Fat

apple • low-fat yogurt • strawberry jam • coconut sugar • semolina flour • vegan butter • puff pastry sheet • vanilla extract • IPA beer (or other alcohol) for deglazing

Ground beef • Spinach • Tools:

all-purpose flour (375 grams) • plain whole milk yogurt (125 grams; you can also use soy or low-fat yogurt) • sunflower oil (125 grams) • grated pecorino cheese (125 grams) • eggs • diced cooked ham (100 grams; or sliced) • mortadella (50 grams) • salami (50 grams) • ball low-moisture mozzarella cheese • asiago or smoked mozzarella cheese (50 grams) • mix of fresh herbs (such as sage, rosemary, thyme, chives) • salt (adjust to taste, especially if your deli meats are salty)

semolina flour (about 125 grams) • low-fat milk (about 500 ml) • egg yolk • unsalted butter (about 50 grams) • grated Parmesan cheese (about 50 grams) • cooked ham • grated Pecorino Romano cheese (about 20 grams) • To taste, black pepper • To taste, salt

monkfish • lardo (Italian cured pork fat) • chicory (or escarole) (about 500 grams) • potato • leek • Fresh basil, to taste • fresh burrata cheese • Extra-virgin olive oil, to taste • Ice,

Zolfini beans (100 g) • Tuscan kale (cavolo nero) • fegatelli wrapped in caul fat (250 g) • bay leaves • extra virgin olive oil • salt • turns freshly ground black pepper

refreshed and doubled sourdough starter (made from 60 grams starter + 60 grams flour + 30 grams water) • water (200 grams) • egg • demerara cane sugar (70–100 grams) • bread flour (about 500 grams, 11–12g protein) • salt (5 grams) • vanilla powder • margarine (about 80 grams, 50–60% fat)

scallops with roe • spinach leaves • thin slices of cured pork fat (lardo) • olive oil • turn freshly ground black pepper • salt • Saffron threads,

whole milk yogurt (200 ml) • low-fat milk (100 ml) • honey • unflavored gelatin • Cold water, • kiwis • Dark chocolate, • bowl • small saucepan • spoon • glasses • Kiwi Dream keeps in the fridge for up to 2 days, covered with plastic wrap

all-purpose flour (about 1 kg, may vary ±3/4 cup or 100 g) • eggs • sugar (about 250 grams, for the dough) • sugar (about 250 grams, for coating) • milk (about 250 ml) • heaping tablespoon lard (or pork fat) • baker’s ammonia (about 50 grams) • Zest of 1 lemon • egg whites

all-purpose flour (about 400 grams); • semolina flour (about 100 grams); • extra virgin olive oil (about 30 ml); • low-fat milk (about 200 ml); • fresh baker's yeast (about 10 grams); • water (about 200 ml);

butternut squash (about 600 grams) • potatoes (about 400 grams) • all-purpose flour (about 200 grams) • Coarse salt, • mild Gorgonzola cheese (about 200 grams; I use the kind with mascarpone) • whole or low-fat milk (about 60 grams) • Salt and nutmeg,

Juice of 1 lemon • Golden Delicious apples • pandoro (about 300 grams) • low-fat milk, at room temperature (200 ml) • eggs, at room temperature • granulated sugar (about 90 grams) • melted butter (about 45 grams) • baking powder for cakes (about 2 1/2 teaspoons or 16 grams) • brown sugar • cutting board with knife • medium bowls • large bowl •

all-purpose flour (about 170 grams), sifted • granulated sugar (about 160 grams) • eggs • baking powder (about 16 grams) • low-fat milk (about 100 ml) • unsalted butter (about 60 grams) • melted dark chocolate (about 80 grams) • unsweetened cocoa powder (optional) • Powdered sugar, as needed, for dusting

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 •

powdered sugar (130 grams) • whole or low-fat milk (130 grams) • butter (40 grams)

semi-milled Carnaroli rice (about 160 grams) • large shrimp • lard (such as Italian-style cured pork fat) • mild gorgonzola cheese (about 100 grams) • Smoked black pepper to taste • dry white wine (plus more as needed) • Salt to taste

For the pastry crust: • all-purpose flour (about 330 grams) • unsalted butter, at room temperature (about 165 grams) • granulated sugar (about 130 grams) • medium egg • small egg yolks • baking powder • orange blossom extract (concentrated) • Grated zest of 1 lemon • salt • For the ricotta cream: • sheep's milk or buffalo ricotta (about 350 grams) •

beef (about 5 oz/150 grams each) • cured pork fat (lardo) (about 100 grams; or substitute pancetta or dry-cured pork loin) • garlic clove • fresh parsley • Aged pecorino cheese (preferably long-aged, to taste) • Fine salt • Black pepper • onion • bay leaf • red wine (200 ml) • tomato purée or crushed peeled tomatoes (1 liter) • Coarse salt and black pepper •

semolina tagliatelle • low-fat quark cheese • lemon zest • clarified butter • grated Parmesan cheese • Freshly ground black pepper, to taste • Iodized salt, to taste

all-purpose flour (about 100 grams) • medium egg • mixed ground meat (about 400 grams) • onion • celery stalk • carrots • dry white wine (about 4 fl oz / 120 ml) • tomato purée (about 750 grams) • Salt, to taste • Black pepper, to taste • Extra-virgin olive oil, to taste • Hard-boiled eggs, to taste •

low-fat ricotta cheese (70 g) • nonfat Greek yogurt (80 g) • egg • vanilla extract • sugar-free plain cookies • erythritol

wild chicory (or dandelion greens) • black olives • Spicy provolone cheese • Cured pork fat (lardo) • Honey • Burrata cheese • Lemon • Zucchini • Red chili pepper • Garlic • Olive oil, salt, and pepper,

all-purpose flour (about 280 grams) • large eggs • salt • plain nonfat yogurt (about 300 grams; Greek yogurt 0% fat is fine) • scant tablespoons sugar • apples • baking powder plus 1 packet vanilla sugar • scant 1 teaspoon ground cinnamon (optional) • Tools • Mixing • Small • Whisk •

ready-made polenta

tripe, already cut into strips (about 1.5 kg) • carrots • tender celery • shallots or 1 onion • garlic • bay leaves • chopped fresh rosemary • marjoram • basil leaves • sage leaves • tarragon • tomato purée •

egg whites (about 200 g) • oat flour (about 50 g) • salt • fat-free soft cheese (like quark or Greek yogurt, about 125 g) • tomato puree (about 40 g) • gorgonzola cheese (about 40 g) • mild fontina cheese, diced (about 30 g) • Oil-packed eggplant strips, well drained and patted dry • bacon, cut in half lengthwise (about 1 1/2 oz or 40 g) • cherry tomatoes • Iodized salt • Basil

Gragnano IGP spaghettoni (360 g) • guanciale (400 g) • Coarse salt, to taste • Grana Padano cheese, grated (60 g) • Pecorino Romano cheese, grated (40 g) • egg yolks • pasta cooking water (about 60 g) • freshly ground black pepper (40 g) • Guanciale fat,

ladyfingers • brown sugar or honey (20 grams) • plain Greek yogurt, max 5% fat (about 12 ounces or 340 grams total) • fresh strawberries (about 8.8 ounces or 250 grams) • strawberries for garnish

high-quality mascarpone • heavy cream (35% fat) • large ORGANIC eggs or 1 1/4 cups (300 g) pasteurized eggs • powdered sugar • vanilla bean • gelatin • For the gluten-free chocolate cake base • coconut flour • peanut flour • cornstarch • baking powder • Vanilla extract or cinnamon, to taste •