On steaks

thin beef steaks • garlic • rosemary • Juice of 1 lemon • extra virgin olive oil (about 60 grams) • Salt

swordfish steak • Seeds from 1 pomegranate • Tools:

sliced beef steak (about 250 grams) • Cherry tomatoes and mixed salad, • whole grain mustard (about 15 grams) • classic yellow mustard (about 15 grams) • honey (about 15 grams) • white vinegar (about 5 grams)

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,

lean beef (such as eye of round or flank steak) (about 400 grams) • Dijon mustard • butter (about 50 grams) • milk (about 50 ml)

beef tenderloin (300 grams) • Salt and pepper blend, to taste • Olive oil

trofie pasta (about 1 1/2 cups, 150 g) • large eggplant • swordfish steaks (about 1 cup, 150 g) • dry white wine (120 ml) • grape or cherry tomatoes • fresh mint leaves • Extra virgin olive oil, • Salt, • Pepper, to taste

boneless beef strip steak (about 500 grams), at room temperature • generous handfuls of arugula • –1.75 oz Parmesan cheese (40–50 grams) • Salt and pepper, to taste • grains of Himalayan pink salt • Extra virgin olive oil, to taste

mixed meat (pork, beef, steak, stew meat, ribs, bones) (about 1 kg) • red onions • garlic, minced • tomato purée (about 750 ml) • paprika • lard • Black pepper • cured coppa, cut into very small pieces • vegetable broth (about 100 ml)

linguine rigate (about 400 grams) made from durum wheat semolina • swordfish steaks, about 1/2 inch thick (1.5 cm) • striped eggplants • yellow grape tomatoes (about 500 grams) • Extra-virgin olive oil, • Fresh parsley, • Black pepper, • Fresh rosemary, • garlic cloves • Crushed red pepper flakes, • Peanut oil for frying,

beef top round steak, sliced (about 600 grams) • Olive oil, • garlic cloves • tomato paste • cherry tomatoes • Salt, • Black pepper, • Skillet • Plate • Serving platter

beef tenderloin steaks • (about 500 grams) Swiss chard • Olive oil, • garlic • Whole peppercorns, • Fresh herbs (thyme, rosemary), • Pinot Noir wine • Golden raisins, • cornstarch • chestnut honey • pat of butter

pasta • swordfish steaks • cherry tomatoes • Taggiasca olives • garlic • extra virgin olive oil, • basil • salt, to taste

beef entrecôte steaks • medium potatoes • garlic cloves • butter • porcini mushrooms • Rosemary • Salt and pepper • Extra virgin olive oil • Red pepper flakes

Valsugana polenta • pork ribs (200 grams) • veal steak (200 grams) • sausages • tomato purée • Olive oil, • onion • carrot • celery stalk • Salt, • Black pepper, • small bunch parsley •

Italian sausages • pork shoulder steaks • beef chuck (about 300 grams) • onions • garlic • carrots • very ripe Picadilly tomatoes (about 1 kg) • paprika • tomato paste • Extra-virgin olive oil, • white wine (about 60 ml)

tuna steak • Sesame seeds, • Extra virgin olive oil • Salt and pepper • Lemon juice • Soy sauce, • Chives,

tuna (250 g) • shelled pistachios (50 g) • Extra virgin olive oil, • Salt,

potato gnocchi (500 grams) • fresh tuna steak, one piece (150 grams) • cherry tomatoes (datterini) • Extra virgin olive oil • garlic clove • Salt • brandy • Red pepper flakes (optional) • for the gnocchi • potatoes (1 kg) • all-purpose flour (about 350 grams) • egg •