.

Condividi:
Quality, authenticity, excellence
“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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