GialloZafferano Loves Italy

#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

#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

🥔🍖 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)

🍖 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

Honey Mustard Chicken Thighs with grilled veggies! 🐔✨ Quick, easy, and delicious! 😋🔥#giallozafferano #EasyMeals #HealthyEats #deliciousfood Ingredients: ● 4 chicken thighs (with or without skin, your choice) ● 3 tablespoons Dijon mustard ● 2 tablespoons honey ● 1 tablespoon lemon juice ● 2 garlic cloves, minced ● 4 tablespoons extra virgin olive oil ● Salt and pepper to taste ● Vegetables of your choice (bell peppers, zucchini, eggplant, tomatoes) Instructions: Marinate the Chicken Thighs: In a bowl, mix the mustard, honey, lemon juice, garlic, and 2 tablespoons of olive oil. Add salt and pepper to taste. Place the chicken thighs in the marinade and let them rest for at least 1 hour in the refrigerator, preferably 3-4 hours for a more intense flavor. Grill the Vegetables: Cut the vegetables into thick slices and season with olive oil, salt, and pepper. Grill them on a hot griddle until tender and well browned. Cook the Chicken Thighs: Heat a pan or grill and cook the chicken thighs over medium-low heat for about 8-10 minutes per side, until well cooked and golden brown. Chicken thighs require more cooking time than breasts, so ensure they are fully cooked inside (you can use a meat thermometer to check they have reached 165°F (75°C) at the center). Serve: Arrange the chicken thighs on a plate with the grilled vegetables on the side, and if desired, add a bit of the remaining marinade (previously heated) for extra flavor.

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)

🍂✨ 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)

🍎🥞 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)

🖤 Squid Ink Tagliolini with Anchovies, Cherry Tomatoes & Candied Lemon 🍋🦑 A beautiful blend of sea and citrus flavors!🌊🍝 #tagliolini #sea #pasta

✨ 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

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

Get ready to level up dinner with juicy chicken breast, creamy mashed potatoes, and some fire sautéed black kale! 🔥🍗🥔 Who’s hungry? 😋 Ingredients: For the Chicken Breast:1 cup chicken breast (250g) Butter Thyme 1 clove of garlic For the Mashed Potatoes:4 potatoes 2/3 cup milk (150 ml) 2 tablespoons butter (30g) Salt For the Black Kale:4 cups black kale, washed (200g) Garlic Olive oil Chili pepper Salt and pepper

Rigatoni alla Puttanesca with n'duja🌶️ Ready to spice up your next dinner?🔥 @cookwithfez #giallolovesitaly #pasta #chef #puttanesca Ingredients (serves 4): 1 ⅓ cups rigatoni (320g) ½ cup n'duja (100g) ⅓ cup pitted Taggiasca olives (80g) 4 salted anchovies 3 tablespoons salted capers (40g) 1 bunch parsley 1 garlic clove 5 cups cherry tomatoes (800g) ⅔ cup white wine (150ml) Instructions: Preheat the oven to 350°F (180°C). Cut the cherry tomatoes in half and roast them with salt, pepper, and a drizzle of extra virgin olive oil (EVOO) until they start to caramelize. On the same tray, add half of the olives and roast them until they dry out and harden. In a pan, heat some EVOO and sauté the garlic clove. Gradually add the n'duja, letting it sweat. Once it begins to caramelize, add the remaining olives, the capers (rinsed of excess salt), and the anchovies. Cook for 5 minutes, then deglaze the pan with white wine. Add the remaining cherry tomatoes and cook for another 15 minutes. While the sauce is cooking, finely chop the parsley. Bring a large pot of salted water to a boil. Add the rigatoni and cook until a few minutes before al dente. Transfer the partially cooked rigatoni to the sauce, and finish cooking in the pan for a few more minutes. Stir in cheese if desired, and garnish with fresh parsley before serving.

#ad Stuffed chicken thighs, creamy cauliflower-potato purée, and seared endive, all made easy with Braun’s MultiQuick 9🍗🥬#adv #braunhousehold #multiquick9 #handblender #fallrecipes Ingredients: Stuffed Chicken Thigh: -2 boneless chicken thighs -200g chicken breast -1 egg white -50ml cream -100g mushrooms, diced -1 shallot -1 bay leaf -1 garlic clove -Salt and pepper -Fresh parsley -Rosemary sprig -Butter Cauliflower and Potato Purée: -1 cauliflower, sliced with the MultiQuick 9 -2 potatoes, sliced with the MultiQuick 9 - 1 shallot -100ml cream -1 cup water -Salt and pepper Seared Endive: -1 green endive -Salt Using the MultiQuick 9, blend chicken breast, egg white, and cream until smooth. In a pan, sauté diced mushrooms with shallot, bay leaf, and garlic. Combine mushrooms with the chicken mix, adding salt, pepper, and parsley. Stuff each boneless thigh with the filling, roll tightly, and vacuum seal. Cook at 160°F (72°C) for 2 hours. After cooking, sear in butter with rosemary and garlic until golden. Slice cauliflower and potatoes with the MultiQuick 9. Sauté with shallot, then add water and cream. Once cooked, use the MultiQuick 9’s masher attachment for a smooth purée. In the same pan as the chicken, sear the endive for 5 minutes per side with a little salt. Slice the chicken, plate with purée, and add the seared endive.