Sunchoke

ossobuco (about 10 1/2 oz or 300 grams; see profile for cooking instructions) • Jerusalem artichokes (about 10 1/2 oz or 300 grams) • large leeks • Olive oil, • Black pepper,

eggs • sorghum flour (about 50 grams; or use all-purpose flour) • water (about 80 ml) • sheep’s milk ricotta (about 150 grams) • Jerusalem artichokes (about 200 grams) • marjoram • unsalted butter (about 20 grams) • all-purpose flour (about 20 grams) • milk (about 200 ml) • Salt, to taste • extra virgin olive oil • grated Parmigiano Reggiano cheese

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

savoy cabbage • borlotti beans • pumpkin • carrot • Jerusalem artichoke • broccoli rabe • celery stalk and leaves • leek • white onion • olive oil • Freshly ground black pepper, to taste • Salt, to taste

large shrimp (about 450 g) • fresh cod (about 200 g) • fresh amberjack (about 200 g) • Herbes de Provence • Extra virgin olive oil • Spicy olive oil • Salt, to taste • Black pepper • cherry tomatoes • fresh parsley • small potato • Extra virgin olive oil •