Frying vegetables

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)

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

rustic bread • zucchini • yellow and red bell peppers • cherry tomatoes (about 400 grams) • Oil for frying • Salt, black pepper, and oregano, to taste

linguine (about 300 grams) • zucchini • red Italian frying peppers • sun-dried tomatoes • Extra virgin olive oil, garlic, salt, pepper, parsley

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,

large zucchini • water (200 ml) • fresh yeast (10 grams) • all-purpose flour (about 200 grams) • anchovy fillets in oil, drained and chopped (35 grams) • sugar • Salt, to taste • Fresh mint (or calamint), to taste • Oil for frying

pumpkin and sausage risotto (about 1 1/3 cups) • eggs • All-purpose flour, • Breadcrumbs, • mozzarella cheese, cut into cubes • Salt • peanut oil (500 ml) for frying

large bell peppers • smoked scamorza cheese • fresh sausage • small bunch fresh parsley • frying oil (about 1 liter) • day-old bread • garlic clove • Black pepper, to taste • Salt, to taste • eggs

large bell peppers • mixed ground meat (about 200 grams) • smoked scamorza cheese • cooked ham, about 1/2 inch thick • eggs • day-old bread • small bunch fresh parsley • grated Parmesan cheese (about 100 grams) • plain breadcrumbs (about 100 grams) • Salt, to taste • Black pepper, to taste • frying oil (about 1 liter)

bread (about 100 grams) • tomato sauce and 3 tomatoes (about 100 grams sauce + 3 tomatoes) • garlic • egg • Salt and pepper • Breadcrumbs and grated cheese • Oil for frying

zucchini blossoms • granulated sugar • all-purpose flour • ice-cold beer or ice-cold sparkling water (about 60 ml) • As needed, peanut oil

zucchini (about 400 grams) • water (about 450 ml) • chickpea flour (about 320 grams) • baking powder (for savory dishes) • Salt and pepper, to taste • Fresh basil • dried chives • grated cheese • Oil for frying

zucchini (cut into julienne strips) • eggs • grated Parmesan cheese • rice flour • breadcrumbs • small piece fresh ginger, grated • Salt, to taste • Pepper, to taste • baking soda • Peanut oil for frying

celery leaves (about 50 grams) • milk (400 ml) • eggs • whole wheat flour (about 300 grams) • baking soda • grated Parmesan cheese (about 50 grams) • salt • Oil for frying

zucchini blossoms • zucchini • milk (400 ml) • eggs • baking soda • all-purpose flour (about 400 grams) • salt • garlic clove • Fresh parsley • Oil for frying

zucchini (about 400 grams) • all-purpose flour (about 250 grams) • grated cheese (about 50 grams) • water (200 ml) • Active dry yeast • Salt • Oil for frying

zucchini blossoms (about 300 g) • cold water (about 300 ml) • cold beer (about 50 ml) • all-purpose flour (about 400 g) • grated Parmesan cheese (optional) • grated Pecorino cheese (optional) • Salt • Black pepper • medium zucchini, grated • small bunch fresh basil, torn by hand • garlic, finely minced • Peanut oil (for frying)

large eggplants • For the sauce: • ripe tomatoes (about 1 kg) • onion • basil leaves • Extra-virgin olive oil, salt • eggs • all-purpose flour (about 200 grams) • milk • large fresh mozzarella or smoked mozzarella • mortadella (optional) (about 100 grams) • peanut oil (about 1 liter)

zucchini • Salt and pepper, to taste • grated Parmesan cheese (about 80 grams) • eggs • all-purpose flour (about 100 grams) • Oil for frying

zucchini • cold beer (500 ml) • About 4 tablespoons all-purpose flour • active dry yeast (2 grams) • Salt, to taste • Peanut oil (or other frying oil),

fresh eggs • spinach • grated Parmesan cheese (about 50 grams) • diced provolone cheese (about 50 grams, slightly aged) • milk (about 60 ml) • Salt, to taste • Oil for frying,

white eggplants (homegrown, if possible) • black eggplant (homegrown, if possible)

leftover rice (about 200 grams) • egg • breadcrumbs (about 50 grams) • mild melting cheese (such as mozzarella or any mild cheese) • Oil for frying

As needed, peanut oil for frying • all-purpose flour (about 200 grams) • Swiss chard (about 200 grams) • sparkling water (about 200 ml) • eggs • grated Parmesan cheese • Salt and pepper, to taste

zucchini • potatoes • flour (about 16 grams) • eggs • grated Parmesan cheese (about 12 grams) • baking powder for savory pies (about 1 teaspoon or 4 grams) • Salt, to taste • breadcrumbs (about 14 grams) • Oil for frying

medium zucchini • all-purpose flour (about 65 grams) • grated cheese • eggs • water (200 ml) • Salt and pepper, to taste • Chopped parsley, to taste • Oil for frying • Vegetable slicer • Colander • Mixing • Whisk •

small eggplant • bread (I used unsalted bread) • Greek yogurt (about 120 grams) • lemon juice (about 20 ml) • coarse salt • Oil for frying • garlic clove • Olive oil, • Fresh basil leaves,

eggplants • stale rolls • Grated Parmesan cheese, to taste • Grated Pecorino cheese, to taste • Pecorino • Fresh basil, to taste • garlic • Salt, to taste • egg • Oil for frying,

artichokes • potatoes (about 1.5 kg) • Salt • Olive oil • Non-stick frying pan • with paper towels • Lemon 🍋

large shrimp or prawns • calamari rings • medium potato • medium eggplant • zucchini • Salt, to taste • Vegetable oil for frying (such as sunflower oil) • For the batter: • all-purpose flour (about 250 grams) • cold beer (about 180 ml)