Fish slice

Panzanella: Adjust quantities to your taste • Day-old bread, • red onions (preferably Tuscan or Tropea) • Salad (plum) tomatoes • Celery stalks, • Plenty of fresh basil • anchovy fillets in oil (optional) • White wine vinegar • High-quality extra virgin olive oil • Black pepper, • sea bream • Extra virgin olive oil, •

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,

cleaned squid (about 350 grams) • cleaned anchovies (about 350 grams) • cleaned shrimp (about 350 grams) • Whole wheat flour, • Sunflower oil, • Salt, • Lemon,

Fresh salmon • Salt

coarse salt (about 1 kg) • whole sea bream, about 1 lb (500 g), gutted and with scales on • Olive oil and herbs, as desired

mullets • lemon • Black peppercorns • Bay • white onion • Enough water to cover the fish (I used a skillet, but a fish poacher works better) • Extra virgin olive oil • Juice of 1/2 lemon • Chili powder

medium fennel bulbs • light olive oil • freshly grated ginger (about 1 cm) • water (60 ml) • soy sauce • sesame seeds • Salt, to taste (use sparingly) • cutting board and sharp knife • grater (for the ginger) • large nonstick skillet • lid • Store leftover sautéed fennel in an airtight container in the refrigerator for up to 2 days. Reheat quickly in a skillet or microwave

organic lemons, coarse sea salt (about 1 cup/250 grams), 5 bay leaves, whole black peppercorns (to taste), 2 chili peppers

potato gnocchi (800 grams) • swordfish • fresh cherry tomatoes (about 20 grams) • walnuts • small bunch fresh parsley • glass cognac • garlic • Extra virgin olive oil, • Black pepper, • Salt,

scorfano (scorpionfish) fillets (800 grams) • peas, frozen (400 grams) • black olives (100 grams) • sun-dried tomatoes (50 grams) • onions • anchovy fillets • gluten-free bread • Guntur chili pepper (or other dried chili pepper) • Smoked sweet paprika (Pimentón de la Vera) • Salt and extra-virgin olive oil, to taste

Monkfish tail, 14 oz (400 grams) • large Tropea onion (or other sweet red onion) • pre-washed mixed salad greens

large scallops • lemon juice • extra virgin olive oil, sprayed or drizzled • freshly grated ginger • Grated lemon zest, to taste • Crushed pink peppercorns, for garnish

large shrimp (about 450 g) • fresh cod (about 200 g) • fresh amberjack (about 200 g) • Herbes de Provence • Extra virgin olive oil • Spicy olive oil • Salt, to taste • Black pepper • cherry tomatoes • fresh parsley • small potato • Extra virgin olive oil •

For the dough • potatoes (800 g) • all-purpose flour (200 g) • egg • potato starch (35 g) • For the filling • spinach (500 g) • ricotta cheese (150 g) • egg • grated Parmesan cheese (30 g) • Salt, pepper, and nutmeg to taste • For the sauce •

plaice fillets (about 1 kg) • ripe fresh tomatoes • pitted black olives (about 1 oz / 30 grams)

Carnaroli rice (about 160 grams) • razor clams • asparagus • fish stock (we used some we had already made and frozen) • fresh parsley, to taste • garlic cloves • wild thyme, to taste • sweet smoked paprika flakes • salt, pepper, and extra-virgin olive oil, to taste

sea bream (about 14 oz/400 grams), previously frozen for safety • wild fennel • parsley • Extra virgin olive oil • Lemon juice • Chili powder

sea bream (about 1 lb; 450 grams) • Extra virgin olive oil • Cherry tomatoes • Oregano • Fresh chopped parsley • Rinsed capers in vinegar • Salt • Black pepper

plaice fillets (250 grams) • fresh rosemary • stems fresh parsley • fresh sage leaves • garlic cloves • water (250 ml) • Salt and pepper, to taste • lemon • Extra virgin olive oil,

For the asparagus cream • –1.3 lbs white asparagus (500–600 grams) • small potato • small onion • Parsley stems, • Extra-virgin olive oil, • xxxxxxxxxxxxxxxxxxxxxxx • thick egg tagliatelle noodles (400 grams) • monkfish tail (monkfish) • Whole black peppercorns, • Peel from 3 zucchini • Extra-virgin olive oil, •

dry cannelloni noodles • Filling • monkfish (about 400 grams) • dry white wine (about 120 ml) • heavy cream (about 100 grams) • olive oil • salt

dried cod (stoccafisso) • medium onions • extra virgin olive oil (about 750 ml) • milk (about 500 ml) • anchovies • grated Parmesan cheese (about 50 grams) • small bunch parsley • All-purpose flour, • Salt • Pepper

For the semolina gnocchi • semolina (250 grams) • milk (1 liter) • egg yolks • grated Parmesan cheese (30 grams) • butter (50 grams) • nutmeg • salt • For the filling • salmon fillet (200 grams) • gurnard fillets (200 grams) • artichokes •

Ingredients for 12-15 cannoli: • all-purpose flour (250 grams) • granulated sugar (25 grams) • lard or extra-virgin olive oil (15 grams) • drops of lemon juice • Passito di Pantelleria dessert wine (120 ml) • salt • xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx • Guacamole: • avocado • lime • Tabasco sauce, to taste •

Carnaroli rice (about 300–320 grams) • onion • carrot • potato • celery stalk • shallot • Red pepper flakes • Tomato purée • Brandy or aged brandy • Black pepper • Salt • Extra virgin olive oil •

rustic bread, suitable for bruschetta • sea bream, previously frozen for safety • garlic clove • fresh parsley • wild fennel fronds • sprigs fresh thyme • Extra virgin olive oil • Salt, to taste • Juice of 1/2 lemon

fresh or frozen cod fillets • potatoes (about 500 grams) • Olive oil, • Breadcrumbs, • Salt, • Cilantro,

Fresh Tuna • Red Onion • Fresh Mint • Lime

medium red onions • high-quality white wine vinegar • extra virgin olive oil • sage, to taste • pepper, to taste • filleted sea breams • fresh herbs (thyme, marjoram, rosemary) • extra virgin olive oil, to taste • garlic • For the sauce: • green asparagus • small potato •

perch fillet (mine is about 1 1/2 lbs) • large potatoes • cilantro • garlic • rosemary • white wine and water • Breadcrumbs, • Olive oil and salt,