Asiago

medium shell pasta (or other pasta) • ricotta cheese • diced pumpkin, frozen (or fresh) • fresh Asiago cheese • small sprigs fresh rosemary • Salt, to taste • Black pepper, to taste • Water, • Chopped onion, for sautéing • Olive oil, • large pot for pasta • skillet with lid for the sauce •

red radicchio (any variety you prefer) • Asiago or mild fresh cheese • whole milk (1 liter) • all-purpose flour (about 100 grams) • Nutmeg, to taste • Black pepper, to taste • yellow onion • extra virgin olive oil • About 4.2 ounces dry lasagna noodles (enough for 2 layers in your baking dish, about 120 grams)

For the gnocchi: 2 cups all-purpose flour (about 250 grams) • fine semolina flour (about 250 grams) • extra virgin olive oil • squid ink • Salt • water (about 800-850 grams) • For the sauce: 2 ounces dried pumpkin slices (about 60 grams) • Asiago cream (about 250 grams) • garlic-infused extra virgin olive oil • walnut halves

thick-cut pork chops (thick enough to cut a pocket for stuffing) • medium potatoes, peeled and sliced very thin with a mandoline • shredded fontina cheese (about 60 grams) • shredded asiago cheese (about 30 grams) • Salt, to taste • Pepper, to taste • melted butter, divided

all-purpose flour (about 300 grams) • grated cheese (about 80 grams) • cheese cubes, such as fontina, Swiss, asiago, gorgonzola, or any cheese you like (about 100 grams) • plain yogurt (about 125 grams) • water (about 125 ml) • extra virgin olive oil (about 50 ml) • instant baking powder • eggs • Salt and pepper

water (750 ml) • instant cornmeal (about 190 grams) • cheese (such as Asiago, Emmental, or smoked mozzarella) (about 200 grams) • Cornmeal, as needed, for coating • Vegetable oil, as needed, for frying • Salt,

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)

refrigerated pie crust • Tuscan kale (about 300 grams) • potatoes (about 250 grams) • Asiago or smoked scamorza cheese (about 100 grams) • –1 oz diced cured pork (such as pancetta or bacon, optional) (about 20–30 grams) • egg • Breadcrumbs, • Salt, to taste • Black pepper, to taste • Extra virgin olive oil, to taste • small chili pepper • garlic clove

large eggplant • asiago cheese, cubed (about 50 grams) • Tomato sauce, • Oregano,

ripe avocado • tomatoes (I used vine-ripened) • cooked chickpeas • asparagus • mâche (lamb’s lettuce) • semi-soft cheese like Asiago • salt • extra virgin olive oil • fresh ginger

short pasta (about 400 grams) • tomato purée (about 800 grams) • cherry tomatoes • grated cheese (about 200 grams) • diced Fontina, Asiago, or mozzarella cheese (about 200 grams) • American cheese • canned tuna in oil, drained and flaked (about 280 grams) • Salt, to taste • Pepper, to taste • Extra virgin olive oil, to taste (preferably unfiltered, organic) • onion, finely chopped • garlic cloves, unpeeled •

all-purpose flour (about 500 grams) • plus 2 tablespoons milk, at room temperature (about 260 ml) • fine salt (about 10 grams) • extra virgin olive oil • tomato puree (about 400 grams) • shredded cheese (about 200 grams) • drizzle of extra virgin olive oil • garlic clove, unpeeled • sliced cooked ham (about 300 grams) • sliced Asiago cheese (about 300 grams) • sugar • Oregano, to taste •

ready-to-use peas • large boiled potato • large boiled carrots • Cooked fava beans • Boiled green beans • drained tuna (160 g) • Asiago or another cheese, cut into • pearl barley (250 g) • grated cucumber, drained • Greek yogurt • Salt • Sugar •

rice (about 200 grams) • extra virgin olive oil • water (about 300 milliliters) • Salt, to taste • Red pepper flakes, to taste • Mushrooms, to taste • curry powder • Emmental or Asiago cheese (about 50 grams)

phyllo dough • butter (about 50 grams) • flour (about 50 grams) • milk (about 500 ml) • Salt • Nutmeg • Mixed vegetables • Asiago cheese (about 50 grams) • Grated Parmesan cheese • olive oil

flour (about 350 grams) • eggs • scant shot glass of oil • glass of milk • salt • fresh yeast • for the filling • egg • diced cooked ham • mild gorgonzola cheese • asiago cheese • mild pecorino cheese

cooked rice (about 120 grams) • potato chips • cooked ham • asiago cheese (about 3/4 inch each) • egg • Grated Parmesan cheese, to taste

gluten-free flour (1 kg) • cake fresh yeast or 1/2 cake dry yeast (with this amount, the focaccia will rise and be ready to bake in 1 hour and 40 minutes) • water (about 800 grams; this dough is 80% hydration) • vegetable oil (about 35 grams), plus extra for greasing and working with this unique dough • salt (about 25-30 grams), adjust to taste (minimum is 1 tablespoon or 20 grams per 2 1/4 lbs flour) • As needed, onions (previously sautéed with salt and pepper; optional and can be substituted) • pear • salt • sugar • tequila (about 1/2 espresso cup)