Ingredient: Pinch of salt

Quality, authenticity, excellence
Ricotta and raisins cake with strawberry coulis

Dessert

Ricotta and raisins cake with strawberry coulis

Author: Guido Boschetti

Difficulty:

Easy

Total time:

60 min

Servings:

6

Ingredients:

For the ricotta and raisins cake
230 g of sugar
100 g of Raisins
3 Eggs
16 g of Yeast
1 Pinch of salt
Grated zest of 1 lemon
Icing sugar
For the strawberry coulis
250 g of Strawberries
50 g of sugar
2 Tablespoons of lemon juice

PREPARATION

For the ricotta and raisins cake
1

Start by soaking the raisins for about 10 minutes.

2

In a large bowl, with the help of a whisk, beat the eggs with the sugar until they become soft and fluffy.

3

Subsequently grate the zest of one lemon and add the ricotta by mixing well.

4

Once the mixture is soft and blended, pour in the flour, the yeast and a pinch of salt.

5

Now squeeze the raisins out of the water and add them to the mixture by mixing well.

6

Now take a cake mould with a diameter of about 25 cm, butter it and put the mixture in it. Bake in a preheated oven at 180°C for about 45 minutes.

7

Once ready, let your cake cool and then sprinkle icing sugar on top.

For the strawberry coulis
8

First wash and dry the strawberries and transfer them to a non-stick pan with the sugar and lemon juice.

9

Stir and cook for a few minutes, until the fruit becomes soft.

10

Then blend everything together and strain the mixture through a sieve to remove all the seeds.

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Quality, authenticity, excellence
Luciana's Bisulan

Dessert

Luciana's Bisulan

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

60 min

Servings:

1 Portions

Ingredients:

400 g of Fresh wine grapes
500 g of Tipico IT’s 00 Flour
50 g of Butter
3 Whole eggs
200 g of sugar
1 Pinch of salt
Lemon zest
1/2 Glass of milk
1 Bag of baking powder
Sugar tails or icing sugar

PREPARATION

1

First, preheat the oven to 180°.

2

Now, take the wine grapes, clean and dry them.

3

On one side, beat the eggs with the caster sugar in a bowl, then add the bulk butter, lemon zest and mix well.

4

Next, add the flour and milk and stir, the fresh wine grapes and finally the yeast, to prevent the grapes from ending up on the bottom. Then stir gently and sprinkle the surface of your cake with sugar tails (otherwise, instead of using sugar tails, you can sprinkle the surface with icing sugar after baking).

5

Finally, place in the previously heated oven for 40-50 minutes.

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Tagliatelle with walnut pesto and basil

First courses

Tagliatelle with walnut pesto and basil

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

0 min

Servings:

Ingredients:

400 g of Tipico IT’s 00 Flour
4 Eggs
1 Pinch of salt
100 g of Walnuts
1 Clove of garlic
Fresh basil
100 ml of Tipico IT’s Extra virgin olive oil
50 g of Tipico IT's Granetta di Capra

PREPARATION

1

In order to prepare fresh tagliatelle, place the flour in a heap on the work surface, Subsequently, break the eggs and add them to the flour with a pinch of salt. At this point, beat everything well using a fork and taking some flour from the edges of the heap.

2

As soon as you obtain a certain consistency, start kneading with your hands until you obtain a smooth and homogeneous dough. Let it rest on the work surface covering it with a clean cloth.v

3

After the time has passed, take the dough, roll it out with a rolling pin and let it dry well. At this point, fold it on itself like a roll and cut your tagliatelle by hand using a smooth blade and well sharpened knife.

4

Now that your tagliatelle are ready to be cooked, let's prepare the sauce. In a mortar, crush some walnut kernels, a clove of garlic and some fresh basil.

5

While crushing, add some oil until you obtain a soft sauce.

6

Put the tagliatelle in abundant salted water. Once cooked, drain them and season them with the previouslt prepared walnut pesto, adding some cokking water in order to dilute the seasoning and mix it well with the pasta.

7

Now serve your tagliatelle with walnut pesto and garnish them with some walnut kernels.

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Salted muffins with gorgonzola and walnuts

Starters

Salted muffins with gorgonzola and walnuts

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

30 min

Servings:

1 Serving

Ingredients:

450 g of Tipico IT’s 00 Flour
125 g of Tipico IT’s White yogurt
250 ml of Milk
2 Eggs
80 ml of Seeds oil
100 g of Walnuts
150 g of Tipico IT's Sweet gorgonzola
1 Packet of yeast
1 Pinch of salt

PREPARATION

1

In order to make your salted muffins with Gorgonzola and walnuts, in a bowl add the milk, the eggs, the yogurt and mix well all the ingredients with a hand whisk.

2

Then continue adding the dry ingredients: the flour, the salt, the yeast and mix well the mixture; subsequently add the coarsely chopped walnut kernels and the Gorgonzola in pieces.

3

Take the muffin moulds and fill them for ¾ of their capacity with the previously prepared dough and garnishing with some other pieces of walnuts. Then put your muffins in the preheated oven at 180°C for about half an hour. When they will be well browned, take them out of the oven and let them cool down. At this point your muffins are ready to be served.

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Potato nuggets with a heart of mozzarella and ham

Second courses

Potato nuggets with a heart of mozzarella and ham

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

60 min

Servings:

1 Serving

Ingredients:

1 kg of Potatoes
4 Eggs
Black pepper
100 g of Tipico IT’s Grana Padano
Nutmeg
1 Pinch of salt
250 g of Tipico IT’s Mozzarella Fior di Latte
130 g of Tipico IT’s Cooked ham
250 g of Tipico IT’s Breadcrumbs
Tipico IT’s peanut seed oil

PREPARATION

1

In order to prepare your nuggets, start boiling the potatoes with skin in salted water. Once cooked, drain them, peel them and let them cool down. Then mash them with the help of a potato masher and pour them in a large bowl. Beat the eggs and add them to the potato puree. Now, add the grated Grana Padano, salt, pepper and nutmeg. Mix everything well, until you obtain a compact and smooth mixture.

2

Now start preparing the filling: drain accurately the mozzarella so as it can lose its excess whey and then cut it into strips. Subsequently cut in half each slice of ham and place in each of them a strip of mozzarella. Then roll each portion on itself in order to obtain some ham cylinders.

3

Now take a small portion of the potato mixture, press it gently so as you can create a hollow in the centre and place here a cylinder of ham and mozzarella. With the help of your hand’s palm, close the mixture so as you can form a nugget.

4

Subsequently take two bowls: one for beating an egg and one for the breadcrumbs. Pass each nugget before in the egg and then in the breadcrumbs.

5

At this point place your nuggets on tray covered with some baking paper and let the cook in oven at 180°C for 20 minutes. Once they are golden, take them out and serve your nuggets with a heart of mozzarella and ham still hot.

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