Ingredient: of Tipico IT’s speck

Quality, authenticity, excellence
Savoury croissant with a side of speck

Second courses

Savoury croissant with a side of speck

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

30 min

Servings:

4 Portions

Ingredients:

(for the ingredients look at the recipe Millefoglie cake with mascarpone cream)
For the garnish:
Salad
Paprika

PREPARATION

1

Put the parchment paper on the kitchen work surface and stretch the dough (for the preparation of the puff pastry, look at the recipe Millefoglie cake with mascarpone cream) using a rolling pin.

2

Cut the puff pastry with a pastry wheel creating triangles and considering that the puff pastry needs to be rolled on itself in order to create the shape of croissants.

3

Cut the speck into slices and cut the scamorza into small cubes.

4

At this point stuff the puff pastry by adding a piece of speck and a piece of scamorza at the base of the triangle of puff pastry. Then roll It so that the tip of the triangle ends under the croissant.

5

Place the croissants on a baking sheet covered with parchment paper.

6

Preheat the oven at 200°, put everything in the oven and cook for about 15 minutes, until golden brown.

For the garnish:
7

Lay the slices of speck on a plate.

8

Add the tossed salad with sprinkles of paprika, oil and salt on It.

9

Place your savoury croissants on the garnish you just created and your dish is ready to be served.

Condividi:
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
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:

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