Italiaans

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Pasta Positano by Giada De Laurentiis and Cooker Girl | During her trip to Italy, Giada De Laurentiis met up with the wonderful Cooker Girl at GialloZafferano's to make the perfect summer dish: Positano Shrimp... | By Giallozafferano Loves Italy | Fearless. It smells incredible. It's so good. Yes! I'm being kinder now. Tante tante. Perfetta? Super al densi. Via. Let's go? Yeah yeah fearless. Wow. Hi it's so good
Pasta Positano by Giada De Laurentiis and Cooker Girl | During her trip to Italy, Giada De Laurentiis met up with the wonderful Cooker Girl at GialloZafferano's to make the perfect summer dish: Positano Shrimp... | By Giallozafferano Loves Italy | Fearless. It smells incredible. It's so good. Yes! I'm being kinder now. Tante tante. Perfetta? Super al densi. Via. Let's go? Yeah yeah fearless. Wow. Hi it's so good
Fregola with Clams and Bottarga🐚 | Transport your taste buds to the shores of Sardinia with this exquisite dish! Fregola with clams and bottarga offers a symphony of flavors from the sea🐚🍝... | By Giallozafferano Loves ItalyFacebook
Fregola with Clams and Bottarga🐚 | Transport your taste buds to the shores of Sardinia with this exquisite dish! Fregola with clams and bottarga offers a symphony of flavors from the sea🐚🍝... | By Giallozafferano Loves ItalyFacebook
Pure homemade happiness: 🍝💚 Trofie with pesto! nonnasilviofficial For the Dough: Semolina flour: 2 2/3 cups (400 g) Water: 3/4 cup plus 2 tablespoons (200 g) Salt: to taste (q.b.) For the Pesto: Basil: 2.5 ounces (70 g) Extra virgin olive oil: 1/2 cup (70 g) Parmigiano Reggiano DOP: 1 cup (100 g), grated Pine nuts: 1/4 cup (30 g) Garlic: 2 cloves Salt: to taste (q.b.) Preparation: To make the dough, mix semolina flour, water, and a pinch of salt. Knead to form a dough and let it rest for 20 minutes. Meanwhile, crush the garlic in a mortar, add pine nuts and crush them as well with the pestle. Then, add basil and a drizzle of olive oil, crushing to get a creamy mixture. Finally, incorporate the grated Parmigiano Reggiano. To form the trofie, roll the dough into small balls. Using the palm of your hand, roll them to create small grooves, then with a slanted motion (as shown in the video), give them their typical shape. Boil water, cook the trofie, and drain them directly into the pesto with a ladle of cooking water. | Giallozafferano Loves Italy | Giallozafferano Loves Italy · Original audio
Pure homemade happiness: 🍝💚 Trofie with pesto! nonnasilviofficial For the Dough: Semolina flour: 2 2/3 cups (400 g) Water: 3/4 cup plus 2 tablespoons (200 g) Salt: to taste (q.b.) For the Pesto: Basil: 2.5 ounces (70 g) Extra virgin olive oil: 1/2 cup (70 g) Parmigiano Reggiano DOP: 1 cup (100 g), grated Pine nuts: 1/4 cup (30 g) Garlic: 2 cloves Salt: to taste (q.b.) Preparation: To make the dough, mix semolina flour, water, and a pinch of salt. Knead to form a dough and let it rest for 20 minutes. Meanwhile, crush the garlic in a mortar, add pine nuts and crush them as well with the pestle. Then, add basil and a drizzle of olive oil, crushing to get a creamy mixture. Finally, incorporate the grated Parmigiano Reggiano. To form the trofie, roll the dough into small balls. Using the
170K views · 470 reactions | Whip up a delicious twist on dinner with this Parmesan Chicken and Creamy Saffron Sauce 👇RECIPE👇 INGREDIENTS for 4 people: 400 g (14 oz) chicken breast 100 g (3.5 oz) flour 100 g (3.5 oz) Parmesan cheese 100 g (3.5 oz) fresh cream 70 ml white wine (1/2 glass) One large onion 70 g (2.5 oz) butter One sachet of saffron Extra virgin olive oil and salt to taste PROCEDURE: Clean the chicken breast and cut it into thin slices. Thinly slice the onion. In a small pot, add the fresh cream and Parmesan cheese. Over medium heat, warm and whisk until you get a fondue. Dredge the chicken breast in flour, shaking off the excess. In a pan, add a drizzle of extra virgin olive oil and the onions. Cook and soften the onions over low heat for about 10-15 minutes. Remove the onions and add the butter to the pan. Melt the butter and add the chicken breast. Sauté for about two minutes per side over high heat. Add the onions, saffron, and deglaze with white wine. Add salt and a glass of water, and let the sauce thicken. Plate by adding the chicken breast, onions with the sauce, and the Parmesan fondue. Enjoy! @rafael.nistor | Giallozafferano Loves Italy | Giallozafferano Loves Italy · Original audio
170K views · 470 reactions | Whip up a delicious twist on dinner with this Parmesan Chicken and Creamy Saffron Sauce 👇RECIPE👇 INGREDIENTS for 4 people: 400 g (14 oz) chicken breast 100 g (3.5 oz) flour 100 g (3.5 oz) Parmesan cheese 100 g (3.5 oz) fresh cream 70 ml white wine (1/2 glass) One large onion 70 g (2.5 oz) butter One sachet of saffron Extra virgin olive oil and salt to taste PROCEDURE: Clean the chicken breast and cut it into thin slices. Thinly slice the onion. In a small pot, add the fresh cream and Parmesan cheese. Over medium heat, warm and whisk until you get a fondue. Dredge the chicken breast in flour, shaking off the excess. In a pan, add a drizzle of extra virgin olive oil and the onions. Cook and soften the onions over low heat for about 10-15 minutes. Remove the oni
Ovenschotel met kip, zongedroogde tomaten en chorizo
Ovenschotel met kip, zongedroogde tomaten en chorizo | Dagelijkse kost
2.6K views · 136 reactions | Man and Cheese with a spicy twist 🔥🧀🍴 BEST RECIPE EVER! | This gourmet twist on mac and cheese, with a sprinkle of paprika for that extra kick, will spice up your dinner!! 🔥🧀🍴 👇RECIPE👇 GZFoodqood... | By Giallozafferano Loves Italy | Facebook
2.6K views · 136 reactions | Man and Cheese with a spicy twist 🔥🧀🍴 BEST RECIPE EVER! | This gourmet twist on mac and cheese, with a sprinkle of paprika for that extra kick, will spice up your dinner!! 🔥🧀🍴 👇RECIPE👇 GZFoodqood... | By Giallozafferano Loves Italy | Facebook
Tagliatelle pasta met kipfilet en champignons recept
110K views · 759 reactions | Spinach, Ricotta, and Pancetta Cannelloni! Let's dance! 🕺 ✨ INGREDIENTS for one baking dish: Cannelloni 300g Spinach 500g Pancetta 200g Ricotta 250g For the béchamel sauce: Milk 1 liter Butter 100g Flour 100g Nutmeg Parmesan cheese 150g PROCEDURE: Start by preparing the béchamel sauce by combining butter and flour. Cook for 1/2 minute, then gradually add all the cold milk while whisking until it thickens. Sauté the pancetta in a pan, set it aside, and in the same fat, cook the spinach. Once cooked, squeeze them well and mix them with ricotta, pancetta, and Parmesan cheese. Mix thoroughly, and put the filling into a pastry bag. Fill each cannelloni properly and place them on a baking dish coated with béchamel sauce. Create two layers and finish with Parmesan cheese. Bake at 200°C (390°F) for 25 minutes. @dany.resconi | Giallozafferano Loves Italy
19K views · 331 reactions | Paccheri pasta with squid sauce | sauce, dish, pasta, recipe, Teuthida | Paccheri pasta perfectly complements the squid and sauce, creating a harmonious and delightful dish 🌊 Can you smell the sea? Sebastian Fitarau... | By Giallozafferano Loves Italy | Facebook
24K views · 400 reactions | Fiery Chorizo Pasta - so perfect for this time of year and a tasty little insight into what’s lurking behind the cover of my new cookbook Comfy! 🔥 (see comments) | Don't Go Bacon My Heart | Don't Go Bacon My Heart · Original audio
46K views · 335 reactions | Shrimp linguini: adding a burst of flavor to your festivities, one delicious bite at a time! 🔥🍤🎉 👇RECIPE👇 Ingredients for 4 people 1 lb linguine pasta 2lbs shrimp, peeled and deveined 4 garlic cloves, minced 1 large onion 2 carrots, peeled and finely chopped 2 celery stalks, finely chopped 5 peppercorns 1 tablespoon old bay ½ tablespoon spicy red pepper paste ¼ cup tomato paste ½ cup brandy ½ cup white wine 2 cups vegetable stock ½ cup limoncello 1 shallot, finely chopped 2 scallions, finely chopped 2 tablespoon sesame seeds, white and black The zest of 1 lemon The zest of 1 lime The zest of 1 orange ½ cup fresh parsley, chopped Salt and pepper to taste Extra virgin olive oil Butter Procedure: Start with peeling and deveining the shrimp. Keep the shells and set the shrimp aside. Drizzle some olive oil in a deep sauté pan, add the shells and cook until they change color. Add onions, carrots, celery, and garlic. Season with salt and pepper. Cook for 5 minutes. Add tomato paste, peppercorn, spicy pepper paste and old bay. Cook for 5 minutes. Add the brandy and flambe. Reduce by half. Add the white wine. Reduce by half. Add the vegetable stock and simmer for 10 minutes. Place everything is a blender, then strain. Set the liquid aside. Place the shrimp in a bowl. Drizzle with olive oil. Season with salt and pepper. Add sesame seeds and the zest of the citrus fruits to the shrimp. Mix very well. Cook the pasta in a large pot of salted water. In a large sauté pan, add 1 tablespoon of butter and 1 tablespoon of olive oil. Add the shallots and scallions. Cook for 5 minutes on medium heat, then add the shrimp. Cook 2 minutes per side on high heat. Add the limoncello and flambé. Reduce by half and add one cup of the shrimp sauce. Remove the shrimp and add the pasta to the sauce. Add more sauce as needed and add 1 cup or so of pasta water. Add fresh parsley with a drizzle of olive oil and sauté the pasta in the sauce for a few minutes until the sauce thickens up a bit. Serve in pasta bowl topped with some shrimp and some fresh lime zest. Luca Manfé | Giallozafferano Loves Italy
Making Sexy Pasta With This Italian Chef | For more Italian food recipes checkout Bello’s Italian Food (https://www.instagram.com/cookingwithbello/) | By Tasty UK | Facebook
261K views · 1.7K reactions | A dish of delectable pasta "rosette" filled with ricotta and ham! What else could one desire? Ideal for the Christmas dinner table 🌹🎄 RECIPE 👇 • For the filling: 500 g of ricotta (2 cups) 150 g of grated cheese (1 1/2 cup) Thyme to taste Pepper to taste Salt to taste Cooked ham • For the béchamel sauce: 60 g of unsalted butter (about 1/4 cup) 90 g of 00 flour (about 3/4 cup) 1 liter of milk (about 4 1/4 cups) Salt to taste White pepper to taste PROCEDURE: In a saucepan, melt the butter over medium heat, then add the flour to the melted butter and whisk continuously until the mixture becomes smooth and golden, about 2-3 minutes. Gradually pour in the milk, stirring continuously to prevent lumps. Cook the sauce, stirring continuously, until it thickens and reaches a soft consistency, usually about 10-15 minutes. Season with salt and, if you like, a pinch of white pepper for flavor. Remove from heat and use the béchamel sauce as needed for the Pasta. In a bowl, combine the ricotta with the grated cheese and mix well until you get a uniform consistency. Season with salt, pepper, and, if you like, a grating of nutmeg, then put in a pastry bag And the filling to stuff the pasta roses. It's time to roll out the dough and create small rectangles, then pre-boil them for 3 minutes and let them drain on a tablecloth and start filling them with the previously prepared ricotta filling, then cut them, forming little roses. Preheat the oven to 180°C (355°F) and spread a thin layer of béchamel on the bottom of a baking dish. Arrange the filled rose tubes in the dish in a single layer, then pour the remaining sauce over the dish and bake for about 25-30 minutes, or until the pasta of the roser is cooked and the sauce bubbles. Lasalsicciaciociara - Pasta Madre - Sourdough | Giallozafferano Loves Italy