Ingredient: of Tipico IT's Sweet gorgonzola

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.

Condividi:
Quality, authenticity, excellence
Polenta with Bleggio’s walnuts and gorgonzola fondue

Second courses

Polenta with Bleggio’s walnuts and gorgonzola fondue

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

60 min

Servings:

1 Portions

Ingredients:

500 g of Tipico IT's corn flour
2 l of Water
15 g of Tipico IT’s Extra virgin olive oil
1 tbsp of coarse salt
170 g of Tipico IT's Sweet gorgonzola
30 ml of Milk
1 pinch of Nutmeg
30 g of Tipico IT's Bleggio walnuts

PREPARATION

1

To make the polenta, place a thick-bottomed steel pot on the stove, pour in the two litres of water and when the water is close to boiling add the salt. Then pour in the flour, stirring with a wooden spoon and keep cooking at a high temperature, stirring quickly.

2

Add the olive oil to prevent lumps from forming, continue stirring until it comes to the boil, then lower the heat to low and continue cooking for 50 minutes over a gentle heat, stirring continuously, taking care not to let it stick to the bottom. After 50 minutes the polenta is ready; turn up the heat so that it comes away from the pan, wait until it comes away from the bottom.

3

On the other hand, prepare the Gorgonzola fondue removing the rind and cutting the cheese into cubes. Heat the milk until it comes to a boil. Put the Gorgonzola cheese in a thick-bottomed saucepan and turn on the stove over very low heat. As soon as the cheese begins to melt, add the milk. Immediately stir with a whisk to mix it with the cheese.

4

Cook the Gorgonzola fondue over low heat for 4-5 minutes, stirring constantly so it does not stick to the bottom of the pan. The Gorgonzola should melt completely and the mixture should thicken. Turn off the heat and add the nutmeg.

5

At this point, take the hot polenta you have already prepared and carefully invert it onto a plate to unmold it.

6

Next, take the Gorgonzola fondue and pour it over the polenta. Then take the walnuts, chop them finely and use them to garnish your dish. At this point, your polenta with walnuts and Gorgonzola fondue is ready to be served.

Condividi:
Quality, authenticity, excellence
Paccheri with zucchini cream, gorgonzola and crunchy pancetta

First courses

Paccheri with zucchini cream, gorgonzola and crunchy pancetta

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

25 min

Servings:

1 Portions

Ingredients:

350 g of Tipico IT's fresh pasta
2 Zucchini
100 g of Tipico IT's Pancetta
100 g of Tipico IT's Sweet gorgonzola
Tipico IT's Granetta di vacca
Tipico IT’s Extra virgin olive oil
Salt

PREPARATION

1

Put some water to boil for the pasta. On the other hand, wash and cut the zucchini into rings. Stir them fry with some oil and salt, until they become soft. Then add some hot water and blend with the help of an immersion blender until you obtain a smooth cream.

2

In another pan brown the pancetta with some oil.

3

Then take the gorgonzola cut into pieces and let it melt; if necessary, then add a ladle of the pasta cooking water.

4

In the meantime, drop the paccheri in the salted water; then, once cooked, drain them al dente and pour them in the pan, where previously you prepared the gorgonzola and pour on the top the zucchini cream.

5

Subsequently add the pancetta, a sprinkling of granetta di vacca and stir the pasta fry for some seconds in the pan. At this point, your pasta is ready to be enjoyed.

Condividi:
Quality, authenticity, excellence
Salted muffins with gorgonzola and walnuts

Starters

Salted muffins with gorgonzola and walnuts

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

30 min

Servings:

1 Serving

Ingredients:

450 g of Tipico IT’s 00 Flour
125 g of Tipico IT’s White yogurt
250 ml of Milk
2 Eggs
80 ml of Seeds oil
100 g of Walnuts
150 g of Tipico IT's Sweet gorgonzola
1 Packet of yeast
1 Pinch of salt

PREPARATION

1

In order to make your salted muffins with Gorgonzola and walnuts, in a bowl add the milk, the eggs, the yogurt and mix well all the ingredients with a hand whisk.

2

Then continue adding the dry ingredients: the flour, the salt, the yeast and mix well the mixture; subsequently add the coarsely chopped walnut kernels and the Gorgonzola in pieces.

3

Take the muffin moulds and fill them for ¾ of their capacity with the previously prepared dough and garnishing with some other pieces of walnuts. Then put your muffins in the preheated oven at 180°C for about half an hour. When they will be well browned, take them out of the oven and let them cool down. At this point your muffins are ready to be served.

Condividi:

Sign up to our newsletter

Do you want to receive the latest news, offers, new products or delicious recipes? Enter your email.

    Click here to accept our Privacy Policy