Fried squash

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)

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 •

lasagna noodles (I cut them in half) (200 grams) • milk (about 1/2 liter) • all-purpose flour (45 grams) • zucchini, thinly sliced with a mandoline • mozzarella balls • Grated Parmesan cheese, to taste

🥩14 oz ground veal • 🥩1 zucchini • 🥩2 tablespoons breadcrumbs • 🥩2 tablespoons grated Parmesan cheese • 🥩to taste parsley • 🥩to taste sage • 🥩to taste garlic powder • 🥩to taste salt • 🥩to taste extra virgin olive oil • 🥩to taste tomato sauce • 🥩to taste breadcrumbs • 🥩1 tablespoon sesame seeds

ricotta (I use lactose-free) • pitted black olives • zucchini flowers • Salt to taste • eggs • pecorino cheese • Grill spices • Breadcrumbs to taste (about 1 3/4 oz) • oil

rectangular puff pastry • zucchinis • garlic • Olive oil, • Salt, • Pepper, • diced pancetta (about 80 grams) • grated Parmesan cheese (about 50 grams) • ricotta (about 200 grams) • egg