sawce hashtag performance

Loading...

Introducing: THE SUNDAY SAWCE!! 🍝🥫🍷🧀✨ A series devoted to recipes that take a little longer, taste a lot better, and keep the scaries away! First, Risotto alla Milanese. My friend Kaylee made this dish for me and it was a reminder to slow down, yap, and enjoy the small, creamy, Parmigiano-y moments of life. 🥂 Recipe below (and more in depth on my website). Ingredients For the Risotto: Pinch of saffron 1 ice cube 1 shallot, minced 2 garlic cloves, minced 4 tbsp. salted butter Black pepper 2 cups Arborio rice 1 cup dry white wine 5 cups chicken stock 1 cup 2% milk 2 oz. finely grated Parmigiano Reggiano Salt For the Squash: 2 delicata squash 2 tbsp. olive oil Salt Black pepper ¼ tsp. garlic powder ¼ tsp. onion powder ¼ tsp. sweet paprika 2 tbsp. maple syrup Make it! 1. Preheat the oven to 425° F. 2. Slice the squash into ½ inch thick rounds. Remove the seeds. 3. In a large bowl, add squash, enough olive oil to coat the squash, 3 pinches salt, a few grinds of pepper, garlic powder, onion powder and sweet paprika. Stir with your hands to coat. Lay out on a parchment-lined sheet tray and roast for 15-20 min until golden on one side. Flip and roast 10-15 min more, or until golden brown. Remove and set aside (keep oven on). 4. In a mortar and pestle, add a pinch of saffron and muddle until it becomes powdery. Add an ice cube and set aside. The ice cube will melt and the saffron will turn to liquid gold. 5. Heat a large, heavy bottomed pot over medium. Add butter and melt. Add shallots and garlic, stirring frequently for 3-4 minutes, or until translucent. 6. Increase the heat to medium-high and add your rice. Toast it for 3-4 min until the rice becomes slightly translucent, stirring. Add wine and stir until the liquid has reduced by half. Add the saffron liquid and stir. 7. Alternating between broth and milk, add ½ cup of liquid at a time. Stir constantly until the liquid has absorbed and then add another ½ cup. Repeat until the rice has an al dente texture (25-35 min). As the rice nears its final additions, brush the squash with maple syrup and pop them back in the oven for 5 min to caramelize. 8. Once rice is al dente, remove from heat and add Parm. #risotto #godfather #sopranostok #sundaysawce #sawce #comfortfood #cookingvideo #funny #fyp #Recipe

Introducing: THE SUNDAY SAWCE!! 🍝🥫🍷🧀✨ A series devoted to recipes that take a little longer, taste a lot better, and keep the scaries away! First, Risotto alla Milanese. My friend Kaylee made this dish for me and it was a reminder to slow down, yap, and enjoy the small, creamy, Parmigiano-y moments of life. 🥂 Recipe below (and more in depth on my website). Ingredients For the Risotto: Pinch of saffron 1 ice cube 1 shallot, minced 2 garlic cloves, minced 4 tbsp. salted butter Black pepper 2 cups Arborio rice 1 cup dry white wine 5 cups chicken stock 1 cup 2% milk 2 oz. finely grated Parmigiano Reggiano Salt For the Squash: 2 delicata squash 2 tbsp. olive oil Salt Black pepper ¼ tsp. garlic powder ¼ tsp. onion powder ¼ tsp. sweet paprika 2 tbsp. maple syrup Make it! 1. Preheat the oven to 425° F. 2. Slice the squash into ½ inch thick rounds. Remove the seeds. 3. In a large bowl, add squash, enough olive oil to coat the squash, 3 pinches salt, a few grinds of pepper, garlic powder, onion powder and sweet paprika. Stir with your hands to coat. Lay out on a parchment-lined sheet tray and roast for 15-20 min until golden on one side. Flip and roast 10-15 min more, or until golden brown. Remove and set aside (keep oven on). 4. In a mortar and pestle, add a pinch of saffron and muddle until it becomes powdery. Add an ice cube and set aside. The ice cube will melt and the saffron will turn to liquid gold. 5. Heat a large, heavy bottomed pot over medium. Add butter and melt. Add shallots and garlic, stirring frequently for 3-4 minutes, or until translucent. 6. Increase the heat to medium-high and add your rice. Toast it for 3-4 min until the rice becomes slightly translucent, stirring. Add wine and stir until the liquid has reduced by half. Add the saffron liquid and stir. 7. Alternating between broth and milk, add ½ cup of liquid at a time. Stir constantly until the liquid has absorbed and then add another ½ cup. Repeat until the rice has an al dente texture (25-35 min). As the rice nears its final additions, brush the squash with maple syrup and pop them back in the oven for 5 min to caramelize. 8. Once rice is al dente, remove from heat and add Parm. #risotto #godfather #sopranostok #sundaysawce #sawce #comfortfood #cookingvideo #funny #fyp #Recipe

start an influencer campaign that drives genuine engagement

Company

Home Case Studies Reports Blog Careers

Technology

Fastest Growing