Ingredient: Onion

Quality, authenticity, excellence
Lambrusco and taleggio risotto

First courses

Lambrusco and taleggio risotto

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

45 min

Servings:

4 Portions

Ingredients:

1 Onion
1 glass of Lambrusco
1 litre of Vegetable broth
Butter
Salt
Pepper

PREPARATION

1

Chop the onion and brown It in a pan with a drizzle of oil.

2

Add the rice to the pan and toast It.

3

Simmer the rice with Lambrusco for a few minutes.

4

Mix the rice and gradually add the vegetable broth.

5

At the end of cooking, cut the taleggio in cubes and put It in the pan.

6

Add a knob of butter and stir well.

7

Let the rice creamy for a few minutes off the heat and your risotto is ready to be served.

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Potato salad with smoked arctic char

Second courses

Potato salad with smoked arctic char

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

150 min

Servings:

1 Portions

Ingredients:

3 potatoes
1/2 Onion
Parsley
Salt and Pepper

PREPARATION

1

Boil the unpeeled potatoes in unsalted water. Drain and leave to cool. Peel the potatoes and dice them. Salt to taste

2

Cut the onion in thin slices and put it in cold water for 10 minutes. Drain thoroughly

3

Cut the smoked arctic char in small pieces or slices

4

Put the potatoes, the sliced onion, the arctic char and the parsley in a bowl. Season to taste with salt, pepper and extra virgin olive oil

5

Leave to stand for a few hours, in order to enhance the taste and serve

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Tagliatelle with smoked alpine char and stracciatella

First courses

Tagliatelle with smoked alpine char and stracciatella

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

68 min

Servings:

1 Portions

Ingredients:

440 g Tagliatelle (Freshly made Egg Pasta)
300 g Stracciatella
300 g Smoked alpine char
50 g Onion
Salt and Pepper
Parsley
Aromatic herbs

PREPARATION

1

You have to cut into small pieces the smoked alpine char.

2

Put a non-stick pan on the flame, cut the onion into very fine pieces and put them into the pan together with a spot of water. Let the onion slightly brown.

3

When the onion will become colorful, you have to add the char and to let it cook for a little while. Then you have to add the stracciatella and some cooking water little by little because the char is inclined to dry itself.

4

In the meantime you have to cook the tagliatelle in abundant salted water and when they’re ready you have to strain the pasta and to put it with the sauce. Then you have to add salt and pepper.

5

Before serving the pasta you have to garnish it with parsley and aromatic herbs.

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Risotto with Bleggio walnuts and Goat Granetta

First courses

Risotto with Bleggio walnuts and Goat Granetta

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

45 min

Servings:

1 Portions

Ingredients:

320 g of Carnaroli rice
100 g of walnut kernels
1 onion
60 g of butter
1 l of vegetable broth
40 g of Goat Granetta
1 cup of milk
1 pinch of nutmeg

PREPARATION

1

Cut the onion finely and brown it in a pan with 50 grams of butter. Cut the walnuts finely and add them to the onion. Keep a spoonful aside. Toast them for a few minutes.

2

As soon as the onion starts to brown, add the rice and toast it for 5 minutes, until it becomes transparent. Add the milk and the nutmeg, mix and soak up the milk.

3

Cover the rice with just enough vegetable broth, put a lid on the pan and cook for 25 minutes on low heat. When the rice will be ready, turn off the gas and stir in the remaining butter and in the grated Goat Granetta. Garnish with the walnuts that you have kept aside.

4

The risotto with walnuts is ready to be served to your guests.

Condividi:
Quality, authenticity, excellence
Arancini with tomato and buffalo mozzarella

First courses

Arancini with tomato and buffalo mozzarella

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

0 min

Servings:

Ingredients:

400 g of Tipico IT's rice
1 Onion
Salt
40 g of Tipico IT's Granetta di Capra
3 Eggs
110 g of Tipico IT's tomato pulp
130 g of Tipico IT's Buffalo Mozzarella
Tipico IT’s Extra virgin olive oil
Tipico IT’s breadcrumbs
Seed oil

PREPARATION

1

First, start by preparing the sauce. Put the onion in a frying pan with a little oil and brown it. Pour in the tomato pulp, add a glass of water, salt and cook with the lid on low for about 30 minutes. As soon as it is cooked, turn off the heat and leave to cool.

2

In the meantime, put a pot of water on the stove and bring it to the boil. Season with salt, add the rice and leave it to cook. When cooked, drain the rice and leave it to cool.

3

Dice the mozzarella. In a bowl, season the rice with the Granetta di Capra and the sauce.

4

Stir well. Then wet your hands and take some of the rice and flatten it with the palm of your hand. Add small pieces of mozzarella in the centre. Close and roll up trying to shape your arancino.

5

Continue in this way until you have finished all the ingredients. Then leave them to rest in the fridge for an hour.

6

When the time is up, prepare a plate with the beaten eggs and another with the breadcrumbs. Take the arancini and dip them in the beaten eggs and then in the breadcrumbs, trying to get the bread to stick to all parts of the arancino.

7

Put plenty of seed oil in a pan and fry in hot oil, turning them for a perfect frying until golden brown. Drain the rice arancini with tomato and mozzarella on absorbent paper and serve hot.

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Quality, authenticity, excellence
Ravioli with ricotta and artichokes on Granetta di capra's fondue

First courses

Ravioli with ricotta and artichokes on Granetta di capra's fondue

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

150 min

Servings:

1 Portions

Ingredients:

For the fresh pasta
300 g of Tipico IT’s 00 Flour
3 Eggs
For the filling
8 Artichokes
4 tbsp of Tipico IT’s Extra virgin olive oil
60 g of Tipico IT's Granetta di Capra
1 Onion
1/2 Glass of wine
Black pepper
Fine salt
1 Clove of garlic
For seasoning
150 g of Butter
100 g of Tipico IT's Granetta di Capra
50 g of Fresh cream
Pumpkin seeds
Sage

PREPARATION

1

First of all, start with the preparation of the fresh pasta: pour some 00 flour in a bowl after sifting it. Then add the slightly beaten eggs and start kneading with a fork. When the eggs are absorbed, continue with your hands and transfer the dough on a work surface. Continue kneading it until you obtain a smooth and elastic dough, which will be covered in cling film. Let it rest for about 30 minutes in a fresh place.v

2

While the fresh egg pasta is resting, start preparing the filling: clean the artichokes, peel and cut them. Chop finely an onion and let it brown on a low flame for about 15 minutes with four spoons of extra virgin olive oil and a clove of garlic. When the onion is golden, add the artichokes and let them cook. Halfway through the cooking time, add the white wine, add some salt and pepper.

3

Once cooked, transfer the artichokes in a mixer and blend them coarsely. Subsequently, transfer the obtained cream in a bowl and add the ricotta and the grated Granetta di Capra. Mix everything well.v

4

At this point, start rolling out the dough until you obtain a sheet of pasta dough enough thin. Cut it in strips of 10 cm wide. Put the filling in the centre and close the sheets of pasta dough on themselves. Now start cutting your ravioli and little by little put them on a floured cloth.

5

Once you have finished, boil them in abundant salted water; while the ravioli are being cooked, melt some butter in a pan and add the sage leaves.

6

Meanwhile, prepare the Granetta di Capra fondue, on which you will place your ravioli. In a pan, pour some fresh cream and heat it on a medium flame. Add a part of the grated Granetta di Capra and mix well. Add little by little the rest of the Granetta, mixing well and letting it thickened.

7

When the ravioli are cooked, drain them and sauté them in the aromatised butter.v

8

Now, place your ravioli on the previously prepared fondue and pour on them the melted butter with some sage leaves, the pumpkin seeds and a handful of Granetta di Capra.

Condividi:
Quality, authenticity, excellence
Asparagus cream with crunchy Pancetta springs and poppy seeds

First courses

Asparagus cream with crunchy Pancetta springs and poppy seeds

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

30 min

Servings:

1 Serving

Ingredients:

800 g of Asparagus
500 ml of Vegetable broth
200 ml of Tipico IT's fresh liquid cream
70 g of Tipico IT’s Smoked pancetta
Salt
Pepper
1 Onion
Tipico IT’s Extra virgin olive oil
Some slices of bread

PREPARATION

1

Take a pot full of slightly salted water and put it on the gas. When the water will start to boil, deep the asparagus within and let them cook for 5 minutes. Subsequently dry them and put them aside.

2

In the meantime, chop finely an onion. In a pan put three tablespoons of extra virgin olive oil, the chopped onion and stir-fry for some minutes. The add the previously cooked asparagus, putting aside some tips of them, which you will use to garnish the dish.

3

Let them cook on a high flame, then add the vegetable broth and continue the cooking for 20 minutes mixing continuously.

4

Subsequently, switch off the flame, add the fresh liquid cream and a pinch of salt, then blend with an immersion blender until you obtain a homogeneous cream.

5

Put the cream once again on the flame and let it cook for other 5-10 minutes, so that it can thicken.

6

Take a non-stick pan and warm it up. Put the pancetta slices on it and the bread croutons, obtained from the bread slices cut previously. Stir-fry everything on a high flame for 10 minutes, so that the pancetta can be roasted and the bread croutons seasoned.

7

Pour the asparagus cream in the bowls and garnish with crunchy pancetta sprigs, the bread croutons and the asparagus tips that you kept aside.

8

Serve the asparagus cream hot and creamy with some extra virgin olive oil and if you want with some pepper as well.

Condividi:
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.

Condividi:

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