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)

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)

For the cream: 2/3 cup sugar (120 grams), 1 cup all-purpose flour (120 grams) • Or use half flour and half cornstarch • milk (1 liter) • vial vanilla extract or 2 packets vanilla sugar • mascarpone (250 grams) • heavy cream (200 grams) (half for the cream, half to mix with Nutella for decorating) • ladyfingers (400 grams) • Sweetened coffee, diluted with a little water (or milk) • Powdered sugar • tablespoons Nutella

turkey ossobuco cuts • bell peppers (depending on size), different colors • Taggiasca olives, • Extra virgin olive oil, • onion • anchovy fillets in oil • Fresh rosemary, • Black pepper, • Scant 1/2 cup good white wine (about 100 ml) • garlic clove • Bread crumbs

all-purpose flour (about 250 grams) • sugar (about 200 grams) • hazelnut yogurt (about 1 cup or 250 grams) • eggs • sunflower oil (about 150 ml) • baking powder (about 2 1/2 teaspoons or 16 grams) • Chopped hazelnuts

plain tea biscuits (such as graham crackers or similar) • ricotta cheese (100 grams, lactose-free if needed)

heavy cream (about 500 ml) (or use 1 cup heavy cream (250 ml) and 1 cup milk (250 ml)) • sugar (about 80 grams) • powdered gelatin (about 10 grams) or 4 sheets gelatin • orange • Blackberries and blueberries, for garnish (as needed) • small saucepan • whisk • bowl • or ramekins • cutting board and knife • Store the orange-infused panna cotta in the refrigerator, covered with plastic wrap, for 2–3 days

pumpkin and sausage risotto (about 1 1/3 cups) • eggs • All-purpose flour, • Breadcrumbs, • mozzarella cheese, cut into cubes • Salt • peanut oil (500 ml) for frying

(about 2/3 cup or 150g) stracciatella Greek yogurt • (about 2 tablespoons or 30ml) espresso coffee • cinnamon cookies (such as Biscoff) • Unsweetened cocoa powder, • Biscoff spread, as needed (optional)

For the piadina: 2 1/2 cups whole wheat flour (about 300 grams) • all-purpose flour (about 200 grams) • extra virgin olive oil • baking soda • water (about 270 grams) • For the filling: 1 avocado • cream cheese (about 200 grams) • red cherry tomatoes • yellow cherry tomatoes • Juice of 1/2 lemon • sprigs fresh parsley • Salt and pepper •

For the focaccia: • I used semolina flour (De Cecco brand) : 2 cups (250 grams) • bread flour (Manitoba) : 2 cups (250 grams) • water : 1 1/2 cups (350 ml) (I use still mineral water) • fresh yeast • boiled potato : 2/3 cup (150 grams) • honey (or 2 teaspoons brown sugar) • extra-virgin olive oil, • salt (12-15 grams, to taste) • cherry or grape tomatoes (250 grams) • xxxxxxxxxxxxxxxxxxxxxxxx • For the dandelion greens: •

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

large frozen octopus • shrimp • celery stalk • carrot • leek • white vinegar (30 ml) • carrot • fennel bulbs • celery hearts • radishes • avocado • green apple •

Multigrain bread, • tuna (about 250 grams)

instant polenta (about 130 grams) or 2 cups prepared polenta (about 500 grams) • cherry tomatoes (about 150 grams) • burrata cheese (about 100 grams) • Fresh basil • Iodized salt, to taste • Extra virgin olive oil, to taste • Black pepper, to taste

pasta (any kind you like) (80 grams) • lamb's lettuce (about 2 cups) (80 grams) • almonds (about 1/3 cup) (40 grams) • tuna in oil or water, drained • Salt and olive oil, to taste • Garlic, to taste

lasagna noodles (such as Rana brand) • large heads Verona red radicchio • white onion • sliced speck (about 120 grams) • smoked scamorza cheese • dry red wine (about 60 ml) • vegetable broth or bouillon (about 120 ml) • Extra virgin olive oil and salt, to taste • For the béchamel: 4 cups milk (1 liter), 4 level tablespoons flour, 1 teaspoon salt, 1 tablespoon butter • Grated Parmesan cheese, to taste

bell peppers • rice (about 250 grams) • shallot • Olive oil, • Italian sausage (about 250 grams) • tomato sauce (about 3 cups or 700 grams) • Sugar, • Mild melting cheese, such as mozzarella or provolone, cubed, • Salt, • White wine,

whole eggs + 1/4 cup egg whites (about 50 grams) • Turmeric and black pepper, to taste