Fried groundnuts

linguine rigate (about 400 grams) made from durum wheat semolina • swordfish steaks, about 1/2 inch thick (1.5 cm) • striped eggplants • yellow grape tomatoes (about 500 grams) • Extra-virgin olive oil, • Fresh parsley, • Black pepper, • Fresh rosemary, • garlic cloves • Crushed red pepper flakes, • Peanut oil for frying,

paccheri pasta • calamari (amount depends on size; they shrink by about 50%) • round purple eggplant • To taste, Taggiasca olives • To taste, peanut oil • To taste, extra virgin olive oil • Piccadilly tomatoes • To taste, fresh oregano, rosemary, and thyme • To taste, vodka • For the zucchini cream: • zucchini • garlic clove •

flour (about 4 cups) • salt (about 2 to 2 1/2 teaspoons) • honey • extra virgin olive oil (about 1 1/2 tablespoons) • water or milk (about 2/3 cup) • eggs • Fresh or dry active yeast (enough for 500 grams/4 cups of flour) • peanut oil (about 8 1/2 cups) for frying the panzerotti • (For the filling:) • Tomato pulp, well drained, • balls of mozzarella, well drained • Anchovies in oil, well drained,

all-purpose flour (about 150 grams) • fine semolina flour (about 150 grams) • warm water (about 186 grams) • tomato purée (about 200 grams) • mozzarella cheese (about 100 grams) • anchovy fillets • peanut oil (about 1 liter)

cleaned calamari (about 400 grams) 1 cup polenta (about 160 grams) Paprika, to taste Fine salt, for finishing Black pepper, to taste 2 1/2 cups peanut oil (about 600 ml) Lemon slices

fresh squid or small squid (300 grams) • shrimp or large shrimp (200 grams) • anchovies (120 grams) • peanut oil (1 liter) • all-purpose flour (150 grams) • fine semolina flour (150 grams) • Lemon • Salt

battered calamari rings (about 250 grams) • Peanut oil • Salt

pumpkin (about 500 grams) • Arborio or Carnaroli rice (about 240 grams) • vegetable broth (1 liter) • butter (about 80 grams) • onion • carrot • zucchini blossoms • rice flour (about 100 grams) • cold sparkling water (200 ml) • high-oleic sunflower or peanut oil (1 liter)

calamari • semolina flour (about 200 grams) • Peanut oil for frying, • Lemon, lime, or orange zest

Calamari 1 3/4 lbs (800 g) 🦑 • All-purpose flour 1 2/3 cups (200 g) • Fine salt, to taste • Peanut oil 🥜

plus 3/4 cup all-purpose flour (about 250 g + 100 g) • ice-cold sparkling water (about 180 g) • large shrimp • small squid or calamari, or calamari rings • anchovies • eggplant • zucchini • potatoes • sage leaves • Peanut oil for frying • Salt, to taste • Parchment paper or paper

all-purpose flour (about 250 grams) • bread flour (about 250 grams) • instant dry yeast (about 3 grams) • sugar • salt • water (200 ml) • milk (100 ml) • extra virgin olive oil • pizza mozzarella cheese • cooked ham • tomato sauce • oregano •

rabbit chops • panko breadcrumbs • egg • black pepper • peanut oil for frying • for the marinated zucchini: • zucchini (about 1 kg) • medium red onions • high-quality white wine vinegar (about 60 ml) • extra virgin olive oil • vegetable oil for frying • fresh sage •

desalted, soaked cod (about 500 g) • oil (about 250 g) • onion, sliced (about 250 g) • milk (about 250 g) • anchovy fillets • grated Parmesan cheese (about 60 g) • all-purpose flour (about 100 g) • Black pepper • Salt • fresh parsley • Red pepper flakes • Fried polenta cubes (fried in peanut oil)

flour (about 500 grams) • eggs • milk (about 220 ml) • sugar (about 80 grams) • butter (about 70 grams) • fresh yeast (about 10 grams) • salt • peanut oil • powdered sugar

large eggplants • tomato sauce (40 ml), preferably homemade • peanut oil (1 liter) • mozzarella, sliced (500 grams), drained to remove excess liquid • Chili powder • Parmesan cheese, shaved and cubed (150 grams) • all-purpose flour (about 100 grams) • large bunch fresh basil

shrimp • medium red onion • carrots • garlic clove • small savoy cabbage • Salt, to taste • Soy sauce, to taste • extra virgin olive oil (plus more as needed) • Peanut oil for frying, • whole sheets of phyllo dough (just under one package)