Sage

egg • all-purpose flour (about 100 grams) • pork loin (about 100 grams) • lactose-free butter (about 10 grams) • prosciutto • mortadella (about 100 grams) • Nutmeg, to taste • Salt, to taste • Parmesan cheese (about 100 grams) • lactose-free butter (about 25 grams) • sage leaves • Extra-virgin olive oil, to taste •

For the pasta: • red lentil flour (about 200 grams) • large eggs • sunflower oil • Water, • Salt and rice flour, • For the sauce: • unsalted butter (about 40 grams) • sage (10-15 leaves) • walnuts • Grated Parmesan cheese

spaghetti (200 grams) • unsalted butter (100 grams) • fresh sage leaves • Bottarga powder or shavings • Salt and freshly ground black pepper

Pumpkin 1 1/3 lbs cooked (about 600 g) • all-purpose flour (about 300 g) • large egg • Zest of 1 lemon, grated • unsalted butter (about 120 g) • fresh sage leaves • grated Parmesan cheese • Salt, to taste • Black pepper, to taste • Nutmeg, to taste

red potatoes or white potatoes for gnocchi (500 grams) • all-purpose flour (about 150 grams), plus more as needed for shaping • medium egg • Salt, to taste • Fresh parsley, to taste • Fresh sage, to taste • Butter, to taste • Diced pancetta (optional, if desired), to taste • Black pepper (optional, if desired), to taste

cooked spinach (about 300 grams) • ricotta cheese (about 250 grams) • egg • grated Parmesan cheese • all-purpose flour (about 50 grams), plus more for dusting • Salt and freshly grated nutmeg, to taste • unsalted butter (about 100 grams) • Fresh sage leaves, to taste

Swiss chard (500 g) • whole milk ricotta (300 g) • grated Parmesan cheese (70 g) • Salt, pepper, and nutmeg to taste • Butter and sage for serving, • small piece garlic • olive oil (15 ml) • egg • All-purpose flour,

zucchini, grated (about 250 grams) • ricotta cheese (about 250 grams) • large egg • grated cheese • all-purpose flour (about 250 grams) • Salt, to taste • Nutmeg, to taste • fresh sage leaves • unsalted butter (about 40 grams)

chicken breast cutlets • cooked ham • fresh sage leaves • Salt and pepper, to taste • semolina flour • white wine (about 60 ml) • olive oil

re-milled semolina flour (about 125 grams) • water (350 ml) • turmeric • Salt and pepper, to taste • Nutmeg, to taste • margarine (about 40 grams) • Extra virgin olive oil, • Sage • Rosemary • Black sesame seeds

medium sweet potato • all-purpose flour (about 60 grams) • potato starch (about 15 grams) • egg • Salt, to taste • gorgonzola cheese (about 150 grams) • milk • olive oil • sage leaves • generous sprinkle of nutmeg

homemade ricotta ravioli • gorgonzola and mascarpone blend (200 grams) • walnut halves (100 grams) • Sage, • Ricotta salata, for grating • Black pepper, • For the ravioli: • pasta flour (1 kg) • eggs • salt • ricotta (700 grams) • eggs •

For the gnocchi: 1 1/8 lbs roasted DELICA pumpkin (about 500 grams), roasted with sage and rosemary • all-purpose flour (about 250 grams) • chestnut flour (about 180 grams) • Salt and pepper • For the sauce: 7 tablespoons unsalted butter (about 100 grams) • grated Parmesan cheese (about 50 grams) • fresh sage leaves • Salt

peeled pumpkin (about 400 grams) • red potatoes (about 300 grams) • semolina flour (about 170 grams) • unsalted butter (about 80 grams) • fresh sage leaves • Grated Parmesan cheese, to taste

butter (plus a few extra pieces); • fresh sage leaves; • Salt; • Cooking water (if needed) • For the fresh raviolini pasta: • re-milled semolina flour (about 300 grams); • salt; • eggs • For the raviolini filling: • lean ground meat (about 300 grams); • sliced mortadella with pistachios (about 150 grams); • Extra virgin olive oil; •

For the egg pasta: • all-purpose flour (about 100 grams) • egg • Sage • For the filling: • onion • Olive oil • peeled tomatoes • ground meat (about 200 grams) • Salt • Pepper

whole chicken (about 2.2 lbs / 1 kg) • bay leaves • carrots • celery stalks • large onion • Salt, to taste • Carnaroli rice (about 160 grams) • fresh sage • unsalted butter (about 30 grams) • grated Parmesan or Grana Padano cheese (about 30 grams) • Black pepper, to taste • Extra-virgin olive oil, to taste •

Gorgonzola-stuffed ravioli (500 grams) • grated Parmesan cheese (150 grams) • unsalted butter (200 grams) • Extra virgin olive oil, • Fresh sage leaves,

ricotta-filled ravioli (500 grams) • grated Parmesan cheese (150 grams) • unsalted butter (200 grams)

all-purpose flour or semolina flour • unsweetened cocoa powder • medium eggs • salt • Water, • butter (about 100 g) • Sage, to taste • walnuts • Parmesan cheese shavings, to taste • rosemary

bread flour (about 200 grams) • Parmesan cheese (about 80 grams) • smoked provolone cheese (about 70 grams) • butter (about 50 grams) • milk (about 100 ml) • instant yeast • saffron • Herbs: thyme, savory, sage, rosemary • Filling • Stracchino cheese Salami Mixed salad

Jerusalem artichokes • Olive oil, • Salt and pepper, • Aromatic herbs (parsley, rosemary, 2 sage leaves) • chili pepper • garlic clove

FOR THE TROUT: • large trout (about 1 3/4 lbs or 800 grams) • prosciutto (or speck, lardo, or pancetta) • Salt, pepper, wild thyme (or other herbs you like), garlic powder (or fresh minced garlic) • Rosemary and sage • FOR THE BAKED EGGPLANT: • eggplants (any kind), or you can use zucchini, fennel, or bell peppers • Salt, pepper, and paprika (optional) • Grated Parmesan cheese (or any hard aged cheese you can grate or shave into small pieces) • for the cabbage slaw • green or red cabbage (or substitute with iceberg lettuce, napa cabbage, or other crisp lettuce) • apple (we used a yellow apple, but any sweet, firm apple works) •

sliced chicken breast (500 g) • eggs • Breadcrumbs • Green tea • turmeric • Black pepper • Vegetable oil (for frying) • potatoes (450 g) • Sage • Extra virgin olive oil • Salt • mustard •

all-purpose flour (about 180 grams) • semolina flour (about 100 grams) • For the filling • For the cheese sauce • To finish • Tools:

all-purpose flour (375 grams) • plain whole milk yogurt (125 grams; you can also use soy or low-fat yogurt) • sunflower oil (125 grams) • grated pecorino cheese (125 grams) • eggs • diced cooked ham (100 grams; or sliced) • mortadella (50 grams) • salami (50 grams) • ball low-moisture mozzarella cheese • asiago or smoked mozzarella cheese (50 grams) • mix of fresh herbs (such as sage, rosemary, thyme, chives) • salt (adjust to taste, especially if your deli meats are salty)

lean ground beef (1 kg) • ground pork (1 kg) • Italian sausage (500 grams) • prosciutto (about 200 grams) • mortadella (about 200 grams) • onions • carrots • celery stalks • Olive oil • red wine (about 120 ml) • tomato purée (about 500 ml) • Sage •

porcini mushrooms • Herbs to taste (parsley, sage, and thyme) • garlic clove • Red pepper flakes to taste • Olive oil to taste • Salt to taste • grated Parmesan or Pecorino cheese • fresh fettuccine (200 grams)

ground duck (500 grams) • carrots • onion • celery stalk • dry white wine (240 ml) • vegetable broth (1 liter) • bay leaves • Chopped fresh rosemary, basil, sage, and oregano, to taste • juniper berries • Fine salt, to taste • Black pepper, to taste • whole wheat spaghetti (500 grams) •

veal • prosciutto (Parma-style or similar dry-cured ham) • fresh sage leaves • Salt, to taste • Black pepper, to taste • Olive oil, • butter • All-purpose flour, • rosemary • Plate • Skillet • Spoon