Ingredient: Parsley

Quality, authenticity, excellence
Casoncelli

First courses

Casoncelli

Author: Guido Boschetti

Difficulty:

Medium

Total time:

120 min

Servings:

4 Portions

Ingredients:

For the pasta
4 Eggs
50 g of Breadcrumbs
Nutmeg
Parsley
Salt
For the filling
250 g of Beef meat
250 g of Pork loin
1 Carrot
1 Stalk of celery
Half onion
1 Glass of wine
For the seasoning
80 g of Butter
Sage leaves

PREPARATION

For the pasta
1

In order to make casoncelli start preparing the fresh egg pasta: in a bowl add the durum wheat semolina, the 00 flour and an egg. Whisk everything with a fork and add the remaining ingredients.

2

Knead well the mixture by using your hands and if it seems hard, add some water in order to soften it, until you obtain a solid dough.

3

At this point, let it rest in fridge for about 40 minutes by wrapping it in transparent film.

For the filling
4

In the meantime, cut the meat into cubes. Prepare a mixture of finely chopped celery, carrots and onions, add the meat and deglaze with white wine.

5

Once cooked, let it cool down and then grind it by adding some amaretti.

6

Knead everything with the eggs, Grana Padano, breadcrumbs, chopped parsley and a pinch of nutmeg. Mix everything well.

7

At this point, roll the pasta out in thin rectangular layers by using a special machine and place in row the filling dabs. Now start giving the typical shape of casoncelli.

8

Once ready, cook them in boiling water for about 5 minutes.

9

In the meantime, start preparing the seasoning: in a pan melt some butter, add the finely chopped pancetta and some sage leaves. Cook everything until the pancetta gets brown.

10

At this point, drain the casoncelli and transfer them in the freshly prepared seasoning. Mix everything well in order to amalgamate the flavours and transfer everything in a serving plate with an abundant sprinkling of Grana Padano.

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Pappardelle with oil, garlic and lemon

First courses

Pappardelle with oil, garlic and lemon

Author: Guido Boschetti

Difficulty:

Facile

Total time:

20 min

Servings:

4

Ingredients:

1 Clove of garlic
Salt
1 Chilli
Parsley
Lemon juice

PREPARATION

1

Take a pan and heat the olive oil with garlic and chilli.

2

In the meantime, cook the pappardelle in abundant salted water. Once ready, drain them al dente.

3

Mix well the pasta with the seasoning.

4

Afterwards, turn off the heat and add the juice of two squeezed lemons.

5

Serve by adding some parsley.

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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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Tagliatelle with porcini mushrooms

First courses

Tagliatelle with porcini mushrooms

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

50 min

Servings:

1 Portions

Ingredients:

200 g of Tipico IT’s 00 Flour
3 Eggs
Tipico IT's semolina flour for sprinkling
500 g of Porcini mushrooms
35 g of Tipico IT’s Extra virgin olive oil
1 Clove of garlic
Black pepper
50 g of Butter
Fine salt
Parsley

PREPARATION

1

To prepare the tagliatelle with porcini mushrooms, start with the fresh pasta: on a pastry board or in a bowl, pour the flour, create the classic fountain shape and pour in the centre the previously beaten eggs. Mix with a fork starting from the centre, gradually gathering the flour. When the dough will be more compact, work it with your hands for about 10 minutes, kneading vigorously.

2

Give the dough a spherical shape, wrap it with plastic wrap and let it rest at room temperature, in a cool place away from heat sources, for about 30 minutes.

3

In the meantime, devote yourselves to the porcini mushrooms: clean them from the soil, scraping the stem with a small knife. Then cut them into slices.

4

In a large frying pan, pour the butter and melt it over very low heat; when it is almost completely melted, pour in the oil, let it warm slightly over low heat, then pour in the porcini mushrooms and a whole clove of garlic, cleaned or chopped if you prefer. Add salt and pepper to taste and let the mushrooms cook for about 10 minutes. At the end of cooking, you can remove the whole garlic if you added it. Once ready keep warm.

5

Then chop the parsley very finely and keep it aside.

6

Once the necessary resting time has passed, take the dough and divide it into pieces; lightly flour the piece to be passed through the machine to roll out the dough and keep the remaining dough aside covered with plastic wrap. Insert the first piece into the machine, going from the thickest to the penultimate so as to obtain the right thickness of the sheet.

7

When you get to penultimate step of the machine, pass the strip of dough again, in fact you will need two passes at this thickness to pull the sheet well.

8

Lightly flour the work surface with some semolina flour and roll out the first sheet of dough; proceed in the same way with another piece of dough, until you have finished the dough, dust the sheets with semolina and let them dry 5 minutes on each side. Fold one of the shorter sides of each sheet inwards (this will create a sort of “tab” to make the tagliatelle easier to pull up once ready) and then roll the pasta up on itself.

9

Using a sharp, lightly floured knife, begin making the noodles, cutting to a thickness of 6.5-7 mm. Then lift each roll to make your nests of noodles, to be placed as you go on a part of the work surface lightly floured with semolina flour or on a tray.

10

Bring the water to a boil and salt the taste; cook the tagliatelle for 3-4 minutes. Then drain the noodles directly into the sauce, saving the cooking water. Turn on the low heat under the pan with the sauce and stir the ingredients to combine. Add the finely chopped parsley and if needed, you can add a ladle of pasta cooking water to prevent the tagliatelle from being too dry. Then serve the tagliatelle with porcini mushrooms as soon as they are ready.

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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:
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Anchovies beccafico alla palermitana

Second courses

Anchovies beccafico alla palermitana

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

75 min

Servings:

1 Portions

Ingredients:

1 kg of Tipico IT's anchovies
400 g of Tipico IT’s Breadcrumbs
30 g of Pine nuts
20 g of Capers
10 Bay leaves
100 g of Tipico IT's Granetta di Capra
30 g of Raisins
2 tsp of sugar
2 Lemons
1 Orange
Parsley
Tipico IT’s Extra virgin olive oil
Salt
2 Garlic cloves

PREPARATION

1

First of all, clean the anchovies, remove the entrails, head and internal bones and then clean them.

2

Subsequently, pour plenty of extra virgin olive oil into a large tray and fry the garlic. Once the oil has taken on flavour, remove it and add the breadcrumbs, toast them and then transfer them to a bowl.

3

Mix the breadcrumbs with the raisins soaked in water, the desalted capers, the grated Granetta di Vacca, the salt, the pine nuts, the sugar and the greated zest of an orange and a lemon.

4

Mix everything well and add, if necessary, further extra virgin olive oil in order to soften the mixture.

5

Lay the anchovies and pour on each of them a small part of the mixture. Subsequently, roll the anchovies as a roulade and continue until you finish the ingredients.

6

Place the anchovies beccafico alla palermitana in a tray altering them with some bay leaves. Then, bathe them with some lemon juice and spread them with the left breadcrumbs.

7

Finally, bake at 180° for about 15 minutes. Take out of the oven and serve.

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Asparagus omelette with cheese

Second courses

Asparagus omelette with cheese

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

40 min

Servings:

1 Portions

Ingredients:

800 g of Tipico IT's Asparagus
6 Medium eggs
1 Leek
Pepper
40 g of Tipico IT's Granetta di Capra
150 g of Tipico IT’s Smoked scamorza
Parsley
40 g of Tipico IT’s Butter
Tipico IT’s Extra virgin olive oil
Salt

PREPARATION

1

First, start by washing the asparagus, remove their white and hard part of the stem. Then tie the asparagus together and boil them for about 15 minutes. At the end of cooking, drain and cut them into small pieces.

2

Remove the external leaves of the leek, wash it and cut it into thin slices. Later put the mixture in a pan in which you have previously melted the butter.

3

Lightly fry the leek, then salt, pepper and add the pieces of asparagus; cook for a few minutes, until the asparagus will no longer lose cooking water. At this point salt, then turn off the fire and let cool the vegetables.

4

Beat the eggs in a bowl, add the pepper, the grated Granetta di Capra, the lukewarm vegetables, the smoked Scamorza cut into cubes and the parsley; mix the ingredients well.

5

Using a non-stick pan, put the oil and warm it up, add the egg mixture and cook over high heat for 2-3 minutes, then put a lid on the pan and lower the flame in order to cook the omelette evenly.

6

When the sides of the omelette will become golden brown, turn the omelette helping you with the lid; brown also the other omelette surface and then let it glide onto a serving plate. Serve your omelette immediately.

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Filled baked artichokes

Second courses

Filled baked artichokes

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

40 min

Servings:

1 Portions

Ingredients:

2 Artichokes
1 Clove of garlic
1 Lemon
Black pepper
Parsley
Mint
2 tbsp of Tipico IT’s Breadcrumbs
30 g of Tipico IT's Granetta di Capra
Salt
3 tbsp of Tipico IT’s Extra virgin olive oil
Dried tomatoes

PREPARATION

1

Clean the artichokes, remove their stem, their tougher outer leaves and their inner beard. Trim and immerse them in the water acidulated with some lemon juice for some minutes.

2

In the meantime, chop the parsley, the clove of garlic finely and the dried tomatoes. Then mix it with some Granetta di Capra and a little olive oil.

3

Place the artichokes with the cut side facing upwards in a tray greased with oil. Sprinkle them with some Granetta di capra and the prepared mixture. Add some pepper and breadcrumbs.

4

Finally, add some mint leaves and a little olive oil and bake at 180°C for about 20 minutes. Add some water if it is necessary, then plate them and serve.

Condividi:
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Filled potatoes with speck and scamorza

Second courses

Filled potatoes with speck and scamorza

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

0 min

Servings:

Ingredients:

2 Big potatoes
1 tsp of Vinegar
100 g of Tipico IT’s speck
150 g of Tipico IT’s Smoked scamorza
50 g of Tipico IT’s Granetta di vacca
Salt
Pepper
Parsley
50 g of Butter
1 Egg
Breadcrumbs

PREPARATION

1

Clean the potatoes, put them in a pan and cover them with some non-salted water. Add a teaspoon of vinegar in order to avoid their breakage during the cooking. Boil them until they are completely cooked checking with a toothpick.

2

Subsequently, drain and let them cool.

3

Now, cut the potatoes in two parts and dig them delicately with a corer, leaving 1 cm of border.

4

Put the pulp in a bowl and press it with a fork. Cut the scamorza and the speck into strips.

5

Mix the potatoes with an egg, the Granetta di Vacca, some pepper, the melted butter and a pinch of salt.

6

Subsequently add the scamorza, the speck and the chopped parsley.

7

Now, drizzle a little olive oil and a pinch of salt on a baking dish and place in the emptied potatoes.

8

Cover the potatoes with the prepared filling and place a slice of scamorza on each potato, sprinkling with some breadcrumbs. Put a piece of butter on the breading of each potato and let them bake in the hot oven at 180° for 15-20 minutes, until they become golden brown.

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