Ingredient: Zucchini

Quality, authenticity, excellence
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.

Condividi:
Quality, authenticity, excellence
Filled zucchini with dry buffalo ricotta

Starters

Filled zucchini with dry buffalo ricotta

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

30 min

Servings:

1 Portions

Ingredients:

6 Zucchini
50 g of Butter
300 g of Tipico IT's dry Buffalo Ricotta
150 g of Bread crumbles
Salt
Pepper

PREPARATION

1

Wash and trim the zucchini. Bring the water to the boil and immerse the zucchini in it for about 10 minutes.

2

After 10 minutes, take the zucchini out and cut them in half. Use a vegetable brush to hollow out the zucchini and save the flesh.

3

Place the hollowed-out zucchini on a plate and leave to cool. Now make the filling.

4

In a bowl, put the butter, the courgette pulp, the grated buffalo ricotta and season with salt and pepper. Mix well with a fork until everything is reduced to a pulp.

5

Spread the mixture inside the hollowed-out zucchini. Finish with a few knobs of butter and a sprinkling of more dry buffalo ricotta and black pepper.

6

Bake in a hot ventilated oven at 180° for about 10-15 minutes.

7

When cooked, take out of the oven and serve!

Condividi:
Quality, authenticity, excellence
Paccheri with zucchini cream, gorgonzola and crunchy pancetta

First courses

Paccheri with zucchini cream, gorgonzola and crunchy pancetta

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

25 min

Servings:

1 Portions

Ingredients:

350 g of Tipico IT's fresh pasta
2 Zucchini
100 g of Tipico IT's Pancetta
100 g of Tipico IT's Sweet gorgonzola
Tipico IT's Granetta di vacca
Tipico IT’s Extra virgin olive oil
Salt

PREPARATION

1

Put some water to boil for the pasta. On the other hand, wash and cut the zucchini into rings. Stir them fry with some oil and salt, until they become soft. Then add some hot water and blend with the help of an immersion blender until you obtain a smooth cream.

2

In another pan brown the pancetta with some oil.

3

Then take the gorgonzola cut into pieces and let it melt; if necessary, then add a ladle of the pasta cooking water.

4

In the meantime, drop the paccheri in the salted water; then, once cooked, drain them al dente and pour them in the pan, where previously you prepared the gorgonzola and pour on the top the zucchini cream.

5

Subsequently add the pancetta, a sprinkling of granetta di vacca and stir the pasta fry for some seconds in the pan. At this point, your pasta is ready to be enjoyed.

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