Ingredient: Sage

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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The Mantuan Capunsèi

First courses

The Mantuan Capunsèi

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

135 min

Servings:

Ingredients:

500 g of Tipico IT’s Breadcrumbs
50 g of Butter
2 Eggs
400 g of Broth
30 g of Tipico IT’s Granetta di vacca
Salt
Sage
Nutmeg

PREPARATION

1

Take the breadcrumbs, season them with some nutmeg and add a pinch of salt. Subsequently melt 50 g of butter and pour it on the breadcrumbs. Widen the breadcrumbs with a fork so that you can distribute the butter uniformly.

2

In the meantime, bring to boil the broth; pour it on the breadcrumbs and mix everything well. Now widen the dough and let it cool for about 30 minutes.

3

Once cooled, add the Granetta di Vacca, the eggs and knead everything well. Make a dough ball and let it rest for two hours.

4

Subsequently divide the dough in small rolls and make some 3-4 cm long capunsei, by tapering them with your hand palm.

5

Now, bring to boil a pot containing abundant salted water and plunge them in it delicately. They will be ready once came afloat. Drain them with the help of a skimmer and season them with melted butter, sage and abundant raped Granetta di Vacca.

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Ravioli with ricotta and artichokes on Granetta di capra's fondue

First courses

Ravioli with ricotta and artichokes on Granetta di capra's fondue

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

150 min

Servings:

1 Portions

Ingredients:

For the fresh pasta
300 g of Tipico IT’s 00 Flour
3 Eggs
For the filling
8 Artichokes
4 tbsp of Tipico IT’s Extra virgin olive oil
60 g of Tipico IT's Granetta di Capra
1 Onion
1/2 Glass of wine
Black pepper
Fine salt
1 Clove of garlic
For seasoning
150 g of Butter
100 g of Tipico IT's Granetta di Capra
50 g of Fresh cream
Pumpkin seeds
Sage

PREPARATION

1

First of all, start with the preparation of the fresh pasta: pour some 00 flour in a bowl after sifting it. Then add the slightly beaten eggs and start kneading with a fork. When the eggs are absorbed, continue with your hands and transfer the dough on a work surface. Continue kneading it until you obtain a smooth and elastic dough, which will be covered in cling film. Let it rest for about 30 minutes in a fresh place.v

2

While the fresh egg pasta is resting, start preparing the filling: clean the artichokes, peel and cut them. Chop finely an onion and let it brown on a low flame for about 15 minutes with four spoons of extra virgin olive oil and a clove of garlic. When the onion is golden, add the artichokes and let them cook. Halfway through the cooking time, add the white wine, add some salt and pepper.

3

Once cooked, transfer the artichokes in a mixer and blend them coarsely. Subsequently, transfer the obtained cream in a bowl and add the ricotta and the grated Granetta di Capra. Mix everything well.v

4

At this point, start rolling out the dough until you obtain a sheet of pasta dough enough thin. Cut it in strips of 10 cm wide. Put the filling in the centre and close the sheets of pasta dough on themselves. Now start cutting your ravioli and little by little put them on a floured cloth.

5

Once you have finished, boil them in abundant salted water; while the ravioli are being cooked, melt some butter in a pan and add the sage leaves.

6

Meanwhile, prepare the Granetta di Capra fondue, on which you will place your ravioli. In a pan, pour some fresh cream and heat it on a medium flame. Add a part of the grated Granetta di Capra and mix well. Add little by little the rest of the Granetta, mixing well and letting it thickened.

7

When the ravioli are cooked, drain them and sauté them in the aromatised butter.v

8

Now, place your ravioli on the previously prepared fondue and pour on them the melted butter with some sage leaves, the pumpkin seeds and a handful of Granetta di Capra.

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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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Squash balls with a heart of string cheese

Second courses

Squash balls with a heart of string cheese

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

45 min

Servings:

1 Serving

Ingredients:

500 g of Squash
100 g of Tipico IT’s Granetta di vacca
1 Egg
Tipico IT’s Extra virgin olive oil
Black pepper
100 g of Tipico IT’s Breadcrumbs
50 g of Tipico IT’s Smoked scamorza
Sage
Fine salt

PREPARATION

1

In order to prepare the squash balls, first of all peel and cut the squash into slices. Then place them on tray covered with a sheet of baking paper. Season them with a filet of olive oil and a pinch of salt. Then, let them bake in preheated static oven at 200°C for 30 minutes.

2

Meanwhile, chop finely the sage leaves and cut into cubes the smoked scamorza. When the squash will be cooked, take it out from the oven and transfer it in a bowl.

3

Mash the squash with the help of a fork, then add the breadcrumbs and the Granetta di Vacca. Subsequently, add the egg the chopped sage. Knead the mixture with your hands in order to mix well all the ingredients, then pepper to taste.

4

With the obtained mixture, form some balls, putting some cubes of smoked scamorza in each of them. Once you have formed all the balls, roll them in the breadcrumbs and cook your squash balls in a non-stick pan with a filet of extra virgin olive oil, until they become golden brown. At this point, your balls are ready to be served hot and with a string cheese heart.

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