Cooking With Tucci
@cooking.with.tucci • 110,500 subscribers
Videos
Strawberry Ice Cream | No Machine, No Fuss — Just Creamy, Fruity Goodness This creamy homemade strawberry ice cream requires no fancy machine — just fresh fruit, cream, and condensed milk. It’s smooth, naturally sweet, and packed with real strawberry chunks. Ingredients: • 500g strawberries • 400ml whipping cream • 390g condensed milk Instructions: Wash 400g strawberries, remove the leafy tops and white core. Blend until smooth. Whip cream until halfway thickened. Add condensed milk and whip again briefly. Pour in blended strawberries and mix gently on low speed. Dice the remaining 100g of strawberries and fold them in using a spatula. Pour into a freezer-safe container. Freeze for 3–4 hours minimum. Before serving, let sit at room temperature for 3–5 minutes. Full recipe and more summer favourites 👉 www.cookingwithtucci.com #cookingwithtucci #strawberryicecream #homemadeicecream #easyrecipes #summerdesserts #nobake #italianstyle #frozendessert #icecreamlover #strawberryseason #frozenfruit #easyicecream #condensedmilkicecream #dairyrecipes #dessertideas
Cooking With Tucci1,200,000 Aufrufe • vor 1 Jahr
Sicilian Cannoli | Crispy Shell & Creamy Ricotta Filling 🇮🇹 If you enjoy my recipes and would like to support my channel, you can donate any amount on my Ko-fi page — every gesture helps me keep creating content ❤️ 👉 ko-fi.com/cookingwithtucci A true icon of Sicilian pastry: a perfectly crisp, bubbly shell filled with sweet ricotta cream and chocolate chips. Homemade cannoli taste completely different — lighter, fresher, and absolutely addictive. ⸻ What I used (makes about 12–16 cannoli): For the shells: • 250 g flour 00 (1 ¾ cups) • 1 egg • 30 g sugar (2 tbsp) • 5 g salt (1 tsp) • 30 g butter (2 tbsp) • 5 g cocoa powder (½ tbsp) • 60 ml red wine (¼ cup) • 5 g baking powder (1 tsp) For the filling: • 750 g ricotta (1.6 lb) • 280 g icing sugar (2 ¼ cups) • Chocolate chips to taste For frying: • 500 ml sunflower oil (2 cups) ⸻ How to Make It: 1. Make the dough In a stand mixer (or by hand), combine flour, sugar, cocoa, egg, butter, baking powder, salt, and red wine. Mix for 15 minutes on medium speed until smooth and uniform. Cover with plastic wrap and chill for 30 minutes. 2. Prepare the filling In a large bowl, mix ricotta, icing sugar, and chocolate chips. Cover and refrigerate. 3. Shape the cannoli Roll the chilled dough with a rolling pin, folding a few times to make it smooth. Cut into 4 portions and roll each into thin sheets. Cut into cannoli-sized ovals, wrap around metal cannoli molds, and seal the edges well. 4. Fry Heat sunflower oil and fry the shells until golden and bubbly. Let cool completely, then gently remove from the molds. 5. Fill & enjoy Fill each shell with the ricotta cream right before serving to keep them crisp. ⸻ Find more traditional Italian-inspired recipes at 👉 www.cookingwithtucci.com #cookingwithtucci #cannoli #sicilianrecipes #italiandessert #fyp
Cooking With Tucci619,700 Aufrufe • vor 1 Jahr
Maritozzi | The Sweet Roman Cream Buns Everyone Loves 🇮🇹 Find more traditional Italian recipes like this at 👉 www.cookingwithtucci.com If you enjoy my recipes, please follow and share to help my channel grow — your support means everything! Soft, golden, and filled with rich whipped cream — these are Maritozzi, one of Italy’s most beloved breakfast treats. Originally from Rome, they’re slightly sweet brioche-style buns with a hint of citrus and vanilla, perfect with your morning coffee or as a dessert to share. ⸻ Ingredients (makes about 13 buns): • 100ml milk • 4g dry yeast • 500g flour 00 • 80g sugar • 6g salt • 100g butter (room temperature) • 3 whole eggs • Zest of 1 orange and 1 lemon • A pinch of vanilla powder For the filling: • 400ml whipping cream • Condensed milk (optional) • Icing sugar to finish ⸻ Instructions: Activate the yeast in warm milk (37°C) with 1 teaspoon of sugar and let rest for 10 minutes. In a large bowl, combine flour, sugar, salt, butter, zest, vanilla, and eggs. Mix all ingredients without the milk for about 7–8 minutes, until everything is well incorporated and the dough starts to come together. Then, add the activated yeast and warm milk in 2–3 steps while mixing, until you have a smooth and elastic dough. Knead gently, then let the dough rest at 30°C until it triples in size. Divide into 70–80g portions and shape into balls (about 13 pieces). Place on baking paper and let rise again until doubled in size. Bake at 200°C for 15 minutes, until golden and fragrant. Meanwhile, whip the cream until thick — you can sweeten it with a little condensed milk if desired. Once the buns are cool, slice through the center, fill generously with whipped cream, and dust with icing sugar. ⸻ Find more traditional Italian recipes like this at 👉 www.cookingwithtucci.com 👉 If you enjoy my videos, I’d really appreciate your support — even a small gesture makes a big difference. You can follow, share, or buy me a coffee at: ko-fi.com/cookingwithtucci #cookingwithtucci #maritozzi #italianbaking #italiandessert #romanfood
Cooking With Tucci661,500 Aufrufe • vor 1 Jahr
Eggplant Parmigiana | A Classic Italian Oven-Baked Favourite 🇮🇹 Find more traditional Italian recipes like this at 👉 www.cookingwithtucci.com If you enjoy my recipes, please follow and share to help my channel grow — your support means everything! A true Italian comfort dish, Parmigiana di Melanzane is made with layers of baked eggplant, rich tomato sauce, mozzarella, and Parmigiano cheese. This lighter, oven-baked version has all the flavour of the traditional fried one — but without the excess oil. Simple, healthy, and absolutely delicious. ⸻ Ingredients (for 4–6 pax): • 1kg long eggplants • 750ml tomato passata • 5 cloves garlic (center removed) • 200g mozzarella • 20g Parmigiano Reggiano • Fresh basil leaves • Olive oil • Salt ⸻ Instructions: Start with the sauce: in a frying pan, heat olive oil and garlic (remove the core to make it lighter on the stomach). Once sizzling, add the passata, a splash of water, and cook at medium heat for 20–30 minutes until thick and aromatic. Meanwhile, wash and dry the eggplants. Slice them about 1cm thick, place on a baking tray with baking paper, sprinkle lightly with salt, and bake for 15 minutes at 200°C. Now build your Parmigiana: In a baking dish, start with a layer of tomato sauce, then eggplant, more sauce, mozzarella, and basil. Repeat this layering 3–4 times. On the final layer, skip the basil and finish with Parmigiano cheese. Bake at 200°C for 15 minutes, until the top is golden and slightly crispy. Let it rest for 10 minutes before serving — this helps the layers settle beautifully. Enjoy this iconic Neapolitan classic with crusty bread or as a side to your favourite meat or fish. ⸻ Find more traditional Italian recipes like this at 👉 www.cookingwithtucci.com 👉 If you enjoy my videos, I’d really appreciate your support — even a small gesture makes a big difference. You can follow, share, or buy me a coffee at: ko-fi.com/cookingwithtucci #cookingwithtucci #eggplantparmigiana #melanzaneparmigiana #neapolitanfood #fyp
Cooking With Tucci444,300 Aufrufe • vor 1 Jahr
Sfogliatella Napoletana | A True Neapolitan Icon 🇮🇹 Find more traditional Italian recipes like this at 👉 www.cookingwithtucci.com If you enjoy my recipes, please follow and share to help my channel grow — your support means everything! The Sfogliatella Napoletana is one of the most loved pastries from Naples — flaky, buttery layers that shatter with each bite, revealing a creamy semolina and ricotta filling scented with citrus. It’s the kind of pastry that defines Neapolitan mornings — best enjoyed with a strong espresso and a sweet memory of home. Makes 13–16 pastries For the dough: • 500g flour (00) • 200ml water • 8g salt • 150g butter (approx.) For the filling: • 400ml water • 150g semolina (not flour) • 400g ricotta • 8g salt • Candied fruits (optional) • Icing sugar to finish Instructions: In a bowl, mix water, salt, and flour for about 10 minutes until smooth. Transfer to the bench and compact by hand. Pass through a pasta machine 3–4 times on the widest setting to compact the dough. Cover with plastic wrap and let rest for 1 hour. Meanwhile, make the filling: bring water and salt to a boil, then whisk in semolina until thick. Transfer to a bowl, cool completely, then add ricotta and sugar. Mix until creamy and smooth. After the dough has rested, roll it again through the pasta machine from widest to thinnest setting. Wrap around a rolling pin, brushing butter between layers as you roll. Press gently to compact, then slice into 1–2 cm thick rounds. Flatten each piece into the classic shell shape, fill to the top with ricotta cream, and bake at 200°C for 20–25 minutes, until golden and crisp. Dust with icing sugar and enjoy the authentic taste of Naples! Find more traditional Italian recipes like this at 👉 www.cookingwithtucci.com 👉 If you enjoy my videos, I’d really appreciate your support — even a small gesture makes a big difference. You can follow, share, or buy me a coffee at: ko-fi.com/cookingwithtucci #cookingwithtucci #sfogliatella #neapolitanfood #italianpastry #fyp
Cooking With Tucci293,800 Aufrufe • vor 1 Jahr
Neapolitan Struffoli | Crispy Honey Bites from Napoli If you enjoy my recipes and would like to support my channel, you can donate any amount on my Ko-fi page — every gesture helps me keep creating content ❤️ 👉 ko-fi.com/cookingwithtucci Struffoli are one of the most iconic Neapolitan holiday treats — tiny golden dough balls, deep-fried until crisp and then coated in warm honey and colourful sprinkles. In every Neapolitan home, these are a must during Christmas… but honestly, I eat them all year round. ⸻ What I used (serves 6–8): For the dough: • 40 g butter (3 tbsp) • 25 g sugar (2 tbsp) • 5 g salt (1 tsp) • 2 eggs • 25 ml anise liqueur (optional) (2 tbsp) • 250 g flour 00 (1 ¾ cups) • 1 tsp vanilla extract For frying: • 500 ml sunflower oil (2 cups) To finish: • 150–200 g honey (½ to ⅔ cup) • Rainbow sprinkles / 100s & 1000s ⸻ How to Make It: 1. Make the dough In a stand mixer, combine butter, sugar, and salt. Add the eggs and mix again. Add vanilla, flour, and anise liqueur (optional). Mix until a smooth dough forms. 2. Rest the dough Cover with plastic wrap and chill for 30 minutes. 3. Shape the struffoli Cut the dough into chunks and roll each into thin ropes (1–2 cm thick). Cut into tiny pieces — the classic struffoli size. 4. Fry Heat sunflower oil and fry the pieces until golden and puffed. Drain well on paper towel. 5. Coat with honey Place warm struffoli in a bowl, add honey and sprinkles, and mix gently until every piece is glossy and coated. Serve warm or at room temperature — pure Neapolitan joy. ⸻ Find more traditional Italian-inspired recipes at 👉 www.cookingwithtucci.com #cookingwithtucci #struffoli #neapolitanfood #italiandesserts #fyp
Cooking With Tucci231,100 Aufrufe • vor 11 Monaten
Homemade Pizza Dough | The Real Italian Base This is my go-to pizza dough — high hydration, slow rise, and perfect for that crispy, airy crust we all love. Simple ingredients, no tricks, just time and love. Ingredients: • 1kg strong flour (high protein) • 750ml cold water • 20g salt • 5g dry yeast • 2 tbsp extra virgin olive oil Let it rise, shape it, and top it however you like. Margherita, Diavola, or whatever makes you happy. #cookingwithtucci #pizzadough #homemadepizza #neapolitanpizza #pizzarecipe #italianfood #pizzatime #doughrecipe #easyitalianfood #fypage #fyp
Cooking With Tucci259,400 Aufrufe • vor 1 Jahr
Pasticcio di Pasta Napoletano | A Rich and Hearty Neapolitan Classic 🇮🇹 Find more traditional Italian recipes like this at 👉 www.cookingwithtucci.com If you enjoy my recipes, please follow and share to help my channel grow — your support means everything! This Pasticcio di Pasta Napoletano is a true showstopper — layers of rich ragù, al dente rigatoni, melted cheese, and boiled eggs all wrapped inside golden puff pastry. It’s hearty, indulgent, and one of those Sunday dishes that fills your kitchen with the unmistakable scent of home. ⸻ Ingredients (for 6–8 pax): • 500g rigatoni • 250g pork mince • 250g beef mince • 750ml tomato passata • 150g cheese (mozzarella or provola) • 20g Parmigiano Reggiano • 4 eggs (boiled) • 1 onion • 1 glass red wine • 2 puff pastry sheets • Olive oil • Salt & pepper • Optional: 100g peas for added sweetness ⸻ Instructions: In a large pan, add extra virgin olive oil and finely chopped onion. Sizzle for a few minutes, then add both the pork and beef mince. Once browned, deglaze with red wine and let the alcohol evaporate. Season with salt and pepper, add peas (if using), and pour in the passata with a little water. Simmer on medium heat for 30–40 minutes until the sauce thickens and the flavours deepen. Meanwhile, boil the eggs and cook the pasta al dente — about 3 minutes less than the package time. When ready, mix the pasta with the sauce, cheese, and Parmigiano. Stir well until evenly coated. Cut each boiled egg into 8 pieces. Line a baking tray with one puff pastry sheet and spread half of the pasta mixture inside. Add the egg pieces evenly, then cover with the remaining pasta. Top with the second puff pastry sheet, sealing the edges well. Trim the excess, pierce the surface with a fork, and brush with an egg wash (1 yolk mixed with a bit of cream). Bake at 200°C for 30–40 minutes, until the pastry is puffed and golden. Let it rest for 10 minutes before slicing — the perfect comfort food for any occasion. ⸻ Find more traditional Italian recipes like this at 👉 www.cookingwithtucci.com 👉 If you enjoy my videos, I’d really appreciate your support — even a small gesture makes a big difference. You can follow, share, or buy me a coffee at: ko-fi.com/cookingwithtucci #cookingwithtucci #pasticciodipasta #neapolitanfood #pasta #fyp
Cooking With Tucci180,600 Aufrufe • vor 1 Jahr
Cantucci Biscuits | A Twice-Baked Italian Classic Crunchy, aromatic, and perfect with coffee or Vin Santo — these Tuscan almond biscuits are a timeless Italian favorite. Ingredients: • 2 eggs • 1 tsp vanilla extract • Zest of 1 lemon and 1 orange • 150g sugar • 280g flour 00 • 1 tsp baking powder • 130g almonds Instructions: In a bowl, mix eggs, sugar, vanilla, and citrus zests. Add flour and baking powder and mix until no longer sticky. Incorporate almonds evenly. Divide the dough in two, shape into logs, and place on a lined baking tray. Bake at 180°C for 15–18 min. Let them cool slightly, then slice into 2–3cm pieces. Return to oven and bake 4 min each side for the perfect crunch. Let cool and enjoy! Find more authentic recipes at 👉 www.cookingwithtucci.com #cookingwithtucci #cantucci #italiancookies #biscottialmond #italianbaking #tuscanrecipes #easybakes #authenticitalian #fyp #coffeeandbiscuits #italiansweets #biscottirecipe
Cooking With Tucci214,200 Aufrufe • vor 1 Jahr
Carbociana Pasta | A Bold Fusion of Carbonara & Amatriciana If you enjoy my recipes and would like to support my channel, you can donate any amount on my Ko-fi page — every gesture truly helps me keep creating content 👉 ko-fi.com/cookingwithtucci Carbonara and Amatriciana are two giants of Roman cuisine — creamy, rich, peppery on one side, and bold, tomatoey and smoky on the other. Today we bring them together into one unforgettable dish: Carbociana. The result is a pasta that combines the silky texture of carbonara with the deep, slow-cooked flavour of amatriciana. Comforting, satisfying and absolutely addictive. ⸻ What I Used (2 portions): • 220 g rigatoni — 8 oz • 150 g pancetta or guanciale — 5.3 oz • 40 g Parmigiano or Pecorino — 1.4 oz • 2 egg yolks • 4 g black pepper — 0.14 oz (about 1 tsp) • 600 ml passata — 2 1/2 cups • 1/2 onion, finely diced • Salt • A splash of pasta water ⸻ How to Make It: Dice the onion very finely and slice the pancetta or guanciale into thick strips. Place the pancetta in a cold pan and let it slowly “sweat” until golden and crunchy. Remove the pancetta but keep all the rendered fat inside the pan. Add the diced onion into the fat and cook until soft and transparent. Pour in the passata, add pepper, salt and a splash of water. Simmer for about 10 minutes until the sauce becomes dense and flavourful. Once the sauce is ready, add back the pancetta and your al dente rigatoni. Cook together for 1–2 minutes. In a bowl whisk the egg yolks with the cheese. Turn off the heat, add the egg–cheese mixture to the pasta along with a touch of pasta water, and gently mix until creamy. Serve in a bowl and finish with extra pancetta and cheese on top. Enjoy your Carbociana. ⸻ Find more traditional Italian-inspired recipes at www.cookingwithtucci.com #cookingwithtucci #italianfood #carbonara #amatriciana #pasta
Cooking With Tucci147,300 Aufrufe • vor 11 Monaten
Pandoro Ready in 5 Hours | A Christmas Must-Have 🎄 If you enjoy my recipes and would like to support my channel, you can donate any amount on my Ko-fi page — every gesture truly helps me keep creating content 👉 ko-fi.com/cookingwithtucci Soft, buttery, fluffy and beautifully golden — this homemade Pandoro is the ultimate Italian Christmas cake. A real festive classic, made at home in just a few hours and absolutely worth the effort. ⸻ What I Used: • 350 g strong double 00 flour — 2 ¾ cups • Extra 100 g double 00 flour — ¾ cup • 130 g white sugar (total) — ⅔ cup • 7 egg yolks • 10 g fresh yeast — 0.35 oz (or 3.5 g / 1 tsp instant dry yeast) • 160 g butter (total), softened — 11 tbsp • 1 tsp vanilla extract • 5 g salt — 1 tsp • Water (used to activate the yeast) • Icing sugar, to finish ⸻ How to Make It: First thing to do is activate the yeast. Use all the water, sugar and yeast, mix well and let it sit for 10 minutes until bubbly and foamy. In a bench mixer, add 350 g strong double 00 flour, 7 egg yolks, 65 g sugar and 1 teaspoon vanilla extract. Incorporate everything very well. Once incorporated, add all the yeast and water mixture and mix until fully absorbed. Add the remaining 100 g flour and 65 g sugar, then incorporate everything again. Add 5 g salt and mix well. Now add the 160 g butter slowly, a small pinch at a time. Only add more butter once the previous piece is fully incorporated, until all the butter is used. Transfer the dough into a bowl, cover, and let it rise until double in size. Once ready, fold the dough a couple of times, then place it into a buttered pandoro mould. Cover and let it rise again until it reaches the top of the mould. Remove the cover and bake at 170°C / 340°F for 45 minutes. Finish with icing sugar and enjoy. ⸻ Find more traditional Italian festive recipes at www.cookingwithtucci.com #cookingwithtucci #pandoro #italianchristmas #christmasbaking #italiandesserts
Cooking With Tucci78,000 Aufrufe • vor 11 Monaten
Arancini al Ragù | Crispy, Creamy, and Full of Flavour If you enjoy my recipes and would like to support my channel, you can donate any amount on my Ko-fi page — every gesture helps me keep creating content ❤️ 👉 ko-fi.com/cookingwithtucci Golden, crispy arancini filled with rich ragù and melted cheese — pure comfort with a Sicilian soul and a Neapolitan heart. What I used (10 pcs): • 400g rice • 1L veggie stock • Saffron infused in warm water • 40g butter + 40g Parmigiano • 250g mince • ½ onion, carrot, celery • 400ml passata • ½ glass red wine • 100g mozzarella • Flour, eggs, breadcrumbs, oil for frying How to Make It: Toast rice with butter, cook with stock, and add saffron water. Finish with butter, Parmigiano, and salt — let cool. For the ragù: sauté onion, carrot, celery, add mince, wine, passata, and simmer 40 min. Form rice balls with ragù and mozzarella inside. Coat in flour, egg, breadcrumbs, then fry until golden. Crispy outside, creamy inside — a bite of Italian perfection. Find more Italian street food at 👉 www.cookingwithtucci.com #cookingwithtucci #arancini #italianstreetfood #sicilianfood #italianrecipes
Cooking With Tucci69,700 Aufrufe • vor 1 Jahr
Tiramisù | The Classic Italian Dessert Tiramisù is more than just dessert — it’s a spoonful of happiness. Creamy, rich, and coffee-soaked, this classic Italian treat is made with love, just like we do back home. No cream, no tricks — just the real, traditional recipe. Ingredients: • 3 eggs (separated) • 50g sugar • 250g mascarpone • 150g savoiardi (ladyfingers) • Freshly brewed coffee (unsweetened, for soaking) • Unsweetened dark cocoa powder (to dust on top) Chill before serving… if you can wait! #cookingwithtucci #tiramisu #italiandessert #traditionalrecipes #mascarponedessert #homemadesweets #coffeeanddessert #italiandolci
Cooking With Tucci95,500 Aufrufe • vor 1 Jahr
Kinder Fetta al Latte | The Italian Treat Every Kid Grew Up With 🍫🥛 If you enjoy my recipes and would like to support my channel, you can donate any amount on my Ko-fi page — every gesture helps me keep creating content ❤️ 👉 ko-fi.com/cookingwithtucci This homemade Kinder Fetta al Latte brings back the sweetest childhood memories from Italy — soft chocolate sponge cake filled with creamy milk mousse. Light, fluffy, and perfectly chilled, it’s just like the one we all loved as kids (maybe even better!). Ingredients: For the sponge cake: • 6 egg yolks • 6 egg whites • 160g sugar • 1 tbsp honey • 130g flour • 30g cocoa powder For the filling: • 600ml whipping cream • 200ml condensed milk • Vanilla (optional) How to make it: In a bowl, whisk yolks with 100g sugar until fluffy. Add honey, cocoa, and flour — mix until smooth. Spread the batter onto a baking tray lined with paper and bake at 160°C for 15 minutes. In another bowl, whisk egg whites with 60g sugar until stiff peaks form. Fold in condensed milk and vanilla, then chill the cream in the freezer for 10 minutes. Once the cake is cool, cut it in half, spread a thick layer of cream, and top with the other half. Wrap and refrigerate or freeze for 30 minutes before slicing. Find more nostalgic Italian recipes at 👉 www.cookingwithtucci.com #cookingwithtucci #kinderfettaallatte #italiandessert #homemadesnack #viralrecipe
Cooking With Tucci37,800 Aufrufe • vor 1 Jahr
4 Pasta Shapes from 1 Dough | Easy, Fun & Homemade Yesterday we made the perfect pasta dough, and today I’m showing you how to turn it into 4 beautiful shapes — each one unique but made from the same dough. No special tools needed, just your hands and a little love. What You’ll Need: • Fresh pasta dough (see yesterday’s recipe 👉 www.cookingwithtucci.com) • Bench space + rolling pin or pasta machine • A knife or pasta cutter Shapes I’ll show you today: • Tagliatelle • Farfalle (bow ties) • Orecchiette • Gnocchetti It’s all about technique — roll, cut, press, and shape. Homemade pasta isn’t just food, it’s an experience. Full recipe and shaping guide at 👉 www.cookingwithtucci.com #cookingwithtucci #homemadepasta #pastashapes #italiancooking #freshpasta
Cooking With Tucci39,700 Aufrufe • vor 1 Jahr
Orange Soft Biscuits | Fragrant, Light, and Melt-in-Your-Mouth These orange-scented cookies are soft, delicate, and perfect with tea or coffee. Made with almond meal and fresh orange juice, they stay tender for weeks in an airtight container — if they last that long! Ingredients (approx. 30 biscuits): • 100g cold butter • 200g flour 00 • 80g almond meal • 50ml fresh orange juice • 1 egg • 1 tsp vanilla extract • 5g baking yeast (Add more flour or almond meal if the dough is too soft) Let the dough rest in the fridge for 2 hours. Roll into small balls, coat in sugar then icing sugar. Bake at 180°C for 15 minutes. Enjoy warm or store for up to a month. #cookingwithtucci #orangebiscuits #softcookies #italiancookies #biscottifattiincasa #almondbiscotti #orangeflavour #fyp #bakinglove #orangecrinkles
Cooking With Tucci35,400 Aufrufe • vor 1 Jahr
Homemade Mayonnaise Get my full eBook “50 Easy Italian Recipes by Tucci” link in bio. This is my go-to homemade mayonnaise: rich, silky and perfectly balanced. Once you try it, you’ll never go back to store-bought. Simple ingredients, big flavour and ready in minutes. What I Used • 2 egg yolks • 1 whole egg • 600 ml sunflower oil (2 1/2 cups) • 100 ml extra virgin olive oil (7 tbsp) • Juice of 1 lemon • 1 tsp vinegar • Pinch of salt How to Make It Add egg yolks, whole egg and salt to a mixer. Start mixing at maximum speed. Slowly add the sunflower oil. Add it very gradually at the beginning. Once the mixture thickens, pour a bit faster. Continue until all the sunflower oil is incorporated. Add extra virgin olive oil. Add lemon juice and vinegar. Mix again until smooth and creamy. Serve immediately or store in the fridge. Enjoy. Best kept refrigerated up to 3 days in an airtight container. Not suitable for freezing. #cookingwithtucci #mayonnaise #homemademayo #easyrecipes #kitchenbasics
Cooking With Tucci11,700 Aufrufe • vor 7 Monaten
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