Croissant recipe for 12 pieces: Ingredients For the Pre-dough: • 165 g of all-purpose flour • 165 ml of warm water or milk • 7.5 g of fresh yeast For the Dough: • 735 g of all-purpose flour • 375 ml of room temperature milk • 27 g of fresh yeast • 15 g of salt • 37.5 g of granulated sugar • 37.5 g of brown sugar • 30 g of honey • 15 g of melted butter For Laminating: • 540 g of butter For Brushing: • 1 large egg yolk • 30 ml of fresh cream Procedure 1. Pre-dough Preparation: Dissolve the yeast in warm water or milk. Add flour, mix well, and let it rise covered until it doubles in size. 2. Dough Preparation: To the pre-dough, add the remaining yeast, half of the milk, both sugars, honey, all the flour, salt, the rest of the milk, and melted butter. Cover and rest for 30 minutes. Knead briefly, add more flour if needed, and rest for another 15 minutes. 3. Butter Preparation: Roll the butter between two sheets of parchment paper to form a 9-inch square. Chill in the fridge. 4. Dough Forming: Briefly work the dough and shape it into a long form. Chill in the fridge for 12 hours. 5. First Lamination: Roll out the dough, place the butter in the center, roll out and fold in four. Freeze for 15 minutes. 6. Second Lamination: Roll out the dough again and fold it in three. First freeze, then refrigerate. 7. Shaping the Croissants: Roll out the dough, cut into triangles, roll to form croissants, and let rise in a humid environment for about 2-2.5 hours. 8. Baking: Brush with egg yolk and cream. Bake in a preheated oven at 428°F, add ice cubes to lower the temperature to 338°F and bake for about 25 minutes.. . @GialloZafferano

#cucinaitaliana Beef Ragù Ingredients: • 4.4 lbs beef • 2 onions • 2 carrots • 2 celery stalks • 1 tablespoon tomato paste • 2 cups tomato pulp • Salt, pepper • Rosemary • Basil Fresh Pasta Ingredients: • 1 cup flour • 1 tablespoon semolina • 3 tablespoons eggs (out of shell) • 1 tablespoon egg yolk Béchamel Sauce Ingredients: • 4 cups milk • 6 tablespoons butter • 6 tablespoons flour • Nutmeg • Salt, pepper Preparation: For the Ragù: 1. Mince the beef. 2. Sauté onions, carrots, and celery in a pan. 3. Add minced beef, tomato pulp, tomato paste, salt, and pepper. 4. Add a bouquet of rosemary and basil, then simmer on low heat for about 3 hours. For the Pasta: 1. Mix flour, semolina, and eggs into a dough. Knead for a few minutes. 2. Let the dough rest for at least 2 hours. 3. Roll out the dough, cut into rectangles, and boil in water for about 3 minutes. For the Béchamel Sauce: 1. Melt butter in a saucepan, stir in flour. 2. Gradually pour in milk, season with salt, pepper, and nutmeg. Bring to a boil, stirring until it thickens. Assembling the Lasagna: 1. In a baking dish, spread a layer of béchamel sauce. 2. Add a layer of fresh pasta, then the ragù. 3. Sprinkle with Parmesan and distribute about 2 ounces of mozzarella per layer. 4. Repeat for at least 4 layers. 5. Bake at 350°F for 30 minutes. Final Touch: 1. Once baked, let the lasagna cool, then cut into squares. 2. Dip squares in beaten egg, then in breadcrumbs. 3. Cook in an air fryer until golden and crisp.​⬤ @GialloZafferano

#cucinaitaliana Chicken Penne with Mushrooms and Broccoli Ingredients: • 3 chicken thighs, diced • Salt and pepper, to taste • 1 tablespoon of mixed herbs • 1/2 teaspoon of paprika • A drizzle of olive oil • 1/2 onion, chopped • 50 g of sliced champignon mushrooms • 100 g of cream cheese • 100 g of broccoli • 100 g of penne or pennette pasta • Fresh basil, for garnish Directions: 1. Marinate the chicken pieces with salt, pepper, mixed herbs, paprika, and a drizzle of olive oil for about 30 minutes. 2. In a skillet, sauté the chicken over medium-high heat for 5 minutes. 3. Add the chopped onion and sliced mushrooms, cook for a couple of minutes. 4. Stir in the cream cheese and a little water. Let it cook for 10 minutes until the sauce thickens. 5. Cook the pasta in boiling salted water. In the last 2 minutes of cooking, add the broccoli to the pasta water. 6. Drain the pasta and broccoli, and add them to the chicken and mushroom sauce. 7. Mix well with fresh basil and serve hot. @GialloZafferano

#cucinaitaliana Strawberry Panna Cotta Recipe: For the Panna Cotta: • Cream: 2 cups • Sugar: 1/3 cup • Gelatin: 2 sheets (or 8g) • Vanilla: 1 tablespoon Steps for Panna Cotta: 1. Soften gelatin in cold water. Heat cream, sugar, and vanilla until hot but not boiling. Remove from heat, add gelatin, and stir until melted. 2. Pour into glasses and let it cool. Then, refrigerate until firm. For the Strawberry Topping: • Strawberries: 1 cup, chopped • Water: 1/2 cup • Gelatin: 1 sheet Steps for Strawberry Topping: 1. Soften gelatin in cold water. Heat strawberries and water without boiling. Add gelatin and stir until melted. 2. Let it cool, then pour over the firm panna cotta. Refrigerate until set. @GialloZafferano

#cucinaitaliana Blueberry Macarons Ingredients: For the Macarons: • 150 g almond flour • 150 g powdered sugar • 110 g egg whites (split into two 55 g parts) • Purple food coloring paste • 150 g sugar • 50 ml water • 15 g sugar For the Blueberry Compote: • 20 g sugar • 2 g NH pectin • 100 g blueberry puree • 10 ml lemon juice For the Blueberry Ganache: • 180 g white chocolate (Ivoire 35% from Valrhona preferred) • 60 ml fresh cream • 30 g blueberry puree • 10 ml lemon juice Directions: 1. Macarons: Sift almond flour and powdered sugar into a bowl. Add 55 g egg whites and the food coloring. Boil 150 g sugar with 50 ml water and cook until it reaches 118°C. Beat the remaining 55 g egg whites with 15 g sugar, then pour in the hot sugar syrup, beating until shiny. Fold some of the meringue into the almond mixture, then gently fold in the rest. Pipe onto a baking sheet and bake at 150°C for 8-10 minutes. 2. Blueberry Compote: Mix sugar and pectin. Heat blueberry puree and lemon juice to 40°C, add sugar with pectin, bring to a boil and cook for a few minutes. Let cool. 3. Blueberry Ganache: Melt chocolate in a double boiler. Boil cream, blueberry puree, and lemon juice, then pour over chocolate. Stir until smooth. Blend with an immersion blender and cool in the fridge for a few hours. 4. Assembly: Match up the macaron shells. Pipe a ring of ganache on half of the shells, fill with blueberry compote, and top with another shell. Keep in the fridge for at least 24 hours before serving. #khalidelmahi @giallozafferano