Pepper corn

For the happy pepper sauce: • red bell pepper • yellow bell pepper • white onion • extra virgin olive oil • canned sweet corn • Salt, to taste • rosemary • For the side: • red onion • parsley • sesame seeds, optional •

small shallot (about 1.5 oz / 40 grams) • extra virgin olive oil (about 1.7 fl oz / 50 ml) • diced ham (about 1.75 oz / 50 grams) • pork sausage (about 100 grams) • small tomato (about 3.5 oz / 100 grams) • small eggplant (about 2.8 oz / 80 grams) • small zucchini (about 3.5 oz / 100 grams) • pitted olives • corn kernels (about 2.5 oz / 70 grams) • cremini or white mushrooms (about 50 grams) • chicken broth (about 1.7 fl oz / 50 ml) • salt and oregano mix (about 0.14 oz / 4 grams) •

For the sandwich: • re-milled semolina flour (about 250 grams) • all-purpose flour or bread flour (about 250 grams) • sunflower oil (about 50 grams) • heaping teaspoon acacia honey • fresh baker’s yeast (about 12 grams) • still mineral water (about 300 grams) • Sesame seeds, • egg yolk + 1 tablespoon milk for brushing • For the filling: • roast beef (see my recipe "Roast Veal Eye Round with Fondue") • Steamed corn, •

flour tortillas • black rice (about 250 grams) • For the seasoning: • cumin

carrots • celery stalk • bay leaf • veal eye of round (about 600 grams) • Salt and pepper, to taste • capers (20 grams) • anchovy fillets • large egg • Juice of half a lemon • Lemon zest • corn oil (50 ml) • canned tuna (300 grams) •

pearl barley (about 100 grams) • steamed corn (about 130 grams) • steamed bean sprouts (about 130 grams) • mixed pickled vegetables (about 170 grams) • tuna (about 160 grams) • Olive oil, • salt • freshly ground pepper • water (about 500 ml)

For the gnocchi: 2 cups rice flour (about 240 grams) • corn flour (about 120 grams) • hot sparkling water (about 250 grams) • Salt • For the sauce: 1 cup yellow bell pepper, diced (about 150 grams) • eggplant, diced (about 150 grams) • zucchini, diced (about 150 grams) • red cherry tomatoes • garlic clove • Extra virgin olive oil • Teriyaki marinade sauce • Salt

superfine rice flour (150 grams) • superfine corn flour (50 grams) • chickpea flour (50 grams) • quinoa flour (50 grams) • egg • water (120 grams) • corn oil (50 grams) • salt • ricotta cheese (250 grams) • stracchino cheese (100 grams) • zucchini • yellow bell pepper •

buckwheat flour (about 150 grams) • quinoa flour (about 100 grams) • corn flour (about 50 grams) • eggs • Salt, to taste • Filling: • Cooked spinach • Ricotta cheese, to taste • raisins • sun-dried tomatoes • Parmesan cheese • garlic clove •

precooked white corn flour (like Mazeca, Pan) • About 1 cup hot water • salt • For the Enchilada Sauce • Chicken broth • butter • precooked corn flour (the same used for the tortillas) or all-purpose flour • red bell pepper • tomato sauce • Cheddar cheese or similar melting cheese, to seal the tortillas and garnish the final dish • For the Chicken in Green Sauce • Salt to taste •