Bouillon cube

medium yellow onions • butter (50 grams) • chicken broth (about 1 liter; or use vegetable broth, but do not use bouillon cubes) • Gruyère cheese, as needed, grated • rustic bread • Rum or cognac, • Black pepper,

water (600 ml) • bouillon cube • onion • carrots • celery stalks • pumpkin (250 g) • farro (250 g) • Salt, to taste • Black pepper, to taste • Olive oil, to taste • baguette

For the candied peels: • organic orange • lemon • sugar (40 grams) • xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx • For the cream: • green asparagus (about 500 grams) • small potato • green onion • extra-virgin olive oil, • basil leaves • xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx •

rabbit, cut into pieces • Olive oil, • Fresh herbs (rosemary, thyme, oregano), • Coriander seeds, freshly ground, • Black pepper, • onion • dry white wine (about 60 ml) • Vegetable broth, as needed (not bouillon cubes!) • carrot • celery stalk • red onion • –10 oz pioppini mushrooms (250–300 grams) •

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 •

For the Ragù: • ground beef (about 500 grams) • peas, optional (about 300 grams) • tomato sauce (about 1 liter) • small onion • Olive oil, salt, and black pepper • balls mozzarella cheese (about 3.5 oz each, 100 grams each) • For the Rice: • rice (about 1 kilogram) • water (about 2.2 liters) • butter (about 120 grams) • salt and black pepper •

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

beef chuck roast (about 1.5 kg) • water (about 1.3 liters), or enough to almost cover the meat • beef bouillon cube • onion • celery • carrots • rosemary • Flour, • Black pepper, • Roast seasoning, • Garlic powder, • Hot or sweet paprika, •

To taste, Piedmontese salsa verde • rabbit, cut into pieces • mini sweet peppers, assorted colors • To taste, extra-virgin olive oil • garlic clove • To taste, fresh herbs (rosemary, thyme, oregano) • To taste, coriander seeds (freshly ground) • To taste, black pepper • onion • dry white wine (about 60 ml) • To taste, vegetable broth (not bouillon cubes!)

bigoli or other ridged pasta (about 400 grams) • water (300 ml) • bouillon cube • mixed seafood (such as mussels, clams, shrimp, squid, etc.) (about 400 grams) • saffron • curry powder • garlic • Olive oil • white wine • red pepper flakes

beef shanks (ossobuco) • Belgian endive • generous cup Valpolicella Ripasso or other full-bodied red wine (about 240 ml, 14% ABV) • Extra-virgin olive oil, • Fresh rosemary, • garlic cloves • Black pepper, • Coriander, • All-purpose flour, • butter (about 15 grams) • onions • Vegetable or beef broth, as needed (not bouillon cubes)

brown rice (about 170 grams) • peeled pumpkin (about 250 grams) • red onion • Olive oil • Salt • rosemary • Black pepper • grated Parmesan cheese (about 60 grams) • water (600 ml) and 1 vegetable bouillon cube

(about 28 oz/800 g) cannellini beans • bouillon cube • tomato paste, or as needed • Garlic, to taste • Black pepper, to taste • mixed pasta shapes • salt (10 g)

Tuscan soup mix (with pearled farro, tondini beans, black-eyed peas, and black beans) • carrot • celery • onion • plenty of water • olive oil and salt, to taste • bouillon cube • sage and rosemary, to taste • ground black pepper, to taste

Carnaroli rice (about 200 grams) • Meat ragù, • fresh peas (about 150 grams) • Panko breadcrumbs, • All-purpose flour, • Water for cooking rice (or vegetable broth, not bouillon cubes!) • Extra virgin olive oil, • saffron • Peanut oil for frying

arancini rice (1 kg) • water (2 liters) • vegetable bouillon cubes • saffron • Bolognese sauce (ragù alla bolognese) • ham (100 grams) • mozzarella cheese • béchamel sauce (to make it more moist and compact) • mortadella (100 grams) • chopped pistachios • béchamel sauce • sparkling water (1/2 liter) •

Carnaroli rice (140 grams) • asparagus spears • mixed mushrooms with porcini, frozen or fresh (200 grams) • mushroom bouillon cube • shallot • Salt and pepper, to taste • Olive oil (extra virgin) • butter • grated Parmesan cheese • Parsley • water (500 ml)

wild asparagus • water (600 ml) • Carnaroli rice (160 grams) • butter (30 grams) • vegetable bouillon cube • Lemon zest from yellow and green lemons, to taste

ripe tomatoes (preferably vine-ripened) • breadcrumbs (about 150 grams) • small bunch mixed basil, parsley, and oregano • Salt, to taste • olive oil (about 100 ml) • rigatoni (about 250 grams) • grated Parmesan cheese (about 120 grams) • ricotta cheese (about 300 grams; you can use mozzarella instead for a more traditional version) • tomato purée (about 400 grams) • extra virgin olive oil • bouillon cube • Fresh basil, to taste

Roma rice (about 250 grams) • water (1 liter) • onion • white wine • bouillon cubes (1 chicken, 1 vegetable) • drizzle of olive oil • Butter, • Saffron powder • Grated Grana Padano cheese

ribe rice (about 600 grams) • onion • ground beef (about 100 grams) • Lemon peel • vegetable bouillon cube • Water • Salt to taste • tomato purée (about 150 ml) • egg yolks • grated Parmesan cheese (about 50-60 grams) • medium mozzarella balls • Breadcrumbs

eye of round beef roast (for tonnato) • onion • celery • carrot • mayonnaise (about 250 grams) • canned tuna in oil, drained (about 120 grams) • anchovy fillets • salt-packed capers, rinsed, plus extra for garnish • bouillon cube • Large oval roasting pot • Kitchen twine • Blender

lampredotto (beef tripe, abomasum) • carrots • onions • Parsley • whole celery stalk • beef bouillon cubes (no MSG) • Coarse salt, to taste • Red pepper flakes, to taste

cannellini beans (about 250 grams) • green cabbage • zucchini • lacinato kale (about 200 grams) • onions • carrots • Celery, • parsley • Olive oil, • tomato puree • bouillon cubes • thin slices of bread

tripe, already cut into strips (about 1.5 kg) • carrots • tender celery • shallots or 1 onion • garlic • bay leaves • chopped fresh rosemary • marjoram • basil leaves • sage leaves • tarragon • tomato purée •

Carnaroli rice (about 400 grams) • water (1 liter) • porcini mushroom or vegetable bouillon cube • porcini mushrooms (about 250 grams) • speck, diced (about 150 grams) • leek • Butter, • Black pepper, • Parsley, • white wine (about half a glass) • Salt,

Carnaroli rice (about 80 grams) • small white onion • frozen mushrooms (about 500 grams) • vegetable bouillon cube • Parmesan cheese

brown rice (about 250 grams) • water (500 ml) • dried mixed mushrooms (about 30 grams) • vegan margarine (about 30 grams) • vegetable bouillon cubes • White wine • Sofrito (finely chopped onion, carrot, and celery) • Parsley • Black pepper • Vegan grated cheese or nutritional yeast flakes

Pecorino Romano cheese (110 g) • large egg • egg yolks • salt • black pepper • shallot (30 g) • unsalted butter (1.4 oz / 40 g) • extra virgin olive oil (0.35 oz / 10 g) • Carnaroli rice (11.3 oz / 320 g) • dry white wine (2 oz / 60 g) • vegetable or beef bouillon cube • salt •

rice (such as Carnaroli) (about 130 grams) • asparagus • cold unsalted butter (about 80 grams) • heaping tablespoons grated Parmesan or Grana Padano cheese • Salt, pepper, extra-virgin olive oil • Celery, carrot, onion (or 1 vegetable bouillon cube) • dry white wine