Ingredient: of Tipico IT's stracciatella

Quality, authenticity, excellence
Turmeric risotto with apples and char

First courses

Turmeric risotto with apples and char

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

45 min

Servings:

1 Portions

Ingredients:

300 g of Superfine carnaroli rice
1 l of Vegetable broth
30 g of Butter
50 g of Parmigiano Reggiano
5 g of Turmeric
1/2 Golden onion
1 Glass of white wine
1 Apple
60 g of Tipico IT's stracciatella
50 g of Tipico IT's smoked char
50 g of Tipico IT's char eggs

PREPARATION

1

Peel the onion, chop it up and fry it in a saucepan with a little extra virgin olive oil.

2

Stir in the rice, toast it and pour in the white wine. Once it has evaporated, add the turmeric and hot vegetable broth.

3

Meanwhile, cut the apple into small cubes.

4

Remove the rice from the heat and stir in the Parmigiano Reggiano and the chopped butter. Let it rest for a minute.

5

Serve the rice in a dish and garnish with stracciatella, char roe, apple cubes and smoked char shreds.

Condividi:
Quality, authenticity, excellence
Green ravioli with stracciatella

First courses

Green ravioli with stracciatella

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

45 min

Servings:

1 Portions

Ingredients:

200 g of Tipico IT's semolina flour
50 g of Spinach
2 Eggs
1 pinch of salt
450 g of Tipico IT's stracciatella
50 g of Tipico IT's Granetta di Capra
Black pepper
Butter

PREPARATION

1

Boil the spinach in salted water, then drain and squeeze it well to chop it finely.

2

Make a flour fountain and add the eggs, the chopped spinach, 2 tablespoons of olive oil, a pinch of salt and mix well as soon as the pasta will be smooth and elastic.

3

Now roll out a thin sheet of pasta dough and use a teaspoon to sprinkle in the Stracciatella, black pepper and a little bit of Granetta di Capra, which will form the filling of your ravioli. Then cover with a second sheet of pasta dough.

4

Now cut out the ravioli and cook them in boiling salted water. Then toss them in a pan with butter.

5

Your green ravioli are ready, serve hot with a final touch of more Stracciatella and a handful of Granetta di Capra.

Condividi:

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