Crushed

organic lemon • large shrimp (I used fresh) • crushed pistachios • garlic clove • Black pepper, to taste • extra virgin olive oil • linguine

linguine (400 grams) • mild Gorgonzola cheese (100 grams) • grated Parmesan cheese (100 grams) • grated Pecorino Romano cheese (100 grams) • Crushed pistachios, to taste (preferably from Bronte) • Salt, to taste • Black pepper, to taste

heavy cream (500 ml) • (about 0.3 oz) gelatin (8 grams) • sugar (80-90 grams)

linguine per person (about 100 grams per person; I like to use a generous amount) • large garlic cloves • Chili pepper to taste • Chili pepper to taste • Olive oil • fresh parsley to flavor the pasta water • parsley leaves to garnish the dish • Crushed taralli (Italian crackers)

all-purpose flour (about 500 grams) • warm water (about 300 ml) • dry active yeast or 2 1/2 teaspoons fresh yeast (2 grams dry or 8 grams fresh) • sugar • salt (about 10 grams) • extra virgin olive oil • broccoli rabe, cleaned and blanched (about 400 grams) • fresh Italian pork sausage with fennel (about 300 grams) • smoked provolone cheese (about 200 grams) • garlic clove • Extra virgin olive oil, • Crushed red pepper, •

textured soy protein (about 80 grams; it will expand as it cooks) • large red onion, roughly chopped

lasagna noodles (about 250 grams) • Savoy cabbage (about 300 grams) • precooked cotechino sausage • smoked scamorza cheese (about 200 grams) • low-moisture mozzarella cheese (about 250 grams) • Grated Parmesan cheese, to taste • Extra-virgin olive oil, to taste • Salt, to taste • Crushed red pepper, to taste • milk (about 500 ml) • unsalted butter (about 50 grams) • all-purpose flour (about 40 grams) •

penne pasta (500 grams) • guanciale (250 grams) • red bell peppers and 1 yellow bell pepper • small onion • Pecorino Romano cheese, to taste • dry white wine (120 ml) • Salt, to taste • ricotta cheese • Crushed red pepper, to taste

heavy cream (350 ml) • whole milk (350 ml) • sugar (200 grams) • unsweetened cocoa powder (40 grams) • amaretti cookies, finely crushed (200 grams) • white chocolate, chopped (200 grams) • unsalted butter, melted (80 grams) • fresh orange juice (300 ml) • Juice of 1 lemon • gelatin (about 24 grams)

orecchiette (500 grams) • Romanesco broccoli • guanciale • Extra-virgin olive oil, • Salt, • Crushed red pepper, • Pecorino Romano cheese,

spinach • buffalo ricotta cheese • all-purpose flour • eggs • To taste, nutmeg • To taste, black pepper • ricotta salata cheese • canned crushed tomatoes • To taste, fresh mozzarella (preferably buffalo mozzarella) • To taste, ricotta salata cheese

fresh pork collar (about 800 grams) • Crushed red pepper, to taste • rice vinegar • celery stalk, 1 carrot, and 1 yellow onion • garlic cloves • Black lava salt flakes, to taste • Rosemary, to taste • Black pepper, to taste • Extra virgin olive oil, to taste • Ground coriander, to taste • For the cream: • leek •

Carnaroli rice (about 300 grams) • large shrimp (Argentinian, if available) • cooked beet • fennel bulb • carrot • celery stalk • shallot • small tomatoes (such as grape or cherry) • dry white wine (about 60 ml) • Olive oil, • lemon • small piece of fresh ginger •

eggs • all-purpose flour (about 350–400 grams) • semolina flour (about 50 grams) • salt • ground meat (can be mixed) (about 500 grams) • sausages • beef tendons • crushed tomatoes or whole peeled tomatoes (about 800 ml) • onion • celery stalk • carrot • wine •

digestive biscuits, crushed (about 300 grams) • unsalted butter, melted (about 125 grams) • cream cheese (about 400 grams) • ricotta cheese (about 200 grams) • large eggs • cornstarch • heaping tablespoon caramel sauce • granulated sugar (about 180 grams) • Golden Delicious apples • granulated sugar • ground cinnamon • old-fashioned oats (about 90 grams) •

malloreddus pasta • broccoli • Almonds, • Thin breadsticks, • Extra virgin olive oil, • Anchovies in oil, to taste • garlic clove • Crushed red pepper,

pasta (300 grams) • cherry tomatoes (200 grams) • Swiss chard, cleaned (200 grams) • garlic, crushed • Extra virgin olive oil, • Salt and pepper, • red pepper flakes • Grated Parmesan cheese (optional) • large pot (for cooking the pasta) • large skillets (for cooking the tomato sauce and the Swiss chard) • colander (for draining the pasta) • immersion blender or regular blender (for blending the tomatoes) •

For the meat sauce: • carrots • celery stalks • large red onions • crushed tomatoes • Salt, black pepper, and red pepper flakes to taste • vinegar, extra-virgin olive oil • mixed ground meat • For the fresh pasta: • flour (about 800 grams) • eggs • For the béchamel sauce: •

crushed tomatoes • coconut milk • red onion • garlic • tomato paste • sweet paprika • turmeric • cumin • nutmeg • lentils • potatoes, boiled and diced (about 150 grams) • bread •

milk (1 liter) • crushed amaretti cookies (about 8.8 oz or 250 grams; I used a 7 oz or 200 gram package) • sugar (4 tablespoons; I used 3 tablespoons) • large eggs, beaten • sugar (5 tablespoons) for the caramel (I used 4 tablespoons)

large egg whites (about 100 grams) • sugar (100 grams) • sunflower oil (50 ml) • milk (50 ml) • all-purpose flour (140 grams) • vanilla yogurt (125 grams) • baking powder (about 2 1/2 teaspoons) • crushed amaretti cookies

chicken breast strips (about 300-350 grams) • fresh oyster mushrooms (about 300 grams) • breadcrumbs or crushed croutons (about 20 grams) • fresh rosemary • extra virgin olive oil • Salt, to taste • Black pepper, to taste

all-purpose flour (250 grams) • sugar (100 grams) • unsalted butter, softened (100 grams) • large egg • baking powder • whole milk ricotta cheese (300 grams) • amaretti cookies, crushed (150 grams) • sugar (for the filling) (50 grams) • egg (for the filling) • Powdered sugar, as needed, for dusting

red Italian sweet peppers (corno peppers) • cherry or grape tomatoes (about 400 grams) • anchovy fillets (or sardines) • capers in vinegar, drained • garlic cloves • white onion • Chopped fresh parsley, to taste • Crushed red pepper flakes, to taste • white wine vinegar (about 70 grams) • Extra-virgin olive oil,

Swiss chard (about 500 grams) • garlic cloves • Crispy sweet pepper powder • Crushed red pepper flakes • Extra virgin olive oil • Salt • potatoes (about 800 grams) • milk (50 ml) • water (210 ml) • large eggs • feta cheese (about 100 grams) • all-purpose flour (about 100 grams) •

durum wheat semolina (about 400 grams) • sweet Italian long peppers (such as Corno di Toro), assorted colors • Extra virgin olive oil, • anchovy fillets in oil • Fresh rosemary, • garlic cloves • Fresh parsley, • Crushed red pepper flakes,

small fregola sarda (about 400 grams) • fish stock (about 1.5 liters) • yellow bell peppers (depending on size) • Extra-virgin olive oil, • littleneck clams (about 1 kg) • Fresh parsley, • garlic cloves • dry white wine (about 1/2 glass) • datterini tomatoes (about 300 grams) • Fresh basil, as needed (if available) • Fresh rosemary, • Crushed red pepper flakes,

medium round eggplant • Vinegar, • Salt, • Ricotta salata cheese, • or bottle of crushed tomatoes or tomato purée • Extra virgin olive oil, • tagliatelle (about 50–60 grams, depending on the size of the eggplant)

For the crust • cannoli shells, crushed (about 250 grams) • unsalted butter, melted (about 80 grams) • brown sugar (about 30 grams) • cinnamon • For the filling • very fresh whole milk ricotta (about 700 grams) • heavy cream (about 250 ml) • powdered gelatin (about 8 grams) • powdered sugar (about 200 grams) • dark chocolate chips (about 100 grams) • For decoration •

eggs • salt • sugar (about 120 grams) • vegetable oil (100 ml) • Greek yogurt (about 150 grams) • all-purpose flour (about 160 grams) • unsweetened cocoa powder (about 30 grams) • milk (60 ml) • crushed amaretti cookies (about 50 grams) • dark chocolate pieces (about 50 grams) • (about 2 teaspoons or 8 grams) baking powder • Powdered sugar,