Egg nuts

egg tagliatelle (200 g) • chopped Savoy cabbage (about 200 g) • feta cheese (50 g) • chopped walnuts (10 g) • olive oil • salt • black pepper

egg whites (about 70 g) • granulated sugar (100 g) • hazelnuts or a mix of hazelnuts, pistachios, almonds, pine nuts (80 g) • peanut oil, rice oil, or very soft butter (15 g) • lemon juice • little lemon zest • little cinnamon (about 1/3–1/2 teaspoon) • salt • all-purpose flour (30 g)

egg tagliatelle (320 grams) • salamella sausage (300 grams) • pioppini mushrooms (300 grams) • carrot • onion • full-bodied red wine (about 175 ml) • Extra-virgin olive oil, • Black pepper, • garlic clove • Rosemary, • Walnuts, • butter (1 noce) •

apples • Juice of 1/2 lemon • egg • packed light brown sugar (about 100 grams) • almond milk (about 100 grams) • rice flour (about 100 grams) • cornstarch (about 50 grams) • Cinnamon, to taste • baking powder • raisins, pre-soaked (about 40 grams) • Sliced almonds,

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

rice flour (190 grams) • almond flour (55 grams) • sugar (150 grams) • eggs • almond milk (85 grams) • vegetable oil (60 grams) • vanilla baking powder (16 grams) • potato starch (40 grams)

all-purpose flour (300 grams) • sugar (275 grams) • plain yogurt (125 grams) • eggs • almonds, some sliced and some roughly chopped (50 grams) • figs • baking powder (about 2 1/2 teaspoons, 16 grams) • corn oil (150 grams) • salt • vanilla extract

all-purpose flour (100 grams) • semolina flour (25 grams) • egg yolks • Squid ink • extra virgin olive oil • sea bream fillets (150 grams) • yellow potatoes (100 grams) • Parsley • garlic clove • Salt • Pepper • Extra virgin olive oil, •

rice ideal for arancini (about 500 grams) • water (about 1.2 liters) • saffron (or 0.2 grams saffron threads) • Salt, to taste • lactose-free butter (about 80 grams, or stick margarine) • –10 oz swordfish, diced (about 250–300 grams) • Extra virgin olive oil, • garlic clove • cornstarch • lactose-free milk (about 1/2 small glass) • Salt and pepper, to taste • Zest of 1/2 bergamot (or lemon), grated •

whole wheat flour (250 grams) • almond flour (50 grams) • oil (50 ml) • brown sugar (150 grams) • vanilla powder • cinnamon or gingerbread spice mix • eggs • small pinch of baking powder • Red fruit jam • For garnish sliced almonds

all-purpose flour (about 300 grams) • hazelnuts (about 100 grams) • almonds (about 50 grams) • unsalted butter, at room temperature (about 200 grams) • sugar (about 175 grams) • baking powder • large egg • salt • blueberry or mixed berry jam, or alternatively, chocolate hazelnut spread

For the pasta: • red lentil flour (about 200 grams) • large eggs • sunflower oil • Water, • Salt and rice flour, • For the sauce: • unsalted butter (about 40 grams) • sage (10-15 leaves) • walnuts • Grated Parmesan cheese

unsalted butter, softened (150 g) • granulated sugar (160 g) • salt • Seeds from 1/2 vanilla bean or 1 teaspoon pure vanilla extract • large eggs • self-rising flour (175 g) • almond flour (75 g) • dried apricots, chopped (100 g) • unsalted butter (40 g) • light brown sugar (50 g) • acacia honey (or golden syrup) • sliced almonds (50 g)

eggs • brown sugar (about 150 grams)

eggs • granulated sugar • well-drained ricotta cheese (about 250 grams) • extra virgin olive oil (about 50 ml) • almond flour (about 250 grams) • vanilla powder (or 1 teaspoon vanilla extract) • baking powder (about 2 1/2 teaspoons or 16 grams) • sliced almonds (about 1/2 cup or 40 grams) • Powdered sugar, as needed, for dusting

eggs • sugar (100 grams) • vegetable oil (60 grams) • rice flour (150 grams) • potato starch (55 grams) • almonds (50 grams) • baking powder (about 2 1/2 teaspoons, 10-16 grams) • plain yogurt (about 4 ounces or 120 grams) • Grated zest of 1 lemon

almond flour (400 grams) • eggs • sugar (300 grams) • potato starch (80 grams) • vanilla powder • baking powder; zest of 1 organic lemon • powdered sugar • Orange blossom water, • Silver dragées • Red food coloring • drops of lemon juice • egg white •

For a 9-inch (22 cm) tart pan: 1 3/4 cups all-purpose flour (230 g), 2 egg yolks, 9 tablespoons unsalted butter (130 g), Pinch of salt, 1/2 cup sugar (100 g), Lemon zest • whole milk ricotta (200 g), 3 1/2 oz buffalo milk ricotta (95 g), 1 cup powdered sugar (130 g), Vanilla extract to taste, Cinnamon to taste, 2 eggs, Pine nuts to taste, Raisins to taste, Candied fruit and citron to taste, Powdered sugar for dusting

chestnut flour (about 100 grams) • semolina flour (about 100 grams) • medium eggs • salt • ground beef (about 300 grams) • vegetable broth (about 600 ml) • pancetta or unsmoked bacon, cut into thin strips (about 2 oz or 50-60 grams) • rosemary • Black pepper • Extra virgin olive oil • carrot • Celery •

egg garganelli pasta (500 grams) • onion • butternut squash (450 grams) • shelled pistachios (250 grams) • Salt and olive oil, • Pepper, to taste

all-purpose flour (about 250 grams) • shredded coconut (about 100 grams) • sugar (about 150 grams) • almond milk (about 200 grams) • egg whites, about 5 large (about 340 grams) • vegetable margarine, plus more for greasing the pan (about 120 grams) • vanilla baking powder

medium eggs • granulated sugar (about 120 grams) • vanilla extract • salt • shredded coconut (about 120 grams) • fine rice flour (about 90 grams) • chopped hazelnuts

old-fashioned oats (about 180 grams) • plant-based milk (about 350 ml, such as oat milk) • grated carrot (about 80 grams) • eggs • maple syrup or agave syrup (about 110 grams) • Cinnamon, to taste • baking powder • walnuts (about 25 grams)

fresh egg lasagna noodles • lactose-free béchamel sauce (1 liter) • radicchio (about 800 grams) • Italian sausage (about 350 grams) • shallots • creamy mild gorgonzola cheese (about 300 grams) • walnuts (about 75 grams) • grated Parmesan cheese (about 40 grams) • white wine (about 40 ml) • extra virgin olive oil • Salt, to taste • Black pepper, to taste

unsalted butter (100 g) • dark chocolate, 70-80% cocoa (100 g) • large eggs • sugar (100 g) • hazelnuts (150 g) • salt • orange liqueur or rum • Powdered sugar,

pasteurized egg whites (about 220 grams) • nonfat Greek yogurt (about 100 grams) • all-purpose flour (about 130 grams) • brown sugar (about 20 grams) • baking powder (about 8 grams) • Powdered sugar, • Nutella® • Chopped pistachios, • sunflower oil • large mixing bowl • electric mixer • tablespoon •

chestnut flour (200 grams) • sugar (200 grams) • eggs • unsweetened cocoa powder (40 grams) • milk (100 ml) • vegetable oil (100 ml) • honey • baking powder (about 2 1/2 teaspoons or 16 grams) • Powdered sugar for dusting (optional)

milk (250 ml) • sugar (80 grams) • Tools:

all-purpose flour (40 grams) • unsalted butter (50 grams) • dark chocolate (170 grams) • eggs • baking powder (half a packet) • sugar (50 grams) • finely chopped almonds (100 grams) • salt • Powdered sugar

For the Sponge Cake: • self-rising flour (120 grams); • potato starch (120 grams); • eggs; • salt; • sugar (240 grams) plus 1 tablespoon sugar; • vanilla powder; • For the soaking syrup: • the syrup from the jar of sour cherries in syrup; • plain bottled water; • For the filling (Mascarpone Cream): • non-dairy whipping cream (300 ml); •