Cornflour

For the gnocchi: 2 cups rice flour (about 240 grams) • corn flour (about 120 grams) • hot sparkling water (about 250 grams) • Salt • For the sauce: 1 cup yellow bell pepper, diced (about 150 grams) • eggplant, diced (about 150 grams) • zucchini, diced (about 150 grams) • red cherry tomatoes • garlic clove • Extra virgin olive oil • Teriyaki marinade sauce • Salt

Ingredients • gluten-free corn flour blend (about 100 grams) • gluten-free flour blend (such as Schar Mix B, about 100 grams) • water (200 grams) • extra virgin olive oil (15 grams) • fresh compressed yeast (2 grams) • mild honey (3 grams) • fine salt (3 grams)

rice flour (fine) (about 150 grams) • corn flour (about 50 grams) • dark brown sugar (about 70 grams) • butter (I used lactose-free) (about 100 grams) • milk (I used lactose-free) (about 30 grams) • vanilla extract • salt

for the dough: • all-purpose flour (about 200 grams) • chestnut flour (about 400 grams) • (for the gluten-free version, use 4 cups chestnut flour (about 500 grams) and 2/3 cup corn flour (about 100 grams)) • eggs • vanilla powdered sugar (about 50 grams) • salt • baker’s ammonia (about 4 grams) • unsalted butter (about 75 grams) (or 5 tablespoons vegetable oil (about 70 grams)) • seeds from 1 vanilla bean • grated zest of clementines • dessert wine (about 30 grams; use sweet wine, brandy, or zibibbo) •

super fine rice flour (125 grams) • super fine corn flour (90 grams) • lactose-free butter (130 grams) • powdered sugar (90 grams) • egg yolk, about 3 yolks from medium eggs (45 grams) • baking powder (2 grams) • vanilla extract • red berry compote, or any jam, marmalade, or chocolate cream (350 grams)

superfine rice flour (150 grams) • superfine corn flour (50 grams) • chickpea flour (50 grams) • quinoa flour (50 grams) • egg • water (120 grams) • corn oil (50 grams) • salt • ricotta cheese (250 grams) • stracchino cheese (100 grams) • zucchini • yellow bell pepper •

buckwheat flour (about 150 grams) • quinoa flour (about 100 grams) • corn flour (about 50 grams) • eggs • Salt, to taste • Filling: • Cooked spinach • Ricotta cheese, to taste • raisins • sun-dried tomatoes • Parmesan cheese • garlic clove •

precooked white corn flour (like Mazeca, Pan) • About 1 cup hot water • salt • For the Enchilada Sauce • Chicken broth • butter • precooked corn flour (the same used for the tortillas) or all-purpose flour • red bell pepper • tomato sauce • Cheddar cheese or similar melting cheese, to seal the tortillas and garnish the final dish • For the Chicken in Green Sauce • Salt to taste •