What Should I Cook Today? GialloZafferano’s Menu for Thursday, October 29

For an October Thursday, this menu brings together comforting preparations and dishes the whole family will love. It starts with a pumpkin flan served with gorgonzola fondue, followed by potato and herb ravioli with tomato sauce. For the main course, there’s air fryer sea bream, served with golden, crispy potatoes flavored with sweet paprika and brava sauce. To finish, a traditional Tuscan dessert made with brioche dough, pastry cream, and an alchermes soaking syrup.

Pumpkin flan with gorgonzola fondue is a soft, enveloping appetizer, perfect for highlighting one of fall’s most beloved ingredients. The sweetness of the pumpkin pairs beautifully with the bold flavor of the cheese, creating a truly delicious contrast.

Smart tip: you can cook the pumpkin the day before and store it in the refrigerator, so the base for your flans will already be ready. Prepare the fondue at the last minute instead, so you can serve it nice and hot and creamy!

With potato and herb ravioli with tomato sauce, you bring all the flavor of homemade fresh pasta to the table. The soft, savory filling meets the simplicity of tomato, for a first course that smells of tradition and family lunches.

Smart tip: when you make ravioli, prepare a generous batch! You can freeze them while still raw, arranging them first on a well-floured tray and then transferring them to food storage bags. When you’re in the mood for them, all you have to do is drop them straight into boiling water, without thawing.

Air fryer sea bream is the ideal choice when you want a tasty fish main course without complicating your day. This practical cooking method gives you tender, flavorful fish with very little oil and no need to turn on the oven.

Smart tip: to make the sea bream even more aromatic, place a few lemon slices, a garlic clove, and a rosemary sprig in the cavity before cooking. And if you have any fish left over, carefully remove the skin and bones and use it the next day to dress a farro salad with cherry tomatoes and olives.

Patatas bravas bring a touch of Spanish cheer to your menu! Crispy on the outside, soft on the inside, and served with a sauce full of bold character, they’re a tasty side dish that wins you over at first bite.

Smart tip: if you want even crispier potatoes, after cutting them, leave them in cold water for about 20 minutes, then dry them very well before cooking. You can also make the sauce in advance and store it in the refrigerator, so when it’s time to serve, you’ll only have to take care of the potatoes.

Prato peaches are a true Tuscan pastry treat. Two soft halves of leavened dough, joined by a luscious filling and enhanced by their characteristic color, turn the end of lunch into a special moment.

Smart tip: you can plan ahead by preparing the peach bases in advance and filling them later. For an even more eye-catching result, roll them in sugar shortly before serving and arrange them in small paper baking cups: they’ll look as if they just came out of a pastry shop display case!