Cut walnuts

broccoli, cleaned and cooked (150 grams) • grated Parmesan cheese (20 grams) • fresh lemon juice • Olive oil, • walnuts (20 grams) + 1 tablespoon chopped walnuts (10 grams) • Fine salt, to taste • Black pepper, to taste • Pasta cooking water, • linguine (300 grams) • garlic clove • pots • skillet •

Delica pumpkin, peeled and chopped (about 270 grams) • granulated sugar (about 160 grams; I used half erythritol) • large eggs (about 180 grams) • all-purpose flour (about 240 grams; you can use ancient grain flour or 00 flour) • high-oleic sunflower oil (100 ml) • walnuts (about 80 grams) • raisins, soaked (about 30 grams) • dark chocolate (about 100 grams) • Vanilla and cinnamon, to taste • Walnuts and dark chocolate, for topping • Tools • Blender •

For the maccheroncini • re-milled durum wheat semolina (about 340 grams) • water (about 170 ml), at room temperature • Salt • For the pesto: • trimmed green beans (about 250 grams) • Parmesan cheese, cut into pieces (about 50 grams) • walnuts (about 30 grams) • extra virgin olive oil (about 60 grams) • Fresh mint and salt, to taste • Grated lemon zest, to taste

For the sauce: • large heads of garlic, peeled, germ removed, and thinly sliced • salt-packed anchovies • Red wine for rinsing and soaking the anchovies • extra virgin olive oil (about 600 grams), or a combination of 2 1/4 cups extra virgin olive oil (about 500 grams) and 1/2 cup walnut oil (about 100 grams) • Butter to taste, optional • Options for raw vegetables: • Sliced red or yellow bell peppers • Belgian endive • Radicchio • Savoy cabbage, red or green • Shallots, soaked in a glass with Barbera wine •

almond flour (200 g) • coconut flour (30 g) • large egg whites (about 150 g) • canned coconut milk (100 ml) • MCT coconut oil (100 ml) • erythritol (80 g) • small apple, diced very small • cream of tartar (6 g) + 3/4 teaspoon baking soda (4 g) • ground cinnamon • sea salt • 75% dark chocolate (100 g) • MCT oil •

For the gnocchi: • sweet potato (about 7 oz / 200g) • all-purpose flour (about 100g, or less as needed) • speck, cut into strips (about 30g) • walnuts • Butter, • fresh sage leaves • Grated Parmesan cheese, • Salt and pepper

bronze-cut spaghetti • black olives • walnuts or shelled walnut halves • Pine nuts, to taste • anchovies in oil • Red pepper flakes, to taste • Extra virgin olive oil, to taste • Parsley, to taste • Garlic, to taste