Ingredient: Shallot

Quality, authenticity, excellence
Asparagus and stracchino risotto

First courses

Asparagus and stracchino risotto

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

45 min

Servings:

4 Portions

Ingredients:

1 l of Vegetable broth
500 g of Asparagus
1 Shallot
100 ml of White wine
50 g of Butter
Salt
Pepper
For the chips:
2 Rosemary sprigs
1 teaspoon of black Pepper

PREPARATION

1

Clean the asparagus and remove the stem, then rinse under cold water. Later cut the tips and the remaining part of the asparagus.

2

Heat the vegetable broth in a pot.

3

Pour some oil into another pot, then add some finely chopped shallot.

4

Turn up the heat and add all the asparagus except for the tips. Afterwards mix well.

5

Add two spoons of broth and a sprinke of salt. Lower the heat, put the cover on the pot, then cook for a few minutes.

6

Remove the cover and allow to evaporate. Add the rice and toast It for some minutes.

7

Blend the rice with white wine, slowly stirring all the ingredients. Add other ladles of broth and keep on cooking the rice. Five minutes prior to the cooking, add the asparagus tips and some salt.

8

Turn off the heat, then add stracchino and Parmigiano. Mix well until the ingredients are blended.

To make the Parmigiano Reggiano chips:
9

Pre-heat the oven at 200° C, then grate the Parmigiano Reggiano.

10

Spread the cheese on a baking sheet with parchment paper using a cooking ring of narrow diameter.

11

Add some chopped rosemary and some pepper.

12

Cook in the oven for five minutes.

13

Plate up the rice, then add the Parmigiano chips on top of It and your risotto is ready to be served!

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Risotto with radicchio, speck and Gorgonzola

First courses

Risotto with radicchio, speck and Gorgonzola

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

75 min

Servings:

1 Portions

Ingredients:

320 g Carnaroli rice
30 g Parmigiano cheese
100 g Speck
100 g Gorgonzola
400 g Radicchio
80 g Shallot
butter
white wine
red wine
2 l of vegetable stock

PREPARATION

1

In order to make the risotto, start by taking the radicchio, remove the part of the stem, the hardest one, and cut the Leaves into strips 1 cm thick, then wash them. Then take the speck and cut it into thin slices of half a centimetre. Start by stirring it in a pan with a drizzle of olive oil, then drain it with the help of a skimmer and keep it aside. In the same pan add the finely chopped shallots and let it wither, then add the radicchio, blend with half a glass of red wine and continue cooking for a few minutes, then turn off the heat and let cool.

2

Start now the preparation of the actual risotto.Melt a knob of butter in a pot with a thick bottom and high edges, then add the chopped shallot and let it brown. Then add the rice and let it toast well. Add the white wine and let the alcohol evaporate, then add the radicchio and start cooking. Pour one ladle of broth at a time and continue to stir gently, so that the rice does not stick to the bottom and that the cooking is homogeneous.

3

When the rice is almost cooked, remove the pot from the heat and add a knob of butter, a little grain and two tablespoons of gorgonzola. Mix gently then cover the pot with a lid and let it rest for two minutes.

4

Serve the risotto with the crispy speck on top in a deep dish and enjoy this tasty dish, rich in autumn scents and flavours perfect to celebrate the beginning of the cold season. If you want, you can add some orange peels as an additional seal!

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Pumpkin and carrot soup

First courses

Pumpkin and carrot soup

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

95 min

Servings:

1 Portions

Ingredients:

400 g Carrots
12 kg Pumpkin
60 g Shallot
80 g Sour cream
20 g Pumpkin seeds
Salt to taste
Black pepper to taste
40 g Extra virgin olive oil
1 l Water
Sage 2 sprigs
Thyme 2 sprigs
Rosemary 2 sprigs

PREPARATION

1

To create the pumpkin and carrot soup, you can start by cleaning the pumpkin. Using a knife, remove the skin, then divide it in half and with a spoon take the seeds inside. Cut the pumpkin first into slices and then into cubes, resulting in about 850 g. Pass the peeled carrots and cut them into thick slices about 1.5 cm.

2

Prepare the bunch of herbs by tying sage, thyme and rosemary with a piece of string. Cut the shallot into slices and transfer them into a pan where you have already poured the oil. Add the aromatic herbs and let everything brown over a low flame for about 10 minutes.

3

Then remove the aromatic sprig and add both the pumpkin and carrots. Adjust the salt and let it cook together and stir occasionally for 5 minutes. Pour in the water, cover with a lid and leave to cook for about 40 minutes. In the meantime, toast the pumpkin seeds too: transfer them to an oven dish and bake at 190° until they are well browned, then set aside for about 15 minutes.

4

As soon as both pumpkin and carrot are cooked, turn off the heat and blend everything with an immersion mixer until you get a smooth and homogeneous cream. Serve the soup and garnish the dish with a spoonful of sour cream, pumpkin seeds and a pinch of black pepper. Taste your velvety carrot and pumpkin soup while it is still hot.

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Quiche with zucchini, bacon and smoked scamorza

Starters

Quiche with zucchini, bacon and smoked scamorza

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

170 min

Servings:

1 Portions

Ingredients:

250 g Flour
150 g Butter
2 Zucchini
100 g Bacon
100 g Smoked scamorza
1/2 Shallot
2 Eggs
200 ml Fresh cream
Grated pecorino cheese
Salt and pepper to taste

PREPARATION

1

Prepare the pasta brisée. Put the flour and butter in a food processor and operate it in steps, so as to create a crumbled mixture without making it overheat. Pour in three spoons of iced water and operate the food processor again until the dough is homogeneous. Take the mixture from the food processor and work it lightly by hand to make it even smoother, then wrap it in baking paper and, using a rolling pin, lightly crush it creating a tile. Let the dough rest in the fridge for at least a couple of hours: having kept the dough in a tile, the dough will more easily reach a constant temperature. Preheat the oven to 180°C.

2

After the resting time, work the dough lightly on a pastry board to make it more mouldable and, with a rolling pin, roll out a sheet of dough approximately 3-4 mm thick. Line the inside of a previously buttered mould, pierce the bottom with a fork and cook for 10 minutes at 180°C. Remove from the oven and lower the temperature to 160°C.

3

In a saucepan, melt the butter and fry the shallot. Add the zucchini cut into julienne and let soften for 5 minutes. Add the bacon cut into large but thin strips and sauté in a pan with the zucchini for another five minutes. Remove from the heat and drain the mixture to remove the excess melted butter that you used for cooking. Add to the zucchini and bacon also the smoked scamorza cut into cubes and stir.

4

In a bowl, beat the eggs and add the fresh cream, then add salt and pepper. Spread the grated pecorino cheese on the bottom of the brisée pastry shell and pour the zucchini with the bacon and smoked scamorza. Spread evenly and, finally, pour the mixture of eggs and cream. Bake at 160°C for about 40 minutes, or at least until the surface is golden and the cream has set. Take out the oven and your quiche will be ready to taste. We suggest you serve it warm.

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Round zucchini filled with rice

Second courses

Round zucchini filled with rice

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

45 min

Servings:

1 Portions

Ingredients:

4 Round zucchini
150 g of Tipico IT’s Carnaroli Rice
Tipico IT’s Extra virgin olive oil
Fine salt
1 Shallot
100 g of Tipico IT's Buffalo Mozzarella

PREPARATION

1

First of all, wash well the zucchini under the water. Then, cut their upper part and with the help of a corer remove their pulp, that you will put aside in order to prepare the rice.v

2

Boil some slightly salted water and let the zucchini boil for about 15 minutes, so that they can be softened. After the time has passed, drain and let them cool down.

3

In the meantime, start the rice preparation: take the zucchini pulp, cut it finely and let it cool for 10 minutes in a pan with some oil and one shallot.

4

When the pulp will be softened, add the rice and mix well. At this point, add step by step some hot and salted water, until the rice will have reached an “al dente” cooking.

5

Subsequently, take the previously dug zucchini which by now will have cooled down, half-fill them with the prepared rice, then add a heart of mozzarella in each of them. Fill them with the remaining rice and add again some pieces of mozzarella.

6

Cover the zucchini with the previously cut caps and let them cook in a ventilated oven at 180°C for 20 minutes. Once cooked, serve them warm.

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Passatelli with guanciale and yellow confit cherry tomatoes

First courses

Passatelli with guanciale and yellow confit cherry tomatoes

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

150 min

Servings:

1 Portions

Ingredients:

For the fresh Passatelli
3 Eggs
100 g of Tipico IT’s Granetta di vacca
Nutmeg
140 g of Tipico IT’s Breadcrumbs
Lemon zest
Fine salt
For the yellow confit cherry tomatoes
150 g of Tipico IT’s Yellow cherry tomatoes
25 g of sugar
35 g of Tipico IT’s Extra virgin olive oil
Fine salt
1 Clove of garlic
Thym
Black pepper
Oregano
For the seasoning with the Guanciale
120 g of Tipico IT’s Guanciale
1 Shallot

PREPARATION

1

First of all, start preparing the yellow cherry tomatoes: take the yellow cherry tomatoes and wash them under running water, then wipe them dry and put them on a chopping board by cutting them in half. Now put your tomatoes on a baking tray covered with baking paper with the side facing up.

2

Add salt and pepper to taste. At this point, prepare the chopped garlic and thyme: peel a clove of garlic, leaf the thyme and then chop it finely. Once you have the chopped garlic, pour it over each tomato and add the sugar. Add the dried oregano and finally a drizzle of oil. Place in a static oven preheated to 140°C for two hours, until the water has evaporated.

3

Now go on to prepare the passatelli: in a bowl whisk the eggs for a few minutes and add a pinch of salt; in a larger bowl mix the breadcrumbs and the grated Granetta di vacca. Add the flour, lemon zest and nutmeg. Then add the eggs. Now mix the ingredients and knead until you obtain a consistent and elastic dough. Wrap the dough in cling film and let it rest for about 15 minutes.

4

In the meantime, boil a pan full of water and on the other side, in a frying pan, fry the shallot with a little oil, then add the chopped guanciale and cook.

5

When the 15 minutes are up, take out the passatelli dough and pass one piece at a time through a large hole ricer to make passatelli about 4-6 cm long. Drop them onto a floured tray.

6

Cook the passatelli for a few minutes in plenty of salted water. When they rise to the surface, carefully drain them and pour them into the pan with the guanciale sauce. Then add the yellow tomatoes, which will have cooked in the meantime. Fry everything in the pan without stirring with a spoon, otherwise they will break. Serve directly on the plates with a handful of Granetta di vacca.

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Pumpkin risotto with taleggio cheese

First courses

Pumpkin risotto with taleggio cheese

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

45 min

Servings:

1 Serving

Ingredients:

280 g of Tipico IT’s Carnaroli Rice
500 g of Pumpkin
300 g of Pumpkin
1 l of Vegetable broth
1 Shallot
½ cup of white Wine
30 g of Tipico IT’s Butter
40 g of Tipico IT’s grated Grana Padano
Tipico IT’s Extra virgin olive oil
Salt
Black pepper

PREPARATION

1

As a first step, cut the shallot and simmer It in a pan, after adding 3 spoons of oil and hot vegetable broth. Then cut the pumpkin into cubes, put them in the pan and cook for 5-6 minutes.

2

Toast the rice in a saucepan for 2-3 minutes on high heat, along with some oil, salt and wine. After simmering the rice with wine, lower the heat and add a ladle of broth.

3

Add most of the diced pumpkin that had been previously cooked to the rice as well as some more broth as the rice cooks. Shortly before the end of cooking, add butter and taleggio cubes and mix in order to blend every ingredient.

4

Finally, stir fry the pumpkin cubes and place them on the rice. The pumpkin risotto with taleggio cheese is now ready to be served.

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