Monkfish

fresh egg fettuccine (about 360 grams; I used a thicker cut, not thin) • monkfish (choose the size based on what's available) • Extra-virgin olive oil, • Black pepper, • Parsley, • garlic clove • Chopped pistachios, • For the leek cream: • leeks • small potato • parsley stems

monkfish • lardo (Italian cured pork fat) • chicory (or escarole) (about 500 grams) • potato • leek • Fresh basil, to taste • fresh burrata cheese • Extra-virgin olive oil, to taste • Ice,

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) •

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

For the asparagus cream • –1.3 lbs white asparagus (500–600 grams) • small potato • small onion • Parsley stems, • Extra-virgin olive oil, • xxxxxxxxxxxxxxxxxxxxxxx • thick egg tagliatelle noodles (400 grams) • monkfish tail (monkfish) • Whole black peppercorns, • Peel from 3 zucchini • Extra-virgin olive oil, •

dry cannelloni noodles • Filling • monkfish (about 400 grams) • dry white wine (about 120 ml) • heavy cream (about 100 grams) • olive oil • salt

egg • all-purpose flour (about 100 grams) • salt • monkfish (about 100 grams) • olive oil • Salt, to taste • dried parsley