Sheep

all-purpose flour (about 430 grams), 1 large egg, 2 egg yolks, 3/4 cup sugar (about 150 grams), 2/3 cup unsalted butter, cold and cubed (about 150 grams), 1 pinch salt, zest of 1 lemon • About 1/2 cup sour cherry preserves (about 130 grams), 1 2/3 cups sheep’s milk ricotta (about 400 grams), 1/2 cup sugar (about 90 grams), ground cinnamon to taste, jarred sour cherries in syrup to taste • Egg white and milk, as needed for brushing, powdered sugar for dusting

rice flour (330 grams) • sugar (130 grams) • Grated orange zest • unsalted butter, cold and cut into pieces (170 grams) • eggs • salt • vanilla sugar or 1 teaspoon vanilla extract • gluten-free baking powder (optional) • eggs • sugar (80 grams) • rice flour (80 grams) • Grated orange zest •

Shells: • all-purpose flour (about 300 grams) • melted butter (about 30 grams) • sugar (about 30 grams) • large egg • capful dry Marsala wine • Vegetable oil and lard, as needed, for frying • Filling: • fresh sheep’s milk ricotta (about 400 grams) • powdered sugar with vanilla (about 200 grams) • candied fruit or chocolate chips, optional (about 100 grams) • Chopped nuts, for decorating (optional, as needed) •

all-purpose flour (250 grams) • large eggs (about 120 grams) • cold unsalted butter (125 grams) • sugar (100 grams) • Grated zest of 1/2 orange • salt • baking powder • Filling • sheep's milk ricotta (600 grams) • superfine or vanilla sugar (100 grams) • Grated zest of 1/2 orange • mixed candied fruit (60 grams) •

all-purpose flour (250 grams) • sugar (100 grams) • unsalted butter (100 grams) • large egg • egg yolk • Grated lemon zest • vanilla baking powder • ricotta cheese, preferably sheep's milk (600 grams) • powdered sugar (300 grams) • Chocolate chips • Chopped pistachios • Powdered sugar •

all-purpose flour (300 grams) • unsalted butter, at room temperature (150 grams) • sugar (120 grams). 3 1/2 oz ladyfingers (100 grams) • whole egg and 1 egg yolk • baking powder • salt, a little limoncello to flavor the dough • For the filling • ricotta cheese, preferably sheep’s milk (500 grams) • granulated sugar (220 grams) • chocolate chips or chopped chocolate, and vanilla (70 grams) • Candied fruit and powdered sugar, to taste • Chocolate sprinkles for decorating

all-purpose flour (250 grams) • powdered sugar (120 grams) • honey (20 grams) • egg yolk • unsalted butter (125 grams) • salt • Grated lemon zest • vanilla powder or 1 teaspoon vanilla extract • sheep's milk ricotta (300 grams) • powdered sugar or granulated sugar (30 grams) • Chocolate chips, • ladyfingers, or crumbled sponge cake or biscuit cake

hemp flour (100 grams) • chickpea flour (100 grams) • coconut flour (50 grams) • packed brown sugar (50 grams) • unsalted butter (50 grams) • eggs • salt • sheep's milk ricotta (500 grams) • powdered sugar (50 grams) • chopped chocolate (about 9 ounces or 250 grams, leftover Easter chocolate works well)

eggplant flesh (about 150 grams) • Olive oil, • Garlic • mixed sheep and goat milk ricotta (about 150 grams) • basil leaves • cherry tomatoes • Salt • grated cheese • blanched almonds

bread flour (about 300 grams) • egg yolk + 1 whole egg • sugar (about 95 grams) • lard (about 70 grams) • butter (about 60 grams) • Vanilla extract • Salt • cooked wheat berries (about 250 grams) • butter (about 40 grams) • milk (about 250 grams) • salt • cinnamon stick •

For the crust • all-purpose flour (about 300 grams) • sugar (about 150 grams) • unsalted butter (about 150 grams) • whole egg and 1 egg yolk • Zest of 1 lemon • For the filling • cooked wheat berries (about 300 grams) • sheep's milk ricotta (about 400 grams) • sugar (about 250 grams) • whole eggs and 2 egg yolks • milk (about 120 ml) •

eggs • sugar (about 100 grams) • all-purpose flour (about 150 grams) • baking powder for desserts (about 2 teaspoons or 8 grams) • milk (about 100 ml) • sunflower oil (about 50 ml) • vial almond extract • water (about 100 ml) • sugar (about 50 grams) • orange liqueur (about 50 ml; you can substitute with strained orange juice if you prefer) • sheep’s milk ricotta (about 600 grams) • sugar (about 250 grams) •

Chocolate Pavesini cookies, • sheep's milk ricotta (about 250 grams) • Milk, • honey (about 20 grams) • dark chocolate, chopped (about 30 grams) • pistachios, chopped (about 20 grams)

sheep’s milk ricotta (about 500 grams), well drained • Chopped fresh parsley, to taste • Salt and pepper, to taste • diced pancetta (about 100 grams) • Tomato sauce,

Cannoli shells • sheep’s milk ricotta (about 300 grams) • ricotta (about 200 grams) • dark chocolate chips (about 65 grams) • sugar (about 70 grams)

all-purpose flour (250 grams) • softened butter (25 grams) • sugar (30 grams) • egg • Marsala wine or white wine (50 grams) • unsweetened cocoa powder (7 grams) • salt (3 grams) • vegetable oil (about 500 ml, for frying) • Grated orange or lemon zest • sheep’s milk ricotta (750 grams) • granulated sugar (250 grams) • vanilla bean or 1 packet vanilla powder •

For the pastry crust: • all-purpose flour (about 330 grams) • unsalted butter, at room temperature (about 165 grams) • granulated sugar (about 130 grams) • medium egg • small egg yolks • baking powder • orange blossom extract (concentrated) • Grated zest of 1 lemon • salt • For the ricotta cream: • sheep's milk or buffalo ricotta (about 350 grams) •

For the gnudi: • (about 450 grams) boiled dandelion greens or chicory • sheep's milk ricotta • grated Parmesan cheese • eggs • all-purpose flour, plus 2/3 cup (100 grams) more for dusting the gnudi • (about 450 grams) dried fava beans • Olive oil, salt • king oyster mushrooms (or similar meaty mushrooms) • Salt, olive oil • red onion (preferably sweet, such as Acquaviva or Vidalia)

cooked and well-drained spinach (about 500 grams) • sheep’s milk ricotta (about 300 grams) • grated Parmesan cheese (about 75 grams) • eggs • all-purpose flour, plus more for dusting (about 50 grams) • salt • To taste, nutmeg • thick slice speck (about 3.5 oz or 100 grams) • red onion (such as Tropea) • Tomato sauce • Parmesan shavings

dandelion greens or chicory (about 500 grams) • gluten-free all-purpose flour (about 100 grams) • grated Grana Padano cheese (about 100 grams) • eggs • sheep’s milk ricotta (about 300 grams) • Salt, to taste • cherry tomatoes • basil leaves • small red spring onion (Tropea, if available) • grated Pecorino Romano cheese (about 100 grams) • extra virgin olive oil (about 20 grams) • Salt, to taste

cooked chicory (about 500 grams) • sheep's milk ricotta (about 300 grams) • grated Parmesan cheese (about 75 grams) • eggs • all-purpose flour (about 50 grams) • Salt, to taste • all-purpose flour, for dusting (about 100 grams) • fresh basil leaves • cherry tomatoes • small fresh onion • Extra virgin olive oil, to taste • Salt, to taste •

purple savoy cabbage, trimmed (500 grams, weight after discarding outer leaves) • sheep’s milk ricotta (you can also use goat ricotta) • medium red onion • hot vegetable broth (300 ml) • Extra virgin olive oil, • Salt and black pepper, • kamut sandwich bread • Pine nuts, • Chopped hazelnuts, • Raw purple cabbage strips, • Extra virgin olive oil,

eggs • all-purpose flour (about 150 grams) • potato starch (about 100 grams) • hot water • sugar (about 200 grams) • baking powder (about 2 1/2 teaspoons) • Lemon flavoring • salt • sheep's milk ricotta (about 600 grams) • chocolate chips (about 300 grams) • powdered sugar (about 250 grams) • green marzipan (about 700 grams) •

eggs • sugar (200 grams) • all-purpose flour (130 grams) • pistachio flour (70 grams) • vanilla extract • sheep’s milk ricotta (1.5 kg) • sugar (300 grams) • sprinkle of cinnamon (optional) • vanilla extract (optional) • water (300 ml) • Maraschino liqueur (150 ml) • sugar (75 grams) •

all-purpose flour (about 150 grams) • whole milk or sheep's milk ricotta (about 250 grams) • low-moisture mozzarella (about 100 grams)

For the Crust • shortbread cookies (about 250 grams) • mixed nuts (about 50 grams) • unsalted butter, melted (about 100 grams) • For the Cheesecake • cooked wheat berries for Pastiera (about 250 grams) • ricotta cheese, sheep or cow's milk (about 250 grams) • whole milk (about 100 ml) • sweetened condensed milk (about 200 grams) • unsalted butter (about 20 grams) • Zest of 1 lemon • mixed candied fruit (about 30 grams) •

all-purpose flour (about 150 grams) • semolina flour (about 150 grams) • eggs • Salt • sheep's milk ricotta (about 400 grams) • grated Parmesan cheese (about 100 grams) • Fresh basil • Salt and pepper, to taste • tomato purée (about 750 ml) • garlic clove • onion • Extra-virgin olive oil

For the ricotta filling: • About 10 oz fresh sheep’s milk ricotta (280 g) • granulated sugar (170 g) • vial orange flavoring • Zest of 1 lemon and 1 orange • candied citron (70 g) • wildflower honey (20 g) • eggs and 1 egg yolk • For the wheat cream: • About 10 oz cooked wheat (280 g) • milk (80 g) • butter (25 g) •

For the shortcrust pastry • all-purpose flour (about 500 grams) • unsalted butter or lard (about 200 grams) • granulated sugar (about 200 grams) • egg yolks + 1 whole egg • Grated zest of 1 organic lemon • salt • For cooking the wheat • cooked wheat berries (about 400 grams) • whole milk (about 700 ml) • Peel of 1 organic lemon • granulated sugar •

plus 2 tablespoons cold unsalted butter (250 grams) • plus 2 tablespoons granulated sugar (180 grams) • large egg yolks • all-purpose flour (400 grams) • salt • Grated zest of 1 lemon • cooked wheat berries (250 grams) • unsalted butter (20 grams) • milk (60 grams) • sheep’s milk ricotta, well-drained and firm (400 grams) • granulated sugar (270 grams) • large egg yolks •