Evoo

Senatore Cappelli Whole Wheat Semolina • Unsweetened Soy Yogurt • large eggs (about 150g) • Coconut Flower Sugar • Extra Virgin Olive Oil • Organic Baking Powder • Low-Temperature Dried Black Currants

all-purpose flour (about 500 grams) • fresh baker’s yeast (about 25 grams) • water (about 200 grams) • extra virgin olive oil (about 80 grams) • salt • aged goat cheese (about 100 grams) • halloumi cheese (about 100 grams) • Italian cured pork (such as capocollo or lardo, about 150 grams) • grated Parmesan cheese • Salt and pepper

eggs • black pepper • paprika • salt • sesame seeds • chicken breast (about 500 grams) and 2 tablespoons extra virgin olive oil (30 ml) • Melty cheese of your choice (use your favorite) • Mixing • Whisk • Medium skillet with lid

for the orecchiette • semolina flour (about 200 ml) • scant 1/2 cup warm water (about 100 ml) • FOR THE PESTO (without garlic) • Basil, extra virgin olive oil, pine nuts, Parmesan cheese

dried cod (stoccafisso), already soaked (500 grams) • lemon • bay leaves • Black pepper, to taste • extra virgin olive oil (280 grams) • garlic clove • Salt, to taste

fine semolina flour (165 grams), 2/3 cup bread flour (80 grams), 1/2 cup water (120 ml), salt, 3 tablespoons extra virgin olive oil, 1/2 teaspoon baking soda • tomato purée (200 ml), 1 garlic clove, salt, olive oil, oregano, 1 ball fresh mozzarella (fior di latte), oregano to taste

spaghetti (about 350 grams) • Garlic • Red pepper flakes • Anchovies, to taste • Parmesan cheese, to taste • Extra virgin olive oil, to taste • Salt, to taste

generous handful of celery leaves • walnut halves • Salt and pepper, to taste • grated Parmesan cheese • extra virgin olive oil (about 50 ml)

instant polenta (about 200 grams) • extra-virgin olive oil • grated Parmesan cheese (optional) • mixed dried herbs, to taste • Breadcrumbs,

rinsed capers • white wine vinegar (50 ml) • oil-packed anchovy fillets • day-old bread • fresh parsley leaves (about 100 grams) • hard-boiled egg yolks • garlic • Extra virgin olive oil, • Black pepper, • Salt,

anchovy fillets in oil • garlic • Plenty of fresh parsley (you can’t have too much) • capers (packed in salt) • hard-boiled egg yolks • white wine vinegar (about 50 grams) • day-old bread, crust removed (about 80 grams, use only the soft inside) • extra virgin olive oil (about 150 grams) • Black pepper, to taste

catalogna (Italian dandelion greens) (about 900 grams) • medium garlic cloves • red chili pepper • Extra-virgin olive oil, as needed (use a good quality)

spaghetti (200 g) • ladle pasta cooking water • Extra-virgin olive oil, • butter (about 20 g, optional) • garlic cloves • fresh chili peppers (watch the heat and size) • anchovy fillet (optional)

fresh parsley (about 100 grams) • extra virgin olive oil (about 100 ml) • day-old bread or sandwich bread (about 70 grams) • apple cider vinegar (about 50 ml) • hard-boiled egg yolks • anchovy fillets in oil • garlic clove • capers

rice flour 170 g cold water 25 g extra virgin olive oil 5 g salt Rosemary • Chili pepper and herb mix to taste Turmeric Mixed seeds • Sauce: 150 g Greek yogurt 2 tablespoons cream cheese Chives to taste • Aperitif: 25 ml Campari 30 ml red vermouth 50 ml white bitters 1 sprig Rosemary Sliced cucumbers to taste

Bluefish, about 3 1/3 pounds (1.5 kg) • Extra Virgin Olive Oil,

lacinato kale (also called dinosaur kale) • to taste mixed nuts • cherry tomatoes • garlic • extra virgin olive oil, to taste • red pepper flakes, to taste • salt, to taste

all-purpose flour (about 500 grams) • water (about 400 ml) • active dry yeast (about 10 grams) • fine salt • Extra-virgin olive oil, • tomato purée • red cherry tomatoes • yellow cherry tomatoes • green Cerignola olives • Fine salt, • Oregano, • For my variation •

all-purpose flour (about 500 grams) • warm water (about 250 ml) • active dry yeast • salt • Extra virgin olive oil • Black olives for decoration • Tomatoes for decoration • Green beans for decoration

fresh parsley (about 100 grams) • garlic cloves • capers packed in salt (about 20 grams) • apple cider vinegar (about 50 ml) • day-old bread, crust removed (about 80 grams) • extra-virgin olive oil (about 150 ml)

Leftover polenta • sage leaf • rosemary leaf • Extra virgin olive oil

squid ink pouch • garlic • chili pepper • fresh parsley • Grated lemon zest • Extra virgin olive oil

large bunch of fresh parsley • large garlic clove • capers • anchovy fillets • pickled pearl onions • Extra virgin olive oil,

baby zucchini • Extra virgin olive oil • Lemon • Shaved Parmesan cheese • Arugula • Salt and pepper

polenta cornmeal (about 100 grams; instant polenta is fine) • garlic oil (or extra virgin olive oil) • spices or fresh herbs (optional) • salt

all-purpose flour (about 500 grams) • water (about 170 grams) • milk, at room temperature (about 180 grams) • instant dry yeast (or 0.4 oz/12 grams fresh yeast) • salt (about 10 grams) • lard (about 40 grams; original: 1 1/2 tablespoons lard + 2 tablespoons extra virgin olive oil) • water • extra virgin olive oil • coarse salt

large bunch of fresh parsley • salt-packed anchovy fillets • Pickled capers • Extra virgin olive oil

parsley (about 100 grams) • hard-boiled egg yolks • day-old bread (about 30 grams) • vinegar (about 25 ml) • garlic clove • extra virgin olive oil (about 40 ml) • salt

fresh basil leaves (about 100 grams) • pine nuts (about 40 grams; you can also use walnuts or almonds) • grated Parmesan or Grana Padano cheese (about 100 grams) • grated Pecorino Sardo cheese (about 20 grams) • firm tofu (about 150 grams, if you want to replace the cheeses) • Extra-virgin olive oil, • garlic cloves (optional)

fresh basil leaves (about 80 grams) • garlic clove (optional) • pine nuts (about 40 grams) • grated Parmesan cheese (about 80 grams, or use 1/3 cup Parmesan and 1/3 cup Pecorino, about 40 grams each) • extra virgin olive oil (about 100 grams) • Salt to taste