Onion

chicken breast (about 200 grams) • zucchini • red onion (preferably sweet, like Tropea) • red bell pepper • garlic clove • Salt, to taste • Sweet paprika, to taste • Dried or fresh oregano, to taste • Black pepper, to taste • olive oil (30 ml) • Dried or fresh thyme, to taste

finely ground durum wheat semolina flour (about 400 grams) • water (about 380 ml) • sugar • salt (about 8 grams) • olive oil • active dry yeast (about 12 grams) • Oregano, to taste • Extra virgin olive oil, • xxxxxxxxxxxxxxxxxxxxxxxxx • onions • Vegetable oil, for frying • Flour, •

cooked borlotti beans or canned borlotti beans • feta cheese • ripe tomatoes • celery, preferably plenty of light green • iceberg lettuce, just a little • sweet onion or red onion (such as Tropea) • pitted Taggiasca olives in oil • salt, olive oil, and good-quality vinegar

eggs • zucchini • onion • heavy cream (150 ml) • American cheese • Olive oil, • dried mint • grated Parmesan cheese (50 grams) • Salt, • Pepper,

boiled beef (about 600 grams) • cooked chickpeas (about 400 grams) • medium onion • To taste wild thyme • To taste garlic powder • To taste salt, pepper, and extra virgin olive oil

organic fennel bulb • organic oranges • Anchovies in oil, to taste • Organic spring onion • Black olives, to taste

re-milled semolina flour (about 400 grams) • all-purpose flour (about 100 grams) • active dry yeast (about 6 grams) • turmeric • Ground Sichuan pepper • water (about 350 ml) • salt • extra virgin olive oil • tomato puree (about 350 grams) • bell peppers, assorted colors • Celery heart, to taste • Fresh mint •

Roast chicken drumsticks • cherry tomatoes (about 200 grams) • bay leaves • Vegetable broth, • Pepper, • large onion • Olive oil, • Basil leaves, • For the vegetable broth • carrot • celery stalk • onion •

pork loin • red onion • fresh thyme • coconut oil • water (about 120 ml) • Salt, to taste • gluten-free flour • large nonstick skillet with lid • cutting board and knife • small bowl • wooden spoon • 📍You can store the pork loin in an airtight container in the refrigerator for up to 2 days •

bronze-cut spaghetti • Clams, • Tropea onion (or substitute with a sweet red onion) • leek • potato • Plenty of fresh basil • Vegetable broth • Red pepper flakes, to taste • Extra virgin olive oil, • garlic clove • Fresh oregano leaves (or other fresh herbs) • Grated lemon zest

red onions • Carnaroli rice (about 360 grams) • Balsamic glaze, to taste • Vegetable broth, • brown sugar • white wine (about 60 ml) • Grana Padano cheese shavings, to taste • Extra virgin olive oil, • butter for finishing

boiled beef (500 g) • boiled carrots • medium red onion (such as Tropea) • bay leaves • balsamic vinegar • Olive oil, • Salt, • Nutmeg,

chicken breast, cut into pieces (about 400 grams) • medium red onion • All-purpose flour, • Salt, • sugar • balsamic vinegar (about 60 ml)

Belgian endive • little onion • green olives • cherry tomatoes • little feta cheese

For the sandwich: • re-milled semolina flour (about 250 grams) • all-purpose flour or bread flour (about 250 grams) • sunflower oil (about 50 grams) • heaping teaspoon acacia honey • fresh baker’s yeast (about 12 grams) • still mineral water (about 300 grams) • Sesame seeds, • egg yolk + 1 tablespoon milk for brushing • For the filling: • roast beef (see my recipe "Roast Veal Eye Round with Fondue") • Steamed corn, •

rabbit (about 400 grams) • carrots • onion • pale beer (60 ml) • about 2 tablespoons water (30 ml, to add halfway through cooking if needed) • extra virgin olive oil • Salt, to taste • Black pepper, to taste

sesame seed buns • artisanal cotechino sausages • Lettuce, • pickled wild onions (lampascioni) • Mayonnaise, • sun-dried tomatoes in oil • lettuce leaves • boiled chestnuts • dry red wine (about 60 ml) • butter (about 14 grams) • bay leaf • Salt, to taste

red horn-shaped peppers (about 1 1/2 pounds / 700 grams) • green peppers (about 3/4 pound / 350 grams)

large artichoke • fresh green onion

sliced chicken breast (500 grams) • All-purpose flour, • Extra virgin olive oil, • Salt and black pepper, • white wine (about 60 ml) • onion (300 grams) • water (about 120 ml) • Medium skillet • Cutting board • Knife

medium-large onion • good bunch of fresh parsley • olive oil • medium potatoes • carrots (about the same amount as the potatoes, or a little less) • water • salt

beef strips (about 400 grams) • onion • garlic clove • white wine (about 80 ml) • Flour, • Parsley, • Salt, • Extra virgin olive oil,

chicken gizzards (about 750 grams) • onion • rosé or white wine (about 120 ml) • bay leaf • Salt, to taste • Black pepper, to taste • Red pepper flakes, to taste • Extra virgin olive oil, to taste • Vinegar, to taste • Water,

Borettane onions (about 500 grams) • Olive oil, • Water,

onions and 1 leek • flour (about 50 grams) • broth (about 500 grams) • Bay leaf, to taste • Salt, to taste • Pepper, to taste • Emmental cheese, to taste • butter • bread

eggs • red onion (or yellow onion) • brown sugar • balsamic vinegar • Extra virgin olive oil, • Salt and pepper, • Fresh thyme or fresh oregano or oregano, • Rustic bread for the croutons, • Shaved Parmesan or Pecorino cheese,

round sheet of puff pastry • medium red onion • brown sugar • Olive oil, salt, and thyme to taste

yellow onions • potatoes • semolina flour (about 30 grams) • Herbs of your choice • refrigerated puff pastry • Olive oil • cheese, such as provolone, mozzarella, brie, fresh farmer’s cheese, or feta (about 300 grams)

small red onion, finely chopped • medium red bell pepper

potatoes • flounder fillets (fresh or frozen) • cherry tomatoes • Olive oil • Salt, to taste • bell peppers • white onion