Meatballs of

red split lentils (about 200 grams) • carrot • red onions (such as Tropea or other sweet red onions) • celery • ricotta cheese (about 80 grams) • whole grain oat flour (about 100 grams) • pumpkin (about 300 grams), diced • baby spinach (about 150 grams) • basmati rice (about 400 grams) • coconut cream or coconut milk (about 200 ml) • Curry powder, turmeric, paprika, and cumin, to taste • Vegetable broth and breadcrumbs, •

mixed boiled meat from broth (beef, chicken, turkey) (about 300 grams) • grated Parmesan cheese (about 150 grams) • well-drained cooked spinach (about 150 grams) • potato • carrot • onion • Breadcrumbs, salt, pepper, and olive oil, • egg

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 •

mixed ground meat (about 450 grams) • egg • grated Parmesan cheese (about 30 grams) • Salt, to taste • Black pepper, to taste • chopped celery leaves (about 20 grams) • sandwich bread • Milk, • all-purpose flour (about 24 grams) • butter • olive oil • dry white wine (about 50 ml) •

ground beef (500 g) • onion • canned peeled tomatoes (200 g) • little fresh parsley • Salt • Black pepper • Ginger • Paprika • Turmeric

crushed tomatoes • coconut milk • red onion • garlic • tomato paste • sweet paprika • turmeric • cumin • nutmeg • lentils • potatoes, boiled and diced (about 150 grams) • bread •

boiled lentils (about 250 grams) • water (40 ml) • breadcrumbs • Spices to taste (curry, paprika, pepper) • Garlic powder, to taste • Fine salt, to taste • tomato puree (about 350 grams) • Olive oil, • fresh basil leaves • electric blender • skillets • wooden spoon •

chicken breast (about 200 grams) • tuna • bread • egg • To taste: parsley, salt, breadcrumbs, oil • To taste: anchovy paste (optional) • cooked ham • onion

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

sheep’s milk ricotta (about 500 grams), well drained • Chopped fresh parsley, to taste • Salt and pepper, to taste • diced pancetta (about 100 grams) • Tomato sauce,

● For the cooking broth: • water (1.5 liters) • large carrot • red wine • Salt, to taste • ● For the meatballs: • mixed ground meat (pork and beef) (450 grams) • finely chopped smoked bacon (70 grams) • medium eggs • white sandwich bread (crusts removed) • grated Parmesan cheese • Milk, as needed (for soaking) •

rigatoni (120 g) • Parmesan cheese, • tomato sauce (200 ml) • White onion, • garlic clove • Extra-virgin olive oil • Salt • Basil • Black pepper • béchamel sauce (50 ml) • ground pork (100 g) • Parmesan cheese (50 g) •

eggplants • grated Parmesan cheese (about 120 grams) • breadcrumbs or soaked stale bread (about 120 grams) • Plenty of fresh basil • Black pepper • egg

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

eggplant • egg • Day-old bread crumbs • Grated Parmesan cheese • Fresh parsley • Salt and pepper, to taste • Extra virgin olive oil, • Breadcrumbs,

large zucchini • mixed walnuts and almonds, to be blended (about 50 grams)

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)

chickpeas (160 g) • borlotti beans (160 g) • lentils (160 g) • stale bread (60 g) • Grated aged cheese to taste (I used ricotta salata) • Chopped parsley • Salt • Pepper • Sunflower oil • egg, if needed • Breadcrumbs, if needed • Milk or water, if needed

small eggplant • mixed ground meat (about 600 grams) • egg • Extra virgin olive oil, • Salt, • Pepper, • grated Parmesan cheese • shallot • white sandwich bread • tomato purée (about 500 grams) • Milk, • Mixed diced vegetables for sautéing (such as onion, carrot, and celery), •

eggplant (about 1 kg) • egg • Stale bread, • heaping tablespoons grated pecorino cheese • Fresh basil, • garlic clove, salt to taste • Flour, for coating the meatballs • Vegetable oil, as needed, for frying

ground beef for sauce (500 grams) • mustard • fresh parsley • eggs • Salt, to taste • onion • white wine (120 ml) • water (120 ml) • all-purpose flour • Breadcrumbs,

bread (about 120 grams) • medium eggplant • garlic • Olive oil

cooked chickpeas • grated Parmesan cheese • nutmeg • rosemary • sage • salt • black pepper • egg (optional) • breadcrumbs • provolone cheese • vegetable oil

Carnaroli rice (about 300 grams) • shredded purple cabbage (about 200 grams) • vegetable broth (about 1.5 liters) • butter (about 20 grams) • grated cheese (about 60 grams) • Salt • mixed ground meat (about 150 grams) • Day-old bread crumbs, • small egg • Herbs, • tender celery stalk • carrot •

Carnaroli rice • water (270 ml) • White wine • grated Parmesan cheese • Extra virgin olive oil, • ground beef • cooked mixed mushrooms • Emmental cheese • Salt • Black pepper • Chopped parsley,

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

cooked cardoons (about 3 kg) • small meatballs (meat or vegetarian) (about 1 kg) • Parmesan cheese, to taste • Olive oil, to taste • eggs • Vegetable broth, to taste

Panzanella: • Adjust quantities to taste • Stale bread, • red onion (preferably Tuscan or sweet red onion) • Salad tomatoes (plum or Roma) • Celery stalks, • Plenty of fresh basil • White wine vinegar • High-quality extra virgin olive oil • Black pepper, to taste • medium red snapper • Taggiasca olives, as needed (or other small black olives) •

chickpea flour (about 300 grams) • boiled potato • egg yolk • small eggplant • garlic • Salt and black pepper, to taste • Extra virgin olive oil,

eggplants • eggs • grated Parmesan cheese (about 100 grams) • Breadcrumbs • Cilantro