GialloZafferano Loves Italy

Golden, crispy, and totally addictive! These homemade chicken nuggets are perfect for a snack, dinner, or anytime-you-need-a-crunch moment! 🍗✨ @Angelo Coassin Ingredients: -300g chicken breast -1 boiled potato -half a red onion -1 egg -3 tbs corn starch -1 tsp paprika -salt Add all the ingredients to a food processor and mix for a minute. Spread some olive oil on your hands and form some nuggets. Cook in the air fryer for 15-20 minutes at 180C. Buon appetito! #giallozafferanolovesitaly #FoodTok #nuggets

Classic Italian Tiramisù – creamy, coffee-soaked perfection! 🍰☕ Layered with love and dusted with cocoa, this no-bake dessert is a must-try...Who’s ready to dig in? 😍👇 @nonnasilviofficial Ingredients 3 ¼ cups (750 g) mascarpone 5 medium fresh eggs (about 260 g) 8.8 oz (250 g) ladyfingers ½ cup + 1 tbsp (120 g) sugar 1 ¼ cups (300 g) brewed moka coffee, sweetened to taste Unsweetened cocoa powder, as needed #giallolovesitaly #Recipe #tiramisu #dessert #italianrecipe

Golden, cheesy, and irresistibly creamy! 🧀✨ Palotte Cacio e Ova con Fonduta—a traditional Abruzzese favorite with a rich Pecorino sauce. Who’s ready to dive in? 🤤 Ingredients (Serves 4) For the Palotte: 2 cups (8.8 oz / 250g) stale bread 2 cups (7 oz / 200g) grated Pecorino Romano 3 eggs ⅔ cup (5 fl oz / 150ml) milk Salt, to taste Black pepper, to taste Chopped parsley (optional) 4 cups (34 fl oz / 1L) peanut oil, for frying For the Fonduta (Fondue): 1 cup (3.5 oz / 100g) grated Pecorino Romano ¾ cup (7 oz / 200g) heavy cream Black pepper, to taste #giallolovesitaly #gz #palotte #recipe

🥔🧀 Potatotes + good cheeses + smoked pancetta...you can never go wrong😎 This gratin is on another level, maybe the best you can ever make at home🔥😍 @cookwithfez Ingredients for 4/6 people (28cm diameter pan): 2kg of potatoes 2 large onions (the sweetest you can find) 200gr of smoked pancetta 1/2 wine glass of White wine 40gr of Parmigiano reggiano 30ml of heavy cream Mixed herbs (sage, thyme, rosemary) Butter qb #potatoes #hasselback #cheese #gratin

🥔🧀 Creamy potatoes, melted cheese, and savory ham—baked to perfection! These individual terrines are the ultimate comfort food...who's digging in? 😍🔥 Ingredients (Serves 4): 14 oz potatoes (400g) 3.5 oz cheese (Emmental or Gruyère) (100g) 3.5 oz cooked ham or 4 slices (100g) 2 eggs 3 tablespoons heavy cream (50ml) 1 ½ tablespoons butter (20g) (or as needed to grease the ramekins) Salt and black pepper to taste Nutmeg (optional) Fresh thyme to taste ⅔ cup grated Parmesan (60g) #giallozafferano #giallolovesitaly #Recipe #cheese #potatoesrecipes

Bring the flavors of the sea to your table with this bold and beautiful Calamarata with squid and cherry tomatoes!🍝🦑🌶️ A Southern Italian classic full of color and kick😋😍 @sebastian_fitarau Ingredients: 14 oz Calamarata pasta 1.3 lb fresh squid, to clean 1 garlic clove 1 fresh chili pepper 1 handful fresh parsley 2 ⅔ cups cherry tomatoes ¼ cup dry white wine 1 ½ tablespoons tomato paste Salt, to taste Black pepper, to taste Extra virgin olive oil, to taste #giallolovesitaly #calamari #FoodTok

🔥 Juicy, tender Italian meatballs simmered in a rich tomato sauce—simple, delicious, and full of flavor! 🍅🥩 Who’s ready to dig in? 🍽️ @sebastian_fitarau Ingredients For the Meatballs: 1 cup (220 g) ground beef ⅓ cup (165 g) sausage, casing removed ½ cup (30 g) stale bread crumbs ¼ cup (25 g) grated Parmigiano Reggiano cheese 1 egg 1 tablespoon chopped parsley 1 pinch dried oregano 1 pinch grated nutmeg Fine salt, to taste Black pepper, to taste Extra virgin olive oil, to taste For the Tomato Sauce: 1 ½ cups (350 g) tomato passata (strained tomatoes) 3 tablespoons (50 g) water 1 teaspoon (5 g) fine salt Dried oregano, to taste Black pepper, to taste #Recipe #giallolovesitaly #giallozafferano #meatballs

💚🥦 Comfort food goes green! This Spinach Lasagna with Vegetables is a creamy, cheesy, veggie-packed dream layered with homemade spinach crepes and rich béchamel...perfect for a cozy dinner or impressing your guests! 😍🍽️ @sebastian_fitarau Ingredients (serves 4): For the crepes: 3.5 oz (100 g) spinach 2 cups (500 ml) milk 1 1/4 cups (160 g) all-purpose flour 3 eggs Extra virgin olive oil, as needed For the béchamel sauce: 4 cups (1 L) whole milk 5 1/2 tbsp (80 g) butter 2/3 cup (80 g) all-purpose flour Salt, to taste Pepper, to taste Nutmeg, to taste For the filling: 1 large broccoli head 3 carrots 4 celery stalks 3.5 oz (100 g) grated Parmesan cheese #giallolovesitaly #recipe #lasagna #crepes #broccoli #bechamel

A perfect match: creamy cauliflower meets crispy guanciale for an irresistible pasta dish! 🍝✨ Comforting, flavorful, and ready to impress. Who's craving a bite? @Sebastian Fitarau Mezze Maniche Rigate pasta 11.3 oz (320 g) Jowls 4.4 oz (120 g) Cauliflower 12.3 oz (350 g) Thyme to taste Fine salt to taste Black pepper to taste #FoodTok #giallozafferanolovesitaly

Tasty, cheesy, and irresistibly creamy! 🤤🔥 These Savory Baked Crêpes with Ham & Cheese are the perfect comfort food. Ready to fall in love after the first bite?? @nonnasilviofficial #giallozafferano #italianrecipes #firstcouse #crepes #foodlovers Ingredient for 4 servings For the Crêpes: 1 cup all-purpose flour (125 g) 1 cup milk (250 ml) 2 eggs 1 pinch salt 1 tbsp melted butter (15 g) (plus extra for greasing) For the Filling: 9 oz stracchino cheese (250 g) 5 oz sliced cooked ham (150 g) 1/2 cup grated Parmesan cheese (50 g) Black pepper, to taste For the Béchamel Sauce: 2 cups milk (500 ml) 3 tbsp butter (40 g) 1/3 cup all-purpose flour (40 g) Nutmeg, to taste Salt, to taste For Finishing: Grated Parmesan cheese, as needed Butter, as needed Tomato sauce, as needed Instructions In a bowl, whisk the eggs with a pinch of salt. Gradually add the sifted flour, stirring well to avoid lumps. Slowly pour in the milk while mixing continuously. Add the melted butter and blend until smooth. Cover and let rest for 30 minutes. Heat a lightly buttered non-stick pan over medium heat. Pour in a ladle of batter, spreading it evenly. Cook for about 1 minute per side, then stack the crêpes on a plate. Prepare the Béchamel Sauce Melt the butter in a saucepan over low heat. Add the flour and stir quickly to form a golden roux. Gradually pour in the warm milk, whisking constantly. Cook until the sauce thickens and becomes smooth. Season with salt and a pinch of nutmeg. Fill and Assemble the Crêpes Spread stracchino cheese over each crêpe. Place a slice of cooked ham on top. Roll up the crêpes and arrange them in a baking dish with a layer of béchamel sauce at the bottom. Cover with more béchamel, a few spoonfuls of tomato purée, and a sprinkle of grated Parmesan cheese. Bake at 350°F (180°C) for about 20 minutes, until golden.

✨ Indulge in this creamy, seafood-infused pasta dish! 🦐🍝 Linguine with scampi, burrata, and asparagus is a perfect balance of flavors❤️ Try it for your next dinner! 🍽️ @sebastian_fitarau Ingredients for 4 servings: 10.5 oz (300g) linguine 1 lb (500g) asparagus 10.5 oz (300g) scampi 8.8 oz (250g) burrata 1 shallot 1 carrot 1 lemon 3 sprigs fresh marjoram Extra virgin olive oil, as needed Salt, as needed #PastaLover #ItalianCuisine #SeafoodPasta #ItalianFood #giallolovesitaly #gz

🍝 Homemade Pappardelle al Ragù – a labor of love! ❤️ Who's ready for scarpetta??😍 @alberto_marcolongo #giallozafferano #HomemadePasta #Bolognese #ItalianCooking #ComfortFood Ingredients: For the Bolognese Sauce: 1.65 lbs ground beef (750g) 12 oz ground pork (350g) 2 ½ cups chopped onion (500g) 2 cups chopped carrots (300g) 2 cups chopped celery (300g) ¾ cup red wine (200ml) 2 cups tomato sauce (500g) 2 cups chicken stock (500ml) Salt and pepper to taste For the Pappardelle: 2 ½ cups all-purpose flour (300g) 3 whole eggs ¼ cup grated Parmesan cheese (25g)

Crispy, golden perfection! 🌿✨ Try this simple and delicious fried artichoke recipe—straight from Italy to your kitchen💚 @sebastian_fitarau Ingredients 4 Roman artichokes (Carciofi mammole) Vegetable oil for frying, as needed Fine salt, to taste #giallolovesitaly #Recipe #artichoke #yummy #foodie

✨ A delicious twist on a classic! This Lasagna with Artichoke Ragù is creamy, rich, and packed with flavor🍝💛 Perfect for impressing guests or treating yourself! Who’s ready to dig in? 😍 @nonnasilviofficial Ingredients for one baking dish For the fresh pasta 2 cups semolina flour (250 g) 2 cups all-purpose flour (250 g) 5 eggs (1 per ½ cup of flour) For the béchamel sauce 4 tbsp butter (60 g) ½ cup all-purpose flour (60 g) 4 ¼ cups milk (1 L) For the artichoke ragù 5 artichokes 1 carrot 1 celery stalk 1 onion Olive oil, as needed White wine, as needed 1 tbsp tomato paste 2 cups tomato purée (500 g) #ItalianFood #giallolovesitaly #gz #lasagna #artichoke

Creamy, nutty, and full of flavor! 🧀🍐🥂 This Risotto with Taleggio, Pears, and Walnuts is the perfect blend of sweet and savory...try it for a cozy, gourmet dinner! 🍽️✨ @sebastian_fitarau Ingredients ¾ cup (180 g) Carnaroli rice ⅔ cup (150 g) Taleggio cheese, diced 2 Kaiser pears, diced Chopped walnuts, to taste 1 shallot, finely chopped 2 sprigs of thyme ¼ cup (½ bicchiere) white wine 2 cups (500 g) vegetable broth Extra virgin olive oil, to taste Fine salt, to taste Black pepper, to taste #Recipe #giallolovesitaly #giallozafferano #risotto #rice

🍽️ Italian-Style Meatloaf (Polpettone) – tender, cheesy, and packed with flavor!✨ Serve it with roasted potatoes or creamy mash for the ultimate comfort meal🍖🧀 @sebastian_fitarau Italian Meatloaf (Polpettone) – Serves 4-6 Ingredients: 1 lb 2 oz (500 g) ground beef and pork mix 1 cup (3.5 oz / 100 g) stale bread or breadcrumbs 1 large egg ½ cup (1.8 oz / 50 g) grated Parmesan cheese 3.5 oz (100 g) provolone cheese, diced 1 garlic clove, minced 1 tablespoon chopped parsley Salt and black pepper, to taste ⅓ cup (3.4 fl oz / 100 ml) milk (use as needed to soften the bread) Nutmeg, to taste For Cooking: ¾ cup (6.8 fl oz / 200 ml) beef broth 2 tablespoons extra virgin olive oil #giallolovesitaly #gz #polpettone #EasyRecipes

🔥🐙 Tender cuttlefish & sweet peas in a rich tomato sauce—an Italian classic you’ll love! 🍷✨ Simple, flavorful, and perfect for any night. Who’s ready to try it? 🍽️ @sebastian_fitarau Ingredients: 2.2 lbs (1 kg) cuttlefish 2 ½ cups (500 g) peas 2 cups (500 g) canned peeled tomatoes 1 white onion 3 ½ tbsp (50 g) white wine Extra virgin olive oil, to taste Fine salt, to taste Parsley, to taste Vegetable broth, to taste Black pepper, to taste #ItalianFood #cuttlefish #peas #giallolovesitaly #gz

👩‍🍳🍞Warm, hearty, and packed with Tuscan flavors! 🇮🇹✨ This Ribollita is the cozy cuddle we all need! 🍲🔥 @Mattia’s Table #giallozafferano #Ribollita #TuscanFood #HeartySoups #ItalianRecipes #ComfortFood Ingredients 1 carrot, finely chopped 1 small onion, finely chopped ½ celery stalk, finely chopped 1 medium potato, cubed 1 tbsp olive oil 1 cup shredded savoy cabbage, Swiss chard, and Tuscan kale (feel free to add more Tuscan kale!) 1 can (15 oz) cannellini beans 1 cup (240 ml) tomato purée 4–5 slices stale bread Water and salt to taste Instructions In a pot over medium heat, sauté the carrot, onion, celery, and potato in olive oil for 4–5 minutes. Chop the leafy greens and add them to the pot with a generous pinch of salt. Cover and cook for 15 minutes. Meanwhile, blend ¾ of the beans with ½ cup (120 ml) of water and a pinch of salt to create a smooth purée. After 15 minutes, stir the bean purée and tomato purée into the pot. Cover and let simmer for 45 minutes. Add thyme and the remaining whole beans. Remove from heat and let cool completely. In a clay pot or oven-safe dish, layer the stale bread on the bottom and pour the ribollita over the top. Bake at 400°F (200°C) for 10 minutes. Serve warm.

Fluffy, flavorful, and packed with tradition—Spinach Canederli are a taste of Northern Italy! 🥣 Served in rich vegetable broth or tossed with butter & sage, these bread dumplings are pure comfort on a plate. Who’s craving a bowl? 😍👇 @sebastian_fitarau Ingredients (Serves 2) ⅓ cup (40g) chopped onion ½ cup (3.5 oz / 100g) boiled, chopped spinach (1 cup / 7 oz / 200g fresh spinach) Extra virgin olive oil, as needed 2 eggs 3 tbsp (¼ cup) (50ml) milk ⅓ cup (1.4 oz / 40g) grated Grey cheese or Asiago 2 tbsp (¼ cup) (25g) flour 1 cup (5.3 oz / 150g) stale bread, cubed 1 pinch nutmeg Celery, carrots, onion (for vegetable broth) Butter, as needed Salt, to taste Black pepper, to taste Sage, to taste #Canederli #ItalianComfortFood #HomemadeGoodness #TraditionalRecipes #FoodLovers