GialloZafferano Loves Italy

#ad Create your perfect chocolate spread with the nutribullet Ultra! In just a few minutes and with simple ingredients, you can whip up an irresistible homemade chocolate spread. The nutribullet Ultra makes it all easy, giving you a smooth and creamy texture that everyone will love Ingredients (for about 500 g of chocolate spread): • Toasted hazelnuts: 130 g • Dark chocolate: 130 g • Milk chocolate: 65 g • Semi-skimmed milk: 200 ml • Sunflower oil: 3 tablespoons • Powdered sugar: 160 g Instructions: 1. Toast the hazelnuts and let them cool slightly 2. Blend the hazelnuts with warm milk using the nutribullet Ultra until smooth 3. Add the melted dark and milk chocolate (melted in a double boiler) 4. Add the sunflower oil and powdered sugar, and blend again until you reach the desired consistency #adv #nutribulletblender #nutribullet #blenderecipes

#ad Pumpkin Ravioli with Hazelnut Crumble and Taleggio Sauce 🍂 The Braun MultiQuick 9 made creating this autumn dish so effortless! Ingredients: - 100 g hazelnut flour - 100 g all-purpose flour - 4 egg yolks - 1 whole egg - 250 g roasted pumpkin - 150 g mascarpone - 20 g grated parmesan - Salt and pepper to taste - 250 g taleggio cheese - 50 ml warm cream - Butter, sage, and hazelnut crumble to taste Instructions: Mix the hazelnut flour, all-purpose flour, egg yolks, and whole egg. Blend it all together using the MultiQuick 9 to get a smooth dough. Let it rest. Roast the pumpkin at 190°C (375°F) for 40 minutes with salt, pepper, oil, and thyme. Once cooked, blend 250 g of the pumpkin with 150 g of mascarpone, 20 g of parmesan, salt, and pepper using the MultiQuick 9 until creamy. Roll out the dough, fill with the pumpkin mixture, and seal the ravioli. Cook them in boiling water for 4 minutes. Pour 50 ml of warm cream over 250 g of taleggio cheese and blend with the MultiQuick 9 to make a smooth sauce. Toss the ravioli with butter and sage. Place the hazelnut crumble on the plate, add the ravioli, and top with the taleggio sauce. #adv #multiquick9 #handblender #braunhousehold #fallrecipes

🍗🍅 Enjoy the flavors of Italy with Chicken Breast Pizzaiola Style! Juicy chicken, fresh tomatoes, and gooey mozzarella – a perfect weeknight dinner! 🇮🇹 Ingredients: 1/2 lb chicken breast (cut into 4 slices) (250 g) Flour (enough to coat the chicken) Extra virgin olive oil Salt and pepper (to taste) 2 cups cherry tomatoes (300 g) 1/2 cup tomato pulp (120 g) Half an onion (chopped) 1 garlic clove Fresh basil (to taste) Oregano (to taste) Mozzarella (2 slices per chicken breast slice) Instructions: Dredge the chicken breast slices in flour. Sauté them in a skillet with extra virgin olive oil for about 3 minutes on each side. Season with salt and pepper to taste. In the same skillet, sauté the chopped onion until translucent. Add the garlic and cherry tomatoes (halved), season with salt and pepper, then add the tomato pulp. Let it cook for a few minutes and season with basil and oregano. Remove the garlic. Place the chicken slices back into the skillet with the tomato sauce. Top each slice with 2 slices of mozzarella, then spoon more tomato sauce over the top. Cook for another 5 minutes, or until the mozzarella melts. Serve hot with the tomato sauce. #giallozafferano #giallolovesitaly #chicken #pizzaiola

Can you smell that? 🍏🍂 Homemade apple pie perfection is here!🍎✨ 🥧👩‍🍳 #giallozafferano #applepie #FallBaking

#ad Today, we're making a special Beef Wellington, effortlessly prepared with the Kenwood Go Collection!✨👨‍🍳 Ingredients: 600g beef fillet black pepper salt 200g champignon mushrooms 2 chopped shallots 1 bay leaf olive oil 1 egg 125ml milk 25g melted butter 1 tablespoon vegetable oil 75g flour Season the fillet with black pepper and refrigerate for 2 hours. Using the MultiPro Go, blend the mushrooms for 30 seconds. Sauté the shallots, mushrooms, and bay leaf in olive oil, then season with salt and pepper. Let cool. Mix the egg, milk, melted butter, vegetable oil, and flour with the QuickMix Go. Cook the crepes, add fresh herbs, and set aside. Sear the fillet in a pan for 5 minutes on each side, then let it cool completely. Lay the crepes flat, spread the mushroom filling, wrap the beef, and roll it into a cylinder using plastic wrap. Cover with puff pastry, brush with egg yolk, and garnish with thyme. Bake in a preheated oven at 190°C, then reduce to 180°C and cook for 35 minutes until the internal temperature reaches 52°C (125°F). Slice and serve the Beef Wellington warm! #adv #gocollection #kenwood #makeitbig

Light and fluffy Plumcake made easy! 🍰✨ The perfect breakfast recipe 😋 #plumcake #Recipe #breakfast Ingredients: ● 3 eggs ● ¾ cup granulated sugar (150 g) ● 1 cup low-fat yogurt (225 g) ● ⅓ cup sunflower oil (75 g) ● 2 cups all-purpose flour (240 g) ● ½ cup cornstarch (60 g) ● 1 tablespoon baking powder (12 g) ● 1 packet of vanillin ● Butter for greasing the pans

🥔POTATOES IN ALL WAYS - Ep. 1 ~The ultimate Cheesy potato gratin🤤 @cookwithfez #giallozafferano #series #potato #FoodTok 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 Preparation: Finely slice the onions and chop the pancetta into cubes. First, add the pancetta in the pan and let it cook for 5’. Then all the onions, cook for about 10’. Add few cubes of butter and all the Herbs. Deglaze with white wine and let it cook for 2 minutes. Finely slice all the potatoes with a mandoline (the thinner level) and cut every slice with a smaller circle, so that the potatoes will have the same cooking time and the shape of the gratin will be better. Cut some soft cheese to add more flavour. Let’s start layering all the ingredients. Grease a pan with softened butter and then place all the potatoes, very close to each other. Season the potatoes with salt and pepper and then all the onions. Add the soft cheese and parmigiano reggiano and a little bit of heavy cream. Repeat for at least three times . Shape the last level perfectly, season and put all the parmigiano on top. Cover everything with parcement paper and alluminium foil. Bake it at 360F for 1 hour. Then remove the foils and bake once again at 430F for 30 minutes until a beautiful crinchy Crust has formed. Wait 10’-20’ before serving.

🎃🍂 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

Indulge in the sweet and nutty delight of Caramelized Peaches with Mascarpone Cream and Pistachio Crumble! 🍑✨ #giallozafferano #DessertGoals #SweetTreats #PeachPerfection @Ingredients: Caramelized Peaches: ● 2 peaches ● 2 tablespoons sugar ● 1 pat of butter ● 30 ml Cointreau (about 2 tablespoons) Mascarpone Cream: ● 200 g mascarpone (about 1 cup) ● A dash of vanilla extract ● A bit of honey (about 1 tablespoon) ● 20 ml cream (about 1.5 tablespoons) Pistachio Crumble: ● 50 g flour (about 1/3 cup + 1 tablespoon) ● 50 g brown sugar (about 1/4 cup) ● 50 g chopped pistachios (about 1/3 cup) ● 50 g butter (about 3.5 tablespoons) Instructions: Caramelized Peaches: 1. Blanch the whole peaches in boiling water for about 10 minutes. 2. Cool the peaches in ice water, then cut them in half and remove the pit. 3. In a pan, caramelize 2 tablespoons of sugar with a pat of butter. 4. Deglaze with 30 ml (2 tablespoons) of Cointreau and flambé. 5. Add the peaches to the pan and cook for 4-5 minutes. Set aside. Mascarpone Cream: 1. In a bowl, mix 200 g (1 cup) of mascarpone with a dash of vanilla extract, a bit of honey (about 1 tablespoon), and 20 ml (1.5 tablespoons) of cream. 2. Whisk until smooth and set aside. Pistachio Crumble: 1. Prepare a crumble by mixing 50 g (1/3 cup + 1 tablespoon) of flour, 50 g (1/4 cup) of brown sugar, 50 g (1/3 cup) of chopped pistachios, and 50 g (3.5 tablespoons) of butter. 2. Spread the mixture on a baking sheet lined with parchment paper and bake at 180°C (350°F) for about 8 minutes, until golden brown. Plating: 1. Arrange the caramelized peaches on a plate. 2. Add a spoonful of mascarpone cream beside the peaches. 3. Sprinkle the pistachio crumble over the peaches and cream. Enjoy your meal!

Refresh yourself with our vibrant Brown Rice Salad! Perfectly balanced with crunchy veggies, hearty chickpeas, and a zesty lemon dressing. 🥗🍋🌿 #giallozafferano #giallolovesitaly #us #Recipe #rice #cooking Ingredients: Rice Salad: ● 400 g brown rice (about 2 cups) ● 1 yellow bell pepper (diced) ● 200 g cherry tomatoes (halved) (about 1.5 cups) ● 1 cucumber (diced) ● 200 g boiled chickpeas (about 1 cup) ● 100 g corn (about 2/3 cup) ● 50 g black olives (pitted and sliced) (about 1/4 cup) ● 1 shallot (chopped) ● A handful of chopped parsley Dressing: ● 4 tablespoons extra virgin olive oil ● 1 tablespoon honey ● Juice of 1 lemon ● 1/2 teaspoon salt ● 1/2 teaspoon cumin ● 1/4 teaspoon black pepper Instructions: 1. Cooking the Rice: ○ Cook 400 g (2 cups) of brown rice in salted water for about 20 minutes. ○ Drain and let it cool. 2. Preparing the Dressing: ○ In a bowl, combine 4 tablespoons of extra virgin olive oil, 1 tablespoon of honey, the juice of 1 lemon, 1/2 teaspoon of salt, 1/2 teaspoon of cumin, and 1/4 teaspoon of black pepper. ○ Mix well or shake in a closed jar until you achieve a thick emulsion. 3. Preparing the Salad: ○ In a large bowl, combine the cooked rice with 1 diced yellow bell pepper, 200 g (1.5 cups) halved cherry tomatoes, 1 diced cucumber, 200 g (1 cup) boiled chickpeas, 100 g (2/3 cup) corn, 50 g (1/4 cup) sliced black olives, 1 chopped shallot, and a handful of chopped parsley. 4. Dressing the Salad: ○ Pour the dressing over the salad and mix well to combine all the ingredients. 5. Serving: ○ Serve the brown rice salad cold or at room temperature. Enjoy your meal!

BRESAOLA TORTELLI! you haven't seen nothing like this yet! Ingredients for 7 slices of bresaola: 7 slices of bresaola 1/2 cup goat ricotta (100 g) 2 tablespoons grated Parmesan (20 g) 1 tablespoon toasted pine nuts (10 g) 1 tablespoon chopped parsley Salt and pepper to taste Arugula to taste Instructions: Mix the ricotta with the Parmesan, pine nuts, parsley, salt, and pepper. Fill each slice of bresaola with the mixture and fold it into a tortello. Serve the bresaola tortelli on a bed of arugula.

🍞🌶️ The perfect appetizer? Bruschetta with Roasted Red Pepper Cream, Burrata, and Anchovies! Super tasty italian flavours 🧄🧀 Ingredients: 2 red bell peppers 2 heads of garlic Olive oil, to taste Oregano, to taste 1/2 teaspoon paprika 1/4 cup grated Parmigiano Reggiano cheese (30 g) 1/2 teaspoon soy sauce Salt, to taste Thick slices of bread (about 3/4 inch or 2 cm thick, preferably from a loaf) Burrata cheese Anchovy fillets (about 4 per slice) Pine nuts (1 teaspoon per slice) Basil cream (optional, 1 teaspoon per slice) Instructions: Prepare the Roasted Red Pepper Cream: Cut the red bell peppers in half and remove the seeds. Place the peppers and garlic heads on a baking sheet, drizzle with olive oil, and sprinkle with oregano. Roast in the oven at 350°F (180°C) for about 30 minutes, until the peppers are well-cooked. Blend the roasted peppers with one roasted garlic head, add paprika, Parmigiano Reggiano cheese, a drizzle of olive oil, salt, and soy sauce. Set the cream aside. Cut the bread into slices about 3/4 inch (2 cm) thick. Drizzle the slices with olive oil and sprinkle with oregano. Toast the slices in the oven at 350°F (180°C) for about 7 minutes, until golden. Rub a bit of garlic on each slice of toasted bread. Spread the roasted red pepper cream over each slice. Add some burrata cheese, anchovy fillets, pine nuts, and, if desired, a teaspoon of basil cream. #giallozafferano #recipes #giallolovesitaly #bruschetta #italianfood #foodlover

🥔🍖 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.

🍤🍝 Dive into this delicious Spaghetti with Zucchini and Shrimps! Buon appetito!😍 #Spaghetti #ItalianPasta #YummyPasta Ingredients: ● 7 oz spaghetti (200 g) ● 2 zucchinis (one for the cream and one for garnish) ● 1/4 cup grated Parmesan cheese (30 g) ● 3 tablespoons extra virgin olive oil (40 ml) ● 2 anchovies ● 1 garlic clove ● 5 shrimp ● Salt and pepper (to taste) ● Flour (enough to coat the zucchini for garnish)

COMFORT FOOD = Potato Gnocchi with Arugula Pesto and Walnut Cream! creamy goodness of gnocchi with the peppery kick of arugula and the flavor of walnuts! 🌰✨ What else? Ingredients for the Gnocchi: 4 cups mashed potatoes (from 4 baked potatoes) (500 g) 3/4 cup flour (100 g) 1 egg yolk A pinch of salt Ingredients for the Arugula Pesto: 6 cups arugula (150 g) 1/4 cup grated Parmigiano Reggiano (30 g) 2 tablespoons walnuts 2 tablespoons extra virgin olive oil (30 ml) A pinch of salt Ingredients for the Walnut Cream: 1 cup walnuts (100 g) 4 teaspoons water (20 ml) 2 teaspoons soy sauce (10 ml) 2 tablespoons extra virgin olive oil (30 ml) Instructions: Bake the potatoes with the skin on, covered in salt, at 375°F (190°C) for about 40 minutes. Mash the cooked potatoes until you have 4 cups of potato flesh (500 g). Knead the mashed potatoes with flour, the egg yolk, and a pinch of salt. Shape the dough into gnocchi and cook them in boiling water until they float to the surface. Drain and set aside. Blend the arugula with Parmesan cheese, walnuts, olive oil, and a pinch of salt. Set the pesto aside. Blend the walnuts with water, soy sauce, and olive oil until you achieve a smooth cream. Set aside. Toss the gnocchi in the arugula pesto, adding a bit of the cooking water to mix well. Spread the walnut cream on the bottom of the plate. Place the dressed gnocchi on top and garnish with a few arugula leaves and walnuts. #giallozafferano #giallolovesitaly #recipeshub #gnocchi #italianfood

🍖 Arista tonnata is the perfect fusion of tender pork loin with creamy tuna sauce—so simple yet gourmet! 👌 @Sebastian Fitarau 😎🫶🏻 Ingredients for 4 servings For the pork loin: 2.2 lbs (1 kg) pork loin 2 tbsp extra virgin olive oil 2 sprigs rosemary 2 sprigs sage 2 garlic cloves 1 cup dry white wine Salt & pepper to taste For the tuna sauce: 2 medium eggs ¾ cup (200 g) canned tuna, drained 1 tsp (5 g) salt-packed capers 3 anchovy fillets ⅔ cup (150 g) beef broth Capers for garnish Preparation: Preheat oven to 350°F (180°C). Sear pork in oil with herbs and garlic, then bake for 1 hour, basting with white wine. Blend boiled eggs, tuna, capers, anchovies, and broth into a smooth sauce. Slice the cooled pork, top with tuna sauce, and garnish with capers. Enjoy! #giallozafferano #food #italy

Cozy up with this Pastina with Cheese Fondue 🧀🍲 Simple, comforting, and irresistibly creamy! #ItalianComfortFood #Pastina #CheeseFondue #FallRecipes Ingredients: For the Broth: ● 1 celery stalk ● 1 carrot ● 1 onion ● 2 chicken wings ● 1 bay leaf ● Whole black pepper, to taste ● Water, as needed For the Cheese Fondue: ● ⅓ cup chicken broth (100 ml) ● 3 tablespoons heavy cream (50 ml) ● 1 ¾ cups grated Parmesan cheese (200 g) For the Pastina: ● 1 cup water (2 ladles) ● ⅓ cup pastina (80 g) ● Salt, to taste ● Extra virgin olive oil, to taste

#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 Tiramisù but make it big!✨With the Kenwood Go Collection, creating this dreamy dessert is easier than ever🍰 #adv #gocollection #kenwood #makeitbig