Balls

all-purpose flour (about 400 grams) • sugar (about 40 grams) • medium eggs • egg yolk • unsalted butter, melted (about 60 grams) • Sambuca (about 18 ml) • fine salt • vial orange flavoring • Vegetable oil, as needed, for frying (such as sunflower or canola oil) • plus 2 tablespoons honey (about 170 grams)

ball fresh mozzarella (fior di latte) • grape or cherry tomatoes • pitted black olives (such as Taggiasca or Kalamata) • small handful capers • bread • Garlic powder, to taste • Salt, to taste • Extra virgin olive oil • vinegar • red pepper flakes

leftover rice salad • small ladle chickpea flour • all-purpose flour • Breadcrumbs, • macadamia nuts • turmeric • Salt, to taste • Oil for frying • Vegan mayonnaise (optional) • Plant-based milk,

Arborio or Vialone Nano rice (about 500 grams) • saffron • olive oil (about 30 grams) • water (about 1.2 liters) • aged provolone or caciocavallo cheese, grated (about 100 grams) • For the meat ragù filling: • ground pork (about 100 grams) • tomato purée (about 200 ml) • peas (about 90 grams) • aged provolone or caciocavallo cheese, diced (about 50 grams) • red wine (about 15 ml) • To taste: 1/2 onion, salt, pepper •

leftover polenta (about 500 grams; I used taragna) • grated Parmesan cheese • large egg • mild provolone cheese, cut into cubes (about 100 grams) • Olive oil, • Black pepper, • Breadcrumbs,

all-purpose flour (about 400 grams) • warm water (200 ml) • extra virgin olive oil (15 grams) • milk (15 grams) • fresh baker's yeast (15 grams) • salt • sugar • ball mozzarella cheese (4.4 ounces / 125 grams) • Tomato puree • Oregano, to taste

Carnaroli rice (about 400 grams) • saffron • onion • Tomato sauce, • frozen sweet peas (about 50 grams) • lactose-free mozzarella cheese • eggs • Breadcrumbs,

day-old bread • large ball of fresh buffalo mozzarella • Fresh basil, to taste • Tomato purée, enough to cover the bread • cherry tomatoes, halved • garlic cloves • Red pepper flakes • anchovy fillets • Extra virgin olive oil

white sandwich bread • tomato puree (about 200 grams) • extra virgin olive oil • salt • ball mozzarella cheese

fresh mozzarella balls (ciliegine) • large tomato • zucchini (you can also use frozen zucchini) • Fresh basil • Salt • Olive oil • small handful of arugula

sandwich bread • tomato sauce • Olives, • large hot dog • ball mozzarella cheese

For the BASE: • eggs • Salt and pepper, to taste • grated Parmesan cheese (about 70 grams) • vegetable oil (100 ml) • milk (100 ml) • all-purpose flour (about 180 grams) • instant yeast for savory pies (about 0.5 oz or 16 grams) • For the FILLING: • Yellow and red tomatoes, to taste • Salt, pepper, oregano, extra-virgin olive oil, to taste • a garlic clove or 1 small clove •

frozen spinach • cooked ham (about 100 grams) • béchamel sauce (400 ml) • balls fresh mozzarella • grated Parmesan cheese (about 60 grams) • Lasagna noodles, • small pieces of butter

multigrain or seeded bread • buffalo mozzarella balls • –10 oz (250–300 g) multicolored cherry tomatoes • canned tuna in oil, drained • black and green olives • fresh basil leaves • Salt and pepper • garlic clove

soft poppy seed sandwich rolls • escarole • balls fresh mozzarella • Cherry tomatoes • anchovy fillets • black olives (such as Gaeta or Kalamata) • raisins (about 50 grams) • garlic clove • Extra virgin olive oil, salt, pepper, thyme • Balsamic vinegar

zucchini • ball mozzarella (about 4.5 oz or 125g), cut into small pieces • chicken mortadella (about 120g)

cooked, well-drained spinach (about 300 grams) • sandwich bread • almonds • anchovy fillets in oil • canned tuna in oil (about 50 grams) • ball mozzarella cheese • Salt

Makes 7 pieces with these ingredients • all-purpose flour (about 200 grams) • For the filling: • For the béchamel sauce:

small oblong eggplants • ball of mozzarella cheese (about 9 oz or 250 grams) • About 1 2/3 cups tomato purée (about 400 grams) • Red onion (such as Tropea or other sweet variety) • Aged Parmesan cheese (30 months) • medium capers packed in salt • Extra virgin olive oil • Salt

large oblong eggplants • grape or cherry tomatoes • balls mozzarella cheese • Black pepper • Crushed red pepper flakes • Sugar • Mixed herbs • Extra virgin olive oil • fresh basil leaves

fresh mozzarella (2 balls of 4 1/4 oz each) • vine-ripened tomatoes (or cherry tomatoes) • Pepper to taste • Extra virgin olive oil to taste

buffalo mozzarella or fresh mozzarella balls, totaling 1 1/2 pounds (about 750 grams) • (about 750 grams) or 4 salad tomatoes or beefsteak tomatoes • large basil leaves • extra virgin olive oil • Oregano, to taste • Salt, to taste

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

Leftover rice, • Breadcrumbs, • Salt • Pepper • egg • Sweet paprika, • Oil for frying • Parmesan cheese

cherry tomatoes, halved or cut into wedges • cherry-size mozzarella balls (about 150 grams) • Genovese pesto (I made it at home, as shown in the video) • fresh basil leaves • extra virgin olive oil • Iodized salt • Black pepper

water (500 g) • coarse salt • cornmeal (125 g) • pesto • ricotta cheese • Arugula, • tomatoes • ball fresh mozzarella cheese • Walnuts,

potatoes (about 450 grams) • grated Parmesan cheese • gluten-free all-purpose flour (about 60 grams) • cooked ham, cut into strips (about 70 grams) • ball mozzarella cheese, cut into strips • egg, plus 1 more for breading • Cornmeal, as needed, for breading • Parsley, • Salt, pepper, olive oil (extra virgin),

large eggplants • mozzarella balls

chicken breast cutlets • As needed, olive oil, breadcrumbs, and salt • As needed, tomato sauce • ball mozzarella cheese (about 3.5 oz / 100 grams) • As needed, oregano

frozen artichoke hearts (about 1 kg) • grated Parmesan cheese (about 100 grams) • small bunch fresh parsley • smoked scamorza cheese (about 1/2 ball) • red onion (such as Tropea or other sweet red onion) • Extra virgin olive oil, • Breadcrumbs, • Black pepper, • Salt,