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Chef Gianluca Deiana Abis: Pesto alla Genovese
Pesto alla Genovese Prep. time: 10 Cook Time: 0 Difficulty: 1 out of 5 Serve: 4/6 Ingredients: 1 Clove of Garlic 100ml Extra Virgin Olive...
Oct 25, 20192 min read
Alberto Piso: Sebadas, Seadas, Sevadas, Seatta.
Sebadas, Seadas, Sevadas, Seatta. Prep. time: 30 Cook Time: 10 Difficulty: 3 out of 5 Serve: 4/6 Ingredients for the dough: 2 Cups of...
Oct 25, 20192 min read
Chef Gianluca Deiana Abis: Malloreddus con Salsa al Cinghiale / Sardinian Gnocchi with wild boar
Prep Time:15 min Cook time: 1 hour Difficulty: 1 out of 5 Serve: 2 Ingredients: 1/2 cup plus 2 tablespoons extra-virgin olive oil 6...
Oct 25, 20192 min read
Chef Gianluca Deiana Abis: Fregola Sarda con le Cozze/ Sardinian Fregola with Mussels
Prep Time:15 min Cook time: 35 Difficulty: 2 out of 5 Serve: 4 Ingredients: 2.2 lbs mussels 130 grams (2/3 cup) fregola flat leaf parsley...
Oct 25, 20192 min read
Chef Gianluca Deiana Abis: Fettucine al Burro e Parmigiano Reggiano (Alfredo Sauce)
Fettucine al Burro e Parmigiano Reggiano Prep. time: 45 Cook Time: 10 Difficulty: 3 out of 5 Serve: 4/6 Ingredients for the dough: 1 and...
Oct 24, 20192 min read
Chef Gianluca Deiana Abis: Ravioli di Ricotta e Zafferano al Burro e Salvia...
Ravioli di Ricotta di Pecora e Zafferano al Burro e Salvia/ Ricotta and Saffron Ravioli with Butter and Sage Prep. time: 30 Cook Time: 10...
Oct 24, 20193 min read
Chef Sergio Corbia: Spaghetti Aglio, Olio e Peperoncino
Spaghetti Aglio Olio e Peperoncino Prep. time: 10 Cook Time: 10 Difficulty: 2 out of 5 Serve: 4/6 Ingredients: 350/400 gr of Spaghetti...
Oct 24, 20191 min read
Chef Marco Porceddu: Patate ripiene al Salmone - Stuffed Potatoes
Patate Ripiene al Salmone - Stuffed Potatoes with Wild Salmon Prep. time: 15 Cook Time:30 Difficulty: 2 out of 5 Serve: 4/6 Ingredients:...
Oct 24, 20191 min read
Chef Marco Porceddu: Gamberetto a Crudo
Gamberetto a Crudo Prep. time: 15 Cook Time: Difficulty: 2 out of 5 Serve: 4/6 Ingredients: 8 Live fresh water shrimp Amaebi (sweet...
Oct 24, 20191 min read
Chef Marco Porceddu: Vegetable Tart
Tortina di Vegetali - Vegetable Tart Prep time: 30 Cook time:30 Difficulty:3 out of 5 Serve 4 Ingredients: 2 yellow peppers 2 rd peppers...
Oct 24, 20191 min read
Chef Vincenzo Garofalo: Ravioli di Ricotta di Pecora, Zucca, Funghi e Nocciole
Ravioli di Ricotta di Pecora, Zucca, Funghi e Nocciole Prep time 45 min Cook time 10 min Serves 4 people Ingredients: 20 baby kale leaves...
Oct 24, 20191 min read
Chef Gianluca Deiana Abis: Savoiardi - Biscotto di Savoia - Lady Finger
Savoiardi - Biscotto di Savoia - Lady Finger Prep. time: 30 Cook Time: 15 Difficulty: 2 out of 5 Serve: 4/6 Ingredients for the dough: 1...
Oct 24, 20192 min read
Chef Francesco Pecoraro: Lo Zuccotto Toscano o Zuccotto Fiorentino
Zuccotto Fiorentino / Zuccotto Toscano Prep time: 45 min Cook time: 30 min Difficulty: 2 out of 5 Serves: 8 - 10 people Ingredients: 6...
Oct 24, 20192 min read
Chef Francesco Pecoraro: Lo Zuccotto Toscano o Zuccotto Fiorentino
Zuccotto Fiorentino / Zuccotto Toscano Prep time: 45 min Cook time: 30 min Difficulty: 2 out of 5 Serves: 8 - 10 people Ingredients: 6...
Oct 24, 20192 min read
Chef Marco Porceddu: Insalata di barbabietola - Beet Salad
Prep Time:30 min Cook time: 10 Difficulty: 1 out of 5 Serve: 4 Ingredients: 4 small fresh yellow beets, peeled 4 small fresh red beets,...
Oct 24, 20191 min read
Chef Marco Porceddu: Spaghetti ai ricci di mare - Spaghetti with sea urchin
Zafferano & Co. present a recipe from Chef Marco Porceddu
Oct 24, 20191 min read
Chef Michele Baldacci: Cannellini Beans
Recipe Prep Time: 30 min Cook time:4/6 hours Difficulty: 2 out of 5 Serve:4/6 Ingredients: 1 lb dried cannellini beans 1 gallon of water...
Oct 23, 20192 min read
Lyuba Vitelli: Pepperoni ripieni/ Stuffed peppers
Prep Time: 20 min Cook time: 1 hour Difficulty: 3 out of 5 Serve: 6 Ingredients: 1 pound ground beef 1/2 pound homemade pork sausage 1/2...
Oct 23, 20191 min read
Chef Diego Puddu: Tartara di Manzo/Italian Beef Tartare
Tartara di Manzo Prep Time: 15 min Cook time:0 Difficulty:1 out of 5 Serve: 2 Ingredient 3/4 pound tenderloin “ Piedmont Fassona” 1 pinch...
Sep 6, 20181 min read
Zafferano & Co. Friends: Carlos Valenzuela
Bio Grew up in East Los Angeles. Moved to Vegas after high school and started working as a busboy at Valentino by Piero Selvaggio in the...
Oct 24, 20171 min read
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