Ingredient: Pinch of fine salt

Quality, authenticity, excellence
Bignè with hazelnut cream

Dessert

Bignè with hazelnut cream

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

90 min

Servings:

6 Portions

Ingredients:

For the bignè
2 Eggs
50 g Butter
1 Tablespoon of sugar
100 g of water
1 Pinch of fine salt
For the hazelnut cream
500 ml of Milk
6 Yellow eggs
50 g of hazelnut paste
200 g of sugar
1 Vanilla bean

PREPARATION

For the bignè
1

First of all dedicate yourself to the 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.

2

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.

3

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.

4

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.

For the cream
5

To prepare the cream: in a little pan bring to boil some milk with a vanilla bean. In a bowl, instead, mix sugar, flour and stracchino cheese. Subsequently add the yellow eggs and mix everything well. Once the milk has started boiling, pour in the mixture of the bowl; mix everything by using a whisk until the cream gets thickened.

6

Once your cream is ready, add the hazelnut paste and let it rest by cooling it down.

7

At this point take your bignè and come the cream out of the fridge, pour it in a sac à poche and start filling every single bignè by making a little hole in the bottom. Your bignè with hazelnut cream are ready to be served.

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
Gnudi toscani on tomato coulis

First courses

Gnudi toscani on tomato coulis

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

90 min

Servings:

1 Serving

Ingredients:

For the Gnudi
700 g of Fresh spinach
350 g of Tipico IT’s sheep ricotta
1 Clove of garlic
1 Egg
Black pepper
Nutmeg
Fine salt
45 g of 00 Flour
50 g of Tipico IT’s Cow granetta
30 g of Tipico IT’s Extra virgin olive oil
For the seasoning
100 g of Butter
1 Pinch of fine salt
20 g of Tipico IT’s Cow granetta
Black pepper
1 Stick of sage
For the tomato coulis
500 g of Tipico IT’s fresh tomatoes
Fresh basil
50 ml of Tipico IT’s Extra virgin olive oil
Salt
Pepper

PREPARATION

1

First of all start with the tomato coulis preparation: wash the tomatoes and engrave a cross in the opposite side of the peduncle. Immerge them for a minute in the boiling water, then drain them and put them under a pressure of cold water. Then peel them.

2

Subsequently, cut them in half and remove the seeds and the vegetation water. Cut them into big pieces, put them in a bowl and add some salt, pepper, oil and basil. With the help of a minipimer, blend them. At this point your tomato coulis is ready to be used.

3

In order to prepare the gnudi, start with the spinach preparation: wash and drain them, then heat up some oil in a pan and put the clove of garlic in it. Then pour the spinach, cover the pan with a cap and let them dry. Once they are softened, remove the garlic.

4

Transfer the spinach in a strainer put on a bowl and remove the liquid in excess. In the same way, put also the ricotta in a strainer, so that it can release its serum in excess.

5

Now add the well-drained spinach and ricotta in a bowl. Mix and season with salt and pepper and nutmeg. Then add also the Granetta di vacca, an egg and the flour which will play the binder role. Mix well in order to obtain a mixture and start making some balls, which will be rolled in the flour. Then place the balls on a tray which will have been previously covered with some baking paper.

6

In the meantime, boil some water and in a large pan make some butter melt with some sage leaves.

7

When the water starts boiling, cook the gnudi for some minutes and as soon as they come up drain them and transfer them directly in the pan. Season well your gnudi.

8

At this point your can start with the plating: pour a coat of tomato coulis on the base of the plate, then put some gnudi on it and your dish is ready to be eaten.

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