Grill

short pasta (like penne or rigatoni) (about 320 grams) • eggplant • medium zucchini • feta cheese (about 200 grams) • Grated pecorino cheese, to taste • Salt and olive oil, to taste

Extra virgin olive oil, • Onion, celery, and carrot, • White wine, • ground meat (500 grams) • Nutmeg, • Salt, • tomato purée • fresh basil leaves • grilled eggplants • Salt, • mozzarella balls • Grated Parmesan cheese, •

chicken breast • cherry tomatoes • arugula (about 50 grams) • Spices of your choice, to taste • Olive oil, to taste • Salt, to taste • Black pepper, to taste

instant polenta (about 130 grams) or 2 cups prepared polenta (about 500 grams) • cherry tomatoes (about 150 grams) • burrata cheese (about 100 grams) • Fresh basil • Iodized salt, to taste • Extra virgin olive oil, to taste • Black pepper, to taste

polenta (250 grams) • water (1 liter) • oil • Salt • bell peppers • eggplants • zucchini • About 10 fresh mint leaves • fresh parsley • About 10 fresh basil leaves • capers in vinegar • Olive oil, •

rinsed capers • white wine vinegar (50 ml) • oil-packed anchovy fillets • day-old bread • fresh parsley leaves (about 100 grams) • hard-boiled egg yolks • garlic • Extra virgin olive oil, • Black pepper, • Salt,

beef tenderloin (300 grams) • Salt and pepper blend, to taste • Olive oil

scampi (about 500 grams) • Olive oil, • Garlic, • fresh parsley • Extra virgin olive oil • Salt and pepper • Lemon • (about 1/4 cup or 60 ml) cognac

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

octopus (2 kg) • To taste, tomatoes • To taste, salad greens • avocados • potatoes • blanched unsalted almonds (200 grams) • bread baskets (see recipe link) • extra virgin olive oil (150 ml) • soy sauce (80 ml) • Juice of 1 lemon • Freshly ground black pepper, to taste • Salt, if needed

beef shanks (ossobuco) • Belgian endive • generous cup Valpolicella Ripasso or other full-bodied red wine (about 240 ml, 14% ABV) • Extra-virgin olive oil, • Fresh rosemary, • garlic cloves • Black pepper, • Coriander, • All-purpose flour, • butter (about 15 grams) • onions • Vegetable or beef broth, as needed (not bouillon cubes)

rice (about 350 grams) • eggplants • cherry tomatoes (about 500 grams) • About 8 1/2 cups tomato-based vegetable broth (about 2 liters), as needed • Leek, • garlic clove • Thyme, • butter • Grated Parmesan cheese, • Smoked provolone or smoked cheese, • Spices for roasted tomatoes

gluten-free pasta (about 150 grams) • pesto (about half a small jar, 60 grams) • zucchini • lactose-free smoked scamorza cheese (about 60 grams) • Extra virgin olive oil, salt, pepper, fresh or dried chives, to taste

zucchini • fresh ricotta cheese (about 250 grams) • small shrimp (about 150 grams) • large shrimp tails • About 20 conchiglioni pasta shells • grated Parmesan cheese (about 40 grams) • pine nuts (about 15 grams) • scallion • Salt, pepper, fresh mint, and extra-virgin olive oil, to taste

very fresh scallops • Broccoli pesto, as needed (see square spaghetti recipe) • drops of soy sauce • hazelnuts • sprigs of thyme • extra-virgin olive oil

Italian eggplant (about 1 lb/450 grams) • cooked ham (optional) • mozzarella cheese (4.5 oz/125g) • tomato purée (500 ml) • yellow onion • To taste, grated Parmesan cheese • To taste, salt • To taste, extra virgin olive oil • To taste, fresh basil • baking dish, 8x6 inches (2 inches high)

eggplants (about 1 1/2 lbs or 680 grams) • mozzarella cheese (well-drained, about 200 grams) • tomato purée (about 12 oz or 350 grams) • grated Parmesan cheese (about 1 3/4 oz or 50 grams) • Extra virgin olive oil • garlic clove • Fresh basil • Salt

squid ink tagliolini (about 300 grams) • shrimp tails (about 400 grams) • paprika • pine nuts (about 30 grams) • mustard pesto

Octopus: 1 (about 2.2–3.3 lbs / 1–1.5 kg) • Avocado: 1 ripe • Pistachios: 10–15 whole or 1 small bag of chopped pistachios • Stracciatella or Burrata cheese: about 7 oz (200 grams) • Bread: 4 sandwich rolls (such as kaiser or Italian rolls, about 3.5 oz / 95–100 grams each) • Mint leaves: 10–15 • Extra virgin olive oil • Salt • Black pepper

octopus (1 kg) • salmorejo (500 ml) • rustic bread • Extra virgin olive oil

squash (about 300 grams) • rye bread • Extra virgin olive oil • Salt • Parsley • Hot red pepper • Garlic, to taste • vinegar

all-purpose flour (about 400 grams) • cake flour (about 100 grams) • extra virgin olive oil • warm water (about 350 ml) • salt (about 10 grams) • refreshed sourdough starter (about 200 grams)

hot dog buns • hot dogs • red onions • medium zucchini • cheddar cheese • egg • Milk, • soy sauce • sugar • Chives, • Salt and pepper,

cleaned calamari (preferably fresh, otherwise thawed) • large zucchini • butter • mint leaves • Salt and pepper to taste • basil leaves • Lemon juice to taste • Aromatic coarse salt (balsamic vinegar or lemon) to taste • Balsamic glaze for garnish

farro (about 80 grams) • frozen shrimp (about 200 grams) • celery stalk • cherry tomatoes • Arugula, • zucchini • Salt • Black pepper • Star anise • extra virgin olive oil

clams, already shelled (preferably freshly shelled) • zucchini • garlic • saffron • water (400 ml)

thin slices pork loin • long eggplant • cooked ham (about 100 grams) • sliced provolone cheese (about 100 grams) • Olive oil, breadcrumbs, and salt,

ossobuco (about 10 1/2 oz or 300 grams; see profile for cooking instructions) • Jerusalem artichokes (about 10 1/2 oz or 300 grams) • large leeks • Olive oil, • Black pepper,

large shrimp, peeled • lemon juice • extra-virgin olive oil • Salt, to taste • arugula (about 50 grams) • avocado • aioli sauce • rustic bread • pink peppercorns

farro (about 80 grams) • small shrimp (about 100 grams) • zucchini • grated Parmesan cheese (about 20 grams) • Salt, to taste • Olive oil, to taste • Garlic • Pine nuts