Danilo Cortellini

This recipe is perfect for the summer when it’s too hot to cook, and it also saves you energy 🤣🤣🤣 . A little twist on an Italian classic, beef carpaccio with a Grana Padano sabayon and a fresh and crunchy vegs salad . Honestly, this is quite an healthy option for a summer lunch 💪, check the full written recipe with my tips below ⬇️ 🙂 Hope you like it 🙏 . #carpaccio #recipes #italian #Summer Like a beef tartar, often simply accompanied by a few salad leaves, a yolk dressing and freshly shaved Grana Padano PDO, beef carpaccio is the perfect starter to a meal or, if served in larger portions with a nice salad can be the perfect one-dish meal on a hot summer day. Ask you butcher for a lean cut of beef and ask if they can slice it thinly for you, unless you want to buy a whole piece and store it like I show in my video. . Ingredients 500/600 gr of beef rump, thinly sliced 160 gr of Grana Padano, shaved into thin slices 10 gr of toasted hazelnuts 10 gr of toasted almonds 10 red radishes 60 gr of raspberries Rocket salad leaves 1 Shallot, sliced in rings 1 lemon, zest 200 gr of either fresh asparagus, peas, broad beans (or any other vegs that you would eat raw) 4 tbsp of extra virgin olive oil Salt and pepper to taste . For the Sabayon 3 egg yolks 40 ml of dry white wine 25 g of fine grated Grana Padano Cheese 25 ml of whipped cream (optional) Salt and pepper to taste Preparation STEP 1 In a large stainless-steel bowl, mix the egg yolks well with the wine and season lightly. Place the bowl on bain-marie and cook gently while whisking to create custard like sabayon. Never allow the water to reach boiling point or it will scramble the eggs. STEP 2 Once foamy and turning creamy remove from the heat and add the finely grated Grana Padano. Let the remaining heat to melt it slowly. When cool fold gently in the whipped cream. Let it cool and place into a pastry bag. STEP 3 At this stage, it is all a matter of elevating the beef carpaccio flavour and texture with a fresh, fragrant and crunchy salad do be creative. I often add a few raspberries for sharpness and a mix salad made with bitter leaves like rocket salad, and crunchy vegs depending on the season like fresh asparagus, broad beans and radishes. What it is never missed is freshly thinly sliced Grana Padano and a few zests of lemon. Add a last drizzle of olive oil and a scranch of black pepper and enjoy it straight away. Chef’s tip If you can get hold of a whole piece of beef rump (or any other lean cut of beef), roll it tightly in cling film and freeze it. Slice it thinly only when you need it using a slicing machine or a kitchen mandolin (or a very sharp knife). Make sure you don’t fully defrost it so that you have clean cuts on the slices but most importantly you defrost only what’s needed. A beef loin or rib eye works too but it has a higher fat content.

Risotto anyone 😅? . Believe it or not, throughout my career and the countless events we have cook for, risotto has always been my safe haven ❤️ and I hope that with my tips you’ll become more acquainted with it too 🙏 . For 10 to 100 portions you can control a risotto with a few simple tricks without the need for pre-cooking and ensuring a smooth and consistent result on each plate 💪🙂 . CHEF’S TIPS for cooking risotto for a large group: A lot of rice requires a large pot! During the cooking it will increase in size by at least 3 times. Dry toast your rice low and slow. At least 15 minutes on low heat should be enough for the rice to become very hot so that you cannot longer hold it in your hands. Make sure all the prep is done ahead of time and that you have all ingredients laid in front of you within reach when you start cooking the risotto. Make sure the stock is filtered and simmering, you don’t want the temperature to drop when adding the stock to the rice. Make sure you cook the rice though but still keep a little bite (al dente) as the risotto will keep cooking after you remove it from the heat. Don’t be scared by the butter and cheese, lots of portions require larger quantities. Be ready for a workout, larger quantities are heavier to mix for the mantecatura! #risotto #italianfood #cheflife #KitchenHacks #fyp

As promised, timballo di crespelle by mum as seen on Tucci in Italy ☺️ . A few things to unpack: 1. My mum’s recipes are measured in feelings, I have adjusted the quantities but use your instincts too 😅 2. After this post I will stop bragging about our appearance on the show I promise 🤌 3. Yes my daughter now loves timballo and yes the day with Stanley was her first time eating it willingly 4. My mum WILL read the comments so make sure to leave nice words for her please, she is very camera shy and took courage to do this ❤️ . Love you all 🙏 . #timballo #abruzzo #recipeoftheday #stanleytucci #italianfood #family #sunday #visititaly

Is it 100% Italian? Who cares 😅 Is it 100% indulgent & delicious?That’s what matters 🤌 . Vodka pasta done with care, full written recipe on my website, through the link in my bio 🙏 . #pasta #paccheri #vodka #vodkasauce #homemade #comfortfood #recipeshare #italianfood #chef

Will the 3rd time still works? 😁 . With almost 20 millions views, the simple egg recipe that almost broke my TikTok is back 🤌, ‘Uova in purgatorio’ 🇮🇹, eggs in purgatory 🧀 . The odd name is due to the spices 🌶️ often used in south of Italy and across the Mediterranean areas, but let me tell you, there is nothing hellish about this recipe, in fact it is heavenly delicious 😋 . #eggs #uova #recipesoftiktok #fyp #viral

Baked Stuffed Conchiglioni 🤌 Full recipe below ⬇️ . Not so much a traditional Italian recipe, but more a recipe made with traditional Italian preparations. Recipe for 4 pp // Prep time: 1 h and 30 minutes INGREDIENTS 300 gr of large conchiglioni pasta Rock salt for the water 200 gr Diced mozzarella fiordilatte Grated Grana Padano to sprinkle FOR THE BECHAMEL: 500 ml milk 40g butter 40g 00 flour 50 gr of grated Grana Padano cheese Salt and nutmeg to taste FOR THE BOLOGNESE RAGU: 500g minced beef 350g of minced pork (or pancetta or sausages) 80g butter 3 tbsp olive oil 1 large onion, chopped 1 large carrot, chopped 1 celery stalk, chopped 700g peeled plum tomatoes 1 tbsp tomato paste 150ml dry white wine A sprig of thyme, rosemary and sage A splash of milk (optional) Salt and pepper to taste Method FOR THE BOLOGNESE. In a large pot roast the minced meats with olive oil and butter until lightly browned and caramelised. Add the chopped vegetables and sweat for a few minutes while mixing every now and then. Create a bouquet with the herbs, wrap it in kitchen twine and add it to the pot. When everything is golden pour in the wine, let the alcohol evaporate, add the tomatoes and season to taste. Simmer slowly for a couple of hours and add water or stock if needed and a spoon of tomato paste for a richer flavor. When ready, add a splash of milk to the ragu to mitigate the tomato acidity. Keep ready on the side. FOR THE BECHAMEL. Melt the butter in a casserole pan and add the flour. Cook and mix with a spatula for about 3 minutes until you have a golden roux. Pour in warmed milk and bring everything to the boil while sporadically mixing with a whisk. Season with little salt and grated nutmeg and set aside. Now stir in the grated cheese and let it melt slowly with the remaining heat. In a pot of salted boiling water cook the conchiglioni following the packet instructions then let them cool spread on a tray. Pour the bechamel on a large oven-proof baking dish and proceed to stuff each conchiglione with a spoon of ragù. Now add a piece of diced fiordilatte to the conchiglioni and press it well in the middle. While you are filling the pasta one by one place them as they are ready in an orderly manner over the bechamel, and when the whole tray is full, sprinkle over more grated cheese. Bake at 180 degrees for about 12 minutes or until nicely golden on top and the bechamel is hot and bubbly on the side. Serve immediately and enjoy it. . #pasta #recipesoftiktok #pasta #italianfood #comfortfood