Basic sauce

thick slices of beef (top round or similar) • can peeled tomatoes (about 700 grams) • onion • garlic • Chopped fresh parsley, to taste • Grated Parmesan cheese, to taste • Salt, to taste • Extra-virgin olive oil, to taste

medium shell pasta • cauliflower • extra virgin olive oil • red pepper flakes • Salt, to taste • Grated Parmesan cheese, to taste

horse meat (I use flank) • garlic cloves • Chopped fresh parsley, to taste • Salt, to taste • Black pepper, to taste • Pecorino Romano cheese, to taste • tomato purée (about 48 ounces total or 1.4 liters) • Extra virgin olive oil, to taste • Salt, to taste • Black pepper, to taste • white wine (about 120 ml) • Fresh basil leaves, to taste •

meat-filled tortellini (400 grams) • fresh cherry tomatoes, halved (150 grams) • small bunch fresh basil • Extra virgin olive oil, • garlic • Salt, to taste • Black pepper, to taste • Ground ginger, to taste • fresh hot chili pepper • Ground nutmeg, to taste

Romanesco broccoli (about 2.2 lbs / 1 kg) • prepared béchamel sauce (about 300 grams) • Butter, • grated Parmesan cheese • Salt,

large heads of broccoli • garlic • tomato purée (about 24 ounces or 700 ml) • Olive oil,

calamari (800 grams) • All-purpose flour, • Vegetable oil for frying • Salt • For the Aioli Sauce: • garlic cloves • eggs • Juice of 1 lemon • White pepper, • Salt • Extra virgin olive oil

For the meat sauce: • carrots • celery stalks • large red onions • crushed tomatoes • Salt, black pepper, and red pepper flakes to taste • vinegar, extra-virgin olive oil • mixed ground meat • For the fresh pasta: • flour (about 800 grams) • eggs • For the béchamel sauce: •

granulated sugar (about 100 grams) • habanero peppers (or any peppers you prefer, even milder ones) • water (about 180 ml) • rice vinegar (about 60 ml) • salt, leveled • cornstarch • large garlic cloves

polenta (250 grams) • water (1 liter) • oil • Salt • bell peppers • eggplants • zucchini • About 10 fresh mint leaves • fresh parsley • About 10 fresh basil leaves • capers in vinegar • Olive oil, •

chicken breast (about 200 grams) • tuna • bread • egg • To taste: parsley, salt, breadcrumbs, oil • To taste: anchovy paste (optional) • cooked ham • onion

bread (about 100 grams) • tomato sauce and 3 tomatoes (about 100 grams sauce + 3 tomatoes) • garlic • egg • Salt and pepper • Breadcrumbs and grated cheese • Oil for frying

tuna steak • Sesame seeds, • Extra virgin olive oil • Salt and pepper • Lemon juice • Soy sauce, • Chives,

red Italian sweet peppers (corno peppers) • cherry or grape tomatoes (about 400 grams) • anchovy fillets (or sardines) • capers in vinegar, drained • garlic cloves • white onion • Chopped fresh parsley, to taste • Crushed red pepper flakes, to taste • white wine vinegar (about 70 grams) • Extra-virgin olive oil,

medium fennel bulbs • light olive oil • freshly grated ginger (about 1 cm) • water (60 ml) • soy sauce • sesame seeds • Salt, to taste (use sparingly) • cutting board and sharp knife • grater (for the ginger) • large nonstick skillet • lid • Store leftover sautéed fennel in an airtight container in the refrigerator for up to 2 days. Reheat quickly in a skillet or microwave

whole wheat flour (about 100 grams) • carrots • bell pepper • onion • curry powder • granulated sugar • Grated cheese

penne pasta (200 grams) • garlic • red bell pepper • heavy cream (about 1/2 cup or 120 ml) • Olive oil, • Salt, • Red pepper flakes,

maccheroni (about 300 grams) • arugula • celery leaves • small jar of tomatoes • extra virgin olive oil • Salt

whole mantis shrimp (about 350 grams) • macaroni (about 170 grams) • water (about 500 grams) • oregano • Olive oil, • Salt and pepper, to taste

mussels (about 1.5 kg) • littleneck clams (about 1 kg) • spaghetti or linguine (about 400 grams) • cherry, grape, or plum tomatoes • Pecorino Romano cheese • garlic clove • sprigs fresh parsley • Fresh chili pepper, to taste • Salt, to taste • Black pepper, to taste • Extra-virgin olive oil, to taste

penne (65 g) • figs (160 g) • garlic, finely minced • Butter • red onion, sliced • all-purpose flour • milk (100 ml) • gorgonzola (30 g) • Parmesan cheese • Salt and pepper

water (about 500 grams) • coarse salt • cornmeal (about 125 grams) • Tomato sauce, • salt • cremini mushrooms (about 350 grams) • Olive oil,

whole grain instant polenta (160 grams) • tomato purée (200 ml) • water (630 ml) • frozen mixed mushrooms (300 grams) • ball buffalo mozzarella • olive oil • garlic clove • tomato paste • Salt

scampi (about 500 grams) • Olive oil, • Garlic, • fresh parsley • Extra virgin olive oil • Salt and pepper • Lemon • (about 1/4 cup or 60 ml) cognac

precooked chickpeas (about 480 grams) • Chopped fresh rosemary, to taste • Chopped fresh thyme, to taste • Breadcrumbs, • All-purpose flour, for dusting • Oil for frying • Greek yogurt (about 6 oz or 175 grams) • Saffron, to taste • Paprika, to taste • oil • salt

all-purpose flour (about 200 grams) • egg • medium boiled potato • cooked meat (boiled or BBQ, about 300 grams) • tomato sauce (about 200 ml) • small onion • Salt • Pepper • Extra virgin olive oil • Fresh basil

garlic • fresh parsley (about 40 grams) • chives (about 25 grams) • freshly squeezed lemon juice (30 ml) • tahini (about 45 grams) • maple syrup (about 15 grams) • extra virgin olive oil • Salt, to taste

cooked polenta, leveled (about 500 grams) • Breadcrumbs • Oil • Dried herbs • Salt • cherry tomatoes (about 250 grams) • garlic cloves • Salt • Oregano • Sugar

semolina flour (about 220 grams) • warm water (about 110 ml) • celery stalk • carrot • medium onion • pancetta (about 200 grams) • ground beef (about 300 grams) • ground pork loin (about 300 grams) • tomato purée • tube tomato paste • Salt, to taste • Black pepper, to taste •

Lettuce • carrots • Radicchio • Chickpeas (1 can) • fennel bulb • plain yogurt (preferably Greek) • Extra virgin olive oil, • Salt, • cucumber • garlic clove