#italiantradition

1 min

Chef Gianluca Deiana Abis: Ricotta Gnocchi

Prep. time: 20 minutes Cook Time: 3 minutes Difficulty: 2 out of 5 Serve: 4 Ingredients: 2 cups of Ricotta 2 cups of All Purpose Flour 1/2 cup of grated Parmesan Cheese 2 large Eggs Preparation: Mix all ingredients together and knead till smooth, using extra flour if needed. Let dough rest for 20 minute. Shape the dough into a round disk with your hands, then transfer it to a lightly-floured cutting board and sprinkle the dough with flour. Using a knife, cut the dough in

1 min

Chef Gianluca Deiana Abis: Banana Bread

Prep. time: 20 minutes Cook Time: 60 minutes Difficulty: 1 out of 5 Serve: 6 Ingredients: 4 bananas 3 1/2 cups of All purpose flour 200 g of butter 1/2 cup of Sugar 2 large eggs 1/2 tsp Cinnamon powder 1/2 cup of Walnuts, chopped 1/2 tbsp of Baking powder 1/2 tsp of Baking Soda lemon juice qb pinch of salt Preparation: To prepare the banana bread, start by peeling the bananas and cutting them into slices. Drizzle them with lemon juice to prevent blackening. Mash them with a f

Chef Gianluca Deiana Abis: Torta Di Ricotta / Ricotta Cake

2 min

Recipes

Chef Gianluca Deiana Abis: Torta Di Ricotta / Ricotta Cake

Prep. time: 20 minutes Cook Time: 60 minutes Difficulty: 2 out of 5 Serve: 10 Ingredients: Ingredients for a 9 inches baking dish 200 g Semolina 2 cups of milk 250 g of Sugar 2 cups of Water 350 g of ricotta 4 medium eggs 40 g of Butter 1 Orange peel Vanilla pinch of salt For decoration Confectioners sugar Preparation: To prepare ricotta cake start cooking the semolina. In a saucepan add milk, water, salt, butter and orange zest, then heat everything, stirring occas

1 min

Chef Gianluca Deiana Abis: Spaghetti Ai Filetti Di Acciughe/ Spaghetti with Anchovies

Prep. time: 5 minutes Cook Time: 20 minutes Difficulty: 1 out of 5 Serve: 4 Ingredients: 1 package of spaghetti 10 anchovy fillets 1/4 cup capers 1/4 cup pine nuts 1/4 cup of breadcrumbs 1 clove of garlic parsley qb sea salt qb black pepper qb olive oil Preparation: When you want to prepare spaghetti with anchovy fillets, first of all bring the water to a boil in a saucepan, salt slightly, taking care not to overdo it as the anchovy fillets are already tasty. Dip the spaghett

2 min

Chef Gianluca Deiana Abis: Pasta Alla Norma/ Sicilian spaghetti alla Norma

Prep. time: 15 minutes Cook Time: 45 minutes Difficulty: 1 out of 5 Serve: 4 Ingredients: 1 eggplant 3 cloves of garlic ½ a bunch of fresh basil 400 cherry tomatoes ( 1 package (320 g) spaghetti 50 g salted ricotta cheese extra virgin olive oil sea salt qb black pepper qb Preparation: Cut aubergine into little cubes. Place into a colander in the sink, sprinkle with sea salt to draw out the moisture, then set aside for around 20 minutes. Peel and finely slice the garlic, then

Zafferano & Co. Friends: Chef Francesco Pecoraro

2 min

Meet the Chefs

Zafferano & Co. Friends: Chef Francesco Pecoraro

Bio Master Chef Francesco Pecoraro was born in Filaga (PA) Sicily in 1971. He went to I.P.A.S ( Istituto Professionale Alberghiero di Stato) of Pallavicino. He began his career at the age of 13 in his town of origin at the' 'historic' 'Osteria pizzeria' 'Da Giacomino' '. After graduating, he started traveling all over Italy, eager to learn more about the profession that he'd come to love at a young age. During his travels he met inspired people and chefs that contributed

1 min

Chef Gianluca Deiana Abis: Pasta con ricci e pomodori/ Sea Urchin Pasta with tomatoes

Prep. time: 20 minutes Cook Time: 10 minutes Difficulty: 2 out of 5 Serve: 4 Ingredients: 320 g Spaghetti 10 Sea urchins 300 g cherry tomatoes, cut in the half 2 celery sticks, chopped 1/2 onion, chopped 1/4 cup of dry white wine 2 tablespoons of butter 20 g Parsley Extra virgin olive oil to taste Salt to taste Preparation: With an appropriate tool divide urchins in half and using a teaspoon extract only the red part. At this point cook the pasta in salted water until al dent

2 min

Pbread Natural Bakery di Stefano Pibi: Il re dei Lievitati: Il Panettone

Cook Time: 50 minutes Difficulty: 5 out of 5 Serve: 6 Ingredients: Ingredients of the first dough: 55 g Sourdough at third refreshment 219 g Panettone flour Z Dallagiovanna 69 g Caster sugar 80 g Corman butter 83 g Water 55 g Pasteurized egg yolks Ingredients of the second dough: 55 g Panettone flour Z Dallagiovanna 16 g Panettone flavor 55 g sugar 5 g sea salt 72 g Pasteurized egg yolks 85 g Corman butter 39 g Water 115 g Sultanas (I used Chilean rum raisins) 87 g

2 min

Chef Gianluca Deiana Abis: Ossobuco alla milanese

Prep. time: 15 minutes Cook Time: 80 minutes Difficulty: 2 out of 5 Serve: 4 Ingredients: 4 pieces Veal shanks ( 1,2 kg) 500 g Meat broth 2 yellow onions 50 g all purpose flour 50 g White wine 50 g Extra virgin olive oil 40 g Butter Salt qb Black pepper qb For Gremolata: 1 bunch Parsley 2 cloves garlic 1 organic lemon zest Preparation: To make Ossobuco alla milanese, first prepare the meat broth. Next peel the onions and slice them. Heat half of the oil in a pan, add onio

2 min

Chef Michele Baldacci: Peposo alla Fornaccina - Italian Peppered Beef Stew

Recipe Prep Time: 30 min Cook time:4/6 hours Difficulty: 2 out of 5 Serve:4/6 Ingredients: 3 lb beef cheeks 1/2 bottle red wine 8 whole cloves garlic 1 tbs black peppercorns 1 tbs tomato paste 2 tbs salt Preparation: 1. Preheat the oven to 300. In prepping the beef cheek, you will find that it’s a quite fatty piece of meat. You will need to be able to decipher the good fat from the bad fat and cut off anything that is hard or white. The good fat is usually more rubbery and so

2 min

Chef Gianluca Deiana Abis: Panna Cotta Alle Fragole/ Panna Cotta With Strawberries

Prep. time: 10 minutes Cook Time: 65 minutes Difficulty: 2 out of 5 Serve: 6 Ingredients: 500 g of Mascarpone 500 ml of fresh liquid cream 150 g of sugar 4 sheets of jelly For the strawberry sauce: 200 g of strawberries 100 g of sugar half a lemon For the caramel: 400 g sugar 200 ml water 1 vanilla bean Preparation: Before starting to prepare the recipe, it is important to adopt a little trick to get the best result: be sure to take Mascarpone out of the fridge about 30 minu

1 min

Chef Gianluca Deiana Abis: Oven-Roasted Eggplant Recipe

Prep. time: 15 min Cook Time: 35 minutes Difficulty: 1 out of 5 Serve: 6 Ingredients: 2 lb. eggplant (about two big eggplants) sea salt 2 to 3 Tbs. extra-virgin olive oil 8 fresh thyme sprigs Preparation: Wipe the eggplant clean and slice them in half lengthwise. With the tip of a knife, cut deeply in a diamond pattern by making two or three long cuts. Press on the edges of the halves to open the cuts and sprinkle salt over the surface and into the cuts. Set aside, cut side u

1 min

Chef Gianluca Deiana Abis: Orecchiette With Broccoli Rabe

Prep. time: 15 min Cook Time: 35 minutes Difficulty: 2 out of 5 Serve: 6 Ingredients: 12 oz. orecchiette 2 tbsp. extra-virgin olive oil 1 lb. broccoli rabe, trimmed 3 tbsp. butter, divided 2 pork sausage links (about 6 oz.), sliced into coins 3 cloves garlic, minced 1 1/2 c. freshly grated Parmesan Zest and juice of 1 lemon Pinch crushed red pepper flakes Preparation: In a large pot of boiling salted water, cook orecchiette according to package instructions. During the last 2

1 min

Chef Gianluca Deiana Abis: Minestra Tradizionale Napoletana Maritata*/Italian Wedding Soup

Prep. time: 20 minutes Cook Time: 45 minutes Difficulty: 2 out of 5 Serve: 4-6 Ingredients: 5 cups chicken broth 4 large heads of escarole 1 cup of rice or pastina 2 carrots, chopped 2 celery stalks, chopped 1 onion, chopped 1 garlic clove parmigiano or pecorino qb salt qb pepper qb olive oil Meatballs: Meatballs mixture needs to be form into small marble-sized meatballs. Preparation: In a large pot, add some olive oil and saute some chopped celery, carrot, onion, and garlic

1 min

Chef Gianluca Deiana Abis: zuppa di lenticchie/Lentil soup

Prep. time: 20min Cook Time: 45 minutes Difficulty: 2 out of 5 Serve: 4-6 Ingredients: 1 cup dried Lentils 2 tablespoons olive oil 1 clove garlic 1 medium onion chopped 2 celery stalk chopped 2 medium potato chopped 1 zucchini chopped 2 carrot chopped 4 cups of vegetable broth 1 teaspoon oregano hot pepper to taste if desired salt and pepper q.b. Preparation: In a large bowl of water soak the lentils for approximately 30 minutes, then drain and rinse. In a large pot add olive

1 min

Chef Gianluca Deiana Abis: Braised Fennel

Prep. time: 10 minutes Cook Time: 25 minutes Difficulty: 2 out of 5 Serve: 4-6 Ingredients: 3 bulbs fennel, scrubbed, cleaned 6 cups chicken stock salt and pepper, to taste extra virgin olive oil 1⁄4 cup grated Parmigiano-Reggiano Preparation: Preheat the oven to 350°F. Fully wash and trim the fennel bulbs. Trim off the tops of the fennel and set aside. Leave enough of the base in tact so the fennel retains its form.Cut the bulbs lengthwise into pieces approximately 1” thick.

1 min

Chef Gianluca Deiana Abis: Fiori di zucchina fritti/ Fried Zucchini Blossoms

Prep. time: 15 minutes Cook Time: 5minutes Difficulty: 2 out of 5 Serve: 4 Ingredients: 15 large zucchini blossoms (fresh, gently rinsed and thoroughly dried) 2 large eggs 1 cup all-purpose flour (or as needed) 1 cup milk 1/2 teaspoon salt 1/2 teaspoon dry yeast Pinch of nutmeg oil for frying, peanut oil or any other neutral-flavored Preparation: In a small bowl, beat an egg. Whisk in milk and add enough flour to achieve a dense consistency (think pancake batter). Whisk batt

1 min

Chef Gianluca Deiana Abis: Pasta Con le Sarde/ Pasta with Sardines

Prep. time: 10 minutes Cook Time: 45 minutes Difficulty: 1 out of 5 Serve: 4 Ingredients: 1 package of bucatini or spaghetti 5 whole sardines, filleted and cut into 1 inch pieces 4 anchovy fillets *oil packed 1/4 cup toasted pine nuts 1/2 cup of breadcrumbs *I like to use panko bread crumbs 1/2 cup of dry white wine 1/4 cup of golden raisins 1 cup white onion, chopped pinch saffron sea salt qb black pepper qb olive oil Preparation: Heat wine on the stovetop in a small saucepa

1 min

Chef Gianluca Deiana Abis: Pasta Con Sardine Fresche/ Pasta with Fresh Sardines

Prep. time: 10 minutes Cook Time: 30 minutes Difficulty: 1 out of 5 Serve: 4 Ingredients: 1 package of pasta on your choice 300 g of fresh sardines 1 cup fresh cherry tomatoes 4 tablespoons of extra virgin olive oil half a glass of dry white wine a spoonful of chopped parsley a clove of garlic salt and pepper qb Preparation: Clean and fillet the sardines, removing the central bone, the tail and the head, then rinse and dry them by dabbing them gently. Cut the fillets into pi

1 min

Chef Gianluca Deiana Abis: Pasta Primavera

Prep. time: 15 minutes Cook Time: 45 minutes Difficulty: 2 out of 5 Serve: 4 Ingredients: 360 g of spaghetti 1 red pepper 1 Broccoli 1 carrot 2 courgettes (summer squash or zucchini) 150 g of Mozzarella Cherries 1 fresh ginger root (approx. 3 cm) 1 shallot 1 chilli pepper extra virgin olive oil soy sauce if you like qb Preparation: First wash and dry red pepper, remove the seeds and internal filaments then divide it in half lengthwise and cut them into thin strips. Also wash