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

✨ 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

✨ 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

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

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

🍂 Grandma's Perfect Polenta Recipe! 🍽️ Warm up your day with creamy polenta and a rich, hearty sauce. 🥄 Share it with family and enjoy! 🧡 @nonnasilviofficial Ingredients for the Polenta: 2 ½ cups instant polenta (500 g) 12 ¾ cups water (3 liters) (or 10 ½ cups / 2.5 liters if you prefer a thicker texture) For the Sauce: 5 leeks, sliced into rounds 4 fresh sausages 1 ¾ cups canned peeled tomatoes (400 g) 1 teaspoon tomato paste Salt, pepper, and olive oil to taste Instructions: In a pan, stew the sliced leeks with a little water until softened. Add the sausages and cook until nicely browned. Stir in the peeled tomatoes and tomato paste. Simmer to let the flavors blend. Meanwhile, bring the water to a boil in a large pot. Gradually pour in the polenta, stirring vigorously. It will be ready in just 5 minutes! Serve the creamy polenta topped with the delicious sauce. Perfect for a cozy family meal! #giallozafferano #recipes #gz #nonnasilvi #giallolovesitaly #granny #xmas #holidays

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

Bring Italian tradition to your table with this cozy Mixed Pasta with Potatoes and Lardo! 🥔🍝 Perfect for a chilly night, this dish is pure comfort in every bite❤️ @sebastian_fitarau Ingredients. Mixed pasta: 11 oz (320 g) Potatoes: 1.75 lbs (800 g) White onion: 1 (about 3/4 cup, diced) Lardo (cured pork fat): 5 oz (150 g) Tomato paste: 4 teaspoons (20 g) Parmigiano Reggiano cheese rind: to taste Extra virgin olive oil: to taste Fine salt: to taste Black pepper: to taste #giallolovesitay #giallozafferano #recipes #pasta #naples #cooking #ItalianCooking #ComfortFood #PastaPerfection

Elevate your appetizers with Fried Artichokes served on a bed of artichoke stem purée and creamy pecorino sauce! 🫶🫒 A crispy, creamy masterpiece for foodies! Ingredients (Serves 2) For the Fried Artichokes: 2 artichoke hearts (cleaned) 1 garlic clove 1 sprig parsley 7 tablespoons extra virgin olive oil (100 ml) Oil for frying For the Artichoke Stem Purée: 3 artichoke stems (peeled and chopped) 1 shallot (finely chopped) Vegetable broth (to taste) Salt and pepper (to taste) For the Pecorino Cream: 2/3 cup grated pecorino cheese (70 g) 2 1/2 tablespoons cornstarch (35 g) 7 tablespoons heavy cream (100 ml) 2 tablespoons water (30 ml) Instructions Clean the artichokes, retaining only the hearts. Place them in a vacuum bag with the garlic clove, parsley, and extra virgin olive oil. Cook sous vide at 195°F (90°C) for 30 minutes. Cool the artichokes, gently open them into a rose shape, and fry in hot oil at 320°F (160°C) for 2 minutes. Cool again, then fry a second time until crispy. Sprinkle with salt to taste. Sauté the shallot in olive oil in a saucepan. Add the chopped artichoke stems. Season with salt and pepper, then cover with vegetable broth. Cook for 30 minutes until tender. Blend into a smooth, creamy purée. Combine the grated pecorino, cornstarch, heavy cream, and water in a saucepan. Heat over low heat, stirring constantly, until a smooth, thick cream forms. Avoid boiling. Spread the artichoke stem purée in a circular layer on the plate. Add a generous dollop of pecorino cream in the center. Place the crispy fried artichoke on top, seasoning with a pinch of salt to finish. #giallozafferano #giallolovesitaly #ItalianGourmet #ArtichokeLove #FoodArt

🥐✨ Perfect for parties or snacks, these Spinach & Ricotta Puff Pastry Swirls are flaky, savory, and irresistible! 🧀🌱 Happy Holidays! Spinach and Ricotta Puff Pastry Swirls Ingredients 7 oz fresh spinach (200 g) 1 small onion, finely chopped 1 garlic clove 3.5 oz ricotta cheese (100 g) 1 tbsp chopped chives Nutmeg, to taste Salt and pepper, to taste 1 sheet puff pastry 1 beaten egg Sesame seeds, as needed Instructions Prepare the filling: Sauté the onion and garlic in a pan. Add the spinach, season with salt, pepper, and a pinch of nutmeg, and cook until the liquid evaporates. Chop the cooked spinach and mix with ricotta and chives. Assemble the swirls: Roll out the puff pastry and spread the filling along the center. Brush the edges with beaten egg, roll into a cylinder, and seal tightly. Chill and slice: Place the cylinder in the freezer for 30 minutes. Slice into ¾-inch (2 cm) rounds, brush with egg, and sprinkle with sesame seeds. Bake: Arrange the slices on a baking sheet lined with parchment paper. Bake in a fan oven at 365°F (185°C) for 15-20 minutes, until golden brown. #giallolovesitaly #giallozafferano #HomemadeGoodness #SavorySnacks #PuffPastry

Happy holidays! 🍊 Dive into the flavors of elegance with Sea Bass in Orange Sauce paired with a creamy broccoli rabe purée! Perfect for a gourmet dinner. 🐟✨ Ingredients (Serves 2) For the Sea Bass: 1 sea bass fillet (tail end) Zest of 1 orange Extra virgin olive oil (to taste) Salt (to taste) 1 sprig rosemary For the Orange Sauce: Juice of 4 oranges For the Broccoli Rabe Purée: 2 cups broccoli rabe leaves (200 g) Extra virgin olive oil (to taste) Salt (to taste) For Garnish: Blanched broccoli rabe leaves Instructions Orange Sauce: Simmer the orange juice in a small saucepan over low heat until it reduces into a thick sauce. Sea Bass: Season the sea bass fillet with orange zest, salt, and a drizzle of olive oil. Cook in a skillet with olive oil and a sprig of rosemary until the skin is crispy. Broccoli Rabe Purée: Blanch the broccoli rabe leaves in salted water. Blend with olive oil and a pinch of salt until smooth and creamy. Plating: Place the sea bass fillet on the plate. Add a side of broccoli rabe purée and arrange a few blanched leaves for garnish. Drizzle with orange sauce and sprinkle with a pinch of salt. #giallozafferano #giallolovesitaly #FineDining #SeaBassLovers #OrangeZestMagic

🌿🍴 Crispy Fried Artichokes ! A roman tradition during holidays... Quick to make and irresistibly delicious! @sebastian_fitarau #artichoke #Recipe Ingredients: 4 artichokes (mammole variety) Vegetable oil for frying (as needed) Fine salt (to taste)

🍮 Indulge in a creamy homemade Custard Pudding with a layer of rich caramel! Perfectly smooth, sweet, and simply irresistible😍✨ #dessert #Custard#CaramelDelight Ingredients Caramel ● 6 1/2 tablespoons granulated sugar (80 g) ● 2 tablespoons room temperature water (30 g) ● 2 tablespoons hot water (30 g) Custard ● 1/2 cup cream cheese, softened (110 g) ● 1/4 cup sweetened condensed milk (65 g) ● 3 1/4 tablespoons granulated sugar (40 g) ● 4 large eggs ● 7/8 cup whole milk (210 g) ● 1/2 cup heavy cream (105 g) ● 1 teaspoon vanilla extract

🔥 Bold, rustic, and full of Tuscan flavor! Peposo alla Fiorentina—slow-cooked beef, black pepper, and red wine🍷🥩 A true Italian classic!❤️ @NonnaSilviOfficial Ingredients: 2.2 lbs (1 kg) beef chuck or beef shank 1 bottle red wine (preferably Chianti) 6 cloves garlic, crushed with skin on 2 tbsp whole black peppercorns Salt to taste Extra virgin olive oil to taste #nonnasilvi #giallolovesitaly #gz #tuscany

✨ Whip up these delightful Orange Muffins for a burst of citrusy goodness! 🍊 Perfectly moist, with a surprise orange marmalade filling, they’re the perfect treat for any occasion. 🧁 Ingredients 3 cups all-purpose flour (375 g) 5 eggs 1 1/4 cups sugar (250 g) 1 1/2 teaspoons baking powder (8 g) 1 orange 3/4 cup milk (190 ml) 7 ounces butter, softened (200 g) 1 pinch of salt Orange marmalade, as desired Instructions In a stand mixer or a large bowl, combine the flour, sugar, eggs, and milk. Mix for 2 minutes. Add the softened butter and mix for another 2 minutes. Add the orange juice, pinch of salt, and baking powder. Mix for an additional 2 minutes. Pour the batter into greased muffin tins. Bake at 350°F (180°C) for 30-40 minutes, or until a toothpick inserted in the center comes out clean. Once cooled, remove the muffins from the tins. Make a small hole in the bottom of each muffin and fill it with orange marmalade. Enjoy your delicious orange muffins! 🍊🧁 #giallolovesitaly #FoodTok #muffin

The perfect dish to prepare during holidays? Spaghetti allo Scoglio! 🌊🍝 @sebastian_fitarau Fresh mussels, clams, squid, and langoustines come together in this Italian classic. 💫✨ Spaghetti: 1 ½ cups (320 g) Mussels: 2 ¼ lbs (1 kg) Clams: 2 ¼ lbs (1 kg) Squid: 10 ½ oz (300 g) Langoustines: 8 Cherry tomatoes: 2 cups (300 g) Extra-virgin olive oil: 4 tbsp Garlic: 1 clove Parsley: 1 small bunch White wine: 2 ¾ tbsp (40 g) Fine salt: to taste Black pepper: to taste Instructions: Prepare the Mussels and Clams: Rinse clams under running water several times, then soak in cold water. Scrape mussels clean, removing the beard. Use a steel wool pad to clean their shells. Before cooking, tap each clam on a cutting board or sink with the shell's edge facing down. Discard any that do not close. Heat oil in a large pan. Once hot, add clams and mussels. Cover with a lid and cook for 3–4 minutes until shells open. Remove the lid and set the seafood aside. Shell most mussels and clams, reserving some with shells for garnish. Clean the squid and langoustines. Wash cherry tomatoes and cut them into wedges. Bring water to a boil, salt it, and cook spaghetti. Reserve 5 minutes of cooking time to finish in the sauce. In the pan, sauté garlic in oil until golden. Add squid and a pinch of salt. Cook for 5 minutes. Deglaze with white wine, allowing the alcohol to evaporate. Remove garlic. Add cherry tomatoes and cook for 5 more minutes. Incorporate langoustines into the sauce. Season with salt and pepper. Drain spaghetti directly into the pan. Continue cooking for 5 minutes, adding reserved mussel and clam cooking water as needed. Mix in shelled and unshelled mussels and clams. Turn off the heat, stir in chopped parsley, and serve hot. #SeafoodPasta #ItalianRecipe #HomemadeDeliciousness

Crispy outside, tender inside—Mondeghili, the heart of Milan on your plate. 🍽️💛 Have you tasted this Milanese classic? 🌟 #MeatballGoals #TasteOfTradition @sebastian_fitarau Ingredients for about 18 meatballs Beef steak 0.7 lb (300 g) Liver mortadella 2.8 oz (80 g) - (or Bologna) Stale bread 2 ¼ cups (130 g) - of breadcrumbs Carrots 1 White onions 1 Celery 1 rib Grana Padano PDO cheese 0.75 oz (20 g) Eggs 1 Whole milk 0.3 cup (80 g) Lemon peel 1 - untreated Parsley 1 tbsp (5 g) - chopped Nutmeg to taste Fine salt to taste Ground black pepper to taste Black pepper to taste for breading and cooking Breadcrumbs 8 spoonfuls Butter 1.1 cups (250 g)

Crispy, golden, and irresistibly tasty! 😍 These Cod Fish Balls are the perfect mix of flaky fish, Parmesan, and fresh herbs! 🐟🧄 Ideal for appetizers or snacks✨ @sebastian_fitarau Ingredients (Makes about 20 fish balls) 1 ½ lbs cod fillets (700g) 1 cup bread crumbs (100g) 1 small bunch parsley, finely chopped Fresh thyme, to taste 2 medium eggs 1 garlic clove, minced Salt, to taste Black pepper, to taste ⅔ cup grated Parmesan cheese (80g) All-purpose flour, as needed For frying: Peanut oil, as needed

🍲✨ Celebrate the holidays with the comforting warmth of Tortellini in Brodo! 🎄 Handmade pasta filled with rich, savory flavors, served in a flavorful broth. The perfect Italian classic for your Christmas table❤️ @sebastian_fitarau #tortellini #christmas #holiday Ingredients for 4 servings For the pasta: 1 2/3 cups all-purpose flour (200g) 2 large eggs A pinch of salt For the filling: 2/3 cup ground beef (150g) 1/3 cup prosciutto crudo, finely chopped (50g) 1/2 cup grated Parmigiano (50g) 1 large egg Salt and pepper, to taste Nutmeg, to taste For cooking: 4 cups beef broth (1 liter)