Ingredient: White wine

Quality, authenticity, excellence
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!

Condividi:
Quality, authenticity, excellence
Lasagne with squash, gorgonzola and salsiccia

First courses

Lasagne with squash, gorgonzola and salsiccia

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

95 min

Servings:

1 Portions

Ingredients:

500 ml of Whole milk
40 g of Tipico IT’s 00 Flour
Black pepper
60 g of Butter
Salt
170 g of Tipico IT's gorgonzola piccante
1 kg of Squash pulp
Tipico IT’s Extra virgin olive oil
Fresh oregano
2 Cloves of garlic
Fine salt
Parsley
250 g of Tipico IT's pasta sfoglia for lasagne
White wine
80 g of Gran Capra
Breadcrumbs
400 g of Tipico IT's salsiccia
250 g of Tipico IT’s Mozzarella

PREPARATION

1

Begin the preparation of lasagne with squash, gorgonzola and salsiccia by starting with the gorgonzola béchamel sauce: sift the flour in order to avoid the formation of lumps.

2

In a small saucepan, heat the milk with a pinch of salt and grind of pepper.

3

In a non-stick saucepan, melt the butter over low heat. Add the flour a little at a time, stirring vigorously with a whisk.

4

Toast the flour over medium heat until it begins to darken and bubble. At this point you can also add the hot milk, always continuing to stir thouroughly and bring everything to boil. After about two minutes from boiling, your béchamel will have thickened.

5

Now, turn off the heat and add the chopped gorgonzola. Let it slowly melt with the heat, stirring constantly with a whisk.

6

As soon as the gorgonzola is completely melted and well blended, transfer the béchamel sauce to a glass bowl and let it cool by covering with plastic wrap.

7

Now, deal with the pumpkin: remove the skin, cut it into slices and then into cubes.

8

In a non-stick pan, brown two cloves of garlic in a little oil. As soon as they start to brown, add the diced pumpkin and season with a pinch of salt. Let it cook, over a gentle flame, covering it with a lid for about 10 minutes, turning it from time to time.

9

Halfway through cooking, add a few leaves of fresh oregano and some chopped parsley. Once ready, transfer it to a bowl and let it cool.

10

Now, deal with the sausage: remove its casing and shred with a knife.

11

In the same pan where you cooked the pumpkin, add a little oil and let it heat up. Then add the sausage, brown it and break it up with a spoon. When the sausage begins to brown, turn up the heat and add a splash of white wine. Let it evaporate and continue cooking until browned. Turn off the heat and set aside.

12

In the meantime, proceed by cutting the mozzarella into small pieces.

13

At this point, you have everything you need to compose your lasagne with squash: cover the bottom of an oven dish with some gorgonzola béchamel sauce. Add the first layer of egg puff pastry for lasagne adding a few spoonsful of diced pumpkin, a little bit of sausage and a little bit of mozzarella. Also add a grind of pepper and a generous sprinkling of Gran Capra.

14

Complete by covering the entire surface with a few spoonsful of Gorgonzola béchamel sauce.

15

Continue in this way for other 3-4 layers.

16

Gently press down on each layer to ensure that the topping and béchamel sauce adhere evenly.

17

Finish by covering the last layer with the squash cubes and add some mozzarella flakes. Cover with the remaining béchamel sauce, a generous sprinkling of Gran Capra and finally some breacrumbs. Glaze the surface with a little oil and bake the lasagne with squash in a preheated oven at 180° C for about 40 minutes.

Condividi:
Quality, authenticity, excellence
Bigoli with anchovies

First courses

Bigoli with anchovies

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

0 min

Servings:

Ingredients:

For the fresh bigoli
500 g of Tipico IT's durum wheat semolina
180 g of Water
1 Egg
1 pinch of salt
For the sauce
10 Tipico IT's salted anchovies
1 glasso of Tipico IT’s Extra virgin olive oil
1 Little onion
Black pepper
White wine
1 Garlic clove

PREPARATION

1

To start, arrange the flour in a classic heap on the working surface and pour an egg and a pinch of salt on it. Subsequently, start kneading by adding the water step by step, in order to obtain a dough with a quite hard and homogenous consistency.

2

Once obtained the desired dough, seal it completely in cling film and put it fridge for about 30 minutes.

3

After the time has passed, use the torchio or the pasta machine equipped with a special shape, in order to pass the pasta through it, obtaining thus the bigoli.

4

At this point, widen them, let them rest on a floured pastry board before cooking them in abundant salted water.

5

Now, prepare the sauce: clean the anchovies removing their head, bones and scales. Wash them, dry them with some absorbent paper and cut them into pieces.

6

Heat up some extra virgin olive oil and a garlic clove in pan. Remove the garlic clove, when it will start to sizzle. Then add the chopped anchovies, mix well, add some white wine and let cook, until the fish pieces turn into gravy.

7

In the meantime, boil the bigoli in salted water for 5-8 minutes.

8

Drain them and put them in the pan. Mix everything well for a minute and serve immediately.

Condividi:
Quality, authenticity, excellence
Seafood lasagne

First courses

Seafood lasagne

Author: Guido Boschetti

Difficulty:

Intermedio

Total time:

65 min

Servings:

1 Serving

Ingredients:

250 g of Tipico IT’s puff pastry for lasagne
400 g of Mussels
400 g of Clams
200 g of Cuttlefish
200 g of White fish
200 g of Prawns
100 g of Shrimps
5 Tipico IT’s cherry tomatoes
2 Garlic cloves
White wine
Tipico IT’s Extra virgin olive oil
Parsley
For the bechamel
500 ml of Milk
60 g of Tipico IT’s 00 Flour
60 g of Tipico IT’s Butter

PREPARATION

1

First of all, start with the bechamel preparation, putting some butter in a pan and melting it. Then add the flour and mix with a spoon. Let it cook for a couple of minutes and then add some milk by mixing everything. Let the bechamel cook so as it gets thickened.

2

Subsequently prepare the seasoning with fresh fish, soaking the clams in salted water, so as they can release all the sand.

3

Then put a pot on the gas and cook the clams and mussels for about 10 minutes, until they are all opened. Once they are all opened, start shelling them.

4

Subsequently put some oil in a pan with some garlic. Then add the fish cut into cubes, the clams and the shelled mussels, the prawns, the shrimps, the finely cut cuttlefish and the cherry tomatoes. Let it cook well adding some white wine. Add some salt, the parsley and once the mixture is ready, put it aside so as it can cool down.

5

Now start with your lasagne settlement: on the base of an oven tray, put a layer of bechamel, then a layer of puff pastry for lasagne, then a layer of fish and again a layer of bechamel. Continue until all the ingredients finish. End with a layer of puff pastry and some bechamel above.

6

Let your lasagne cook in a preheated oven at 180°C for 35 minutes, until their surface becomes golden. Take your seafood lasagne out of the oven and wait for some minutes before serving them.

Condividi:

Sign up to our newsletter

Do you want to receive the latest news, offers, new products or delicious recipes? Enter your email.

    Click here to accept our Privacy Policy