Ingredient: Oregano

Quality, authenticity, excellence
Bruschette with cherry tomatoes and burrata

Starters

Bruschette with cherry tomatoes and burrata

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

10 min

Servings:

1 Portions

Ingredients:

4 slices of homemade bread
Mint
1 Clove of garlic
Oregano
Extra virgin olive oil
Salt

PREPARATION

1

Wash the cherry tomatoes and cut them in half, or into smaller pieces. Place them in a bowl and season with salt, extra virgin olive oil and a handful of oregano.

2

Cut the slices of bread and toast them on a grill, or steak pan, turning them on both sides. When they are toasted to your taste, rub them with a clove of garlic, if you like the taste.

3

Place the croutons on a tray and spread the cherry tomatoes on top.

4

Place the croutons on a tray and spread the cherry tomatoes on top.

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Caprese salad

Second courses

Caprese salad

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

10 min

Servings:

1 Serving

Ingredients:

2 Tipico IT's Fresh tomatoes
300 g of Tipico IT's Buffalo Mozzarella
Fresh basil
Oregano
Tipico IT’s Extra virgin olive oil
Salt
Pepper

PREPARATION

1

First of all, wash and dry the tomatoes and cut them into 6-7 mm thick slices with the help of a fine-bladed knife. Then, place them on a wooden cutting board and sprinkle some salt on them.

2

Subsequently, take the mozzarella and cut it into slices with the same thickness of the tomato slices. Dab the mozzarella slices with a cotton cloth, so that you can absorb the water in excess.

3

Finally, assemble the dish alternating the tomato slices with the mozzarella ones and the fresh basil leaves. Then, sprinkle a pinch of dried oregano, some pepper and a drizzle of olive oil. Your Caprese is ready to be served and enjoyed immediately!

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Passatelli with guanciale and yellow confit cherry tomatoes

First courses

Passatelli with guanciale and yellow confit cherry tomatoes

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

150 min

Servings:

1 Portions

Ingredients:

For the fresh Passatelli
3 Eggs
100 g of Tipico IT’s Granetta di vacca
Nutmeg
140 g of Tipico IT’s Breadcrumbs
Lemon zest
Fine salt
For the yellow confit cherry tomatoes
150 g of Tipico IT’s Yellow cherry tomatoes
25 g of sugar
35 g of Tipico IT’s Extra virgin olive oil
Fine salt
1 Clove of garlic
Thym
Black pepper
Oregano
For the seasoning with the Guanciale
120 g of Tipico IT’s Guanciale
1 Shallot

PREPARATION

1

First of all, start preparing the yellow cherry tomatoes: take the yellow cherry tomatoes and wash them under running water, then wipe them dry and put them on a chopping board by cutting them in half. Now put your tomatoes on a baking tray covered with baking paper with the side facing up.

2

Add salt and pepper to taste. At this point, prepare the chopped garlic and thyme: peel a clove of garlic, leaf the thyme and then chop it finely. Once you have the chopped garlic, pour it over each tomato and add the sugar. Add the dried oregano and finally a drizzle of oil. Place in a static oven preheated to 140°C for two hours, until the water has evaporated.

3

Now go on to prepare the passatelli: in a bowl whisk the eggs for a few minutes and add a pinch of salt; in a larger bowl mix the breadcrumbs and the grated Granetta di vacca. Add the flour, lemon zest and nutmeg. Then add the eggs. Now mix the ingredients and knead until you obtain a consistent and elastic dough. Wrap the dough in cling film and let it rest for about 15 minutes.

4

In the meantime, boil a pan full of water and on the other side, in a frying pan, fry the shallot with a little oil, then add the chopped guanciale and cook.

5

When the 15 minutes are up, take out the passatelli dough and pass one piece at a time through a large hole ricer to make passatelli about 4-6 cm long. Drop them onto a floured tray.

6

Cook the passatelli for a few minutes in plenty of salted water. When they rise to the surface, carefully drain them and pour them into the pan with the guanciale sauce. Then add the yellow tomatoes, which will have cooked in the meantime. Fry everything in the pan without stirring with a spoon, otherwise they will break. Serve directly on the plates with a handful of Granetta di vacca.

Condividi:
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Bruschette with tomatoes, prosciutto crudo and mozzarella di bufala

Starters

Bruschette with tomatoes, prosciutto crudo and mozzarella di bufala

Author: Guido Boschetti

Difficulty:

Total time:

0 min

Servings:

Ingredients:

8 Slices of Bread
2 Cloves of garlic
12 Leaves of basil
Salt
Pepper
Oregano

PREPARATION

1

First of all, cut your tomatoes in not very thin slices. Then let the peeled garlic marinate in the olive oil and after 10-15 minutes brush this flavoured oil on your bread slices.

2

Afterwards, put a slice of tomato on the bread slices and garnish with salt, pepper, oregano and put in the oven at 200°C for 10 minutes.

3

In the meantime, cut the Mozzarella di Bufala into slices and prepare also the Prosciutto crudo slices.

4

Once the bread slices are ready, remove them from the oven and put some slices of prosciutto and some of mozzarella, so that thanks to the bread heat they can melt. In the end, garnish with some leaves of basil or arugula and serve them hot.

Condividi:
Quality, authenticity, excellence
Mozzarella sticks

Starters

Mozzarella sticks

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

35 min

Servings:

1 portion

Ingredients:

200 g of Tipico IT’s Mozzarella
2 Eggs
200 g of Tipico IT’s Breadcrumbs
Salt
1 tbsp Oregano
1 tbsp Thyme
45 g Tipico IT’s 00 Flour

PREPARATION

1

First of all, take the loaf of Mozzarella and cut it into strips so that you can obtain some sticks.

2

Subsequently whisk two eggs in a bowl and pour some salt. Afterwards, take another bowl where you will mix breadcrumbs, thyme and oregano.

3

Now deep the mozzarella sticks in the beaten eggs and subsequently in the previously prepared mixture of breadcrumbs and aromas (thyme, oregano and other herbs).

4

At this point, place the mozzarella sticks on a tray covered with baking paper and bake at 220°C for about 10 minutes, until they become golden and crunchy. Serve your sticks hot.

Condividi:

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