Ingredient: of Tipico IT’s Tomato puree

Quality, authenticity, excellence
Tagliatelle with ragù alla bolognese

First courses

Tagliatelle with ragù alla bolognese

Author: Guido Boschetti

Difficulty:

Easy

Total time:

180 min

Servings:

4 Portions

Ingredients:

300 g of Minced Beef Pulp
200 ml of Meat Broth
1 Carrot
1 Celery stalk
1 Onion
1 Glass of red wine
Salt
Pepper

PREPARATION

1

In order to prepare tagliatelle with ragù alla Bolognese, mince the pancetta, peel the celery, the carrot and the onion, then chop them as well.

2

Subsequently take a pot and brown the pancetta with a filet of oil, then add the vegetables and let cook gently.

3

At this point, add the meat and cook it for about 5 minutes, then blend with half glass of wine and let it evaporate completely.

4

Now add the tomato puree and mix for a couple of minutes. Then pour the broth, cover the pot and let it cook for about 2-3 hours, by adding, if necessary, more broth and seasoning with salt and pepper.

5

Once the ragù is ready, take the tagliatelle and drop them in boiling water for 4-5 minutes, then drain them and season them by using the just prepared sauce.

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Quality, authenticity, excellence
Pappardelle with wild boar sauce

First courses

Pappardelle with wild boar sauce

Author: Guido Boschetti

Difficulty:

Total time:

0 min

Servings:

Ingredients:

500 g of Tipico IT’s fresh Pappardelle
For the meat sauce
1 Carrot
Juniper berries
Thyme
2 tbsp of Tipico IT’s Extra virgin olive oil
500 g of Wild boar meat
1 White onion
Sage
1 Glass of red wine
Salt
Celery
1 Clove of garlic
Rosemary
250 g of Tipico IT’s Tomato puree
Black pepper

PREPARATION

1

Marinate for an entire night the wild boar meat in red wine, adding some celery, a carrot, an onion, some garlic, the juniper berries and the pepper grains.

2

Once the night is passed, drain the marinated meat and pour it in a pot without any seasoning. Strain the water that will form step by step.

3

In a pan, stir-fry a carrot, with some celery, an onion, some sage, thyme, rosemary and a drizzle of olive oil. Afterwards add the wild boar meat without any water. Deglaze with some red wine and add some spoons of tomato puree; add some salt and let it cook slowly adding some water, until the meat gets softened.

4

At this point, let the pappardelle cook in abundant salted water and drain them al dente. Afterwards season them with the wild boar sauce and serve them hot.

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Quality, authenticity, excellence
Tomato rice with Burrata and confit cherry tomatoes

First courses

Tomato rice with Burrata and confit cherry tomatoes

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

50 min

Servings:

1 Portions

Ingredients:

For the rice
400 g of Tipico IT’s Carnaroli Rice
1 Onion
2 tbsp of Tipico IT’s Extra virgin olive oil
300 g of Tipico IT’s Tomato puree
1 Pinch of sugar
Vegetable broth
20 g of Tipico IT’s Grana Padano
A knob of Tipico IT’s butter
For the confit cherry tomatoes
50 g of Tipico IT’s cherry tomatoes
Salt
Pepper
Thyme
Garlic
Sugar
Tipico IT’s Extra virgin olive oil
For garnishing
100 g of Tipico IT’s Burrata

PREPARATION

1

First of all, start preparing the confit cherry tomatoes: wash them, cut them into half and place them on a tray covered with some baking paper. Afterwards, sprinkle some herbs on them with some salt, pepper and a drizzle of olive oil. Let them cook for about 90 minutes at 150°C.

2

Meanwhile, start preparing the rice: take a pot and stir fry an onion with two tablespoons of olive oil in it. Then add the rice and let it toast for a couple of minutes.

3

At this point, add the tomato puree and the vegetable broth previously prepared. Continue the cooking by mixing step by step and adding the vegetable broth, when necessary.

4

Once the cooking is finished, the rice will have to be cooked “al dente” and soft. At this point you can add a knob of butter, the grated Grana Padano and you can mix gently.

5

Your dish is ready to be plated up: take your confit cherry tomatoes out of the oven, place them on the top of your dish, pour a filet of olive oil and finally the fresh burrata in flakes.

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