Mix

carasau bread (about 100 grams) • seafood mix for pasta dishes • béchamel sauce (your favorite recipe) (about 300 ml) • grated Parmesan cheese (about 100 grams) • extra virgin olive oil • white wine (about 60 ml) • Salt, to taste

egg whites (about 70 g) • granulated sugar (100 g) • hazelnuts or a mix of hazelnuts, pistachios, almonds, pine nuts (80 g) • peanut oil, rice oil, or very soft butter (15 g) • lemon juice • little lemon zest • little cinnamon (about 1/3–1/2 teaspoon) • salt • all-purpose flour (30 g)

day-old bread (I used a mix of whole wheat and white) (150 grams) • milk (I used lactose-free) (200 ml) • cured meats (I used dry sausage) (100 grams) • provolone or your favorite cheese (100 grams) • egg • Olive oil and salt, to taste

large shrimp or prawns • calamari rings • medium potato • medium eggplant • zucchini • Salt, to taste • Vegetable oil for frying (such as sunflower oil) • For the batter: • all-purpose flour (about 250 grams) • cold beer (about 180 ml)

frozen minestrone mix or fresh vegetables (250 g) • vegetable cooking water (220 g) • hot water (150 ml) • Olive oil, • Salt, to taste

Tuscan soup mix (with pearled farro, tondini beans, black-eyed peas, and black beans) • carrot • celery • onion • plenty of water • olive oil and salt, to taste • bouillon cube • sage and rosemary, to taste • ground black pepper, to taste

conchiglie pasta (about 200 g) • ground beef and pork mix (about 250 g) • grated cheese (about 40 g) • vegetable broth (about 3 liters; use 10 1/2 cups (2.5 liters) to cook the pasta and the rest for the meat) • dry white wine (for deglazing) • To taste celery • To taste carrot • To taste onion • Extra virgin olive oil, • Salt, to taste • Black pepper, to taste

gluten-free bread flour mix (about 200 grams) • gluten-free all-purpose flour mix (about 80 grams) • gluten-free instant yeast for savory recipes • sugar • olive oil • salt • water (about 200 ml) • arugula (about 30 grams) • Vegetables of your choice, • Assorted fresh herbs, • Salt and olive oil,

lamb, a mix of ribs and leg (about 6 pieces) (300 grams) • potatoes • Olive oil, • Salt, • Black pepper, • onions • Small • Plates

all-purpose flour (200 grams) • ricotta cheese (500 grams; use your preferred type, I used a mix) • eggs • grated Grana Padano cheese (120 grams) • Salt, pepper, and nutmeg to taste

About 2 1/2 cups pork rib ragù, already prepared and with the ribs deboned (https://cookpad.wasmer.app/it/r/24312950). After deboning, mix the meat well with the cooking juices • Lasagna noodles, • white mushrooms (champignon) • garlic • dried porcini mushrooms • butter • milk (750 ml) • (about 1/2 cup) all-purpose flour (70 grams) • Grated Parmesan cheese • Ground red pepper

cold heavy cream (400 ml) • whole milk (600 ml) • mixed berry dessert mix (such as instant panna cotta or gelatin mix) • mixed berry sauce • Tools • Saucepan • Spatula • Whisk • Pudding mold (or small ramekins) • Kitchen scale

gluten-free bread flour mix (about 500 grams) • warm water (about 500 grams) • salt • active dry yeast (about 12 grams) • olive oil for the dough • yellow onion • black olives • cherry tomatoes • green olives • Tomato sauce, • Oregano, • Salt, •

gluten-free bread flour mix (about 250 grams) • lard (about 40 grams) • water (about 170 ml) • salt, leveled • baking soda

water (200 ml) • all-purpose flour (about 400 grams, or a mix of flours) • extra virgin olive oil • salt • baking soda

gluten-free flour mix (250 grams) • sugar (100 grams) • vegetable oil (60 ml) • water (60 ml) • baking powder • Vanilla extract • Lemon zest • Hazelnut spread • Jam • Dark chocolate • Cocoa powder or powdered sugar

bell peppers (a mix of yellow, red, and green) (about 400 grams) • potatoes (about 300 grams) • eggplant (about 200 grams) • tomatoes (about 100 grams) • onions • tomato paste • Extra-virgin olive oil, • Salt, • Red pepper flakes, to taste (optional) • Fresh basil, • Cutting board • Knife •

flour (about 500 grams; I use a mix of flours with sourdough starter) • level tablespoon salt • extra virgin olive oil, 1 cup warm water (250 ml)

gluten-free bread flour mix (about 250 grams; I used a fiber-rich blend) • red cabbage (you'll use only 1 cup/250 grams of the cooking water) • dry active yeast (about 4 grams) • sugar • salt • lemon juice • water • olive oil • Coarse salt, to taste • Fresh rosemary, to taste • Chive blossoms, to taste

gluten-free bread flour mix (about 250 grams) • boiled and peeled potatoes (about 90 grams) • salt • olive oil • warm water (about 250 grams) • dry yeast • Cherry tomatoes, • Oregano,

gluten-free bread flour mix (about 160 grams) • gluten-free bread flour mix (about 90 grams) • salt • heaping teaspoon instant yeast for savory breads • olive oil • (5.3 oz/150 grams) Greek yogurt • water (about 125 grams)

shortcrust pastry (about 700 grams) • panna cotta mix • heavy cream (200 ml) • fresh fruit (about 300 grams) • Dessert gelatin

Schär gluten-free bread flour mix (100 grams) • Nutrifree gluten-free bread flour mix (100 grams) • Barilla gluten-free bread flour mix (100 grams) • Revolution or Hammer-Mühle gluten-free bread flour mix (100 grams) • fine cornmeal (fioretto) (25 grams) • oat flour (25 grams) • chickpea flour (25 grams) • rice flour (25 grams) • warm water (about 400 grams) • olive oil (50 grams) – use some for the pan, some for the dough • fresh baker’s yeast (10–13 grams) • sugar •

gluten-free flour blend (such as Schär Mix B) (about 250 grams) • water (about 240 grams) • fresh yeast (about 8 grams) • wildflower honey (about 5 grams) • fine salt (about 2 grams) • peaches • Brown sugar, • Fresh rosemary,

Ingredients • gluten-free corn flour blend (about 100 grams) • gluten-free flour blend (such as Schar Mix B, about 100 grams) • water (200 grams) • extra virgin olive oil (15 grams) • fresh compressed yeast (2 grams) • mild honey (3 grams) • fine salt (3 grams)

Schär Mix It gluten-free flour (500 grams) • fresh baker's yeast (10 grams) • fine salt (15 grams) • honey • olive oil (30 grams) • room temperature water (300-330 grams) • As needed: tomatoes, chopped and seasoned with olive oil, salt, and oregano

panna cotta mix • heavy cream (500 ml) • milk (500 ml) • gelatin mix • round sponge cake layer • Nutella (two-flavor, if available) • parchment paper • springform pan

panna cotta mix • low-fat milk (300 ml) • heavy cream (200 ml) • saffron • raspberries • Powdered sugar, to taste • saucepan • whisk • pudding molds • cutting board with knife • fine mesh strainer • glass •

panna cotta mix • mango • vanilla soy milk (250 ml) • heavy cream, unsweetened (250 ml) • lemon • sugar (30 grams) • Chocolate shavings, • small saucepan • whisk • glasses • cutting board with knife • vegetable peeler •

heavy cream (500 ml) • vanilla bean • powdered gelatin (about 8 grams) • sugar (80 grams) • Dark chocolate, • Strawberry topping • Mixed berry topping • Caramel topping • strawberries • blueberries