What Should I Cook Today? GialloZafferano's Menu for Monday, November 2

Today's menu follows the flavors of November with rich, tasty dishes, designed for a convivial lunch. It starts with a crispy fried specialty from Valtellina, then moves on to a great classic of the brothy tradition. The main course recalls the aromas of the woodland, paired with a seasonal side dish cooked in a skillet, while dessert, we're sure, will please everyone!

Sciatt are a crispy, golden appetizer, small round fritters with a heart of Valtellina Casera cheese. They are a typical specialty of Valtellina and, like pizzoccheri, are made with buckwheat, used here in flour form. Their name in dialect means "toad" and refers to the puffy, irregular shape of these little fritters. They are perfect at the start of a meal, served hot so you can enjoy the contrast between the exterior and the filling.

Passatelli in broth are a warm, simple first course, a handmade soup pasta made from a compact, fragrant dough. Their origins are rooted in Emilia-Romagna, a land of traditional preparations, and this dish has medieval roots preserved also by the Italian Academy of Cuisine. The base is made with eggs, Parmigiano Reggiano, breadcrumbs, lemon zest, and nutmeg, with small differences between Emilia, Romagna, and the Marche region. In a festive menu, they find their place at the center of the table.

Scaloppine with mushrooms are an easy skillet main course, characterized by slices of veal browned with a light crust. This autumn version takes the classic lemon scaloppine and enriches them with button mushrooms. Everything cooks in a single pan, bringing together meat, white wine, and aromatic herbs in a dish that's very simple to serve. They're ideal for Sunday lunch when you're looking for a refined dish without lengthy preparations.

Pan-fried Brussels sprouts are an original, flavorful side dish made with small green buds with a round shape. These vegetables grow among the stalks and leaves of cabbages and are cultivated especially in Northern Europe because they adapt well to cold climates. In this recipe, they are flavored with speck and shallot, making them a good accompaniment to meat dishes. Serve them hot alongside the main course, especially during the colder months.

Apple cake without butter is a soft, wholesome dessert, recognizable for its light batter and the aroma of apples and lemon. This variation is made with seed oil and yogurt, without butter, and is very easy to prepare. Golden apples make every slice moist, while brown sugar finishes the surface with a caramelized note. It's a lunch finale that closes the menu with a recipe everyone always loves.