https://www.tiktok.com/@deaincucina/video/7598608962195426593?is_from_webapp=1&sender_device=pc&web_id=7597028253925279254

Hi guyyysss!! How are you? I hope you're doing well! With a little delay here it is the complete recipe for the "Fettucine Alfredo". 🥰
I'm so sorry, i've been very busy in these days because we are preparing something really big for you!

Can't wait to let you see. 💛
Meanwhile keep cooking!🍽

I'm watching you. 🧐😂

🍝 Fettuccine Alfredo 🍝
🧾 INGREDIENTS
• Fresh fettuccine – homemade 🍝
• Parmigiano Reggiano DOP (aged 24 months) – 200 g 🧀
• Butter – 100 g, at room temperature 🧈
• Salt – to taste 🧂
• Black pepper – to taste 🌶️
👩‍🍳 PREPARATION
🔥 Cook the fresh fettuccine in plenty of salted boiling water for about 1 minute.
🧈 Meanwhile, place the butter in a pan over low heat and add a little pasta cooking water to start melting it.
🍝 Once the fettuccine is ready, drain them and add them to the pan with the butter, off the heat. The heat of the pasta will melt the butter, making it creamy and fresh in flavor.
🍴 As you drain the fettuccine, toss them gently with tongs (or two spoons) to avoid breaking them.
🧀 Gradually add the grated Parmigiano Reggiano DOP, mixing well. Adjust the sauce's consistency with some of the cooking water until you have a perfect creamy texture.
🌶️ Once well combined, taste and adjust with salt if necessary.
🍽️ Serve immediately with a generous sprinkle of freshly ground black pepper. Enjoy your Fettuccine Alfredo!
👉 Creamy, rich, and absolutely delicious — the true essence of Italian comfort food. 🇮🇹✨

Hi Guys! New day means new recipe! 🥰

Are you trying some of them in your free time? Please leave a heart here if you are, i'm just too curious!!! 🤩🤩🤩
I hope my work is helping you in some way to make your everyday life a little less heavier ❤️

But I'm being too emotional okay let's get back to our recipe. 🫣

https://www.tiktok.com/@deaincucina/video/7600460426068921632?is_from_webapp=1&sender_device=pc&web_id=7597028253925279254

🍕 Pizza on a High, Soft Tray (Pizza in Teglia Alta e Morbida) 🍕
🧾 INGREDIENTS
• 500 g strong flour (type 0) 🍞
• 370 g water 💧
• 10 g salt 🧂
• 15 g extra virgin olive oil 🫒
• 6 g dry yeast 🍞
For the Topping:
• 250 g tomato passata (datterini tomatoes) 🍅
• 250 g fiordilatte (mozzarella) 🧀
• Fresh basil 🌿
• Extra virgin olive oil 🫒
• Salt to taste 🧂
For the Tray:
• 50 g extra virgin olive oil 🫒
👩‍🍳 PREPARATION
Prepare the Dough:
In a large bowl, mix the flour and dry yeast. Add the water gradually and begin to mix the dough by hand, allowing it to absorb the water.
Once you have a homogeneous mixture, add the salt and continue kneading until incorporated. The dough will be sticky at first. Add the olive oil and continue kneading until fully absorbed.
Use a technique of lifting the dough from the edges and folding it toward the center while rotating the bowl underneath. If you have a stand mixer, this will make the job easier.
Once the dough is homogeneous (though not entirely smooth), cover it with a cloth and let it rest for 15 minutes.


First Folding:
After 15 minutes, transfer the dough to a surface, stretch it out, and perform the first set of folds.
The dough will start to take shape and become less sticky. Shape it into a ball (called "pirlare") and transfer it to a lightly oiled bowl.
Cover it and let it rest for another 15 minutes.


Second Folding:
After the second resting period, transfer the dough back to the surface and perform another round of folds. Pinch the edges together tightly, then turn the dough over and shape it into a ball.
Place the dough in a bowl lightly greased with olive oil, cover it with plastic wrap, and let it rise in the fridge for 24 hours.


After 24 Hours:
Once the dough has risen, transfer it back to the work surface and perform one last set of folds. Shape it into a dough ball and pinch the seams tightly.
Place the dough in a floured pizza container and cover with the lid. Let it rise at room temperature for at least 3 hours until it doubles in size.


Prepare the Topping:
While the dough rises, prepare the sauce. Mix the tomato passata with salt, olive oil, and fresh basil. Stir well and let it marinate.
Cut the fiordilatte mozzarella into half, then slice it into thin pieces.


Assemble the Pizza:
After 3 hours, the dough should have doubled in size. Grease a large 30x40 cm baking tray with 50 g of olive oil.
Transfer the dough to the tray and gently stretch it with your fingers, pushing from top to bottom. Drizzle olive oil over the surface and let it soak into the dough's holes. Cover with another tray and let it rest for another hour.


Bake the Pizza:
After the rest, pour half of the prepared tomato sauce over the dough.
Gently stretch the dough again from the center, covering the entire tray. Drizzle a little more olive oil on top.
Bake in a preheated static oven at 250°C (482°F) for 15 minutes. Then, add the remaining tomato sauce and mozzarella slices. Arrange the mozzarella neatly on top.
Continue baking in the middle of the oven at 230°C (446°F) for another 5 minutes.


Serve:
Once baked, remove from the oven, add fresh basil leaves, a drizzle of olive oil, and serve your soft and high pizza! Enjoy!

Italian routine

PRT 2 OF LEMON CAPRESE! 🍋🥧

https://vm.tiktok.com/ZNRmA1MWo/

Enjoy the part 1 🥰🥧

Hiii guysss! 💘

Hope you’re doing well.
I’m really sorry for my absence in this month but we’ve been working really hard on something HUGE, and I can’t wait to let you know what this is about.

I know so many of you are from different parts of the world, and that’s what makes my heart warm when I see you coming in Sorrento just for my cooking class 🥹☀️

So with my team we decided to make feel close to us also the other part of you who can’t come here in Italy. 🇮🇹

I’m very excited, and I hope you will love this project as much as I did while I was making it.

Sorry again for not giving you any signal, but sometimes big things require big energies.

See you in this week, Kisses and thank you for the support, as always 💘✨

GUYS I’M SO HAPPY TO ANNOUNCE TO YOU MY VERY FIRST DIGITAL COOKING CLASS
JOIN MY TELEGRAM CHANNEL TO BE UPDATED ON THE RELEASE. I’M VERY THANKFUL FOR ALL THESE THING THAT ARE HAPPENING, AND I OWE YOU EVERY SINGLE STEP THAT WE’RE DOING. I LOVE YOU SO MUCH AND I HOPE YOU WILL ENJOY OUR WORK FROM THE BOTTOM OF MY HEART❤️

YOUR DEA 🍷

(a little drunk by the way)🤣

https://academy.deaincucina.com/

MY FIRST PASTA MASTERCLASS is out now guys. For anyone who is interested, click the link and discover italian tradition in your kitchen. Thank you for all the support 🤍🌟

https://youtu.be/0EouM9fuv00

Just a little trailer for you 😂😉❤️