Ingredient: of Tipico IT’s Smoked scamorza

Quality, authenticity, excellence
Asparagus omelette with cheese

Second courses

Asparagus omelette with cheese

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

40 min

Servings:

1 Portions

Ingredients:

800 g of Tipico IT's Asparagus
6 Medium eggs
1 Leek
Pepper
40 g of Tipico IT's Granetta di Capra
150 g of Tipico IT’s Smoked scamorza
Parsley
40 g of Tipico IT’s Butter
Tipico IT’s Extra virgin olive oil
Salt

PREPARATION

1

First, start by washing the asparagus, remove their white and hard part of the stem. Then tie the asparagus together and boil them for about 15 minutes. At the end of cooking, drain and cut them into small pieces.

2

Remove the external leaves of the leek, wash it and cut it into thin slices. Later put the mixture in a pan in which you have previously melted the butter.

3

Lightly fry the leek, then salt, pepper and add the pieces of asparagus; cook for a few minutes, until the asparagus will no longer lose cooking water. At this point salt, then turn off the fire and let cool the vegetables.

4

Beat the eggs in a bowl, add the pepper, the grated Granetta di Capra, the lukewarm vegetables, the smoked Scamorza cut into cubes and the parsley; mix the ingredients well.

5

Using a non-stick pan, put the oil and warm it up, add the egg mixture and cook over high heat for 2-3 minutes, then put a lid on the pan and lower the flame in order to cook the omelette evenly.

6

When the sides of the omelette will become golden brown, turn the omelette helping you with the lid; brown also the other omelette surface and then let it glide onto a serving plate. Serve your omelette immediately.

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Quality, authenticity, excellence
Filled potatoes with speck and scamorza

Second courses

Filled potatoes with speck and scamorza

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

0 min

Servings:

Ingredients:

2 Big potatoes
1 tsp of Vinegar
100 g of Tipico IT’s speck
150 g of Tipico IT’s Smoked scamorza
50 g of Tipico IT’s Granetta di vacca
Salt
Pepper
Parsley
50 g of Butter
1 Egg
Breadcrumbs

PREPARATION

1

Clean the potatoes, put them in a pan and cover them with some non-salted water. Add a teaspoon of vinegar in order to avoid their breakage during the cooking. Boil them until they are completely cooked checking with a toothpick.

2

Subsequently, drain and let them cool.

3

Now, cut the potatoes in two parts and dig them delicately with a corer, leaving 1 cm of border.

4

Put the pulp in a bowl and press it with a fork. Cut the scamorza and the speck into strips.

5

Mix the potatoes with an egg, the Granetta di Vacca, some pepper, the melted butter and a pinch of salt.

6

Subsequently add the scamorza, the speck and the chopped parsley.

7

Now, drizzle a little olive oil and a pinch of salt on a baking dish and place in the emptied potatoes.

8

Cover the potatoes with the prepared filling and place a slice of scamorza on each potato, sprinkling with some breadcrumbs. Put a piece of butter on the breading of each potato and let them bake in the hot oven at 180° for 15-20 minutes, until they become golden brown.

Condividi:
Quality, authenticity, excellence
Cauliflower balls with a stringy heart of Scamorza

Second courses

Cauliflower balls with a stringy heart of Scamorza

Author: Guido Boschetti

Difficulty:

Total time:

0 min

Servings:

Ingredients:

1 Cauliflower
2 Eggs
80 g of Tipico IT’s Smoked scamorza
50 g of Tipico IT's Granetta di Capra
8 tsp of Breadcrumbs
1 tsp of Nutmeg
Tipico IT’s Extra virgin olive oil
Salt
Black pepper
10 g of Aromatic herbs

PREPARATION

1

Wash and peel the cauliflower by clearing each floret and removing their external membrane with the help of a knife until it gets white and cleaned.

2

Boil and steam your cauliflower florets. Once cooked, drain them well and put them in the potato masher with a spoon.

3

At this point, collect the puree in a bowl and add the beaten eggs with a pinch of salt and pepper, a bit of nutmeg, the well chopped aromatic herbs and a good handful of Granetta di Capra.

4

Add also the breadcrumbs and mix well all the ingredients in a homogeneous way. If the dough is still very wet, add little by little some other spoons of breadcrumbs, so that it can be very homogeneous.

5

Now, with your slightly moist hands, start making the cauliflower balls by flattening them on your hands. Then add a piece of scamorza cut into cubes.

6

Close and place each cauliflower ball in a tray lined with baking paper, by drizzling the surface with some extra virgin olive oil.

7

Cook in preheated oven at 200° C for 30 minutes. Serve them hot accompanying with a fresh mixed salad.

Condividi:
Quality, authenticity, excellence
Polpettone with artichokes, speck and smoked scamorza

Second courses

Polpettone with artichokes, speck and smoked scamorza

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

120 min

Servings:

1 Portions

Ingredients:

1 kg of Mixed minced meat
4 Artichokes
100 g of Tipico IT’s speck
300 g of Tipico IT’s Smoked scamorza
1 Egg
Salt
Pepper
50 g of Tipico IT’s Granetta di vacca
Tipico IT’s breadcrumbs

PREPARATION

1

First of all, start cleaning the artichokes, cut them in thin slices and stir-fry with some oil. Then pour some salt and once cooked, keep them aside.

2

In a bowl, pour the minced meat and mix it with an egg, the Granetta di vacca, salt and the breadcrumbs, until you obtain a compact mixture.

3

Subsequently, take a plumcake mould and cover it with some baking paper. Then pour the speck slices so as to cover the entire bottom. A part of them, instead, will have to remain outside, so as to pour on them the minced meat and close the mixture.

4

Now that you have set the speck slices in the plumcake mould, take the previously prepared mixture of minced meat and pour half of it in the mould, laying it carefully on the set slices. Then pour over the previously prepared artichokes and some slices of smoked scamorza.

5

Then create another layer in the same way, setting before the meat and then the artichokes with scamorza slices. The last layer will be that of minced meat.

6

Once you have consumed all the ingredients for making the different layers, lift the speck slices set on the sides of the mould and cover the entire meat mixture in order to enclose it.v

7

In the end, cover your polpettone with some baking paper and let it cook at 180°C for one hour and half. Once ready, before unmoulding and cutting it, let it cool down.

Condividi:
Quality, authenticity, excellence
Squash balls with a heart of string cheese

Second courses

Squash balls with a heart of string cheese

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

45 min

Servings:

1 Serving

Ingredients:

500 g of Squash
100 g of Tipico IT’s Granetta di vacca
1 Egg
Tipico IT’s Extra virgin olive oil
Black pepper
100 g of Tipico IT’s Breadcrumbs
50 g of Tipico IT’s Smoked scamorza
Sage
Fine salt

PREPARATION

1

In order to prepare the squash balls, first of all peel and cut the squash into slices. Then place them on tray covered with a sheet of baking paper. Season them with a filet of olive oil and a pinch of salt. Then, let them bake in preheated static oven at 200°C for 30 minutes.

2

Meanwhile, chop finely the sage leaves and cut into cubes the smoked scamorza. When the squash will be cooked, take it out from the oven and transfer it in a bowl.

3

Mash the squash with the help of a fork, then add the breadcrumbs and the Granetta di Vacca. Subsequently, add the egg the chopped sage. Knead the mixture with your hands in order to mix well all the ingredients, then pepper to taste.

4

With the obtained mixture, form some balls, putting some cubes of smoked scamorza in each of them. Once you have formed all the balls, roll them in the breadcrumbs and cook your squash balls in a non-stick pan with a filet of extra virgin olive oil, until they become golden brown. At this point, your balls are ready to be served hot and with a string cheese heart.

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