Brushing

all-purpose flour (about 430 grams), 1 large egg, 2 egg yolks, 3/4 cup sugar (about 150 grams), 2/3 cup unsalted butter, cold and cubed (about 150 grams), 1 pinch salt, zest of 1 lemon • About 1/2 cup sour cherry preserves (about 130 grams), 1 2/3 cups sheep’s milk ricotta (about 400 grams), 1/2 cup sugar (about 90 grams), ground cinnamon to taste, jarred sour cherries in syrup to taste • Egg white and milk, as needed for brushing, powdered sugar for dusting

round sheet of puff pastry • zucchini • speck, thinly sliced (80 grams) • scamorza cheese (150 grams) • Sesame seeds, • Poppy seeds, • egg yolk (for brushing)

For the crust • all-purpose flour (about 300 grams) • unsweetened cocoa powder (about 25 grams) • cold unsalted butter, diced (about 150 grams) • powdered sugar (about 100 grams) • large egg • salt • dark chocolate, melted, for brushing the crust (about 40 grams) • For the panna cotta • heavy cream (about 500 ml) • sugar (about 60 grams) • mint syrup (about 120 ml) •

puff pastry • cooked broccoli florets (about 500 grams) • light mozzarella cheese, diced • canned tuna, drained (about 110 grams) • Salt, olive oil, black pepper • milk (about 50 ml) for brushing the pastry

For the sandwich: • re-milled semolina flour (about 250 grams) • all-purpose flour or bread flour (about 250 grams) • sunflower oil (about 50 grams) • heaping teaspoon acacia honey • fresh baker’s yeast (about 12 grams) • still mineral water (about 300 grams) • Sesame seeds, • egg yolk + 1 tablespoon milk for brushing • For the filling: • roast beef (see my recipe "Roast Veal Eye Round with Fondue") • Steamed corn, •

rectangular puff pastry • medium zucchini • cooked ham (about 150 grams) • sliced cheese (fontina, scamorza, or mozzarella; about 150 grams) • shallot • Olive oil, salt, and pepper to taste • egg yolk for brushing • Mixed seeds (optional)

all-purpose flour (about 320 grams) • granulated sugar (about 100 grams) • large eggs • sunflower oil (80 ml) • baking powder for desserts (about 2 teaspoons or 8 grams) • Grated lemon zest • milk for the dough • About 4 tablespoons fig jam • milk for brushing • Powdered sugar, as needed, for dusting

all-purpose flour (about 460 grams) • bread flour (about 50 grams, 260W strength) • cooked beet, pureed (about 120 grams) • water, room temperature (220 ml) • sugar (35 grams) • active dry yeast (7 grams) • large egg • olive oil (20 grams), plus more for greasing your work surface and hands • salt (4 grams) • egg white • water

all-purpose flour (about 500 grams; use half all-purpose and half bread flour, with a protein content of 13–14%) • active sourdough starter (about 150 grams, refreshed and strong; or 2 1/2 teaspoons fresh yeast (about 8 grams)) • water (about 240 grams) • sugar (about 90 grams) • egg yolk • unsalted butter, softened (about 15 grams) • salt (about 9 grams) • malt powder or honey (about 2 grams) • For the flavor emulsion: • Zest of 1 orange, finely grated • honey (about 15 grams) • vanilla bean (or 1 packet vanilla sugar) •

all-purpose flour (about 400 grams) • sugar • water (250 ml) • salt • olive oil (50 ml) plus more for brushing • instant yeast for savory recipes • Coarse salt • Rosemary

all-purpose flour (about 500 grams) • plus 1 tablespoon water (about 250 grams) • unsalted butter (about 50 grams) • sugar (about 30 grams) • fresh yeast (about 15 grams) • salt (about 10 grams) • Filling (ham, mozzarella, or spinach) • egg, for brushing • Sesame seeds

rectangular puff pastry • cooked spinach (about 500 grams) • whole milk ricotta cheese (about 250 grams) • Nutmeg, to taste • Salt and pepper, to taste • Extra-virgin olive oil • shallots • quail eggs • Milk, for brushing

pork loin slices (about 400 grams) • cooked ham • provolone cheese • breadcrumbs • mixed Italian herbs • olive oil for brushing • salt • Toothpicks

eggs • granulated sugar (200 grams) • all-purpose flour (500 grams) • extra virgin olive oil (130 grams) • Lemon zest • baking powder (about 2 1/2 teaspoons or 16 grams) • Cherry preserves or other fruit jam (or chocolate spread) • egg, beaten, for brushing • Powdered sugar (for dusting)

puff pastry • cooked spinach, seasoned (about 170–200 grams) • smoked scamorza cheese • speck (or substitute prosciutto) • Milk for brushing

durum wheat semolina flour (100 grams) • salt • baking powder for savory pies (2 grams) • unsweetened soy yogurt (40 grams) • unsweetened soy milk or water (30 ml) • Extra virgin olive oil, as needed, for brushing • Salt, as needed, for baking • extra virgin olive oil • small leek • diced pumpkin (100 grams) • peeled potatoes, diced (100 grams) • roasted red bell pepper strips (100 grams) •

refrigerated pie crust • tortellini (about 500 grams) • homemade meat sauce (about 500 grams) • béchamel sauce (about 500 ml; see my recipe in "Cauliflower Gratin") • grated cheese • beaten egg for brushing

Thin lasagna noodles (such as Giovanni Rana brand or similar) • small bunches of late-season Treviso radicchio • mild gorgonzola cheese • onion • garlic • Extra virgin olive oil, • full-bodied red wine (such as Chianti) (about 60 ml) • Butter, • Parmesan cheese, • egg yolk + milk for brushing • For the béchamel sauce: • milk (1 liter) •

all-purpose flour (about 500 grams) • sourdough starter discard (about 130 grams) • plus 1 tablespoon water, at room temperature (about 135 grams) • plus 1 tablespoon milk (about 100 grams) • extra virgin olive oil (about 25 grams) • fine salt (about 8 grams) • baking soda (optional) • Extra virgin olive oil, as needed, for brushing

all-purpose flour (250 grams) • unsalted butter (125 grams) • sugar (125 grams) • large egg • salt • baking powder • milk (500 milliliters) • cornstarch (50 grams) • sugar (150 grams) • egg yolks • Zest of 1 lemon • generous handful of fresh pitted sour cherries •

phyllo dough • zucchini • small carrots • shallot or onion • (about 3.5 oz/100 g) bean sprouts • soy sauce • Mixture of oil and water

all-purpose flour (about 1 kg) • milk, at room temperature (500 ml) • water, at room temperature (500 ml) • granulated sugar (20 grams) • sourdough starter (about 300 grams) • sunflower oil (about 140 grams) • fine salt (30 grams) • egg yolk • milk for brushing (50 grams) • Sesame seeds, • Poppy seeds, • arugula (160 grams) •

refreshed sourdough starter • sugar • water (175 ml) • solina flour (or all-purpose flour) (125 g) • Senatore Cappelli whole wheat flour (or whole wheat flour) (125 g) • salt (5 g) • extra virgin olive oil • Semolina flour, as needed, for dusting • Extra virgin olive oil, as needed, for brushing • Coarse salt, • dried rosemary

all-purpose flour (260 grams) • sugar (25 grams) • unsweetened cocoa powder (5 grams) • fine salt (3 grams) • cold lard (35 grams) • large egg, lightly beaten (20 grams) • white wine vinegar (10 grams) • Marsala wine (60 grams) • sheep’s milk ricotta (1 kilogram) • sugar (130 grams) • chocolate chips, • egg for brushing •

large sheets of phyllo dough • butter (about 70 grams), melted, for brushing • mascarpone (about 250 grams) • vanilla or plain yogurt (about 120 grams) • powdered sugar (about 50 grams) • almond or peanut butter • gelatin (about 6 grams) • Chopped pistachios, • Powdered sugar,

puff pastry • Nutella, as needed, for filling • Milk, as needed, for brushing

quinoa flour (about 110 grams) • brown rice flour (about 65 grams) • psyllium husk powder (optional but helpful) • fresh rosemary, chopped • garlic powder • salt • freshly ground black pepper • extra virgin olive oil • cold water (about 125 ml) • Extra virgin olive oil, as needed for brushing

flour (about 500 grams) including • (2 cups all-purpose flour (about 250 grams) and 2 cups bread flour (about 250 grams)) • milk (about 100 grams) • plain low-fat yogurt (about 150 grams) • eggs + 1 egg yolk • sugar, according to your taste • melted and cooled butter (about 60 grams) • fresh yeast (about 12 grams) • salt (about 10 grams) • egg white for brushing

bread flour (Manitoba flour) • (about 2 1/4 teaspoons) fresh yeast • milk (about 130 grams) • sugar (about 60 grams) • butter (about 80 grams) • egg • salt • Softened butter for brushing • Cinnamon • Chocolate spread

water (100 ml) • flour (about 250 grams) • extra virgin olive oil (30 grams) • salt • fresh yeast (or a pinch of baking soda) • Chopped fresh herbs like chives, rosemary, etc • Oil for brushing the crackers