Blender bread

beef cheeks, about 1 1/3 lbs (600 grams) each • carrot • onion • celery stalk • Fresh thyme, rosemary, and sage, • Extra-virgin olive oil, • Vin Santo (300 ml) • good-quality red wine (200 ml) • Black pepper, • rustic Italian bread (not fresh) • Thyme, • shallot •

chopped broccoli florets (about 250 grams) • eggs • instant yeast • all-purpose flour (about 150 grams) • Salt, pepper, and oil to taste • Sunflower and pumpkin seeds to taste

type 2 flour (about 600 grams) • salt (about 9 grams) • warm water (about 420 ml) • extra virgin olive oil • fresh baker’s yeast (about 6 grams) • steamed beets (about 100 grams) • cooked, well-drained spinach (about 100 grams) • ground turmeric

About 2 1/2 cups cooked lentils with broth (about 400 grams) • all-purpose flour (about 30 grams) • grated Parmesan cheese (about 15 grams) • olive oil or vegetable oil (about 60 ml)

purple savoy cabbage, trimmed (500 grams, weight after discarding outer leaves) • sheep’s milk ricotta (you can also use goat ricotta) • medium red onion • hot vegetable broth (300 ml) • Extra virgin olive oil, • Salt and black pepper, • kamut sandwich bread • Pine nuts, • Chopped hazelnuts, • Raw purple cabbage strips, • Extra virgin olive oil,

all-purpose flour (about 250 grams) • fine semolina flour (about 250 grams) • pureed broccoli rabe (about 250 grams) • fresh yeast (about 10 grams) • extra virgin olive oil • warm water (100 ml) • salt • Anchovies, • ricotta (about 200 grams) • Extra virgin olive oil, • Black pepper, • extra virgin olive oil •

(about 8.5 oz/240 g) drained chickpeas • water • all-purpose flour • Salt and pepper, to taste • Get creative with your favorite fillings

lacinato kale (cavolo nero) • savoy cabbage • Swiss chard • potatoes • carrots • onion • peeled tomatoes • zucchini • celery stalks with leaves • cannellini beans (about 150 grams) • red beans (about 150 grams) • chickpeas (about 150 grams) •

all-purpose flour (about 330 grams) • unrefreshed sourdough starter (about 150 grams) • water (about 200 grams) • sugar or about 2 teaspoons (about 10 grams) • extra virgin olive oil • salt • For the emulsion: extra virgin olive oil, water, salt

mixed seeds (sunflower, flax, pumpkin) • baking powder • eggs + 2 egg whites • salt • Parmesan cheese

whole wheat bread • cooked chickpeas (about 200 grams) • tahini (or sesame seeds) • sun-dried tomatoes • Extra virgin olive oil

About 10 1/2 oz (300 grams) cherry or grape tomatoes • Powdered sugar, • Salt • large beefsteak tomatoes • onions • brown sugar • Extra-virgin olive oil • day-old bread • vegetable broth (about 480 ml) • lime • Fresh basil, • small potato •

bread • large Swiss chard leaves • Olive oil, • Fine salt, • Black pepper, • garlic powder • dry white wine (50 ml) • cutting board with knife • colander • skillet with lid • wooden spoon • parchment paper •

canned peeled tomatoes (400 g) • day-old Tuscan bread (200 g) • vegetable broth (1 L) • Olive oil, • garlic cloves • Salt, • Black pepper, • fresh basil • cherry tomatoes (200 g) • tomato paste (20 g) • long slices white sandwich bread • vegetable oil (100 ml) •

dried cannellini beans (about 350 grams) • bay leaves • garlic • extra-virgin olive oil • fresh rosemary • water (2 liters) • Salt, to taste • Freshly ground black pepper, to taste • lacinato kale (about 300 grams) • Swiss chard (about 300 grams) • savoy cabbage (about 250 grams) • extra-virgin olive oil •

day-old bread (about 400 grams) • garlic • extra virgin olive oil • vegetable broth (2 liters) • buffalo mozzarella (about 500 grams) • tomato sauce made with: • datterini tomatoes (about 2 kilograms) • Ice-cold water • white onion • extra virgin olive oil • Fresh basil, to taste

sun-dried tomatoes • milk (I use lactose-free) • sandwich bread • Water, • ground coriander • ground ginger • pepper • oregano • Extra virgin olive oil, • Cornmeal coating,

peeled pumpkin (about 800 grams; I prefer kabocha or similar varieties) • celery stalks • yellow onion • vegetable bouillon cube • Day-old bread • Salt • Extra virgin olive oil

large artichoke • fresh green onion

boiled beef (chuck and shank) (about 300 grams) • ground meat (about 300 grams beef, 300 grams pork) (600 grams total) • Cooked ham • provolone cheese • eggs • Fresh parsley • Parmesan cheese • Day-old bread • milk (about 240 ml) • Salt and pepper, to taste

white onion • small carrot • extra virgin olive oil • red lentils, split and hulled (about 70 grams) • ground cumin • ground turmeric • Vegetable broth, • Salt, to taste • fresh parsley • freshly squeezed lemon juice • bread

For the fennel cream: • fennel bulb (with plenty of fronds) • small potato • small onion • extra virgin olive oil • xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx • For the salsa verde: • anchovy fillets in oil • garlic clove • to taste fresh parsley • salt-packed capers • to taste day-old bread (use only the soft inside) •

fresh parsley (about 100 grams) • extra virgin olive oil (about 100 ml) • day-old bread or sandwich bread (about 70 grams) • apple cider vinegar (about 50 ml) • hard-boiled egg yolks • anchovy fillets in oil • garlic clove • capers

broccoli (145 g) • fresh basil leaves (15 g) • pancetta (80 g) • almonds • olive oil • grated Grana Padano cheese (15 g) • olive oil • salt • Pecorino crisp for garnish (1 oz pecorino cheese, 30 g) • multigrain bread

Giarratana onions (or white onions) (about 300 grams) • butter (about 30 grams) • cornstarch (about 15 grams) • beef broth (about 600 ml) • rustic bread • Fontina cheese (from Val d’Aosta, or regular Fontina) (about 200-220 grams) • Black pepper, to taste

fresh parsley (about 100 grams) • garlic cloves • capers packed in salt (about 20 grams) • apple cider vinegar (about 50 ml) • day-old bread, crust removed (about 80 grams) • extra-virgin olive oil (about 150 ml)

First version: • endive • radish • cucumber • medium or small tomatoes • mustard • apple cider vinegar • extra virgin olive oil • salt • rustic wheat bread • chicken breast fillets • lime •

fresh parsley, cleaned and stems removed (about 30 grams) • bread, crust removed (about 30 grams) • white wine vinegar • water • hard-boiled eggs • capers, packed in salt, well rinsed (about 20 grams) • olive oil • anchovy fillets in oil • garlic (or less)

durum wheat linguine • small purple cauliflower • (about 2 lbs/900 grams) fresh clams • garlic clove • day-old bread • As needed, parsley stems • As needed, black pepper • As needed, extra virgin olive oil • chili pepper • rosemary

white eggplants (homegrown, if possible) • black eggplant (homegrown, if possible)