Lactose

egg • all-purpose flour (about 100 grams) • pork loin (about 100 grams) • lactose-free butter (about 10 grams) • prosciutto • mortadella (about 100 grams) • Nutmeg, to taste • Salt, to taste • Parmesan cheese (about 100 grams) • lactose-free butter (about 25 grams) • sage leaves • Extra-virgin olive oil, to taste •

rice ideal for arancini (about 500 grams) • water (about 1.2 liters) • saffron (or 0.2 grams saffron threads) • Salt, to taste • lactose-free butter (about 80 grams, or stick margarine) • –10 oz swordfish, diced (about 250–300 grams) • Extra virgin olive oil, • garlic clove • cornstarch • lactose-free milk (about 1/2 small glass) • Salt and pepper, to taste • Zest of 1/2 bergamot (or lemon), grated •

eggs • packed brown sugar (about 150 grams) • coconut milk (about 150 ml) • unsweetened shredded coconut (about 150 grams) • all-purpose flour (about 200 grams) • baking powder (about 2 1/2 teaspoons)

refrigerated pie crust • lactose-free milk or rice milk (400 ml) • sugar (100 grams) • egg yolks • cornstarch (or Maizena) (40 grams) • Limoncello, to taste • Lemon zest, to taste

Ladyfingers (see another recipe) • soy milk (about 500 ml) • egg yolks • sugar (about 125 grams) • vanilla bean • cornstarch (about 55 grams) • non-dairy whipped topping (about 400 grams)

super fine rice flour (125 grams) • super fine corn flour (90 grams) • lactose-free butter (130 grams) • powdered sugar (90 grams) • egg yolk, about 3 yolks from medium eggs (45 grams) • baking powder (2 grams) • vanilla extract • red berry compote, or any jam, marmalade, or chocolate cream (350 grams)

precooked lentils (well drained) (300 g) • lactose-free ricotta (200 g) • grated Parmesan cheese • chickpea flour • To taste dried fresh mint • To taste sea salt • To taste black pepper • drizzle of olive oil (for finishing) • food processor or immersion blender • large bowl • baking sheet • parchment paper •

fresh egg lasagna noodles • lactose-free béchamel sauce (1 liter) • radicchio (about 800 grams) • Italian sausage (about 350 grams) • shallots • creamy mild gorgonzola cheese (about 300 grams) • walnuts (about 75 grams) • grated Parmesan cheese (about 40 grams) • white wine (about 40 ml) • extra virgin olive oil • Salt, to taste • Black pepper, to taste

sourdough starter discard (150 grams) • plant-based milk or lactose-free milk (200 ml) • brown sugar (125 grams) • honey • all-purpose flour (about 400 grams) • salt • chocolate chips • dark chocolate • For decoration: • chocolate sprinkles • granulated sugar

all-purpose flour (about 350 grams) • salt • baking soda • water, at room temperature (about 200 ml) • extra virgin olive oil • sliced ham (about 100 grams) • mozzarella cheese (I used lactose-free)

lactose-free milk (100 ml) • eggs • sunflower oil (50 g) • grated Parmesan cheese (100 g) • grated Emmental cheese (100 g) • potato starch (180 g) • baking powder (5 g)

fresh lasagna noodles (250 g) • zucchini (about 1 kg) • extra virgin olive oil • garlic • Salt, to taste • Black pepper, to taste • sliced cooked ham (120 g) • lactose-free béchamel sauce (600 ml) • grated Grana Padano cheese (60 g)

day-old bread (I used a mix of whole wheat and white) (150 grams) • milk (I used lactose-free) (200 ml) • cured meats (I used dry sausage) (100 grams) • provolone or your favorite cheese (100 grams) • egg • Olive oil and salt, to taste

eggplant • potatoes • lactose-free ricotta • egg • mild melting cheese (such as provolone or mozzarella) • Spices to taste • Breadcrumbs • parsley • Oil

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

eggplant • rectangular puff pastry • zucchini • carrots • onion • lactose-free mozzarella cheese • Tomato sauce, • Capers,

lactose-free ricotta (about 200 grams) • egg • salt • chopped parsley • Breadcrumbs, • drizzle of olive oil

semolina flour (about 250 grams) • Water, • frozen mushrooms (about 100 grams) • lactose-free cream (about 100 ml) • Salt, to taste

watermelon (about 500 grams) • lactose-free milk (about 100 ml) • drops of lemon juice

lactose-free ricotta cheese (200 grams) • chopped parsley • egg • grated pecorino cheese • salt • Breadcrumbs, • All-purpose flour, • drizzle of olive oil • Seasoned salt or all-purpose seasoning (such as Aromat), to taste • water (250 ml)

Carnaroli rice (about 400 grams) • saffron • onion • Tomato sauce, • frozen sweet peas (about 50 grams) • lactose-free mozzarella cheese • eggs • Breadcrumbs,

lactose-free ricotta cheese (100 grams) • egg yolk • cooked, well-drained spinach (60 grams) • grated Parmesan cheese • all-purpose flour, plus more for dusting • salt • nutmeg • unsalted butter • Gorgonzola cheese

large eggs, at room temperature • sugar (180 grams) • lactose-free Greek yogurt (150 grams) • vegetable oil (60 grams) • gluten-free cake flour blend (130 grams) • almond flour (100 grams) • baking powder (about 2 1/2 teaspoons) • vanilla extract • lemon, zested and juiced • apples • whole almonds

pork shoulder chops • lactose-free provolone cheese • mortadella (about 200 grams) • gluten-free breadcrumbs (about 100 grams) • grated Grana Padano cheese (about 50 grams) • Salt and pepper, to taste • Extra virgin olive oil

radicchio (about 250 grams) • lactose-free ricotta (about 150 grams) • grated Parmesan cheese (about 40 grams) • egg • Schär Universal gluten-free flour mix (about 150 grams) • walnuts (about 35 grams) • Salt, to taste • Gluten-free flour, for dusting • sliced leek (about 40 grams) • lactose-free mascarpone (about 200 grams) • walnuts, chopped • Salt, to taste •

medium eggs • all-purpose flour (about 250 grams) • milk (about 450 ml; I used lactose-free) • Butter, • cleaned asparagus (about 250 grams) • homemade béchamel sauce (about 600 ml) • ricotta cheese (about 200 grams; I used lactose-free) • grated Parmesan cheese (about 40 grams) • Breadcrumbs, • Salt and extra-virgin olive oil,

chickpea flour (about 150 grams) • heaping tablespoon mixed fresh herbs • soy sauce (or tomato paste) • fine salt • room temperature water (about 600 ml) • For the breading: • little plant-based milk or lactose-free milk • As needed, breadcrumbs • little sunflower oil for breading • FOR THE WALNUT SAUCE: • small white bread roll, dried and broken into pieces • Scant 1/2 cup milk (add more if needed) (about 100 ml) •

durum wheat semolina flour (250 grams) • egg plus enough water to reach 1/3 cup (95 ml) total liquid • basil leaves • For the béchamel: • lactose-free butter (25 grams) • all-purpose flour • lactose-free milk (300 ml) • salt • nutmeg • medium bowl frozen mushrooms (such as champignons) • Salt, to taste • little onion •

all-purpose flour (about 100 grams) • lactose-free vanilla yogurt (about 1/2 cup each, 125 ml each) • Oil for frying,

pork loin • cooked ham • fresh sage leaves • lactose-free butter (about 40 grams) • drizzle of olive oil • white wine (about 50 ml) • water (about 120 ml) • sprinkle of seasoning salt or salt and pepper • Flour,