Oz fillets

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

linguine (250 grams) • grouper fillets (about 14 oz/400 grams) • tomato purée (200 grams) • garlic cloves • dry white wine • Extra virgin olive oil, • Salt, to taste • Red pepper flakes, to taste • Black pepper, to taste • Fresh parsley, to taste

plaice fillets (about 1 kg) • ripe fresh tomatoes • pitted black olives (about 1 oz / 30 grams)

sea bream fillets (about 200 grams) • cherry tomatoes • garlic • Fresh ginger, to taste • rinsed capers • water and white wine mixed (about 120 ml) • Parsley (stems and leaves), to taste • peeled tomatoes, 9 oz (about 260 grams) • Salt, pepper, extra-virgin olive oil, to taste

spaghetti (bronze-cut, Gragnano IGP, about 200 grams) • smoked herring (about 3.5 oz fillet, 100 grams, bones removed) • lemon • chili pepper • small bunch fresh parsley • Pink peppercorns, to taste • Whole black peppercorns, to taste • Extra virgin olive oil, to taste • Garlic-infused olive oil, to taste • Milk, to taste • Salt, to taste

–6.5 oz spaghetti (about 150–180 grams) • anchovy fillets • lemon • stale bread • Olive oil and coarse salt, • Fresh parsley, • Red pepper flakes and garlic,

For the pasta dough • all-purpose flour (200 grams) • eggs • For the filling: 10 1/2 oz small shrimp (300 grams) • sea bream fillets (200 grams) • medium potatoes • Salt • egg white • grated cheese • breadcrumbs • For the fish stock • Fish scraps •

legume pasta (70g) • white mushrooms (100g) • fresh porcini mushrooms or 0.35 oz dried porcini mushrooms (100g fresh or 10g dried) • Fasolari clams • cherry tomatoes (50g) • Shallot • fillets salt-cured anchovies, rinsed • Salt-cured capers, rinsed • Parsley, basil, and other fresh herbs • Garlic • Anchovy extract (colatura di alici) • Dried red chili pepper •

spaghetto alla chitarra (about 400 grams) durum wheat semolina pasta • grape tomatoes (about 250 grams) • swordfish, about 10.5 oz (300 grams) • oil-packed anchovies (or anchovy fillets) • chili pepper • garlic clove • Black pepper, to taste • Extra virgin olive oil, to taste • toasted walnut halves (or pine nuts) • fennel seeds • For the broccoli sauce: • broccoli •

Long pasta (whole wheat or legume-based) (2 1/2 oz or 70g) • Fresh clams • Cockles • Mussels • Grape tomatoes (1 3/4 oz or 50g) • Anchovy fillets (2-3) • Garlic (1 clove) • Red pepper flakes (a pinch) • Organic lemon zest • Fresh basil • Fresh parsley • Capers •

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

chicken thigh with skin (about 10.5 oz; boneless) • freshly cooked Japanese rice (about 200 grams) • nori seaweed • cucumber, sliced lengthwise • lettuce, as needed • soy sauce • mirin • sugar • sake • rice vinegar • sugar • salt •

broccoli rabe, about 4 1/4 oz cleaned (250 g, about 120 g cleaned) • breadcrumbs (20 g) • garlic clove • Salt, to taste • anchovy fillets • Olive oil,

–16 oz troccoli pasta • pre-soaked salted cod (baccalà) • cherry tomatoes or canned cherry tomatoes • extra virgin olive oil • garlic clove • Taggiasca olives • capers • Crushed red pepper, to taste • anchovy fillet in oil • Salt, to taste • chopped parsley and oregano, plus a sprinkle for garnish • For homemade troccoli: 3 1/3 cups (400 grams) durum wheat semolina flour •

For the dough: • all-purpose flour (type 00) • medium eggs • For the basil pesto: • Fresh basil, • Pine nuts, • Extra virgin olive oil, • Optional: half a clove of garlic, germ removed • Also: • cherry tomatoes • mixed greens (such as Swiss chard or spinach) • anchovy fillets •