Two guys and the kitchen

scant 2 1/2 cups coarse polenta flour • cup butter, cut into 4 pieces • ounces Gorgonzola cheese, sliced • salt • Parmesan cheese, freshly grated, to serve

tablespoons butter • onion, chopped • cups milk • cups coarse polenta flour • scant 1/2 cup heavy cream • cup Parmesan cheese, freshly grated • salt and pepper

ounces cooked chicken, skinned and cut into strips • celery root, cut into thin batons • quantity Mayonnaise (read recipe of mayonnaise) • tablespoons plain yogurt • tablespoon Dijon mustard

olive oil, for brushing • quantity pizza dough (read recipe for pizza dough) • all-purpose flour, for dusting • ounces mozzarella cheese, diced • cup italian salami, diced • tablespoons cooked cured ham, diced • egg, lightly beaten • ounces ricotta cheese, crumbled • salt and pepper

eggs yolks or 1 egg yolk and 1 egg • scant 1 cup sunflower oil • tablespoons lemon juice or white wine vinager • salt and pepper

olive oil, for brushing and drizzling • quantity pizza dough (read the recipe for pizza dough) • all-purpose flour, for dusting • tomatoes, peeled and chopped • mozzarella cheese, sliced • fresh basil leaves, torn • salt and pepper

olive oil for brushing and drizzling • quantity pizza dough (read teh recipe for pizza dough) • all-purpose flour, for dusting • ounces mozzarella cheese, sliced • ounces Taleggio cheese, diced • Pinch of dried oregano • salt and pepper

large potatoes • olive oil, for brushing and drizzling • quantity pizza dough (read the recipe for pizza dough) • all-purpose flour, for dusting • generous 1 cup pancetta, diced • ounces Taleggio cheese, diced • ounces Parmesan cheese, shaved • tablespoons chopped fresh rosemary • salt and pepper

cups all-purpose flour, plus extra for dusting • teaspoon salt • ounces fresh yeast • cup lukewarm water • olive oil, for brushing

tablespoons raspberry preserve • tablespoons kirsch • eggs • tablespoons superfine sugar • tablespoons sweet butter

olive oil for brushing and drizzling • quantity pizza dough (read recipe for pizza dough) • all-purpose flour, for dusting • tomatoes, peeled and chopped • mozzarella cheese, sliced • pinch of dried oreganon • canned anchovy fillets, drained • salt

skinlees, boneless chicken breast portions • fresh sage leaves • ounces pancetta, thinly sliced • tablespoons olive oil • salt and pepper • radicchio salad, to serve

quantity crepe batter (read recipe for crepe batter) • tablespoons apricot preserve • tablespoons grated orange rind • tablespoon superfine sugar • cup brandy • vanilla sugar for sprinkling

quantity crepes batter (read the recipe of crepes batter) • tablespoons milk • ounces semisweet chocolate, broken in pieces • tablespoons sweet butter • stiffy whipped heavy cream, to serve

tablespoons olive oil • ounces onions, thinly sliced • teaspoon sugar • tablespoons balsamic vinager • tablespoon sherry vinager • tablespoons red wine • eggs • salt and pepper • toast to serve

tablespoons butter, plus extra greasing • crepes (read the recipe for crepe batter) • generous 1 cup cooked cured ham, chopped • ounces fontina cheese, diced • quantity Bechamel Sauce (read the recipe for bechamel sauce) • tablespoons Parmesan cheese, freshly grated • pinch of freshly grated nutmeg

tablespoons olive oil, plus extra for brushing • large tomatoes • pinch of dried oregano • eggs • fresh flat-. leaf parsley spring, chopped • salt and pepper

cup butter • eggs • ounces black truffle • salt and pepper

eggs • tablespoons superfine sugar • tablespoons sweet butteer

scant 1 cup all-purpose flour • eggs • cup milk • tablespoons butter • vegetable oil, for brushing • salt