Ingredient: Rosemary

Quality, authenticity, excellence
Cheese balls with gorgonzola and Granetta di capra

Starters

Cheese balls with gorgonzola and Granetta di capra

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

40 min

Servings:

1 Portions

Ingredients:

3 Abate Pears (600 g)
Lemon zest
30 g of Walnut kernels
Black pepper
Wholemeal multi-grain bread
40 g of Granetta di Capra
Fine salt
100 g of Sweet Gorgonzola
2 Eggs
Seed oil
Rosemary

PREPARATION

1

First of all, take the multi-grain loaf and remove the crust; cut the breadcrumbs into pieces, place them in a blender and reduce them to a fine powder.

2

Next, clean the Abate pears: peel them, cut them in half and remove the seeds and core.

3

Grate the pears with a fine-meshed grater and collect the pulp in a colander. Mash with the back of a spoon to remove most of the water, then squeeze the pulp further with your hands until you have a dry ball.

4

Transfer the pulp to a bowl and add the grated zest of one lemon, the Granetta di Capra, salt and pepper.

5

Chop up the walnuts using the mixer and add them to the rest of the ingredients. Add the previously chopped breadcrumbs.

6

Knead everything by hand to obtain a fairly compact mixture. Take a small portion of the dough, round it off between the palms of your hands, then crush it in the centre to create a little pocket to fill with a teaspoon of sweet Gorgonzola.

7

Seal each ball to incorporate the cheese, using a little more dough if necessary. Shape each ball into a round shape by rolling it between your palms and continue in this way until you have finished all the ingredients.

8

Now set the cheese balls aside and prepare the breadcrumbs: beat the eggs with a pinch of salt.

9

Still in the mixer, place the bread crust kept aside and blend it finely. Then, transfer it to a bowl and season with chopped rosemary.

10

Dip each meatball in the beaten eggs and then in the rosemary breadcrumbs. Arrange the meatballs on the tray as they are ready.

11

Heat plenty of seed oil in a pan and when it is hot, fry your meatballs. Then drain them on absorbent paper and enjoy them on their own or with a salad.

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Quality, authenticity, excellence
Luciana’s agnolini in broth

First courses

Luciana’s agnolini in broth

Author: Guido Boschetti

Difficulty:

Advanced

Total time:

330 min

Servings:

1 Portions

Ingredients:

300 g of 0 Flour
4 Eggs
100 g of Pork loin
100 g of Raw ham
Nutmeg
100 g of Chicken gizzard
100 g of Chicken liver
1 Salsiccia
100 g of Pancetta
150 g of Gran Capra
Fine salt
1 White onion
1 Carrot
4 l of Cold water
Cloves
2 Stalks of celery
1/2 Chicken
Sage
Rosemary
Bay

PREPARATION

1

To prepare the Agnolini in broth, start with the filling, which will need a long rest. Cut the ham, pork loin, salsiccia, pancetta, chicken gizzard and liver into pieces. Cook with the various aromatic herbs, such as sage, rosemary, bay leaves, cloves, etc. Cook for three hours, basting occasionally with red wine.

2

Then let the meat mixture cool and and pass it through the meat grinder, using a medium-sized mould and collecting it in a bowl. Add the Gran Capra, salt, pepper and egg to the minced meat. Also add a pinch of grated nutmeg. Mix all the ingredients together by kneading with your hands.

3

Pass through the mincer again, this time using the thinner mould. Press again with your hands, then cover with cling film and refrigerate for 12 hours. When there are about 4 hours left, prepare the meat broth.

4

Peel the onion and cut it in half. Place 3 cloves on each half and place them in a hot pan. Wash the celery and carrot well, then cut them into pieces. Put the chicken in a large pan. Add the celery and carrots. When the onions are golden brown, remove them with a fork and transfer them to the pan.

5

Add water and a pinch of salt. Cook over a medium heat. It will take about 4 hours from boiling. Meanwhile, prepare the egg pasta. Pour the flour onto a pastry board and make a classic fountain shape. Pour in the slightly beaten eggs and start mixing the ingredients with a fork. Knead the dough by hand and continue to knead until a homogeneous dough is obtained. Wrap it in cling film and leave it to rest at room temperature.

6

Check the stock from time to time and skim it off using a skimmer. Take the egg pasta and transfer it to a pastry board. Crush it with your hands to flatten it, then roll it out with a rolling pin to a very thin sheet. Using a pastry cutter, cut out small squares. Place a bit of filling in the centre of each square. Lift one of the squares, close it to form a triangle and press lightly on the edges. Now lower the two side edges, letting them go around your finger. Seal by pinching the two edges of the dough, and the first agnolino is ready. Do the same for all the others and gradually place them on a tray with a tea towel.

7

When the broth is ready, remove the meat and vegetables with a skimmer. Transfer to a bowl. Taste the broth and adjust the salt if necessary. Then strain it, dividing the broth into two pots. Bring one of the two broth pots back to the boil and keep the other one warm. As soon as the broth comes to the boil, immerse the lambs. Wait a few minutes until they come to the surface, then use a skimmer to scoop out a portion of the Agnolini and transfer them to a plate. Add the hot broth, taken from the other pot. To make it clearer. At this point, serve with a good handful of Gran Capra.

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Quality, authenticity, excellence
Pappardelle with wild boar sauce

First courses

Pappardelle with wild boar sauce

Author: Guido Boschetti

Difficulty:

Total time:

0 min

Servings:

Ingredients:

500 g of Tipico IT’s fresh Pappardelle
For the meat sauce
1 Carrot
Juniper berries
Thyme
2 tbsp of Tipico IT’s Extra virgin olive oil
500 g of Wild boar meat
1 White onion
Sage
1 Glass of red wine
Salt
Celery
1 Clove of garlic
Rosemary
250 g of Tipico IT’s Tomato puree
Black pepper

PREPARATION

1

Marinate for an entire night the wild boar meat in red wine, adding some celery, a carrot, an onion, some garlic, the juniper berries and the pepper grains.

2

Once the night is passed, drain the marinated meat and pour it in a pot without any seasoning. Strain the water that will form step by step.

3

In a pan, stir-fry a carrot, with some celery, an onion, some sage, thyme, rosemary and a drizzle of olive oil. Afterwards add the wild boar meat without any water. Deglaze with some red wine and add some spoons of tomato puree; add some salt and let it cook slowly adding some water, until the meat gets softened.

4

At this point, let the pappardelle cook in abundant salted water and drain them al dente. Afterwards season them with the wild boar sauce and serve them hot.

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