Mediterranean bread

multigrain bread • cherry tomatoes • red onion (such as Tropea) • black olives • anchovy fillets • caper berries • Salt • Dried oregano, to taste • Fresh basil, to taste • vinegar (30 ml) • extra virgin olive oil (40 ml) • Salt, to taste

buckwheat flour (about 250 grams) • gluten-free flour blend (about 250 grams) • gluten-free instant yeast for savory baking • extra virgin olive oil • water (about 350 ml) • Salt, to taste • cherry tomatoes • Smoked bacon, to taste • black olives

whole wheat flour (about 100 grams) • lettuce • baking soda and salt • Greek yogurt (about 60 grams) • olive oil (about 60 ml)

white onion • small carrot • extra virgin olive oil • red lentils, split and hulled (about 70 grams) • ground cumin • ground turmeric • Vegetable broth, • Salt, to taste • fresh parsley • freshly squeezed lemon juice • bread

monkfish (depending on size) • Extra virgin olive oil, • Black pepper, • Chopped pistachios, • Sesame seeds, • For the panzanella: • large slices of rustic Italian bread • red onions (preferably Tropea, depending on size) • Good quality white wine vinegar • salad tomatoes • Plenty of fresh basil • pitted black olives (such as Taggiasca) •

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,

Mazara red shrimp, flash-frozen if eaten raw • burrata cheese • rustic Italian bread • cherry or grape tomatoes (about 300 grams) • Arugula, • Basil, • garlic clove • Extra virgin olive oil, • Black pepper, • Chopped pistachios,

For the fennel cream: • fennel bulb (with plenty of fronds) • small potato • small onion • extra virgin olive oil • xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx • For the salsa verde: • anchovy fillets in oil • garlic clove • to taste fresh parsley • salt-packed capers • to taste day-old bread (use only the soft inside) •

gluten-free bread flour mix (about 160 grams) • gluten-free bread flour mix (about 90 grams) • salt • heaping teaspoon instant yeast for savory breads • olive oil • (5.3 oz/150 grams) Greek yogurt • water (about 125 grams)