Foodqood by Giallozafferano

✨ 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

"🌹 Pasta roses: the prettiest way to enjoy lasagne! 🍝✨ Layers of ham, provolone & creamy béchamel rolled to perfection. 😍 Who's ready to dig in? 🔥 Ingredients (serves 4): -250g lasagne sheet -400g ham -400g provolone cheese -500ml bechamel sauce -100g Parmigiano Spread a couple of spoons of bechamel sauce on top of a lasagne sheet, then add provolone and ham. Repeat. I suggest to use fresh pasta sheets so you don’t need to boil them. Roll it out and cut each roll into 3. Spread some bechamel on the bottom of an oven dish (22cm), then add your lasagne rolls. Cover your pasta roses with more bechamel and Parmigiano cheese. Cover your dish with aluminium foil and bake for 45 mins (180C/350F). Remove foil for the last 5 mins to make the top nice and crispy. Buon appetito!

🔥🧀 Nothing beats a freshly baked calzone! Stuffed with creamy buffalo ricotta, melted mozzarella, and savory salami, this recipe is a slice of Italian heaven🍕 Perfect for sharing (or not!) @davidecivitiello @manucookandrock Recipe for 4–5 people Dough (8–12 hours at 64–75°F / 18–24°C): 1 kg (8 cups) all-purpose or “00” flour (280W strength) 1–3g fresh yeast (about ¼ teaspoon) 700g water (3 cups) 25g salt (1½ tablespoons) For Home Oven Add: 8g sugar (2 teaspoons) 30g extra virgin olive oil (2 tablespoons) Filling: 400g (1¾ cups) buffalo ricotta 400g (14 oz) mozzarella (Fior di latte) 300g (10 oz) Napoli-style salami 100g (1 cup) grated Parmigiano 300g (1¼ cups) peeled tomatoes 100g fresh basil Black pepper, to taste 50g extra virgin olive oil (3 tablespoons)

Rich, creamy, and oh-so-luxurious 🍫✨ Italian Hot Chocolate topped with fluffy homemade marshmallows is the perfect winter indulgence! ☕❄️ #HotChocolate #WinterTreats #ItalianStyle @cookingwithbello Ingredients: For the Hot Chocolate: 2 cups milk (500ml) 3.5 oz dark chocolate, finely chopped (100g) 2 tbsp dark cocoa powder (14g) 2 tbsp sugar (25g) 2 tbsp cornstarch (16g) For the Marshmallow: 1/2 cup water (120ml) 1 cup sugar (220g) 1 tbsp gelatin (12g) Instructions: 1. Prepare the Marshmallow: Combine sugar and water in a small saucepan. Bring to a simmer, stirring occasionally. In a bowl, mix the gelatin with the sugar-water mixture. Using a hand mixer, whip the mixture for about 10 minutes, or until fluffy and light. Set aside. 2. Make the Hot Chocolate Base: In a pot, combine cocoa powder, sugar, and cornstarch. Whisk thoroughly. Gradually add 1/4 cup of the milk, whisking to form a smooth paste. 3. Cook the Hot Chocolate: Place the pot over low heat. Slowly add the remaining milk, whisking constantly. Simmer the mixture for 5–8 minutes, stirring frequently, until it thickens. 4. Melt the Chocolate: Add the finely chopped dark chocolate to the mixture. Stir continuously until completely melted and smooth. 5. Serve: Pour the hot chocolate into mugs. Top with your homemade marshmallow for an indulgent treat!

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

Don’t toss those Parmesan crusts! Turn them into a rich, savory broth perfect for risotto, soups, or just sipping on a cozy day. 🍲✨ Minimal waste, maximum flavor! 🇮🇹 @mattiastable Ingredients: 4 Parmesan crusts (scraped and cleaned) 2 medium tomatoes 2 medium carrots 1 celery stick 1 tablespoon black pepper 6 ⅓ cups water (1.5L) Instructions: Prepare the Ingredients: Scrape and rinse the Parmesan crusts thoroughly under water. Clean the tomatoes, carrots, and celery, removing excess parts (like the tomato stems and carrot ends). Chop all the vegetables and Parmesan crusts into smaller pieces. Cook the Broth: Place the chopped vegetables and Parmesan crusts into a large pot. Add the water and black pepper. Bring the pot to a simmer over medium heat. Simmer and Finish: Let the broth simmer gently for 45 minutes. Adjust salt if needed (Parmesan crusts are naturally salty). Strain the broth if desired and use immediately in risotto, soups, or any recipe that calls for broth. Enjoy on its own or as the perfect base for your favorite dishes! #KitchenHacks #ParmesanBroth #NoWasteCooking #ItalianRecipes #ComfortFood

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

🍝 Why settle for one type of tomato when you can have THREE? 🌟 Elevate your classic spaghetti al pomodoro with Three-Tomato Spaghetti—a fresh and flavorful twist! 🍅✨ @sebastian_fitarau Ingredients (Serves 4) 14 oz spaghetti (400g) 2 cups cherry tomatoes (300g) 1 ¾ cups Piccadilly tomatoes (220g) 1 ½ cups San Marzano tomatoes (200g) 3 tbsp shallots, finely chopped (40g) 4 sprigs oregano 4 fresh basil leaves 2 tsp sugar Salt, to taste Extra virgin olive oil, as needed Grated Parmesan cheese, to taste

Just THREE ingredients to chocolate heaven! 🍫✨ Whip up this rich, fudgy cake in no time: simple, sweet, and absolutely irresistible! 🎂💝 @nonnasilviofficial Ingredients: 3/4 cup chocolate, melted (120 g) 7 tablespoons sugar (90 g) 3 eggs #Recipe #dessert #chocolate

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

STUFFED SHELLS❤️ the perfect pasta dish ✨ @flavorsbyalessandra Sauce: 48oz Tomato Puree (Passata) 2 tbsp olive oil 6 cloves garlic, crushed 1 tbsp calabrian chilis in oil (optional ~ can swap for crushed red pepper) Salt, to taste 2 tbsp sugar Ricotta Filling: 1 tsp olive oil 2 cloves garlic, thinly sliced 12 oz fresh or frozen spinach, chopped (& thawed, if needed) 2 cups (16oz) whole milk ricotta 2 cups (16oz) mascarpone cheese 1 cup Parmigiano cheese 1 cup mozzarella cheese 3 tbsp fresh parsley, chopped 1 egg 1 lemon, zested Salt and pepper, to taste Pasta & breadcrumbs: 1 12oz box of jumbo shells 1 cup mozzarella cheese 2 tbsp butter 1 clove garlic, grated 1 tsp calabrian chiliis in oil 1 cup panko breadcrumbs Salt

A brand new amazing series by @alberto_marcolongo chef! SCARPETTA SECRETS, super creamy pastas all around Italy, are you ready to make it saucy?😎💓 Ingredients For the pasta: 11 oz fusilli (320g) For the walnut sauce: 1 ¾ cups walnuts (200g) ½ cup grated Parmesan cheese (60g) 1 garlic clove 3 ½ tbsp extra virgin olive oil (50g) 1 cup bread, torn into small pieces (120g) 3 ½ tbsp milk (50ml) 2 tsp dried marjoram (10g) For the marjoram pesto: ¼ cup fresh marjoram leaves (20g) 1 cup parsley leaves (50g) 2 tbsp milk (30ml) 3 ½ tbsp extra virgin olive oil (50ml)

Transform your favorite Italian pasta sauce into a creamy, indulgent risotto! 😋✨ Try this Amatriciana Risotto recipe for a flavor-packed dish loaded with guanciale, Pecorino Romano, and tomatoes!❤️ @sebastian_fitarau Ingredients: 1 ½ cups Carnaroli rice (320g) 5 oz guanciale (150g) 1 ¾ cups canned peeled tomatoes, undrained (400g) ⅔ cup Pecorino Romano cheese, grated (80g) 3 ½ tbsp white wine (50g) 8 ½ cups vegetable broth (2L) Salt, to taste Black pepper, to taste #RisottoLovers #AmatricianaVibes #ComfortFood

PASTA AROUND ITALY - EP.1 Agnolotti del plin 💚 The classic agnolotto’s shape filled with ricotta, spinach, leeks and hazelnuts. Directly from Piedmont. 💫 @cookwithfez Ingredients for 4 people For the pasta: 400 g all purpose flour 12 egg yolks 200 g spinach For the filling: 300 g ricotta 3 leeks 100 g hazelnuts 300 g spinach 50 g parmigiano Nutmeg q.b. Salt and pepper q.b. For the sauce: 100 g butter Sage q.b. Parmigiano q.b. Preparation: Start from the dough: place the flour on the work table and all the egg yolks. Then add the boiled spinach (try to remove as much water as possible). Incorporate the flour and work for 10-15’. If the dough is too hard, wash your hands and continue working. Let the dough rest for at least 30’. In the meantime the filling. Chop the leeks very finely. The hazelnut as well. Melt the butter in a pan and cook the leeks gently for 10’. Then add hazelnuts. Last but not least, the spinach. Cook for 5’. In a bowl place ricotta, vegetables, Parmesan, nutmeg. Adjust with salt and pepper. Mix together. Now the pasta. With a rolling pin or a pasta machine try to turn it as thin as possible, 1mm more or less. Then place the filling and close the pasta sheet. Then pinch the pasta in betweens the filling and cut them to close perfectly. Let them dry out and boil in salted water for 3’. In the meantime prepare the sauce with butter that has to turn a little brown and sage that will become crispy. Once cooked, pour the agnolotti in the pan to make the perfect sauce. Serve with fresh sage and hazelnuts. #giallozafferano #FoodTok #italy #pasta