Broths

Vialone Nano rice (about 100 grams) • white onion • turmeric powder • Extra-virgin olive oil, • Salt, • chamomile broth (1 liter) • rice flour (about 20 grams) • Juice of half a lemon plus zest • Black pepper,

mixed boiled meat from broth (beef, chicken, turkey) (about 300 grams) • grated Parmesan cheese (about 150 grams) • well-drained cooked spinach (about 150 grams) • potato • carrot • onion • Breadcrumbs, salt, pepper, and olive oil, • egg

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)

cooked cardoons (about 3 kg) • small meatballs (meat or vegetarian) (about 1 kg) • Parmesan cheese, to taste • Olive oil, to taste • eggs • Vegetable broth, to taste

carrot • zucchini • eggplant • peas • potatoes • bell pepper • pumpkin (200 grams) • Vegetable broth • Tools • saucepans • Ladle • Spoon

whole chicken (about 2.2 lbs / 1 kg) • bay leaves • carrots • celery stalks • large onion • Salt, to taste • Carnaroli rice (about 160 grams) • fresh sage • unsalted butter (about 30 grams) • grated Parmesan or Grana Padano cheese (about 30 grams) • Black pepper, to taste • Extra-virgin olive oil, to taste •

onions and 1 leek • flour (about 50 grams) • broth (about 500 grams) • Bay leaf, to taste • Salt, to taste • Pepper, to taste • Emmental cheese, to taste • butter • bread

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

orzo pasta • Cold butter from the freezer • Grated Parmesan cheese • Extra virgin olive oil • garlic + 2 cloves • white or red onion • Extra virgin olive oil • peeled tomatoes • water + 2 cups (500 ml) of water • celery stalk, chopped • sprigs of parsley • Basil •

veal shanks (about 600 grams) • butter (about 60 grams) • vegetable broth (about 500 ml) • Olive oil, • Zest and juice of 1/2 lemon • dry white wine (about 60 ml) • Granulated garlic or 1 clove garlic, minced • Salt • Pepper • Flour, for dredging • Chopped parsley

semolina • eggs • Parmesan cheese • chopped parsley • vegetable broth

boiled meat from previously prepared broth • small new potatoes • large cucumbers • firm cherry tomatoes • Oregano, fresh parsley to taste • Salt to taste • Extra virgin olive oil to taste • Lemon zest and juice

brown rice (50 grams) • Vegetable broth, • saffron • squash blossoms • Arugula, to taste • shallot • smoked scamorza cheese (30 grams) • Salt, to taste • Extra-virgin olive oil,

For the chicken broth: • free-range chicken • carrots • celery • onion • Parsley, to taste • Salt, to taste • For the gnocchi: • eggs • semolina • Fine salt, to taste • Pepper, to taste

rice (about 350 grams) • eggplants • cherry tomatoes (about 500 grams) • About 8 1/2 cups tomato-based vegetable broth (about 2 liters), as needed • Leek, • garlic clove • Thyme, • butter • Grated Parmesan cheese, • Smoked provolone or smoked cheese, • Spices for roasted tomatoes

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,

onions (about 1.4 kg) • vegetable broth (1 liter) • Extra virgin olive oil • bay leaves • Thyme, to taste • Garlic, to taste • spelt flour (40 grams) • dry white wine (about 60 ml) • Salt and pepper, to taste

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

beef shanks (ossobuco) • onion • carrot • celery stalk • beef broth (about 240 ml) • red wine (about 120 ml) • butter (about 50 grams) • extra virgin olive oil • salt, pepper • all-purpose flour (about 50 grams) • zest of 1 lemon • garlic clove •

beef ossobuco (about 1.3–1.5 lbs or 600–700 grams) • onion • carrot • celery stalks • rosemary • white wine (80 ml) • vegetable broth (about 8.5 fl oz or 250 ml) • fresh parsley • Juice of half a lemon • Salt, to taste • Black pepper, to taste • Olive oil, •

ossobuco cuts (about 7 oz/200 grams each) • medium carrot • celery stalk • cherry tomatoes • white wine (25 ml) • Salt, to taste • flour • celery stalk • onion • sprigs of parsley • Salt, to taste

red onions • Vegetable broth • Sugar, to taste • Salt, to taste • pancetta • Garlic, to taste • Pecorino Toscano cheese • rustic Italian bread

durum wheat semolina (about 600 grams) • mixed fresh fish for broth (about 500 grams) • Water, • Spice mix: cinnamon, cloves, turmeric, mint, chili pepper • garlic • onions

white onions (about 500 grams) • butter (about 50 grams) and 1 1/2 tablespoons flour (about 20 grams) • broth (about 1 liter) • sugar (about 5 grams) • Salt and pepper, to taste

basmati rice (140 grams) • cherry tomatoes • small carrots • fresh ginger • shallot • Olive oil, • vegetable broth (500 ml) • turmeric • cutting board with knife • skillet • pot for broth • electric blender •

vegetable broth (about 1 liter) • nettle cream • Salt, to taste • Butter, to taste • Grated Parmesan cheese, to taste • onion • Extra virgin olive oil, to taste

Carnaroli rice (about 500 grams) • chopped yellow onion (about 80 grams) • dry white wine (about 80 ml) • grated cheese (about 100 grams) • vegetable broth (about 1 liter) • butter (about 30 grams) • Extra virgin olive oil, • mozzarella (about 125 grams) • pancetta (about 150 grams) • salami (about 90 grams) • peas (about 120 grams) • butter for greasing the pan (about 20 grams) •

celery • carrot • shallot • mixed mushrooms (porcini, pioppini, cremini, etc.) (500 g) • parsley • vegetable broth (1 liter) • garlic • dry white wine (60 ml) • potatoes (200 g) • Extra-virgin olive oil, • Salt and pepper,

risotto rice (about 180 grams) • large shrimp

veal shanks (ossobuco) • onion • carrot • small celery stalk • dry white wine (60 ml) • broth (120 ml) • small bunch of fresh parsley • garlic • Grated lemon zest • small pat of butter • extra virgin olive oil