Piadina bread – original Italian recipe

A quick flatbread recipe from the Emilia-Romagna region of Italy. From GialloZafferano, Italy’s #1 food website. Find this and many more recipes on the Giallozafferano App in English itunes.apple.com *** Hi GialloZafferano viewers. Today we’ll leap over to Emilia Romagna to make Piadina. The Piadina is a traditional flatbread from the region and can be used as a substitute for bread. This flatbread is made of flour, lard, and milk or water. According to the Romagnola recipe, the bread can be cooked on a cast iron pan or on heated terracotta plates. Then it can be filled with cheeses, meats or vegetables. Let’s see what we’ll need: • 4 cups of flour • 1/3 of a cup of lard which you can substitute with an equal amount of oil • 6 and ½ oz of milk or water • Just under a half tbsp of salt • Half a tsp of baking soda Let’s make our piadine. Begin by putting the flour into a large bowl. Create an indentation into which you can put the lard, the salt and the baking soda. Now add the milk which should be at room temperature. You can also use water at this point, or a mixture of the two. Add it a little at a time, and work it all together. When all the ingredients have come together, you can knead the dough on a worktop. Here’s the dough ready to be kneaded out on the worktop until it’s smooth. Once it’s properly kneaded, let it rest in a bowl covered with plastic wrap in a cool place for at least a half an hour. Once your dough has rested take it and divide it into four equal
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A pretty yellow mimosa cake to celebrate the women in your life… happy March 8th from Sonia! Find this and many more recipes on the Giallozafferano App in English itunes.apple.com *** Hi GialloZafferano viewers and welcome to our kitchen. Today we’ll be preparing a soft and creamy dessert: the Mimosa cake. This is a cake that’s usually prepared for Women’s’ day — the 8th of March and its name comes from the crumbled sponge cake on the top that looks like mimosa flowers. Let’s see what we’ll need: For two 8 ½-inch (22 cm) round sponge cakes: • Just over 1 cup (220 g) of sugar • 4 whole eggs • 8 egg yolks • 1/3 cup (40 g) of potato starch • 1 ½ cups (200 g) of flour For the soaking syrup • ¼ cup (50 g) of sugar • just under ½ cup (100 ml) of water • 3 ½ tbsp (50 ml) of liqueur – normally an orange liqueur For the sweetened cream • less than 1 cup (200 ml) of heavy cream • 2 ½ tbsp (20 g) of powdered sugar For the custard • 1 ¼ cups (300 ml) of heavy cream • 1 ¼ cups (300 ml) of whole milk • 8 egg yolks • just under ½ cup (55 g) of flour • 1 cup (200 g) of sugar • ½ vanilla pod Let’s begin by making our 8 ½-inch cake bases: I’m putting all of the ingredients into the mixer at one time; you should halve the ingredients and make the 2 sponge cakes separately. Here I have the 4 eggs and the sugar in the mixer. Let it run for at least 10 minutes and when the mixture is aerated and firm, add the egg yolks and let the mixer run at high speed for another 5 minutes. Here’s our

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Original recipe of the week: Gorgeous Gnocchi

Original recipe of the week: Gorgeous Gnocchi
Soft, thick, hearty dumplings traditionally eaten as first course in Italy as an alternative to soup, they can be found in many different variations and also in many different countries. Made from semolina, wheat, egg, cheese or potatoes, …
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Penne arrabbiata – original Italian recipe

Penne arrabbiata (pasta quills arrabbiata style) is a famous Italian recipe, a spicy hot pasta dish, easy and quick to prepare. Find this and many more recipes on the Giallozafferano App in English itunes.apple.com *** I’m Sonia and welcome to the Giallo Zafferano kitchen where we’ll be preparing Penne Arrabbiata: a very quick pasta dish, perfect for when you have unexpected guests drop by. Let’s see the ingredients we’ll need: • 14 ounces of penne — the ridged variety is best. • 3 to 4 Tablespoons of chopped parsley • 12 oz of peeled tinned tomatoes • 4 tablespoons of extra virgin olive oil • Two cloves of garlic • Two fresh chillies • Half cup of grated pecorino romano cheese Let’s prepare our “Angry Penne”! In this pan I’ve put the oil and added the chopped garlic and chillies. Let them sauté for about a minute and after add the tinned tomatoes. I’ve chopped these up, but you can also put them in the food processor. Leave the tomatoes to simmer and absorb the flavours of the chilli and garlic and when it’s reduced a bit we can immediately add the pasta because the sauce will finish in the time it takes to cook the pasta al dente. The pasta is al dente. Now, drain the penne and in the meantime add the parsley to the sauce. Mix it together and then add the pasta. Now all you need to do is to mix it together and serve. Here’s our lovely plate of penne arrabbiata. All that’s left is to sprinkle with a bit of leftover fresh parsley and the grated pecorino and we’re

From Giallozafferano, the italian most famous food website, a new video recipe: lasagne bolognese. Find this and many more recipes on the Giallozafferano App in English itunes.apple.com *** Welcome to the GialloZafferano kitchen. I’m Sonia and today we’ll be preparing a pasta dish from the Emilia-Romagna region — Lasagne Bolognese Let’s look at the ingredients we’ll need: • 4.5 cups of Béchamel sauce • 3 cups of ragu Bolognese — you can find the recipe on the GialloZafferano site. • 1.5 cups of grated parmesan cheese • 1 pound of fresh egg lasagne noodles • Extra virgin olive oil OK, let’s see how to prepare our Lasagne Bolognese. Begin by getting a pan that’s about 8 x 12 inches. Add a thin layer of olive oil and spread a spoonful of sauce at the bottom of the pan. This will keep the bottom of the lasagne from burning. After this, begin to lay down the sheets of lasagne. You can cut them to fit the size of your pan and use the trimmings to cover any space leftover. Now add a layer of béchamel, spread it out, and add another layer of sauce. Keep in mind that you’ll want to make about four layers including the cover, so measure your ingredients according to the room you have in the pan. Now, sprinkle with a layer of parmesan cheese. Go on like this with the other layers. I’m finishing here with the last layer. Spread the béchamel right up to the corners, and finish everything with a layer of sauce. The last layer can get a bit more sauce than the rest. Give a generous
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Spaghetti puttanesca – original Italian recipe

An easy Italian recipe for a tasty first course simply made with tomato, anchovy, capers and olives: the spaghetti puttanesca. Find this and many more recipes on the Giallozafferano App in English itunes.apple.com +++ Hi everyone and welcome to the GialloZafferano kitchen: today we’ll be making the spaghetti puttanesca, literally “whore’s pasta”, a very tasty first course made with few simple ingredients. The origins of this recipe are uncertain, as well as those of its name; what we know for sure is that it’s most prepared in the regions of Lazio and Campania. But let’s see together what ingredients we’ll need: 14 oz (400 g) of spaghetti, or linguine, or vermicelli pasta 14 oz (400 g) of canned peeled tomatoes, or tomato puree, or 17,5 oz (500 g) of fresh tomatoes 2 tbsp of chopped parsley 8 fillets of anchovy 3,5 oz (100 g) of pitted olives or Gaeta olives 4-5 tbsp of extra virgin olive oil 1 tbsp (15 g) of capers in salt, about ½ oz Some salt /2 cloves of garlic 1 fresh or powdered chili pepper So, let’s prepare together the spaghetti puttanesca: Begin to prepare the spaghetti puttanesca by putting in a saucepan the oil, the roughly chopped anchovies, the chili pepper and the smashed garlic. Brown everything on a low flame for a few minutes, 5 or 10, it’s the same as long as you keep a very low flame so as not to burn the garlic, then add the capers, previously washed under running water, squeezed and chopped, and the olives, cut into circles. If you’re using non
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Tiramisu - original Italian recipe

Tiramisu Recipe. The world’s most famous Italian recipe. Find this and many more recipes on the Giallozafferano App in English itunes.apple.com *** Hello GialloZafferano visitors, and welcome to our kitchen. I’m Sonia and today we’ll be preparing a dessert with a very recognizable flavour that’s been the pride of many Italians living abroad: Tiramisu. Let’s take a look at the ingredients we’ll be using: • 400g/15oz of lady finger biscuits • Six eggs • A cup of espresso sweetened to your liking • 120g/10 tbsp of sugar • 500g/2 1/3 cups of mascarpone cheese • Unsweetened cocoa powder for sprinkling between layers Let’s take a look at how to make it: We’ll begin by preparing the custard. First separate six eggs and put the yolks in a large glass bowl. Now, add half of the sugar. Beat it all together well until the sugar is completely dissolved into the yolks. Now it’s time to add the mascarpone cheese. Here’s the mixture of the yolks and mascarpone. In this bowl, I’ve vigorously beaten the whites of the six eggs along with the rest of the sugar until they’ve increases in size and formed stiff peaks. Now I’ll fold them gently into the mascarpone mixture. Fold them together very delicately just until the mixture comes together. Now, in a deep pan or casserole dish we’ll put together our Tiramisu. Begin by soaking the lady fingers in the espresso and lining them up to form a layer in the dish. Of course, you can soak the biscuits more or less depending on how you like your
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