Offal

bone-in veal cutlets • gluten-free breadcrumbs (about 200 grams) • eggs • clarified butter (ghee) • Salt, to taste

cleaned cod stomachs (ventricelle) (800 grams) • tomatoes for sauce (500 grams) • fresh parsley • capers • garlic clove • pine nuts • dry white wine (about 60 ml) • grated Parmesan cheese (70 grams) • Extra-virgin olive oil, • Salt, to taste • Black pepper, to taste • day-old bread crumbs (300 grams) •

squid • Liver • Squid eggs (if available) • Cilantro • Red pepper flakes (be careful with the heat) • Spaghetti or your preferred pasta

–3.3 lbs oxtail (1–1.5 kg) • –2 cloves garlic • Ginger, to taste • Celery, to taste • Leek, to taste • white wine (50 ml)

For the pici: • all-purpose flour (about 250 grams) • water (about 125 ml) • extra-virgin olive oil • salt • For the giblet ragù: • chicken giblets: hearts, livers, gizzards (about 400 grams) • onion • red wine (about 1/2 glass) • tomato sauce (about 1 glass) • bay leaves • thyme •

chicken livers (500 grams) • onion • celery • carrots • anchovy fillets • salt-packed capers • Olive oil, • Bread, • White wine,

chicken livers (500 grams) • onion, 1 carrot, and 1 celery stalk, diced • anchovy fillets • white wine vinegar (120 ml) • rinsed capers • Salt and extra virgin olive oil, to taste • toasted rustic bread

Carnaroli rice (about 380 grams) • beef marrow (about 60 grams) • celery stalks • onions • carrots • small bunch parsley • grated Parmesan cheese (about 150 grams) • saffron • butter • Extra virgin olive oil, • Black pepper, • Salt,

pork liver • red onion • mixed salad greens • extra virgin olive oil, • salt, • black pepper, • ground ginger, • oregano, • white vinegar,

pork liver • Pork caul fat • Bay leaves, to taste • Fennel fronds, to taste • garlic • small cup whiskey • Water, • Extra virgin olive oil, • Salt, to taste • Pepper, to taste • Fresh thyme, to taste • Dried red onion, to taste

squid ink spaghetti (400 g) • baby squid • small head cauliflower • anchovies in oil • fresh chili pepper (optional) • garlic cloves • Chopped fresh parsley, to taste • Fresh thyme and rosemary, to taste • Rum (or cognac), to taste • untreated orange • Extra virgin olive oil, to taste

lasagna noodles (such as Rana brand) • large heads Verona red radicchio • white onion • sliced speck (about 120 grams) • smoked scamorza cheese • dry red wine (about 60 ml) • vegetable broth or bouillon (about 120 ml) • Extra virgin olive oil and salt, to taste • For the béchamel: 4 cups milk (1 liter), 4 level tablespoons flour, 1 teaspoon salt, 1 tablespoon butter • Grated Parmesan cheese, to taste

penne (about 160 grams) • small head of Treviso radicchio • Tools:

yellow onions • sausages • ground beef (500 grams) • small head of savoy cabbage • whole milk (about 500 ml) • flour (about 50 grams) • butter • ground cinnamon • Black pepper • grated Parmesan cheese (about 100 grams) • homemade vegetable bouillon • Dried lasagna noodles,

whole wheat penne pasta (about 70 grams) • Florets from half a head of Romanesco broccoli (use more or less as you prefer) • canned chickpeas, drained and rinsed (optional) • drops of chili oil or, alternatively, chili powder to taste • Extra virgin olive oil, to taste • Parmesan cheese, to taste

swordfish steaks • blood oranges • fennel bulb • mixed salad greens (about 100 grams) • pitted black olives • Olive oil, • Vinegar, • Salt, • Semolina flour, • Vegetable oil for frying,

To taste white beans • To taste chickpeas • medium head of cabbage • frozen spinach (about 500 grams) • potatoes • carrots • medium onion • celery stalk with leaves • garlic • tomato paste • To taste olive oil, salt, and pepper

Italian eggplants • a head of celery, 5 onions • To taste, pitted green olives in brine (homemade or store-bought) • Olive oil, • vinegar (120 ml) plus 2 tablespoons sugar • tomato sauce (1 liter)

large heads of broccoli • garlic • tomato purée (about 24 ounces or 700 ml) • Olive oil,

large head of white celery • large fennel bulbs • medium onion • Coarse salt, to taste • Black pepper, to taste • water (about 300 grams) • extra virgin olive oil (13 grams) • (about 2 tablespoons) dry white wine • Seeds of your choice for garnish (optional)

mezze maniche rigate pasta (about 160 grams) • small head Romanesco broccoli • pitted black olives (such as Leccino) • anchovy fillets in oil • extra virgin olive oil • garlic clove • small red chili pepper • Salt, to taste

red bell pepper • yellow bell pepper • sliced deli meats (such as prosciutto, speck, or head cheese) (about 300 grams) • Extra virgin olive oil, • short pasta, such as sedani (about 400 grams)

fresh basil • a head of broccoli (use only the florets) • walnut halves • extra virgin olive oil • grated Parmesan cheese • garlic clove • Salt, to taste

ground meat (about 200 grams) • chicken livers (about 200 grams) • beef spleen (about 400 grams) • medium onion • apple • salted anchovies (about 100 grams) • pickled capers (about 100 grams) • broth (1 liter) • fresh parsley • Salt, pepper, and olive oil to taste

egg pappardelle (for 4 people) • Pecorino cheese, • FOR THE RAGÙ: • good Chianti wine • dried porcini mushrooms • tomato purée (bottled) • peeled tomatoes • tastasale sausage (or fresh Italian sausage) • ground pork (lean) • ground beef (lean) • veal (lean, ground or finely chopped) • chicken livers •

fusilli (about 200 grams) • medium head cauliflower • dairy-free basil pesto • Salt, to taste • Nutmeg, to taste • Chopped pistachios, to taste • Olive oil, to taste

clams (500 grams) • linguine (300 grams)

Stems and trimmings from a 1 lb (500 g) head of broccoli • pistachio flour (plus more for garnish) • grated Pecorino Romano cheese • Red pepper flakes • small piece of garlic • Extra-virgin olive oil • Salt • pasta

calamarata pasta (about 400 grams) • bluefish heads • dry white wine

carrot • zucchini • eggplant • peas • potatoes • bell pepper • pumpkin (200 grams) • Vegetable broth • Tools • saucepans • Ladle • Spoon