Brandy

linguine (400 grams) • jumbo shrimp (600 grams) • fresh cherry tomatoes (100 grams) • small bunch fresh parsley • cognac • garlic • butter • Extra virgin olive oil, • Black pepper, • Salt,

linguine (about 600 grams) • large prawns • Extra virgin olive oil, • Fresh parsley, • yellow cherry tomatoes (about 300 grams) • cognac (about 1 1/2 ounces or 45 ml) • Garlic, • Red pepper flakes, • Salt,

spaghetti (400 grams) • fresh clams (1 kg) • jumbo shrimp (300 grams) • fresh cherry tomatoes (200 grams) • small bunch fresh parsley • garlic clove • small shots cognac • Extra virgin olive oil, • Ground ginger, • Black pepper, • Salt,

gluten-free linguine (about 480 grams) • fresh clams (about 800 grams) • swordfish • fresh cherry tomatoes (about 50 grams) • small bunch fresh parsley • cognac • garlic • butter • Extra virgin olive oil, • Ground ginger, • Black pepper, • Salt,

basmati rice (about 320 grams) • fish stock (about 1.5 liters) • shrimp (about 1 kg) • onion • cognac (about 1/2 glass) • To taste, ground spices: cardamom, curry, cinnamon, paprika, black pepper • butter (about 50 grams) • Extra virgin olive oil, • Salt,

rice (about 400 grams) • fresh squid tentacles (about 1 kg) • large prawns (about 1 kg) • Extra virgin olive oil, • garlic clove • small bunch parsley • Black pepper, • Ground ginger, • cognac (about 60 ml) • white wine (about 60 ml) • Salt, • fresh cherry tomatoes (about 100 grams) •

zucchini • small potato • shallot • squid (amount depends on size) • Fresh herbs to taste (rosemary, thyme) • garlic clove • Extra-virgin olive oil, • Black pepper, • red chili pepper • Cognac, • Fresh parsley,

For the gorgonzola cream: • Milk, • sweet gorgonzola (160 grams) • butter (about 1/2 oz or 15 grams) • brandy or cognac (helps break up the gorgonzola texture) • xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx • shrimp tails • Lardo di Colonnata • Extra-virgin olive oil, • Black pepper, • Fresh herbs (such as thyme, rosemary, etc.), • dried linguine (about 400 grams) •

linguine (about 400 grams) made from durum wheat semolina • monkfish tail (about 1.1–1.3 lbs or 500–600 grams) • fresh chili pepper • garlic clove • rosemary • Fresh basil, to taste • Extra-virgin olive oil, to taste • Rum or cognac, to taste • Taggiasca olives, to taste • Black pepper, to taste • Romanesco Broccoli Cream: • small head Romanesco broccoli •

for the dough: • all-purpose flour (about 200 grams) • chestnut flour (about 400 grams) • (for the gluten-free version, use 4 cups chestnut flour (about 500 grams) and 2/3 cup corn flour (about 100 grams)) • eggs • vanilla powdered sugar (about 50 grams) • salt • baker’s ammonia (about 4 grams) • unsalted butter (about 75 grams) (or 5 tablespoons vegetable oil (about 70 grams)) • seeds from 1 vanilla bean • grated zest of clementines • dessert wine (about 30 grams; use sweet wine, brandy, or zibibbo) •

avocado • shrimp (300 grams) • cherry tomatoes • garlic clove • chili pepper • Chopped pistachios • Grated lemon zest • brandy • spaghetti (about 500 grams) • Salt and pepper, to taste • Extra virgin olive oil, to taste

all-purpose flour (100 grams) • semolina flour (25 grams) • egg yolks • Squid ink • extra virgin olive oil • sea bream fillets (150 grams) • yellow potatoes (100 grams) • Parsley • garlic clove • Salt • Pepper • Extra virgin olive oil, •

squid ink spaghetti (400 g) • baby squid • small head cauliflower • anchovies in oil • fresh chili pepper (optional) • garlic cloves • Chopped fresh parsley, to taste • Fresh thyme and rosemary, to taste • Rum (or cognac), to taste • untreated orange • Extra virgin olive oil, to taste

squid (depending on size) • onion • ball burrata cheese • Apple cider vinegar, • garlic • Fresh rosemary, • Yellow grape tomatoes, • Fresh basil, • Rum or brandy, • Mixed baby greens, • prosciutto • For the watermelon gelée: •

smoked salmon (200 g) • heavy cream (200 ml) • brandy (50 ml) • onion • penne pasta (350 g) • Chives • Olive oil • butter

round sheet of pie crust (pasta brisée) • Golden Delicious apples • brown sugar (about 38 grams) • brandy (about 30 ml) • ground cinnamon (about 8 grams) • Powdered sugar,

linguine (400 grams) • cremini mushrooms (500 grams) • fresh cherry tomatoes (100 grams) • small bunch fresh parsley • cognac • Extra virgin olive oil, • Ground ginger, • Black pepper, • Salt,

whole wheat fettuccine (480 grams) • frozen scampi (500 grams) • fresh cherry tomatoes (about 50 grams) • small bunch fresh parsley • cognac • garlic clove • Extra virgin olive oil, • Mullet bottarga, • Ground ginger, • Black pepper, • Salt,

fresh shrimp (about 450 grams) • mixed diced vegetables for sautéing (such as onion, carrot, and celery) • brandy • Olive oil, salt, and pepper to taste

scallops • quail eggs • Olive oil, • Salt, • Black pepper, • scallop corals • small shallot • garlic clove • small chili pepper • (about 1 oz/30 ml) cognac • Salt, • Ginger powder,

fresh lasagna noodles (500 grams) • Bechamel sauce made with 5 cups milk (1.2 liters), 4 1/4 tablespoons butter (60 grams), 3/4 cup flour (100 grams), and coarse salt (should not be too thick) • smoked salmon (250 grams) • peeled shrimp (250 grams) • unsalted, raw pistachios (50 grams) • brandy • butter • x9 inch baking dish (35x25 cm)

potato gnocchi (800 grams) • swordfish • fresh cherry tomatoes (about 20 grams) • walnuts • small bunch fresh parsley • glass cognac • garlic • Extra virgin olive oil, • Black pepper, • Salt,

scampi (about 500 grams) • Olive oil, • Garlic, • fresh parsley • Extra virgin olive oil • Salt and pepper • Lemon • (about 1/4 cup or 60 ml) cognac

For the gorgonzola cream: • Milk, • gorgonzola dolce (about 180 grams) • butter (about 20 grams) • brandy or rum (helps break up the gorgonzola texture) • xxxxxxxxxxxxxxxxxxxxx • veal chop, about 1.3 lbs (600 grams) • bell pepper • garlic clove • Fresh rosemary, • Extra virgin olive oil, • Butter, •

linguine (about 360 grams) • shrimp, peeled (about 300 grams) • béchamel sauce (about 250 ml) • squid ink • red onion • brandy • To taste, black pepper • To taste, extra virgin olive oil

fregola sarda (320 grams) • Milk, • mild gorgonzola cheese (180 grams) • butter (20 grams) • brandy or rum (helps break up the gorgonzola strands) • bell peppers (depending on size) • cherry tomatoes (300 grams) • Extra-virgin olive oil, • Garlic, • Fresh basil or dried oregano, • Brown sugar • rosemary •

For the fennel cream: • fennel bulb (with plenty of fronds) • small potato • small onion • extra virgin olive oil • xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx • For the salsa verde: • anchovy fillets in oil • garlic clove • to taste fresh parsley • salt-packed capers • to taste day-old bread (use only the soft inside) •

Carnaroli rice (about 400 grams) • shelled mussels (about 200 grams) • shelled clams (about 300 grams) • squid, cleaned and sliced (about 200 grams) • large shrimp, peeled and deveined (about 200 grams) • cuttlefish, cleaned and sliced (about 100 grams) • tomato purée • Extra virgin olive oil, • garlic clove • small bunch fresh parsley • Salt, • Black pepper, •

pancetta (100 g) • eggs • zucchini • Parmesan cheese • brandy (60 ml) • pasta (240 g) • Salt, to taste

medium yellow onions • butter (50 grams) • chicken broth (about 1 liter; or use vegetable broth, but do not use bouillon cubes) • Gruyère cheese, as needed, grated • rustic bread • Rum or cognac, • Black pepper,