GialloZafferano Loves Italy

🍞✨ Give stale bread a second life with Crostini alla Pizzaiola, topped with rich burrata and bursting with flavor! 🧄🍅 The perfect mix of simple and elegant for any occasion😍 #Crostini #Burrata #ItalianFlavors Ingredients (Serves 2) ● Stale bread, cut into large pieces (to taste) ● Tomato sauce (to taste) ● Oregano (to taste) ● Extra virgin olive oil (to taste) ● Salt (to taste) ● 1 burrata

🎄 A festive twist on a classic dessert! Try this indulgent Panettone Tiramisù for your holiday table 🎂☕✨ Panettone Tiramisù Ingredients 2 whole eggs 2 egg yolks ½ cup sugar (100 g) 1 ½ cups mascarpone (350 g) ⅔ cup lightly whipped heavy cream (150 ml) 1 classic panettone (without candied fruit) Sweetened coffee, as needed Unsweetened cocoa powder, as needed Instructions Prepare the cream: Cook the eggs, yolks, and sugar over a double boiler, stirring constantly, until the mixture reaches 176°F (80 °C). Whip the mixture with an electric mixer until it cools down. Gradually fold in the mascarpone until smooth. Gently fold in the lightly whipped cream. Slice the panettone and soak the slices in sweetened coffee. In a serving dish, layer the soaked panettone slices and mascarpone cream. Repeat until the dish is filled, ending with a layer of cream. Refrigerate for 3-4 hours. Before serving, dust the surface with unsweetened cocoa powder. #giallolovesitaly #giallozafferano #recioes #holidaysrecipes #Tiramisu #HolidayDesserts #PanettoneMagic

🎃🍂 Indulge in autumn with Pumpkin Gnocchi topped with Goat Cheese Sauce and Chestnuts! A cozy, flavorful plate for the season 🍁 #PumpkinGnocchi #FallRecipes #ItalianCuisine #ComfortFood Ingredients Pumpkin Gnocchi ● 500 g (1 lb) pumpkin, cooked and mashed into a purée ● Flour, as needed (for a compact consistency) ● Rice starch, as needed ● Salt, to taste Chestnuts ● 15 large chestnuts ● 1 ladle of water ● 1 sprig of rosemary ● 1 tablespoon butter Goat Cheese Sauce ● 3 ½ oz goat cheese (100 g) ● 2 tablespoons warm cream ● A pinch of salt

✨ Savor Fusilli with creamy butternut squash sauce, crowned with a rich basil-parmigiano crumble! 🧀🍂 A perfect fall comfort dish! #ItalianCuisine #ParmigianoLove #FallFlavors Ingredients: For the butternut squash cream: ● 1 cup diced butternut squash (200g) ● 1/2 leek, julienned ● 1 sprig rosemary ● Olive oil, as needed ● Salt and pepper, to taste ● Water, as needed For the basil-parmigiano crumble: ● 1 1/4 cups parmigiano cheese chunks (150g) ● 10 fresh basil leaves For the pasta: ● 3 cups fusilli pasta (300g) ● Olive oil, as needed

✨ Elevate your pasta game! Try this gourmet Spaghetti Cacio e Pepe with Raw Shrimp & Bisque 🍤🧀 Perfect for 24th of December!🔥 #spaghetti #pasta #shrimp Ingredients For the raw shrimp: 7 oz fresh shrimp (200 g) Extra virgin olive oil, to taste Salt, to taste Grated lime zest For the bisque: Shrimp heads and shells 1 onion, julienned 1 garlic clove 2 ripe tomatoes Cold water and ice, as needed For the cacio e pepe sauce: 7 oz Pecorino Romano cheese (200 g) 1 tbsp whole black peppercorns Pasta cooking water, as needed For the pasta: 7 oz spaghetti (200 g) Salt, to taste

🍗🥔 Golden baked chicken with a tangy potato salad? Yes, please! 🧄✨ A hearty dish that's simple yet satisfying😍 #ComfortFood #CrispyChicken Ingredients: For the chicken: ● 1 chicken breast ● 1 1/4 cups milk (300ml) ● 1 tablespoon olive oil ● Juice of half a lemon ● Salt and pepper, to taste ● 1 1/2 cups breadcrumbs (150g) ● 1 cup grated parmigiano cheese (100g) ● Zest of 1 lemon ● Oregano, to taste For the potato salad: ● 5 starchy potatoes ● 1 tablespoon mustard ● 1/2 onion, minced ● 1 ladleful of broth ● Salt and pepper, to taste ● Chopped parsley, to taste

🥔🍖 Warm up with an Italian Veal Stew with Potatoes! Perfect for cozy evenings🔥 Ingredients 4 ½ lbs veal shoulder, cut into large cubes (2 kg) 3 celery stalks, diced 2 carrots, diced 1 onion, diced Flour, for dredging the meat 1 tablespoon butter Olive oil, as needed 1 tablespoon tomato paste 1 sprig of rosemary Broth, enough to cover the ingredients Salt and pepper, to taste 2 potatoes, cut into large chunks 2 bay leaves Fresh chives, chopped, for garnish Instructions Lightly coat the veal cubes with flour, shaking off any excess. In a large pot, heat the butter and a drizzle of olive oil over medium-high heat. Sear the floured veal cubes for about 10 minutes until golden on all sides. Remove the meat from the pot and set aside. In the same pot, add the celery, carrots, and onion. Sauté for about 5 minutes, stirring occasionally. Stir in the tomato paste and rosemary, mixing well to combine the flavors. Pour in enough broth to cover the ingredients, and add salt and pepper to taste. Return the veal to the pot. Cover and simmer on low heat until the meat is nearly tender. Add the potato chunks and bay leaves. Continue cooking until both the meat and potatoes are soft. Serve the stew hot, garnished with chopped chives.

#ad Crispy on the outside, soft on the inside, and topped with a sour cream and robiola cheese sauce—these Hasselback potatoes are perfection, all made easy with the Nutribullet Airfryer! 🥔✨ #adv #airfryer #nutribullet #hasselbackpotatoes Ingredients For the Hasselback potatoes: - 2 large potatoes - 100 ml olive oil - 1 clove garlic, minced - 1 tablespoon rosemary, chopped For the sauce: - 150 g sour cream - 100 g robiola cheese - 1 tablespoon olive oil - Salt and pepper to taste For garnish: - Chopped parsley - Salt to taste Instructions Wash the potatoes and slice them thinly without cutting all the way through, keeping them whole. Mix the olive oil, minced garlic, and rosemary. Brush the mixture generously over the potatoes, making sure to get it between the slices. Place the potatoes in the Nutribullet Airfryer, using the manual option. Set it to 200°C (392°F) for 40 minutes (or 35 minutes, depending on the size of the potatoes). While the potatoes cook, prepare the sauce: combine the sour cream, robiola cheese, olive oil, salt, and pepper until smooth. Once the potatoes are ready, top them with the sauce, sprinkle with chopped parsley, and add a pinch of salt.

Grandma's Lasagna with Ragù Sauce...are we dreaming?🥰 #lasagna #lasagnarecipe Ingredients for the Ragù ● 14 oz ground beef (400 g) ● 7 oz ground pork (200 g) ● 2 cups tomato purée (500 ml) ● 2/3 cup red wine (150 ml) ● 2 carrots ● 1 celery stalk ● Olive oil, as needed ● 2 onions ● Salt, to taste For the Béchamel Sauce ● 4 1/4 cups milk (1 liter) ● 7 tbsp butter (100 g) ● 2/3 cup all-purpose flour (100 g) ● Nutmeg, to taste Fresh Pasta ● 5 eggs ● 4 cups all-purpose flour (500 g)

#ad Double raviolo + double filling = double love ❤️ Try these handmade incredible ravioli by @Silvia Barban and @Rosy Chin with @Caputo Flour 😍 #giallozafferanolovesitaly #adv #CaputoFlour #ravioli #freshpasta #italianfood #double #filling Ingredients: 800 g Pasta fresca and gnocchi Mulino Caputo flour 200 g Caputo rimacinata 300 g eggs 300 g spinach Filling spinach: 300 g spinach (blanched, pressed out all the water, blended) 300 g Parmigiano 100 g Mascarpone Black pepper Salt Filling ricotta: 200 g Ricotta 100 g Mascarpone 1 lemon zest Sauce: Cooking water Brown butter Sage To make our dough, we start by beating the eggs in a bowl. In another bowl, incorporate all the ingredients and the eggs. Mix until the dough is smooth and together, let it sit with a wet towel for about 1 hour before using it. Roll out the dough, cut a rectangular piece, put on each side of the pasta the two different fillings, and then roll towards each other. In a pan, add the butter and sage. Drain the ravioli into the pan, let them absorb the flavors, and serve.

🍂✨ A luxurious risotto with the sweetness of persimmons, creamy brie, and crunchy hazelnuts—autumn in every bite! 🧡🍚 #RisottoLovers #FallFlavors #GourmetVibes Ingredients: ● 2 ripe persimmons ● 1/2 onion, minced ● 1 tablespoon olive oil ● 1 pat of butter + extra for finishing ● 1 cup arborio rice (240g) ● Salt and pepper, to taste ● Vegetable broth, as needed ● Grated parmigiano, to taste ● 3.5 oz brie cheese (100g) ● 3 tablespoons heavy cream (50ml) ● 1/4 cup hazelnuts (30g)

Indulge in the sweet crunch of homemade Torrone! Packed with honey and roasted nuts, it's the perfect treat for the holiday season. 🎄🥜 Homemade Torrone (Nougat) with Mixed Nuts Ingredients: 1 1/2 cups sugar (320g) 1/2 cup + 1 tbsp honey (200g + 20g) 2 cups mixed nuts (almonds, hazelnuts, pistachios, or others) (400g) 1/2 cup water (120ml) 1/4 cup egg whites (about 2 large whites, 70g) 3 tbsp powdered sugar (25g) 2 sheets of rice paper Instructions: Heat 200g of honey in a saucepan and bring it to 250°F (120°C). In a separate saucepan, combine 320g sugar, 20g honey, and 120ml water, heating until it reaches 285°F (140°C). While the syrups heat, whip the egg whites with powdered sugar until firm peaks form. Gradually drizzle the heated honey (at 250°F) into the whipped egg whites, beating continuously. Then slowly incorporate the hot sugar syrup (at 285°F), mixing until the mixture becomes glossy and smooth. Stir in the mixed nuts (toasted if preferred), ensuring they are evenly distributed. Line a baking pan with a sheet of rice paper, pour in the nougat mixture, and smooth it with a spatula. Place the second rice paper sheet on top, pressing gently to flatten. Allow the nougat to cool and set in a cool, dry place for approximately 10 hours. Slice into pieces and serve. #giallolovesitaly #giallozafferano #HomemadeTorrone #SweetTraditions #HolidayTreats

🍎🥞 Sweeten up your morning with fluffy Apple Pancakes topped with creamy Vanilla Pastry Cream! Perfect for a cozy brunch 🌞 #ApplePancakes #BreakfastDelight #HomemadeGoodness #FallRecipes Ingredients Apple Pancakes ● 2 eggs ● ¼ cup sugar (60 g) ● ¼ cup milk (60 g) ● 3 tablespoons vegetable oil (40 g) ● 1 ⅓ cups all-purpose flour (170 g) ● 1 teaspoon baking powder ● 1 cup apples, diced (120 g) Vanilla Pastry Cream ● 2 cups whole milk (500 ml) ● ½ cup egg yolks, about 6 yolks (125 g) ● ½ cup sugar (120 g) ● ¼ cup cornstarch, for a thicker texture (35 g) ● Zest of a lemon, yellow part only ● 1 teaspoon natural vanilla extract (or 1 vanilla bean, if available)

✨ Tacchino Tonné: a light and flavorful take on the timeless Piedmontese classic! Perfect for holiday tables or everyday indulgence 😋🍴 @sebastian_fitarau #ItalianCuisine #TurkeyTonnato #DeliciousTwist #GialloZafferano #Foodie Ingredients: 6 anchovy fillets (alici) 1 garlic clove 2 bay leaves 1 carrot 1 onion 1 stalk of celery 3 cloves 4 tbsp extra virgin olive oil 1 sprig of rosemary 7 oz canned tuna in oil, drained (200 g) 3 hard-boiled eggs 2 cups dry white wine (500 ml) Vegetable broth, as needed 1.75 lb turkey breast (800 g) 1 tbsp pickled capers

Warm up with a comforting bowl of Pasta e Fagioli 🍜🌿 This creamy, hearty Italian classic is just perfect for chilly days! #ItalianComfortFood #PastaEFagioli #FallSoups Ingredients: ● 1 ½ cups fresh borlotti beans (250 g) ● 1 carrot, diced ● 2 celery stalks, diced ● 1 onion, diced ● 1 sprig rosemary ● 8 oz dry tagliatelle (250 g) ● Extra virgin olive oil, to taste ● Salt, to taste ● Pepper, to taste For the Garnish: ● Fresh rosemary (for frying) ● Rosemary-infused olive oil, to taste

✨ Craft gourmet magic in your kitchen with Ravioli Ripieni di Galletto alla Birra! 🍺🍝 Perfect pasta pockets filled with tender Cornish hen braised in beer, served with buttery sage and Parmesan #ItalianFood #RavioliLovers #HomemadePasta @sebastian_fitarau Serves 4 For the Fresh Pasta 2 ½ cups of all-purpose flour (300g) 3 eggs A pinch of salt For the Filling 1 Cornish hen 2 ½ cups of pale beer (600ml) Olive oil, as needed 2 cloves of garlic 1 small onion 2 carrots 2 celery stalks 1 sprig of rosemary 1 sprig of thyme Salt and pepper, to taste 1 cup of grated Parmesan cheese (100g) For the Sauce Butter, as needed Sage, as needed Grated Parmesan cheese, as needed Freshly ground black pepper, to taste

Elegant, vibrant, and full of flavor! 🐟🍊 This Sea Bass Fillet with Caramelized Fennel and Orange Sauce brings a taste of Italy to your table. 🍽️ @sebastian_fitarau Ingredients (Serves 4): For the Sea Bass Fillet: 4 sea bass fillets (about 5–6 oz each / 150–160g) 2 tablespoons extra virgin olive oil Salt and pepper, to taste For the Caramelized Fennel: 2 fennel bulbs (thinly sliced) 2 tablespoons butter 2 tablespoons brown sugar 1 tablespoon balsamic vinegar Salt and pepper, to taste For the Orange Sauce: Juice and zest of 2 oranges 1 tablespoon honey 3 tablespoons dry white wine (50ml) 3 tablespoons fish stock or water (50ml) 1 tablespoon butter 1 teaspoon cornstarch (dissolved in cold water, for thickening) Salt and pepper, to taste Instructions: Melt the butter in a large pan over medium heat. Add the sliced fennel and cook for about 5 minutes, stirring occasionally, until it begins to brown. Sprinkle with brown sugar and mix well. Continue cooking for another 5–7 minutes until the fennel is tender and caramelized. Add the balsamic vinegar, season with salt and pepper, stir to combine, and remove from the heat. Keep warm. In a saucepan, combine the orange juice, zest, honey, and white wine. Bring to a boil. Add the fish stock and let the sauce reduce over medium heat until slightly thickened (about 10 minutes). Dissolve the cornstarch in a bit of cold water, add it to the sauce, and stir continuously until the sauce thickens. Stir in the butter, season with salt and pepper, and keep warm. Season the sea bass fillets with salt and extra virgin olive oil. Heat a large skillet over medium-high heat. Place the fillets in the skillet, skin side down, and cook for 3–4 minutes until the skin is golden and crispy. Flip the fillets and cook for another 2–3 minutes until the fish is cooked through. Place a portion of caramelized fennel in the center of each plate. Lay a sea bass fillet on top of the fennel. Drizzle the orange sauce over the fish and around the plate. Garnish with a sprinkle of orange zest and fresh fennel fronds, if desired. #giallozafferano #giallolovesitaly #SeaBass #ItalianFlavors #ElegantDishes #CookingAtHome #Foodie

🍊🐟 Brighten up your dinner with Sea Bass Fillet, Caramelized Fennel, and Orange Sauce! Sophisticated flavors for a memorable meal💫 @sebastian_fitarau #SeaBassRecipe #ElegantDining #CitrusFlavors #GourmetAtHome Ingredients (Serves 4) For the Sea Bass Fillet 4 sea bass fillets (about 5.5 oz each / 150-160g each) 2 tablespoons extra virgin olive oil Salt and pepper to taste For the Caramelized Fennel 2 fennel bulbs, thinly sliced 2 tablespoons butter 2 tablespoons brown sugar 1 tablespoon balsamic vinegar Salt and pepper to taste For the Orange Sauce Juice and zest of 2 oranges 1 tablespoon honey 3 tablespoons dry white wine (50ml) 3 tablespoons fish stock or water (50ml) 1 tablespoon butter 1 teaspoon cornstarch, for thickening Salt and pepper to taste

Creamy, comforting, and full of autumn flavors 🍂🎃🍚 Try this Butternut Squash and Gorgonzola Risotto for the ultimate cozy meal! #risotto #FallRecipes #ButternutSquash #Gorgonzola #ComfortFood Ingredients 1 ½ cups Carnaroli rice (320g) 3 ½ cups diced Delica or butternut squash (500g) 1 shallot, thinly sliced 6 sage leaves 2 sprigs rosemary ⅓ cup mild Gorgonzola cheese (80g) Salt, to taste Pepper, to taste Vegetable broth, as needed ¼ cup pumpkin seeds, shelled (30g) Milk, as needed

🍂🍗 Dive into cozy flavors with Chicken Stew, Yellow Polenta, Chestnuts, and Mushrooms! Rustic Italian comfort food at its best! @sebastian_fitarau #ItalianStew #comfortfood #Polenta #RusticItalian Ingredients For the Stew 1 whole organic chicken, cut into pieces 1 cup steamed, peeled chestnuts (200g) 2 cups fresh chanterelle mushrooms (300g) 1 onion, sliced 2 garlic cloves, crushed 2 carrots, diced 1 celery stalk, chopped ¾ cup red wine (200ml) 3-4 tablespoons extra virgin olive oil Salt and pepper to taste 1 sprig rosemary 1 sprig thyme Fresh parsley, chopped For the Yellow Polenta 1 ¼ cups coarse cornmeal (250g) 4 ¼ cups water (1 liter) 1 ½ teaspoons salt (7g) 2 tablespoons butter (30g) ⅓ cup grated Parmesan cheese (50g)