Ingredient: of Whole milk

Quality, authenticity, excellence
Salmon trout fillet on a bed of mashed potatoes

Second courses

Salmon trout fillet on a bed of mashed potatoes

Author: Guido Boschetti

Difficulty:

Easy

Total time:

45 min

Servings:

2

Ingredients:

For the salmon trout fillet
2 Fillets of Tipico IT’s Salmon Trout
Lemon juice
Salt
Pepper
For the mashed potatoes
500 gr of Potatoes
150 ml of Whole milk
50 g of Butter
Salt

PREPARATION

1

Take a non-stick pan, pour some oil and warm it. Then lie the salmon trout and make cook for 3 minutes per side.

2

At this point it is ready to be served with some lemon juice, salt, pepper and some caper berries.

For the mashed potatoes
3

Wash the potatoes and transfer them in a pot with abundant cold water. Make them boil by adding some salt and make cook for about 40 minutes.

4

Once cooked, drain them and mash them immediately by using a potato masher. Pour the mashed potatoes in a little pot.

5

Pour step by step some lukewarm milk by mixing simultaneously with a whisk in order to avoid the formation of lumps.

6

Cook the mashed potatoes over very low heat for 3-4 minutes, until it becomes soft, add some cubes of butter, some salt and mix rapidly in order to mix all the ingredients.

7

Condividi:
Quality, authenticity, excellence
Gnocco fritto with cold cuts and cheese

Second courses

Gnocco fritto with cold cuts and cheese

Author: Guido Boschetti

Difficulty:

Advanced

Total time:

60 min

Servings:

1 Portions

Ingredients:

35 g of Lard
5 g of sugar
125 g of Water
12 g of Instant yeast for savoury dishes
500 g of Tipico IT's 0 flour
15 g of fine salt
100 g of Whole milk
Grape seed oil

PREPARATION

1

First of all, in order to prepare your Gnocco Fritto mix water with milk. In a bowl pour flour, yeast in powder for savoury dishes, sugar and salt.

2

Mix the powders and then add the lard. Knead with hands and pour in the mixture of milk and water. Once the powders will have absorbed the liquids, move the dough on a floured pastry board.

3

Form a compact and dry dough. Place it in a bowl and cover it with cling film. Let the dough rest for at least one hour and a maximum of 12 hours, in a fresh place. After the time has passed, take again the dough, sprinkle slightly the pastry board and with a knife divide it in little doughs.

4

Take one dough and pull it with the rolling pin until you obtain a very thin sheet of pasta dough, not more than a pair of millimetres. Equalize the border of the pasta sheet with a wavy pasta cutter. Then cut some parallelograms of 8x7 cm.

5

Once cut, cook them in boiling oil at 170° for about 3 minutes. Then drain them on absorbent paper.

6

At this point, your Gnocco Fritto is ready. Taste it hot with a great variety of Tipico IT's cold cuts and cheese.

Condividi:
Quality, authenticity, excellence
Apple cupcake with zabaglione cream

Dessert

Apple cupcake with zabaglione cream

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

90 min

Servings:

1 Portions

Ingredients:

4 Tipico IT's organic apples
250 g of 00 Flour
150 g of Whole milk at room temperature
1 Lemon
1/2 Teaspoon of cinnamon in powder
200 g of sugar
100 g of Butter
2 Eggs
16 g of Yeast powder for sweets
1 Pinch of fine salt
Icing sugar
Half glass of Marsala wine
100 g of sugar
500 g of Whole milk
3 Egg yolks
45 g of Corn starch

PREPARATION

1

To make the apple cupcakes, first melt the butter in a microwave or bain-marie, and set aside. Grate the lemon zest and squeeze the juice out of it to obtain about 30 g, then keep the zest and juice aside.

2

Next, cut the apples in half, remove their tops, peel them, cut them into four parts and slice them.

3

Now, place the sliced apples in a bowl and sprinkle them with lemon juice, stirring well to prevent them from turning black.

4

Then sift the 00 flour with the baking powder. Then, in a large bowl, pour in the eggs and part of the sugar.

5

Start beating with electric whips and continue by adding the sugar a little at a time.

6

When the mixture begins to lighten, add a pinch of salt and continue to whisk until the mixture is light and fluffy.

7

Now add the melted butter brought back to room temperature. Season with cinnamon powder and add the grated lemon peel.

8

Then, still whipping with the whips, add a spoonful at a time of sifted flour and baking powder. When the powders are completely incorporated, lower the speed of the electric whips and pour in the room temperature milk.

9

When the milk is completely incorporated, stop the whisk and the mixture is ready. Separately, drain the apples in a colander to remove the lemon juice and pour them into the mixture. Stir gently from the bottom up to incorporate them well.

10

Grease and sprinkle with flour some stencils with a diameter of 5 cm and pour in the mixture using a spatula.

11

The cupcakes are now ready to be baked: bake them in a static oven preheated to 180° for about 55 minutes. When they are cooked, take them out of the oven and let them cool completely before removing them from the stencils. Sprinkle the cupcakes with icing sugar and serve: your apple cupcakes are ready to be enjoyed!

12

Now move on to the preparation of the zabaglione cream: put the milk in a saucepan and heat it up, but without bringing it to the boil. Then turn off the heat.

13

In another small pan, put the corn starch, sugar and egg yolks. Stir with a hand whisk to form a cream. Pour in the milk and start stirring with a hand whisk.

14

Cook over a low heat, stirring constantly with a whisk, until the cream begins to thicken. Stir until the cream has a firm consistency. Turn off the heat, add the Marsala and stir quickly.

15

Place the cream in a container and cover it with cling film to prevent a film from forming on top as it cools.

16

You can now use your cream to accompany the apple cupcake.

Condividi:
Quality, authenticity, excellence
Lasagne with squash, gorgonzola and salsiccia

First courses

Lasagne with squash, gorgonzola and salsiccia

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

95 min

Servings:

1 Portions

Ingredients:

500 ml of Whole milk
40 g of Tipico IT’s 00 Flour
Black pepper
60 g of Butter
Salt
170 g of Tipico IT's gorgonzola piccante
1 kg of Squash pulp
Tipico IT’s Extra virgin olive oil
Fresh oregano
2 Cloves of garlic
Fine salt
Parsley
250 g of Tipico IT's pasta sfoglia for lasagne
White wine
80 g of Gran Capra
Breadcrumbs
400 g of Tipico IT's salsiccia
250 g of Tipico IT’s Mozzarella

PREPARATION

1

Begin the preparation of lasagne with squash, gorgonzola and salsiccia by starting with the gorgonzola béchamel sauce: sift the flour in order to avoid the formation of lumps.

2

In a small saucepan, heat the milk with a pinch of salt and grind of pepper.

3

In a non-stick saucepan, melt the butter over low heat. Add the flour a little at a time, stirring vigorously with a whisk.

4

Toast the flour over medium heat until it begins to darken and bubble. At this point you can also add the hot milk, always continuing to stir thouroughly and bring everything to boil. After about two minutes from boiling, your béchamel will have thickened.

5

Now, turn off the heat and add the chopped gorgonzola. Let it slowly melt with the heat, stirring constantly with a whisk.

6

As soon as the gorgonzola is completely melted and well blended, transfer the béchamel sauce to a glass bowl and let it cool by covering with plastic wrap.

7

Now, deal with the pumpkin: remove the skin, cut it into slices and then into cubes.

8

In a non-stick pan, brown two cloves of garlic in a little oil. As soon as they start to brown, add the diced pumpkin and season with a pinch of salt. Let it cook, over a gentle flame, covering it with a lid for about 10 minutes, turning it from time to time.

9

Halfway through cooking, add a few leaves of fresh oregano and some chopped parsley. Once ready, transfer it to a bowl and let it cool.

10

Now, deal with the sausage: remove its casing and shred with a knife.

11

In the same pan where you cooked the pumpkin, add a little oil and let it heat up. Then add the sausage, brown it and break it up with a spoon. When the sausage begins to brown, turn up the heat and add a splash of white wine. Let it evaporate and continue cooking until browned. Turn off the heat and set aside.

12

In the meantime, proceed by cutting the mozzarella into small pieces.

13

At this point, you have everything you need to compose your lasagne with squash: cover the bottom of an oven dish with some gorgonzola béchamel sauce. Add the first layer of egg puff pastry for lasagne adding a few spoonsful of diced pumpkin, a little bit of sausage and a little bit of mozzarella. Also add a grind of pepper and a generous sprinkling of Gran Capra.

14

Complete by covering the entire surface with a few spoonsful of Gorgonzola béchamel sauce.

15

Continue in this way for other 3-4 layers.

16

Gently press down on each layer to ensure that the topping and béchamel sauce adhere evenly.

17

Finish by covering the last layer with the squash cubes and add some mozzarella flakes. Cover with the remaining béchamel sauce, a generous sprinkling of Gran Capra and finally some breacrumbs. Glaze the surface with a little oil and bake the lasagne with squash in a preheated oven at 180° C for about 40 minutes.

Condividi:
Quality, authenticity, excellence
Zeppole of S. Giuseppe

Dessert

Zeppole of S. Giuseppe

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

80 min

Servings:

1 Portions

Ingredients:

For the zeppole
3 Medium eggs
55 g of Butter
150 g of Tipico IT’s 00 Flour
1 Egg yolk
250 ml of Water
Fine salt
For the pastry cream
2 Egg yolks
1/2 Vanilla pod
200 ml of Whole milk
23 g of Corn starch
70 g of sugar
50 ml of Fresh liquid cream
For the garnishing
Sour cherries in syrup
Icing sugar
Peanut oil

PREPARATION

1

In order to prepare the zeppole of S. Giuseppe, start making the pastry cream to fill them, so that it can cool. Heat the milk and the fresh liquid cream in a saucepan with the vanilla pod and its seeds, which you will have extracted with a little knife. When the mixture has come to boil, switch off the gas and put it aside keeping it warm.

2

Subsequently beat slightly the egg yolks and pour the granulated sugar in a little bowl. Mix well in order to amalgamate the ingredients. Then add the corn starch and mix well. Remove the vanilla pod, pour some milk in the little bowl containing the eggs, the sugar and the corn starch, in order to dilute the mixture. Mix everything well before adding it to the saucepan containing the milk.

3

Turn on the low heat and mix continuously with a whisk, until the cream gets thickened. Once ready, you can put the cream in a bowl and cover it with some cling film. Let it cool at room temperature and then in fridge. Once cooled, you can put it in a disposable pastry bag with a star nozzle.

4

Now, start the preparation of the choux pastry. Put some water in a large pan, add the butter cut into pieces and a pinch of salt. Then, turn on the medium heat and mix with a wooden spoon in order to let the butter melt. When the mixture has started to boil, pour the flour quantity at one time and continue to mix. The mixture will have to come off from the pan sides.

5

At this point, turn the gas off and pour the mixture in a bowl. Widen it slightly in the centre in order to cool it quickly. Meanwhile, beat the three whole eggs with a yolk. Pour the egg mixture in the bowl containing the dough little by little.

6

Pour it in a pastry bag with a star nozzle. Heat the peanut oil in a large pan and meanwhile place a sheet of baking paper on the working surface, on which you will create your well-spaced zeppole. Make a double dough circle, a circle above the other with the help of the pastry bag. Then cut some squares of baking paper around the zeppole, in order to take them easily and dip them in the oil came at temperature. Dip one or maximum two zeppole at a time with the baking paper side facing up. In this way, you will notice that the baking paper slips off easily. Let the zeppola fry for some minutes without turning it upside down, so that it can maintain its shape while cooking. Then turn your zeppole upside down and let them cook on the other side too. Once ready and well browned, drain them with a skimmer.

7

Put them on a tray lined with some absorbing paper, so that they can release the excess oil. Continue in the same way for the other zeppole. Then take the sour cherries in syrup and if you like, you can cut them into half. Dust your zeppole with some icing sugar, then add a tuft of pastry cream inside, place the sour cherries and sprinkle with some other icing sugar to taste. Your zeppole of S. Giuseppe are ready to be enjoyed.

Condividi:
Quality, authenticity, excellence
Bignolata

Dessert

Bignolata

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

90 min

Servings:

1 Portions

Ingredients:

For the bignè
2 Eggs
50 g of Butter
1 tbsp of sugar
65 g of Tipico IT’s 00 Flour
100 g of Water
1 pinch of fine salt
For the pastry cream
250 ml of Whole milk
25 g of Tipico IT’s 00 Flour
75 g of sugar
1/2 Vanilla pod
3 Yellow eggs
For the zabaione cream
4 Yellow eggs
80 g of sugar
80 g of Marsala
For the chocolate cream
2 Eggs
50 g of Tipico IT's Type 1 flour
100 g of Dark chocolate
100 g of sugar
500 ml of Milk
1 tbsp of Cocoa powder
For the garnishing
Fresh cream
Melted chocolate
Icing sugar

PREPARATION

1

In order to realise the bignolata, start with the cream preparation. For the pastry cream, warm up the milk in a pan. Meanwhile, pour the yellow eggs, the sugar and the vanilla seeds in a bowl. Now, beat with a whisk and add also the flour. Continue whisking until you obtain a smooth and lump-free mixture. When the milk is about to boil, pour it in the bowl and mix everything well with a whisk.

2

Now transfer again the mixture in the pan and put it on the gas. Continue mixing with a spoon, until the cream gets thickened. At this point, transfer it in a bowl and cover it with cling film and let it completely cool.

3

Now start with the preparation of zabaione cream: firstly, whisk the yellow eggs with the sugar, until the mixture becomes soft, foamy and light. Subsequently, add the marsala and cook it in a pan until you reach 80°C. Take the mixture and whisk it until it cools.

4

For the chocolate cream, instead, boil the milk and meanwhile put the eggs and the sugar in a bowl; start whisking energetically until you obtain a foamy and lump-free mixture. While you continue mixing, add 50 g of flour and cocoa powder. Now, pour the obtained mixture in the pan where you boiled the milk and mix gently, keeping it on a low flame, until the cream gets thickened. Remove the pan from the gas, pour the cream in a bowl, cover it with some cling film and let it cool.

5

Now, you can finally start with bignè preparation: in order to prepare the choux pastry, pour some water, some milk, some sugar and salt in a pan. Then add the butter cut into cubes and boil everything. At this point, add the flour at once and mix well with a wooden spoon. In order to avoid the creation of lumps, mix rapidly and cook the roux until a white patina appears on the bottom of the pan.

6

Transfer the obtained mixture in a bowl and add an egg per time mixing it with a spoon in order to incorporate it. At the beginning, the mixture will appear separated, but continue to mix it. Only when the egg will be completely absorbed, you can add the next one. Once added all the eggs, you will obtain a smooth and solid dough.

7

Now transfer it in a pastry bag. Take a baking tray and line it with baking paper. Take the pastry bag and start filling the tray, by squeezing some mixture and forming little dough balls well-spaced and walnut-sized.

8

Once filled the tray, with a wet spoon, press gently the balls surface, so that you can create the tip of the bignè. Subsequently, whisk a yellow egg with some water in a little bowl and use the mixture to brush the bignè surface. Warm up the oven in fan mode at 220°C. Once hot, lower the temperature to 180°C and bake your bignè. Cook for about 20-25 minutes. Take your bignè out and let them cool before using them.

9

Now that your bignè have completely cooled, transfer the previously prepared creams in three different pastry bags and start filling the single bignè making a hole at their bottom. Subsequently, serve them by placing one bignè for each prepared cream and garnish with some melted chocolate.

Condividi:
Quality, authenticity, excellence
Apple strudel

Dessert

Apple strudel

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

60 min

Servings:

1 Serving

Ingredients:

1 Rectangular roll of Pasta Sfoglia
30 g of Raisins
60 g of Cane sugar
30 g of Lemon juice
30 g of Pine nuts
5 Apples
50 g of Tipico IT’s Breadcrumbs
50 g of Tipico IT’s Butter
1 tsp of cinnamon in powder
For brushing
1 Egg yolk
3 tbsp of Whole milk
Icing sugar

PREPARATION

1

In order to prepare the apple strudel, start soaking the raisins in water for 15 minutes. In the meantime, melt 30 g of butter in a pan and pour in it also the breadcrumbs. Brown for a couple of minutes, mixing often.

2

In another pan toast the pine nuts and then put everything aside.

3

Now, peel the apples and cut them into thin slices. Transfer them in a bowl and squeeze some lemon juice on them. Add the pine nuts, the soaked and drained raisins, the cane sugar and the cinnamon.

4

Mix well and melt some butter. Unroll the puff pastry, brush the entire surface with some butter and sprinkle with breadcrumbs.

5

Now, put the apples on it placing them uniformly and then close it. Close well the puff pastry sides, in order to prevent the mixture spill.

6

Transfer the strudel on a tray covered with a sheet of baking paper. Then whisk a yellow egg with some milk and brush it on the strudel surface.

7

Bake it in a ventilated oven at 180°C for 25 minutes. Once ready, take it out from the oven, let it cool down and sprinkle the surface with some icing sugar according to your taste.

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