Cups

​5.3 oz leftover carrot and ginger cake (150 g) • orange (use the juice to moisten the cake) • cream cheese (150 g) • heavy whipping cream (150 ml) • sugar for the cream (50 g) • Vanilla extract, to taste • fresh strawberries (250 g) • sugar for the compote (100 g) • dessert cups or 4 glass tumblers • nonstick saucepan • large mixing bowl • spatula or whisk •

smoked salmon (200 g) • burrata cheese, about 10 1/2 oz (300 g) • Shredded cabbage (julienned) • Balsamic glaze • Salad dressing • Oil-cured black olives in extra virgin olive oil

dark chocolate (from leftover Easter eggs) (about 170 grams) • instant coffee (about 70 grams) • erythritol (about 70 grams) • water (about 40 grams)

milk (200 ml) • egg yolks • sugar • flour • Seeds from 1 vanilla bean • amaretti cookies (100 g) • Hazelnut spread,

egg yolks • plus 1 tablespoon sugar (120 grams) • mandarin juice (175 grams) • mandarin zest (10 grams) • heavy cream (75 grams) • whole milk (250 grams) • cornstarch (25 grams) • rice starch (25 grams) • lemon panettone

instant polenta (about 300 grams) • water (1 liter) • ricotta cheese (about 200 grams) • provolone cheese, diced (about 200 grams) • speck (or substitute prosciutto) • Salt, to taste • Chives, to taste

lasagna noodles (Sfogliagrezza style) • mozzarella (Fiordilatte) (about 250 grams) • fresh ricotta salata or mild farmer cheese (about 250 grams) • grated Parmesan cheese (about 50 grams) • large egg • peeled tomatoes (organic, if possible) • Fresh basil • garlic clove • Salt and pepper • Extra virgin olive oil • sprigs fresh marjoram (optional) • muffin pans (12 cups each)

large empty Sicilian cannoli shells • fresh sheep's milk ricotta • sugar • semisweet chocolate chips • Chopped pistachios (preferably from Bronte), coarsely chopped, to taste (optional)

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

dried shiitake mushrooms (about 30 grams) • spaghetti (about 350 grams) • miso paste (about 40 grams) • yellow onion • fresh ginger (about 2 cm) • garlic clove • large cup hot vegetable broth • dry white wine (about 1/2 small glass) • Extra-virgin olive oil, • Red pepper flakes, • Salt and pepper, • Cornstarch, •

(300 grams), 3 chicken cutlets • cooked ham, 3 slices

gluten-free cookies (about 300 grams) • melted butter (about 200 grams) • lactose-free cream cheese (like Philadelphia, about 350 grams) • lactose-free or plant-based heavy cream (200 ml) • plus 1/3 cup powdered sugar (70 grams + 55 grams) • powdered gelatin (about 5 grams) • strawberries (about 250 grams) • lemon juice • gelatin (about 2 grams) • powdered sugar (50 grams) • water (50 ml) • Mixed berries,

chicken breast • frozen Swiss chard

zucchini blossoms • potatoes

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

Béchamel sauce: 3 1/2 tablespoons butter (50 grams) • all-purpose flour (50 grams)

🍅10 ounces penne rigate (about 280 grams) • 🍅1 eggplant • 🍅1 zucchini • 🍅2 cups canned peeled tomatoes or tomato purée (about 500 grams) • 🍅7 ounces fresh mozzarella (preferably buffalo mozzarella, about 200 grams) • 🍅1 garlic • 🍅1 onion • 🍅Salt, to taste • 🍅Extra-virgin olive oil, to taste • 🍅Garlic powder, to taste • 🍅Grated Parmesan cheese, to taste • 🍅Fresh basil, to taste

pineapple rings in syrup • heavy cream (250 ml)

asparagus (about 150 g) • shallot • Extra virgin olive oil • Salt • Black pepper • About 2 cups vegetable broth (about 500 ml) • dry white wine (about 60 ml) • Carnaroli rice (about 160 g) • Grated Parmesan cheese, to taste • smoked salmon (about 50 g)

very ripe bananas (about 1 cup/200 grams, peeled) • pear (about 1/2 cup/100–120 grams, peeled) • dark chocolate (about 60 grams) • orange • sorghum flour (100 grams) • cornstarch (80 grams) • brown sugar (50 grams) • vegetable oil (about 60 grams) • kefir (50 grams) • gluten-free vanilla baking powder

short pasta (about 1 1/2 cups, 150 g) • smoked salmon or salmon in oil (about 200 g) • Chives, to taste • Parsley, to taste • Extra virgin olive oil, to taste • Salt, to taste • Black pepper, to taste

all-purpose flour (about 180 grams) • semolina flour (about 100 grams) • For the filling • For the cheese sauce • To finish • Tools:

pennoni pasta (500 grams) • homemade tomato sauce (2 liters) or 2 1/8 cups (1 liter) if using store-bought • lean ground veal (500 grams) • fresh pancetta (200 grams) • frozen peas (500 grams) • mozzarella cheese (400 grams) • dry white wine (about 60 ml) • onion • carrot • celery • basil leaves • chili pepper (optional) •

cooked red beet (about 7 oz / 200 grams) • cream cheese (about 150 grams, such as Philadelphia) • fresh goat cheese (about 70 grams) • grated Parmesan cheese (about 1 oz / 30 grams) • untreated lemon • heavy cream (about 150 ml) • unflavored gelatin (about 0.2 oz / 5 grams) • To taste lemon thyme • To taste chives • To taste salt • To taste pepper • clarified butter (about 50 grams) •

heavy cream (1.2 liters) • powdered gelatin (about 25 grams) • For the brittle • hazelnuts (100 grams) • sugar (70 grams) • Caramel

plain tea biscuits (about 250 grams) • egg yolks • For cooking the strawberries: • For the strawberry sauce: • Tools:

digestive-style cookies (about 200 grams) • mascarpone cheese (about 250 grams)

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) •

all-purpose flour (about 300 grams) • eggs

carrots (350 grams) • cake flour (200 grams)