GialloZafferano Loves Italy

Savor the taste of the sea with this delicious Baked Calamari dish! 🦑🍅🧀 A perfect blend of fresh ingredients and rich flavors. Baked Calamari Ingredients: 3 squid 15 cherry tomatoes 50 grams of green olives (1/3 cup) 30 grams of Taggiasca olives (1/4 cup) 30 grams of grated Parmesan cheese (1/4 cup) 2 heaping tablespoons of breadcrumbs Oregano to taste Half a lemon (juice and zest) 5 basil leaves Salt and pepper to taste Olive oil to taste Instructions: Clean and Prepare the Squid: Clean the squid and cut them into rings. Prepare the Tomatoes: Make a small incision in the cherry tomatoes and blanch them in boiling water for 30 seconds. Cool them down, peel them, and cut them in half. Mix the Ingredients: In a bowl, mix the cherry tomatoes with green olives, Taggiasca olives, Parmesan cheese, breadcrumbs, oregano, the juice and zest of half a lemon, chopped basil leaves, salt, and pepper. Assemble the Dish: Place the squid rings in a baking dish, cover them with the tomato and olive mixture, and drizzle with olive oil. Bake: Bake in a preheated oven at 190°C (375°F) for about 20 minutes or until the squid is crispy. #SeafoodLovers #BakedCalamari #HomeCooking #ItalianCuisine #DeliciousDishes #Foodie @GialloZafferano

Ingredients For the Gnocchi: 500 g (about 1.1 lbs or 4 medium) potatoes 100 g (about 3/4 cup) flour 1 egg yolk Salt, to taste Grated nutmeg, to taste For the Cherry Tomato Sauce: 500 g (about 1.1 lbs) cherry tomatoes 2 cloves garlic Fresh basil, to taste Salt and pepper, to taste Extra virgin olive oil, to taste For the Shrimp: 5 large shrimp, cleaned Extra virgin olive oil, to taste Salt, to taste For the Final Seasoning: Fresh basil leaves Burrata, to taste Instructions Gnocchi Preparation: Bake the potatoes at 350°F (180°C) for 45 minutes without a layer of salt, allowing them to dry well. Once cooked, mash the potatoes and mix with the egg yolk, flour, a pinch of salt, and grated nutmeg until you have a smooth dough. Form the gnocchi and set aside. Cherry Tomato Sauce Preparation: Wash the cherry tomatoes and season with basil, salt, pepper, and a drizzle of olive oil. Roast in the oven at 350°F (180°C) for about 30 minutes. Once cooled, blend with the garlic and strain through a sieve to obtain a smooth cream. Shrimp Head Cream Preparation: Blend the shrimp heads with a drizzle of olive oil and a pinch of salt. Strain the obtained cream through a sieve. Cooking and Finishing: Dice the shrimp meat. Boil the gnocchi in salted water until they float to the surface. In a skillet, sauté the gnocchi with the tomato sauce and a tablespoon of shrimp head cream. Add the shrimp pieces and toss with olive oil and fresh basil leaves. Serve hot, topping each dish with a quenelle of fresh burrata. Enjoy your cooking! @GialloZafferano

🥑🍳 Enjoy this delicious Avocado Toast with perfectly poached eggs! A delightful breakfast or brunch option that's both healthy and tasty. #AvocadoToast #HealthyEating #BrunchIdeas 🌟🥖🍽️ . Ingredients: 2 ripe avocados Juice of 1 lemon 1/2 onion, finely chopped 1 tomato, deseeded and diced Salt and pepper to taste 3 slices of bread Extra virgin olive oil Butter 3 eggs 2 tablespoons vinegar Instructions: Preparing the Avocado: Mash the avocados with the lemon juice. Add the chopped onion, diced tomato, salt, and pepper. Mix well and set aside. Preparing the Bread: Preheat the oven to 350°F (180°C). Place the slices of bread on a baking sheet, drizzle with olive oil, and toast for about 10 minutes until golden brown. Preparing the Eggs: Bring a pot of water to a boil and add 2 tablespoons of vinegar. Reduce the water temperature to about 170°F (75°C) (the water should not boil). Crack an egg into a small bowl and gently pour it into the water. Cook for about 3 minutes, then remove with a slotted spoon and repeat with the remaining eggs. Assembly: Spread a layer of butter on each slice of toasted bread. Add a generous layer of avocado mixture. Place a poached egg on each slice. Season with salt, pepper, and a drizzle of extra virgin olive oil. . . @GialloZafferano

#ad Discover incredible weighing, baking and cooking with Kenwood Cooking Chef XL! Salmon ravioli with beurre blanc sauce, a simple recipe with an extra touch! **Ingredients:** *For the pasta:* - 200 g flour - 2 eggs - Half a teaspoon of squid ink *For the filling:* - 200 g salmon - Half a tablespoon of horseradish - 200g fresh cheese - 50g leeks - Half a teaspoon of parsley - Salt and pepper to taste *For the beurre blanc sauce:* - 60 ml white wine - 60 ml vinegar - 1 shallot, chopped - Half a garlic clove, chopped - 60 ml cream - 150 g butter **Procedure:** 1. **Prepare the pasta:** - Weigh 200 g of flour with the Cooking Chef’s built-in scale. - Add 2 eggs and mix. Divide in half, color one part with squid ink. Roll out and make ravioli. 2. **Prepare the filling:** - Blend 200 g salmon, half a tablespoon of horseradish, 200 g fresh cheese, 50 g leeks, parsley, salt, and pepper. 3. **Beurre blanc sauce:** - Put wine, vinegar, shallot, and garlic in the Cooking Chef. Cook at 100°C for 10 minutes at low speed. - Lower to 85°C, add cream, and cook for 2-3 minutes. Add butter in three parts and mix. 4. **Cook and finish:** - Cook ravioli in boiling water, sauté with butter. Plate with beurre blanc sauce and parsley oil. #adv #kenwood #cookingchefxl #pastalover

Dive into a crunchy delight with our Chicory Salad Wraps—where every bite combines the fresh crispness of garden veggies with the creamy touch of mozzarella!" Chicory Salad Wraps Recipe Ingredients: - 4 large chicory salad leaves - 3 medium potatoes, boiled - 1 red onion, chopped - 1 red bell pepper, diced - 2 carrots, diced - 100 grams of mozzarella, diced - Flour, as needed - 2 eggs, beaten - Breadcrumbs, as needed - Salt and pepper, to taste - Oil for frying Instructions: 1. Preparing the Chicory Leaves: - Soak the chicory leaves in hot water for about 10 minutes to soften them. Drain and set aside. 2. Making the Filling: - In a pan, sauté the red onion, red bell pepper, and carrots until they are soft and lightly browned, about 10 minutes. - Mash the boiled potatoes in a large bowl and add the sautéed vegetables. - Season with salt and pepper to taste and add the diced mozzarella, mixing well to combine all ingredients. 3. Filling and Rolling the Wraps: - Spread the potato and vegetable mixture in the center of each chicory leaf. - Wrap the leaves to form the rolls, sealing them well on the sides to prevent the filling from escaping. 4. Breading: - Coat each wrap first in flour, then dipped in beaten egg, and finally in breadcrumbs, ensuring the breading sticks well. 5. Cooking: - Heat some oil in a pan and fry the wraps on all sides until they are golden and crispy, about 10 minutes. 6. Serving: - Serve the wraps hot, ideal as a side dish or a light main course. @GialloZafferano

#ad Discover the versatility of nutribullet XXL Digital Airfryer with these eggplant rolls on cherry tomato sauce and crispy eggplant chips. Perfect for a tasty and healthy meal! Ingredients: **For the cherry tomato sauce:** - 250 g cherry tomatoes - 10 basil leaves - 2 cloves of garlic - A drizzle of olive oil - Salt and pepper to taste **For the eggplant rolls:** - 1 eggplant - 250g minced meat - 150g smoked provola cheese - Flour to taste - 1 beaten egg - Breadcrumbs to taste **For the eggplant chips:** - 1 eggplant - Salt to taste Procedure: 1. **Cherry tomato sauce:** - Mix cherry tomatoes cut in half with basil, garlic, oil, salt and pepper - Cook with the “Standard Cooking” program - Blend to make a smooth sauce 2. **Eggplant rolls:** - Cut the eggplant into thin strips (2 mm) and salt them for an hour - Dry the slices, add seasoned ground meat and a slice of provola cheese - Roll, coat in flour, egg and breadcrumbs - Cook with the “Frying” program 3. **Eggplant chips:** - Cut the eggplant into thin slices, salt and dry - Cook for 4 hours at 30 degrees with the “Dried fruit” program Presentation: - Pour the cherry tomato sauce onto the plate - Lay the eggplant rolls on top - Garnish with the crispy eggplant chips #adv #airfryer #nutribullet #recipeideas

🍝🐟 Dive into the flavors of Italy with Paccheri, Bell Peppers, and Baked Sea Bream! A perfect blend of savory and fresh. . Paccheri with Bell Peppers and Baked Sea Bream Ingredients * 1 sea bream * Parsley (to taste) * 1 garlic clove * Smoked salt (to taste) * Pepper (to taste) * Extra virgin olive oil (to taste) * 1 lemon * 2 bell peppers * Half an onion * 2/3 cup water (150 ml) * 4 basil leaves * 11 oz paccheri (320 g) * 1/3 cup water (100 ml) for moistening the sea bream Instructions 1. Prepare the Sea Bream: * Season the sea bream with parsley, garlic, smoked salt, pepper, and a drizzle of olive oil. * Place lemon slices under the sea bream. * Bake at 350°F (180°C) for 20 minutes. * Remove the flesh from the sea bream, crumble it, and set it aside. 2. Prepare the Bell Pepper Sauce: * Cut the bell peppers into small pieces. * Slice the onion into julienne strips and sauté it in olive oil. * Add the bell peppers and 2/3 cup of water, cook until the peppers are soft. * Season with salt and add the basil. * Blend the sauce and strain it. 3. Prepare the Sea Bream Cooking Water: * Add 1/3 cup of water during the cooking of the sea bream. * Strain the cooking water and set it aside. 4. Cook the Paccheri: * Cook the paccheri al dente in plenty of salted water. * In a pan, heat the sea bream cooking water and add the paccheri. * Add two ladles of bell pepper sauce and the crumbled sea bream. * Toss and mix well. * #ItalianCuisine #DeliciousDinners #SeafoodLovers 🍋🍃 @GialloZafferano

Classic #tiramisu Recipe Tiramisu is a beloved Italian dessert featuring layers of coffee-soaked ladyfingers and a rich, creamy mascarpone mixture. It's a no-bake dessert, perfect for any occasion. **Ingredients:** - 6 large egg yolks - 3/4 cup granulated sugar - 1 cup mascarpone cheese - 1 1/2 cups strong brewed coffee, cooled - 2 tablespoons coffee liqueur (optional) - 24 ladyfingers - Cocoa powder for dusting **Instructions:** 1. **Prepare the Mascarpone Mixture:** - In a large bowl, whisk together the egg yolks and sugar until thick and pale. This takes about 5 minutes. - Add the mascarpone cheese to the yolk mixture and beat until smooth and well combined. 2. **Assemble the Tiramisu:** - In a shallow dish, combine the brewed coffee with the coffee liqueur if using. - Quickly dip each ladyfinger into the coffee mixture, ensuring they are moist but not soggy. - Arrange a layer of soaked ladyfingers at the bottom of a serving dish. - Spread half of the mascarpone mixture over the ladyfingers. - Repeat with another layer of soaked ladyfingers and top with the remaining mascarpone mixture. - Smooth the top and cover the dish with plastic wrap. 3. **Chill and Serve:** - Refrigerate the tiramisu for at least 4 hours, or overnight for best results. - Before serving, dust the top with cocoa powder.

🌟 Whip up a delightful Italian feast with Veal Scaloppine topped with melty mozzarella, fresh tomato sauce, and homemade basil pesto. Pair it with a vibrant cherry tomato salad for a perfect meal! 🍅🧀🍃 . . Ingredients For the scaloppine: * 3 slices of veal sirloin * Flour (as needed) * Clarified butter (as needed) * 200 g (7 oz) of tomato pulp * 1 clove of garlic * Extra virgin olive oil (as needed) * 3 slices of mozzarella * Salt and pepper (as needed) For the cherry tomato salad: * 200 g (7 oz) of cherry tomatoes * Half a red onion, julienned * Fresh basil (as needed) * Oregano (as needed) * Salt (as needed) * Extra virgin olive oil (as needed) For the basil pesto (makes 1 1/4 cups): * 3 bunches of fresh basil (about 5 oz) * 100 g (3.5 oz) of pine nuts * 1 clove of garlic * 100 g (3.5 oz) of Parmigiano Reggiano cheese, in pieces * 100 ml (1/2 cup) of extra virgin olive oil * Salt (as needed) Instructions 1. Preparing the scaloppine: * Dredge the veal slices in flour and brown them in clarified butter for 2 minutes on each side. * Remove the scaloppine from the pan and set aside. * In the same pan, add a drizzle of olive oil and a clove of garlic. * Add the tomato pulp and cook for 15 minutes. * Remove the garlic, return the scaloppine to the pan, and top with mozzarella slices. * Cook for another 5 minutes until the mozzarella melts. 2. Preparing the cherry tomato salad: * Halve the cherry tomatoes and julienne the red onion. * Season with fresh basil, oregano, salt, and a drizzle of olive oil. * Let rest for half an hour. 3. Preparing the basil pesto: * Pound together the basil, pine nuts, garlic, Parmigiano, and olive oil. * Adjust the salt to taste. 4. Assembling the dish: * Spread the tomato sauce on the plate. * Place the veal scaloppine on top of the sauce. * Add the cherry tomato salad on the side. * Garnish with basil pesto. * . * * #ItalianCuisine #HomeCooking #DeliciousDinners #Foodie #RecipeOfTheDay #Yum @GialloZafferano

🍅🥗 Enjoy a taste of Italy with this refreshing Pantesca-style Salad! Perfect for summer days. ☀️ Putanesca-style Salad Ingredients * 3 tomatoes * ½ red onion * 4 potatoes * ¼ cup olives (50 g) * 5 capers * 6 basil leaves * ½ teaspoon oregano * Olive oil * Salt * Black pepper * Vinegar Instructions 1. Chop the tomatoes into large pieces. 2. Thinly slice the red onion into very fine julienne strips. 3. Boil, peel, and chop the potatoes into large pieces. 4. Combine tomatoes, onion, potatoes, olives, capers, basil, oregano, olive oil, salt, pepper, and vinegar in a bowl. 5. Mix well and serve. #ItalianCuisine #SaladRecipe #HealthyEating #FoodLovers #HomeCooking @GialloZafferano

🇮🇹✨ Try these delicious Stuffed Sardines with Tomato Sauce for a taste of Italy at home! Crispy, flavorful, and perfect for any meal. 🍅🧄 Ingredients: 2 cups cleaned and dried sardines (500g) 1 ¾ cups bread crumbs (200g) 1 egg 1 tablespoon chopped parsley Zest of 1 lemon ¼ cup grated Pecorino cheese (30g) Salt and pepper to taste 1 clove garlic Semolina as needed Breadcrumbs as needed Oil for frying For the tomato sauce: ½ onion 2 tablespoons extra virgin olive oil ½ teaspoon chili pepper ¾ cup tomato puree (200ml) Salt and pepper to taste Instructions Preparing the stuffing: Chop the garlic and parsley. Mix the bread crumbs with the egg, parsley, lemon zest, Pecorino cheese, garlic, salt, and pepper. Preparing the sardines: Fill one sardine fillet with a spoonful of stuffing and cover with another fillet. Coat the sardines in semolina, then in beaten egg, and finally in breadcrumbs. Cooking the sardines: Fry the sardines in a pan with hot oil for 5 minutes on each side, until golden brown. Preparing the tomato sauce: Sauté the chopped onion with oil and chili pepper. Add the tomato puree and cook for 30 minutes. Adjust with salt and pepper, then blend the sauce until smooth.

Spaghetti recipe with frigitelli peppers and red shrimp: **Ingredients:** - 10.5 oz of frigitelli peppers - 10 cherry tomatoes, chopped small - 1 head of garlic, minced - 1/2 teaspoon of chili powder - 4 large red shrimp - Olive oil - Salt and pepper - 1/2 teaspoon of chopped parsley **Instructions:** 1. In a pan, sauté the minced garlic with chili powder in some olive oil. 2. Add the chopped frigitelli peppers and cook until they are soft. 3. Boil the shrimp heads for 2 minutes, cool them in ice water, then blend with a bit of oil and a pinch of salt. Strain this sauce and set it aside. 4. Cut the shrimp meat into small pieces. 5. Cook the spaghetti and drain it when it's al dente. 6. Mix the spaghetti with the frigitelli sauce, add the cherry tomatoes, a tablespoon of the shrimp head sauce, and a drizzle of oil. 7. Add the shrimp meat, chopped parsley, and mix well. 8. Season with salt and pepper. 9. Plate and serve hot. @GialloZafferano

Lemon Linguine🍋 #giallozafferano #recipes #lemon #lemonpasta #cooking LEMON LINGUINE -360g linguine -1 garlic clove -the juice of 1 lemon -the zest of 1 lemon -250ml heavy cream (double cream) -50g butter -80g Parmigiano cheese -a small bunch of fresh parsley -extra virgin olive oil -salt In a pan over medium low heat, drizzle olive oil and sizzle your chopped garlic and lemon zest for a couple of minutes. Add the lemon juice and let it simmer for about 5 mins (this way it will lose its acidity). Add heavy cream, season with a pinch of salt and let your sauce simmer for about 10 minutes or until it thickens (if you use single cream, it might take a little bit more). In the meantime, boil your linguine in some salted water, drain and add them to your creamy lemon sauce. Toss well over the heat to combine all the flavours together, adding some pasta water to make it super sexy! Serve with some

Dive into a delicious Octopus Salad with crunchy crostini and a creamy potato sauce. Perfect for a summer meal or a fancy appetizer! Ingredients For the octopus salad: * 200 g (7 oz) of octopus, cut into small pieces * 200 g (7 oz) of boiled potatoes, diced * 1 onion * 1 bay leaf * 1 teaspoon of black peppercorns * 1 teaspoon of chopped parsley * Half a lemon (juice and grated zest) * Extra virgin olive oil (as needed) * Salt and pepper (as needed) For the crostini: * Sliced bread * Extra virgin olive oil (as needed) * Oregano (as needed) * Salt (as needed) For the potato sauce: * 150 g (5 oz) of boiled potatoes * 50 ml (1/4 cup) of extra virgin olive oil * 2 capers * 1 anchovy * Salt (as needed) Instructions 1. Preparing the octopus: * In a pot, bring water to a boil with the celery, carrots, onion, bay leaf, and peppercorns. * Cook the octopus in the boiling water for about an hour. Drain and let it cool. * Cut the octopus into small pieces. 2. Preparing the potatoes: * Dice the potatoes and boil them for 5-6 minutes until al dente. Drain and let cool. 3. Assembling the salad: * Mix the octopus and potatoes in a bowl. * Add parsley, lemon zest and juice, a drizzle of olive oil, salt, and pepper. Mix well and set aside. 4. Preparing the crostini: * Season the bread slices with olive oil, oregano, and salt. * Toast in the oven at 350°F (180°C) for 7 minutes until golden. 5. Preparing the potato sauce: * Blend the boiled potatoes with olive oil, capers, anchovy, and salt until creamy. Strain to remove any lumps. 6. Assembling the dish: * Arrange the crostini on a plate. * Place the octopus salad on top of the crostini. * Add dollops of potato sauce around the salad. #SeafoodLovers #GourmetSalad #DeliciousEats #FoodieFavorites #RecipeOfTheDay @GialloZafferano

Almond Cantucci with Orange Zest Ingredients 4 cups all-purpose flour (500 g) 1 1/2 cups sugar (300 g) 1 1/4 cups unpeeled almonds (250 g) 4 eggs (3 for the dough, 1 for brushing) 1 teaspoon baking powder 1 pinch of salt Grated zest of one untreated orange 1 teaspoon vanilla extract 1/4 cup melted butter (50 g) Instructions Prepare the Dough: In a bowl, mix the flour, sugar, baking powder, and salt. Add the orange zest and vanilla extract. Make a well in the center and add 3 eggs and the melted butter. Knead until a homogeneous dough forms. If the dough is too sticky, add more flour; if too dry, add a bit of beaten egg. Add the Almonds: Incorporate the almonds into the dough. Form the Logs: Divide the dough into 3-4 parts and form logs that are 12 inches long and 2 inches wide (30 cm x 5 cm). Place them on a baking sheet lined with parchment paper, leaving space between them. First Bake: Brush the logs with the beaten egg. Bake at 350°F (180°C) for 20-25 minutes, until golden. Cut and Second Bake: Let the logs cool for 10 minutes. Cut them diagonally into 1/2-3/4 inch slices (1-2 cm). Place the slices on the baking sheet and bake at 320°F (160°C) for 10-15 minutes, turning them halfway through. Cool and Serve: Let the cantucci cool completely on a wire rack. Tips Lightly toast the almonds for a more intense flavor. You can dust the cantucci with powdered sugar before serving. Social Media Copy 🇮🇹🍪 Make authentic Almond Cantucci with Orange Zest at home! Perfectly crunchy with a hint of citrus. #ItalianDessert #BakingLove #HomemadeCantucci 🍊✨ Cantucci alle Mandorle con Zeste di Arancia Ingredienti - 500 g di farina 00 - 300 g di zucchero - 250 g di mandorle non pelate - 4 uova (3 per l'impasto e 1 per spennellare) - 1 cucchiaino di lievito per dolci - 1 pizzico di sale - Scorza grattugiata di un'arancia non trattata - 1 cucchiaino di estratto di vaniglia - 50 g di burro fuso Procedimento 1. **Preparazione dell'impasto**: - In una ciotola, mescola farina, zucchero, lievito e sale. - Aggiungi la scorza d'arancia e l'estratto di vaniglia. - Forma una fontana e aggiungi 3 uova e il burro fuso . - Impasta fino a ottenere un composto omogeneo. Se necessario, aggiungi farina se troppo appiccicoso o un po' di uovo sbattuto se troppo secco. 2. **Aggiunta delle mandorle**: - Incorpora le mandorle all'impasto. 3. **Formazione dei filoncini**: - Dividi l'impasto in 3-4 parti e forma dei filoncini lunghi 30 cm e larghi 5 cm. - Mettili su una teglia con carta forno, lasciando spazio tra loro. 4. **Prima cottura**: - Spennella i filoncini con l'uovo sbattuto. - Cuoci in forno a 180°C per 20-25 minuti, finché dorati. 5. **Taglio e seconda cottura**: - Lascia intiepidire i filoncini per 10 minuti. - Tagliali diagonalmente a fette di 1-2 cm. - Disponi le fette sulla teglia e cuoci a 160°C per 10-15 minuti, girandole a metà cottura. 6. **Raffreddamento e servizio**: - Lascia raffreddare completamente i cantucci su una griglia. Consigli - Tosta leggermente le mandorle per un sapore più intenso. - Puoi spolverizzare i cantucci con zucchero a velo prima di servirli. @GialloZafferano

Ingredients - 200 g of macaroni - 300 g of desalted cod - 100 g of Taggiasca olives - 8 cherry tomatoes - 2 tomatoes - ½ onion - 1 clove of garlic - 3 capers - Olive oil - ½ teaspoon of chopped parsley - Salt to taste Procedure - Chop half an onion and slice the garlic. - In a pan, sauté the onion and garlic in olive oil. - Add the cherry tomatoes cut in half and the tomatoes cut into pieces, and cook for about 10 minutes. - Add the capers and Taggiasca olives. - Cut the cod into cubes and add it to the sauce. Cook until the cod is well cooked and the sauce has thickened slightly. Remove the garlic. - Cook the macaroni in plenty of salted water following the instructions to achieve al dente texture (about 6 minutes). - Drain the pasta and transfer it to the pan with the sauce. - Mix the pasta well with the sauce over medium heat to allow the flavors to blend. - Drizzle some olive oil and add the chopped parsley. @GialloZafferano

Veal Cheek Stew Recipe Ingredients: - 4 veal cheeks, cleaned and cut into three pieces each - 2 onions, chopped - 2 stalks of celery, chopped - 2 carrots, chopped for the sauté + 2 carrots, turned cut to add later - 1 head of garlic, chopped - 2 tablespoons of flour - 600 grams of brown stock - Some marjoram - 2 potatoes, turned cut - 1 sweet potato, turned cut - Oil for frying - Salt and pepper, to taste - Chopped parsley, for garnish Method: 1. Browning the Meat: - In a large pan, heat some oil and fry the veal cheek pieces for about 10 minutes, until they are well browned on all sides. Remove the meat from the pan and set aside. 2. Preparing the Sauté: - In the same pan, add the chopped onions, celery, carrots, and garlic. Fry the vegetables until they are soft and slightly colored. 3. Adding Flour and Meat: - Sprinkle the vegetables with flour, mix well, and cook for a minute. - Put the meat back in the pan with the vegetables. 4. Cooking with Brown Stock: - Pour the brown stock over the meat and add some marjoram. Bring to a boil, then reduce the heat to low and cover the pan. Simmer for about 2.5 hours, or until the meat is tender. 5. Preparing and Cooking the Turned Vegetables: - While the meat cooks, prepare the potatoes, additional carrots, and sweet potato with a turned cut. - Once the meat is tender, remove the meat from the pan and strain the sauce. 6. Finishing: - Put the meat back in the pan with the strained sauce, add the turned vegetables, and cook for an additional 10 minutes, or until the vegetables are cooked and the sauce has thickened. @GialloZafferano

Elevate your lunch with this Roast Beef Sandwich featuring a zesty lemon vinaigrette and creamy parsley spread! 🌿🍋🥪 Ingredients For the Sandwich: 5.3 oz rare roast beef (150 g) 2 crunchy crostini For the Lemon Vinaigrette: 3 tablespoons olive oil 1 tablespoon lemon juice Salt to taste Pepper to taste For the Parsley Cream: 1 bunch parsley 3 tablespoons olive oil 1 garlic clove 1 oz walnuts (30 g) 1 oz grated Parmesan cheese (30 g) Salt to taste Pepper to taste 1/4 red bell pepper, finely chopped 1/4 onion, finely chopped Instructions Preparation of the Lemon Vinaigrette: In a bowl, mix the olive oil, lemon juice, salt, and pepper. Whisk well until emulsified. Preparation of the Parsley Cream: Wash and dry the parsley. Place the parsley, olive oil, garlic, walnuts, and Parmesan in a blender. Blend until smooth. Add salt and pepper to taste. Stir in the finely chopped red bell pepper and onion. Assembly of the Sandwich: Toast the crostini in a pan until crispy. Spread a generous layer of parsley cream on the crostini. Add the roast beef on top of the cream. Drizzle the lemon vinaigrette over the meat. Serve the sandwich immediately to enjoy the crunchiness of the crostini and the freshness of the sauces. #giallozafferano #Recipe #bruschetta #cooking

Crispy Milanese Veal Chop topped with rich Béarnaise sauce and a fresh Arugula Salad 🍽️🇮🇹✨ Elevate your dining experience with this delicious combo! Perfect for a special dinner at home. Ingredients: For the Milanese Veal Chop: 1 veal chop Flour as needed 1 egg, beaten Breadcrumbs as needed Salt to taste Pepper to taste Clarified butter as needed For the Béarnaise Sauce: 3 egg yolks 1/2 onion, minced 2 tablespoons vinegar Salt to taste Pepper to taste 7 tablespoons butter (100 g) For the Arugula Salad: Washed arugula 6 cherry tomatoes, quartered 1/2 handful of Parmesan shavings Salt to taste Pepper to taste Juice of 1/2 lemon Extra virgin olive oil as needed Instructions: Prepare the Béarnaise Sauce: Cook the minced onion with 2 tablespoons of vinegar over low heat until the liquid reduces. In a heatproof bowl, whisk 3 egg yolks and add the onion-vinegar reduction. Place the bowl over a pot of boiling water (double boiler) and continue to whisk. Slowly add 7 tablespoons (100 g) of melted butter, whisking continuously until the sauce thickens. Season with salt and pepper. Prepare the Milanese Veal Chop: Pound the veal chop until thin. Season with salt and pepper. Dredge the veal chop in flour, then dip in the beaten egg, and coat with breadcrumbs. Cook the veal chop in clarified butter for 7 minutes per side until golden brown. Prepare the Arugula Salad: Toss the arugula with the quartered cherry tomatoes. Add Parmesan shavings. Season with salt, pepper, lemon juice, and a drizzle of extra virgin olive oil. Serve: Plate the Milanese veal chop and top with Béarnaise sauce. Serve the arugula salad on the side.