Saving at home – No-knead bread



Hello everyone!

The no-knead bread, the homemade bread the one with the crunchy crust and the soft inside and full of holes perfect for homemade bread … it seems made for eating it with fresh tomatoes or spread with Nutella … why not try it at home ??? This BRILLIANT recipe of no-knead bread was invented by an American baker named Jim while on vacation with his family.

The leavening times of the no-knead are very long, but it does everything by itself … this bread is self-made and you have to try it because then you won’t leave it anymore!

If you want to do it for the same day, of course, you can also let it rise at room temperature for about 4 hours instead of overnight in the fridge and it will be fine too.

Let’s start:


Ingredients for 1 LOAF: 300 g Manitoba flour – 200 g 00 flour – 340 g warm water – 8 g fresh brewer’s yeast (or 2/4 g dry) – 10 g salt – 2 tablespoons extra virgin olive oil – 6 g honey or malt


In a large container, mix the 00 flour and the Manitoba flour and add the salt.

Add dry or fresh yeast (if you use the fresh yeast, you will have to melt it first in a little bit of water), to the flours and mix.

Add the water and malt (or honey), add all the extra virgin olive oil and mix with a spoon, (without kneading).

Close the container you used with the cling film and place it in the lower shelf of the fridge for 12/18 hours. After this time, take the bowl out of the fridge, remove the dough and mash with your hands without kneading, forming a rectangle on a floured work surface.

Fold the 4 flaps inside, then first from the left to the center, then from the right and place the flap of dough on top, then from the bottom and then from the top. Flour a large cloth and place in it the shape of the bread you created with the flaps facing downwards, turning it slightly with your hands towards the center to form a ball.

At this point, close the cloth and let it rise for 1 hour. Turn on the static oven at 250 °, put in a very large pot and let it boil, then insert the bread with the folds facing upwards this time.

Close the lid and let it cook for 25/30 minutes. After this time, remove the lid and cook for another 15 minutes. If you dont have a pan that goes into the oven (i.e. without plastic parts) you can also put the well floured bread on a large pan in the oven at 220 ° and it will cook just as well even if it doesn’t have this rustic crust on top.

You can also use only plain flour or 0 flour or all of Manitoba or even mix the flours with a wholemeal or semolina part.

The important thing is that the total amount of the flour is always 500 g.

Enjoy your meal!

original recipe:

Saving at home – Potato rosti



Hello everyone!

The potato rosti is an easy, tasty and fast side dish but also a vegetarian and even vegan main course.

It’s made just with potatoes and nothing else but cooked in a particular way, in a pan, easy and sooo good.

These potatoes are really a fantastic side dish. The usual recipes made in the oven or as mashed potatoes after a while they bore me … made in this way it will take really a few minutes, they are very fast and made small they can also be used as an appetizer or as a base for preparing canapes if you don’t want or can’t use the bread because you have finished it or maybe you have celiac people for dinner.

And then you can add other types of vegetables to the potato rosti, just grate them together with the potatoes and that’s it but if you use the zucchini remember to squeeze them well and add an egg otherwise it won’t stay together.

Kids will love it too, so what are you waiting for? This time you won’t even need to go shopping because I’m sure you have two potatoes at home!

Let’s start:


Ingredients for 4 people: 500 g potatoes – extra virgin olive oil – salt


Boil a pot of lightly salted water.

Peel the potatoes without cutting them.

When the water boils, cook the whole potatoes for a maximum of 5 minutes.

Drain the potatoes and dry them well.

Grate the potatoes with a wide hole grater and place them in a bowl.

Add a pinch of salt and mix. Heat a non-stick pan with extra virgin olive oil and, when it is hot, cook the grated potatoes trying to distribute them evenly in the pan.

Cook over high heat, mashing with the back of a spoon until a crust has formed, then turn the potato rosti gently and cook on the other side as well.

After about 15 minutes of cooking your potato rosti will be cooked and ready to be served.


You can also add grated zucchini but you will need to add an egg or a bit of flour otherwise the rosti will not stay together.

You can put butter instead of extra virgin olive oil.

Enjoy your meal!

original recipe:

Saving at home – Quick pretzels



Hello everyone!

Does it happen to you having guests at the last moment?

Do you want a super easy and delicious appetizer that you will prepare in just a few minutes and you can’t help but eat one after the other like cherries.

These very fast cheese pretzels, made only with puff pastry and grated Parmesan or grated Grana Padano and then twisted on themselves, are really very simple and you can also make them with the leftovers of puff pastry from a pie for example, they will be less beautiful but still really delicious.

The very fast cheese pretzels are also the ideal appetizer with friends and outdoor buffets. Do you want to try them?

Let’s start:


Ingredients for 4 people: 1 roll of puff pastry – Parmigiano Reggiano (but Grana Padano or Pecorino are also good – 1 egg (optional)


Unroll the pastry and cut it into 3 equal parts.

Brush one with egg white and sprinkle with grated Parmesan cheese.

Put another strip of pastry on top and repeat the operation for all the sheets, placing them one on top of the other.

Cut your rectangles of puff pastry into strips of the width of about one finger and roll them up on themselves.

Now that you have prepared all the fast cheese pretzels you can bake them in a ventilated oven at 180° for about 10 minutes or until the pastry is cooked and golden brown.

Allow all the puff pastry pretzels to cool completely and then serve them.


If you want you can use both grated Grana Padano and grated Parmesan.

You can also add a little ground pepper. The egg is optional.

Enjoy your meal!

original recipe:

Saving at home – How to sterilize glass jars



Hello everyone!

Today we will talk about a very important topic for safety in the preparation of preserves: sterilization (pasteurization).

In this period I will quite often propose recipes to put in glass jars in order to have them for the whole winter.

Well, it is very important, however, before use, to sterilize your jars correctly.

In this way you will avoid running into very dangerous and sometimes fatal diseases, such as botulism.

Let’s start:


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You will need: a large pot – water


The only safe way for sterilizing jars at home is pasteurization.

This treatment must be carried out by completely immersing the containers in water.

On the market it is possible to find pots created specifically for this purpose.

In any case, this procedure can be done with any large pot that you have at home.

Warning: This procedure must be performed twice; the first time with the empty jars and the second time with the preserves inside, which must not reach the edge (leave 1 centimeter).

Since the water level must be at least 5 centimeters above that of the lid of the container, we recommend using pots about ten centimeters higher than the containers to be treated.

Cover the pot with the lid and bring the water to a boil. At this point, the heat can be adjusted to a lower level, but it must still be able to always keeping an uniform and vigorous boiling.

If the water level drops, it will be necessary to restore it by adding boiling water which should not be poured directly onto the containers, but into the spaces between one container and another.

If boiling stops, the heat will need to be increased. If the heat is supplied by means of heat induction systems, the pasteurization pot should not be wider than 10 centimeters compared to the diameter of the heating element.

The time required depends on the type of preserve, the type of container and its size, however it is usually 20-25 minutes. This time should be measured starting from the moment the water reaches a vigorous boil. In the event that boiling is interrupted, the measurement of the treatment time must be stopped and restarted from the beginning when the water boils again.

In metal containers, heat exchanges are faster and the pasteurization time is shorter than in glass containers, on the contrary, larger containers require longer pasteurization times.

The heat will have to end only when the pasteurization time has been completed.

After 5-10 minutes from the completion of the pasteurization it will be possible to extract the containers from the pot, letting them cool wrapped in a wool blanket, alternatively they can be left in water.

The verification of a correct pasteurization shall take place the day after.

When pressing the center of the lid or cap with your finger, you should not hear a “click clack”.

A further test can be done by beating the cap with a spoon. If it makes a metallic sound, the closure is airtight and the container is vacuum, if otherwise it makes a deep sound, the container is not vacuum.

For caps with safety devices and rubber gaskets, the air tightness and vacuum control inside the container can be carried out by removing the safety catch and trying to open the lid by pressing lightly. If the lid does not resist, it means that it is not hermetically closed and it is not under vacuum.

I prefer to use glass jars with a click-clack lid because it is also the easiest to check for a correct pasteurization.

Enjoy your meal!

original recipe:

Saving at home – Pickled vegetables



Hello everyone!

Today we will prepare the Giardiniera salad (pickled vegetables), certainly one of the best known and at the same time most classic preserves of the Italian gastronomic tradition.

This pickled preparation is very rich and tasty because it collects all the goodness and aromas of the vegetables of our land.

Depending on the season, you can in fact find it prepared with different but always very tasty and delicate vegetables.

It will not be difficult for you to understand the reason for the term “garden” (in Italian giardiniera), when the different vegetables appear in the jar with a beautiful chromatic effect that will remind you of spring!

The Giardiniera salad can be enjoyed on its own as an appetizer or side dish or to enrich your rice salad.

Let’s start:


Ricetta Giardiniera sott'aceto - La Ricetta di GialloZafferano

Ingredients for 4 people: 1,5 l White wine vinegar (or apple) – 300 g Carrots – 200 g Fresh onion – 300 g Red peppers – 300 g Green peppers – 300 g Yellow peppers – 30 g Sugar – 300 g Cauliflower florets – 300 g Green beans – 300 g Celery – 300 g Cucumbers – 1,5 l Water – 30 g Coarse salt – 3 laurel leaves – 10 grains Black pepper – 4 Juniper grains


First wash all the vegetables well under fresh running water and then clean them.

With a knife cut the celery into 1 cm thick pieces, then remove the roots of the spring onions and cut them in half; then clean the green beans, removing the ends.

Peel the carrots and then cut them together with the cucumbers into 0.5 cm thick slices.

Cut all the peppers and with a knife remove the seeds that are inside.

Cut the peppers into strips (not too thin).

With a small knife, remove the outer leaves of the cauliflower, cut the core, then detach the tops.

Once have finished cleaning and cutting all the vegetables, put a large pot of water and vinegar on the stove.

Add the bay leaves, salt, sugar, black pepper and juniper in grains. When the water starts to boil, add the carrots and cauliflower, boiling for 3 minutes over medium heat.

Then add the green beans, spring onions, celery and peppers that you cut earlier.

Finish with the cucumbers and boil everything for another 4 minutes.

Once the vegetables are ready, remove the pan from the heat and drain them well, keeping the cooking liquid in a bowl. Let the vegetables cool in a steel pan and in the meantime proceed to sanitizing the jars and caps.

When the vegetables have cooled completely, place them in the jar trying to arrange them neatly but without pressing them too much. At this point, filter the cooking liquid that you have kept aside and pour it into the jars, covering the vegetables but taking care to stop 1 centimeter from the edge of the jar.

Close the jars. If you use jars with screw caps, screw the caps well but do not over tighten.

Then move on to boiling the jars, or pasteurization. If you use jars with screw caps, once the jars have cooled, check if the vacuum has been done correctly: you can press the center of the cap and, if you don’t hear the classic “clickclack“, the vacuum will have occurred.

If after reboiling you notice the formation of small bubbles of air, when the jar is still hot, tap it gently on a surface, so as to bring up the bubbles which then disappear naturally.

Your pickled vegetables are ready!

Enjoy your meal!

original recipe: