Nut bread

crispbread or melba toast • eggs • plant-based milk • brown sugar • / 50 g) toasted almonds • apple

whole wheat semolina flour with wheat germ (about 400 grams) • all-purpose flour (about 100 grams) • room temperature water (about 350 ml) • refreshed homemade sourdough starter (about 150 grams) • fine salt • hazelnuts (about 80 grams) • natural organic golden raisins (about 80 grams)

all-purpose flour (about 250 grams) • eggs • brown sugar (about 200 grams) • very ripe bananas (about 300 grams) • vegetable oil (about 80 ml) • banana yogurt (about 125 ml) • vanilla extract • cinnamon • baking powder • baking soda • salt • walnuts (about 70 grams) •

almond flour (140 grams) • psyllium husk (50 grams) • baking powder (10 grams) • salt (5 grams) • egg whites (about 90 grams) • apple cider vinegar (10 ml) • hot water (240 ml) • Sesame seeds,

whole wheat flour (150 g) • all-purpose flour (135 g) • rye flour (40 g) • spelt bran (20 g) • wheat germ (25 g) • bulgur (20 g) • baking soda (9 g) • salt • pumpkin seeds (30 g) • sunflower seeds (30 g) • flaxseed meal • milk (175 ml) •

dark multigrain bread • fresh goat ricotta (150 grams) • Delica squash (about 1/2 inch thick, 1 cm) • acacia honey • sprigs fresh thyme • toasted hazelnuts, roughly chopped • Extra virgin olive oil, • Salt, • smoked paprika

purple savoy cabbage, trimmed (500 grams, weight after discarding outer leaves) • sheep’s milk ricotta (you can also use goat ricotta) • medium red onion • hot vegetable broth (300 ml) • Extra virgin olive oil, • Salt and black pepper, • kamut sandwich bread • Pine nuts, • Chopped hazelnuts, • Raw purple cabbage strips, • Extra virgin olive oil,

banana pulp (preferably ripe) • all-purpose flour • baking powder • ground cinnamon • chopped hazelnuts • dark chocolate chips • Chopped hazelnuts for garnish,

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

all-purpose flour (about 1.2 kg) • water (900 ml) • salt (24 g) • fresh baker’s yeast • Extra-virgin olive oil, • shelled pistachios (300 g) • extra-virgin olive oil (70 ml) • –18 oz mortadella (400–500 g)

gluten-free flour (1 kg) • cake fresh yeast or 1/2 cake dry yeast (with this amount, the focaccia will rise and be ready to bake in 1 hour and 40 minutes) • water (about 800 grams; this dough is 80% hydration) • vegetable oil (about 35 grams), plus extra for greasing and working with this unique dough • salt (about 25-30 grams), adjust to taste (minimum is 1 tablespoon or 20 grams per 2 1/4 lbs flour) • As needed, onions (previously sautéed with salt and pepper; optional and can be substituted) • pear • salt • sugar • tequila (about 1/2 espresso cup)

day-old bread (about 400 g) • tomatoes, diced (about 200 g) • cucumbers, diced (about 200 g) • canned tuna in oil, drained (about 180 g) • pitted black olives (about 40 g) • almonds (about 40 g) • extra virgin olive oil (about 50 g) • red onions • wine vinegar (about 15 g) • fresh basil leaves • Dried oregano, to taste • Salt and pepper, to taste

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

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) •

Tuscan bread • Gorgonzola cheese (about 100 grams) • leeks • walnuts • Extra-virgin olive oil • Black pepper • Water

"Emergency Flatbread" dough • salt • As needed, extra-fine semolina flour for working the dough • As needed, extra virgin olive oil for cooking • salt for the top • wild dandelion greens (about 400 grams) • extra virgin olive oil • garlic powder • hot red pepper powder • unblanched almonds (about 30 grams) • pitted black olives (about 60 grams; I used oven-cured) • As needed, salt

rustic bread • avocado • freshly squeezed lemon juice • garlic powder • freshly ground black pepper • shelled pistachios • sun-dried tomato pesto • Salt, to taste

sandwich bread or other bread • stracchino cheese (I used a generic soft Italian cheese) • walnuts • natural (unsmoked) salmon

almond flour (about 100 grams) • ground flaxseed (about 20 grams) • hot water (about 80 grams) • Spices of your choice, to taste • Salt, to taste

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) •

medium green peppers • day-old bread • Water • cherry tomatoes • capers • Raisins, to taste • Pine nuts, to taste • Grated cheese • Diced caciocavallo cheese (about 1 slice) • Basil, salt, extra-virgin olive oil

avocados • Cream cheese, to taste • eggs • Cumin, to taste • Lime juice, to taste • Chives, to taste • Sliced almonds, to taste • bruschetta bread

gluten-free focaccia (see recipe) • –7 oz mortadella with pistachios (about 150–200 grams) • –3 zucchini • Sardinian pecorino cream (about 100 grams)

radishes (with leaves) • pine nuts (25 grams) • grated Parmesan cheese (25 grams) • garlic clove • extra virgin olive oil (50 ml) • Salt and pepper, to taste • Ricotta salata cheese, to taste • bread

all-purpose flour (about 500 grams) • refreshed sourdough starter (about 120 grams) • salt (about 10 grams) • honey • water (about 325 grams) • Topping: • mortadella • Stracciatella cheese, • Chopped pistachios

semolina flour (about 300 grams) • fresh spinach (about 120 grams) • fresh yeast (about 4 grams) • water (180 ml) • salt, leveled • extra virgin olive oil • fresh spinach (about 120 grams) • walnuts • Salt • extra virgin olive oil • large zucchini or 2 small zucchini • Tajín seasoning •

sandwich bread • eggs • avocado • almonds (about 20 grams) • Butter, • Salt, to taste • Pepper, to taste • Balsamic vinegar, to taste • Sesame seeds, to taste

black olive bread • escarole (about 500 grams) • garlic • anchovies in oil • Gaeta olives • pine nuts • red pepper flakes • extra virgin olive oil

long purple eggplants • cooked smoked ham (Prague-style) (about 200 grams) • fresh smoked buffalo scamorza cheese (about 300 grams) • Some sheets of crisp flatbread (such as pane carasau or carta musica) • cherry tomato purée (about 500 ml) • Parmigiano Reggiano cheese (about 200 grams) • peanut oil (about 1/2 liter) • fresh basil leaves • coarse salt • extra virgin olive oil

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,