Basic sauce

medium bell peppers • large onions • zucchini • medium eggplants • medium tomatoes • carrots • celery stalk • Oregano, to taste • Salt, to taste • Extra virgin olive oil, to taste • dried egg pasta (about 350 grams)

spaghetti (200 grams) • drained canned tuna (200 grams) • fresh parsley • capers • garlic clove • Skillet • Lid • Pasta fork

(300 grams), 3 chicken cutlets • cooked ham, 3 slices

pre-cooked octopus (about 300 grams) • small red onion (such as Tropea) • red wine (about 60 ml) • tomato purée (about 250 ml) • medium eggplant • Water, • Salt, • fresh hot chili pepper (optional)

paccheri (large tube pasta) • For the tomato sauce: • red cherry or grape tomatoes • garlic clove • Fresh basil • Extra virgin olive oil, kosher salt and table salt, black pepper • sugar • ground cinnamon • For the filling: • ricotta (100 g) • fresh buffalo mozzarella (100 g) • Fresh basil •

veal chops, about 1 1/4 inches thick (3 cm) • eggs • Flour, • mixed nuts—walnuts, hazelnuts, almonds (200 grams) • Himalayan pink salt, • Clarified butter, • For the baked potatoes: • potatoes (about 5 oz each/150 grams each) • Salt, • Greek yogurt (150 grams) • Rosemary or other fresh herbs, as desired

Spaghetti, • zucchini • milk (125 ml) • mild Gorgonzola cheese (50 grams) • cornstarch • turmeric • Extra-virgin olive oil, • Salt, • Black pepper,

linguine (about 400 grams) • walnuts • Breadcrumbs, • garlic clove • fresh red chili pepper • for the green anchovy sauce (this makes a generous amount, so you'll have leftovers—great for crostini or as an appetizer): • Anchovies, as needed (ideally salt-cured and cleaned, but good quality anchovies in oil work too) • garlic clove • Black pepper • Extra-virgin olive oil, • Plenty of fresh parsley

Extra virgin olive oil, • Onion, celery, and carrot, • White wine, • ground meat (500 grams) • Nutmeg, • Salt, • tomato purée • fresh basil leaves • grilled eggplants • Salt, • mozzarella balls • Grated Parmesan cheese, •

oats (160 g) • green beans (150 g) • zucchini • Swiss chard leaves (100 g) • grated Parmesan cheese (30 g) • pine nuts (or other nuts) (30 g) • extra virgin olive oil • Salt, to taste

🍅10 ounces penne rigate (about 280 grams) • 🍅1 eggplant • 🍅1 zucchini • 🍅2 cups canned peeled tomatoes or tomato purée (about 500 grams) • 🍅7 ounces fresh mozzarella (preferably buffalo mozzarella, about 200 grams) • 🍅1 garlic • 🍅1 onion • 🍅Salt, to taste • 🍅Extra-virgin olive oil, to taste • 🍅Garlic powder, to taste • 🍅Grated Parmesan cheese, to taste • 🍅Fresh basil, to taste

fresh lasagna noodles (about 250 grams) • Bolognese meat sauce (about 500 grams) • bechamel sauce (about 400 ml) • grated Parmesan cheese (about 100 grams) • mixed ground meat (about 500 grams) • tomato puree (about 700 ml) • Carrots, • large onion • Extra virgin olive oil, • Salt and pepper, • Fresh basil, for garnish

finely ground durum wheat semolina flour (about 400 grams) • water (about 380 ml) • sugar • salt (about 8 grams) • olive oil • active dry yeast (about 12 grams) • Oregano, to taste • Extra virgin olive oil, • xxxxxxxxxxxxxxxxxxxxxxxxx • onions • Vegetable oil, for frying • Flour, •

spaghetti (about 200 grams) • zucchini • anchovy sauce (colatura di alici) (about 30 ml) • chili pepper • garlic clove • small bunch parsley • Extra virgin olive oil,

eggs • all-purpose flour (about 150 grams) • semolina flour (about 50 grams) • tomato purée (about 500 grams) • mixed ground meat (about 400 grams) • carrot • onion • celery stalk • dry white or red wine • Olive oil, salt, and pepper to taste • low-moisture mozzarella cheese, diced (about 150 grams) • grated Parmesan cheese (about 50 grams) •

whole sea bass (or 4 fillets) • oranges • butter (about 40 grams) • Salt and pepper, to taste • Cornstarch (if needed)

Ground beef • Spinach • Tools:

egg pasta (paglia e fieno) (about 100 grams) • eggplant • Scamorza cheese, as needed; tomato sauce with ground meat, • Salt, pepper, olive oil,

sliced beef steak (about 250 grams) • Cherry tomatoes and mixed salad, • whole grain mustard (about 15 grams) • classic yellow mustard (about 15 grams) • honey (about 15 grams) • white vinegar (about 5 grams)

pennoni pasta (500 grams) • homemade tomato sauce (2 liters) or 2 1/8 cups (1 liter) if using store-bought • lean ground veal (500 grams) • fresh pancetta (200 grams) • frozen peas (500 grams) • mozzarella cheese (400 grams) • dry white wine (about 60 ml) • onion • carrot • celery • basil leaves • chili pepper (optional) •

plain tea biscuits (about 250 grams) • egg yolks • For cooking the strawberries: • For the strawberry sauce: • Tools:

persimmons • (about 0.2 oz/6 g) unflavored gelatin • sugar (for sauce) • water (for sauce) • heavy cream (about 500 g) • (about 0.25 oz/7 g) unflavored gelatin • sugar (about 80 g) • Vanilla to taste • amaretti cookies for garnish

all-purpose flour (about 600 grams) • medium eggs • extra-virgin olive oil • salt • eggplants • yellow onion • extra-virgin olive oil, • cream cheese (about 100 grams) • salt, • pepper, • mint leaves • swordfish (about 600 grams) •

dried, peeled fava beans (200 g) • onion • celery stalk • Cumin • Parsley • Cilantro • Chickpea flour, • Salt • Pepper • Chickpea flour • baking soda • Greek yogurt (250 g) •

very ripe tomatoes (about 400 grams) • green zucchini • feta cheese (about 300 grams) • Kalamata olives • radishes for garnish • Extra virgin olive oil • sun-dried tomatoes, already soaked • garlic clove

semolina (about 125 grams) • egg yolk • milk (about 500 milliliters) • butter (about 20 grams) • grated Parmesan cheese (about 70 grams) • Bolognese sauce (about 750 grams) • Salt, pepper, and nutmeg

orecchiette (about 380 grams) • cherry tomatoes (about 400 grams) • firm ricotta salata cheese (about 200 grams) • garlic clove • fresh basil leaves • Salt, to taste • Black pepper, to taste • Extra-virgin olive oil, to taste

re-milled semolina flour (about 400 grams) • warm water (about 200 ml) • salt • homemade tomato purée (about 1 liter) • Olive oil, • onion • Salt, to taste • Pepper, to taste • white wine (about 50 ml) • Fresh basil, • Ricotta salata cheese, as needed (or ricotta marzolina, if available)

Meat sauce (ragù) • béchamel sauce (about 1000 ml) • lasagna noodles • Grated cheese

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 •