Pine nuts

bread flour (Manitoba) (about 250 grams) • active dry yeast (about 5 grams) • sugar (about 50 grams) • whole milk (about 130 ml) • extra virgin olive oil (about 20 ml) • peach jam (about 150 grams) • apples • pine nuts (about 20 grams) • dark chocolate chips (about 20 grams)

arugula (about 125 grams) • blanched almonds • pine nuts (about 150 grams) • extra virgin olive oil (about 60 ml) • Salt, to taste

all-purpose flour (about 320 grams) • baking powder (about 6 grams) • sugar (about 3 grams) • salt (about 3 grams) • chia seeds (about 10 grams) • extra virgin olive oil (about 40 ml) • oat milk (about 150 ml) • roasted red bell peppers (about 600 grams) • pitted black olives (about 60 grams) • extra virgin olive oil • garlic powder • breadcrumbs (about 50 grams) •

pasta (320 g) • red cabbage (300 g) • water (1.5 liters) • baking soda • pine nuts (50 g) • extra virgin olive oil • Parmesan cheese, grated (60 g) • Coarse salt, to taste • garlic clove

egg whites (about 70 g) • granulated sugar (100 g) • hazelnuts or a mix of hazelnuts, pistachios, almonds, pine nuts (80 g) • peanut oil, rice oil, or very soft butter (15 g) • lemon juice • little lemon zest • little cinnamon (about 1/3–1/2 teaspoon) • salt • all-purpose flour (30 g)

cauliflower, trimmed (about 350 grams) • sedanini pasta (about 150 grams)

squid ink tagliolini (about 300 grams) • shrimp tails (about 400 grams) • paprika • pine nuts (about 30 grams) • mustard pesto

for the orecchiette • semolina flour (about 200 ml) • scant 1/2 cup warm water (about 100 ml) • FOR THE PESTO (without garlic) • Basil, extra virgin olive oil, pine nuts, Parmesan cheese

mixed seafood (such as mussels, clams, or bay scallops) • Small potato gnocchi (good quality store-bought is fine) • Fresh basil • Extra virgin olive oil • Pine nuts (as much as you like) • Red garlic

chestnut flour (250 grams) • water (375 ml) • salt • extra virgin olive oil • pine nuts (75 grams) • walnuts

For a 9-inch (22 cm) tart pan: 1 3/4 cups all-purpose flour (230 g), 2 egg yolks, 9 tablespoons unsalted butter (130 g), Pinch of salt, 1/2 cup sugar (100 g), Lemon zest • whole milk ricotta (200 g), 3 1/2 oz buffalo milk ricotta (95 g), 1 cup powdered sugar (130 g), Vanilla extract to taste, Cinnamon to taste, 2 eggs, Pine nuts to taste, Raisins to taste, Candied fruit and citron to taste, Powdered sugar for dusting

water (250 grams) • spelt flour (200 grams) • Nutmeg, to taste • saffron (3 grams) • cherry tomatoes (20 grams) • Oregano, to taste • pine nuts (5 grams) • olive oil (15 grams) • Salt, to taste

medium, long zucchinis • crumbled feta (I used Zorbas light) • Sliced almonds, • Pine nuts, • basil pesto • Extra virgin olive oil, • black pepper (optional)

For the pesto panna cotta: • heavy cream (185 grams) • Genovese pesto • salt • unflavored gelatin • For the crispy vegetables and pine nuts: • flat green beans (snow peas or Romano beans) • fresh pine nuts (100 grams) • sweet potato • Peanut oil for frying • For the parmesan crisp: • grated Parmesan cheese (60 grams) •

chestnut flour (200 grams) • sugar (50 grams) • salt • Water and extra virgin olive oil, • pine nuts (50 grams) • fresh rosemary

chestnut flour (300 grams) • pine nuts (50 grams) • raisins (50 grams) • Extra virgin olive oil • Brown sugar • Chocolate chips • Mixed nuts for garnish

kale leaves (50 grams) • ricotta cheese (50 grams) • grated Pecorino Romano cheese (40 grams) • garlic • extra virgin olive oil • pine nuts (50 grams) • Nutmeg, to taste

kale leaves (about 120 grams) • pine nuts (15 grams) • almonds (15 grams) • garlic clove • Salt • Red pepper flakes, to taste

organic basil leaves (about 500 grams) • pine nuts (about 50 grams) • garlic • Olive oil, • Fine salt, • small plastic containers • Blender • Salad spinner for drying basil • Clean kitchen towel • Grated cheese,

fresh basil leaves (about 100 grams) • pine nuts (about 50 grams) • small garlic cloves • grated Parmesan cheese (about 60 grams) • Salt, to taste • Extra-virgin olive oil,

Genovese basil • Extra-virgin olive oil, • grated Parmesan cheese (about 50 grams) • grated Pecorino cheese (about 50 grams) • Coarse salt • pine nuts

chestnut flour (about 500 grams) • milk (250 ml) • water (260 ml) • raisins (about 100 grams) • pine nuts (about 100 grams) • extra virgin olive oil • rosemary • salt

thin slices pork loin • pine nuts (about 20 grams) • raisins (about 40 grams) • anchovy fillets in oil • To taste: parsley, breadcrumbs, extra virgin olive oil, sugar, salt, and pepper • orange • To taste: acacia honey and chili powder • To taste: extra virgin olive oil and salt

squash blossoms • pine nuts (50 grams) • garlic • grated Parmesan cheese (25 grams) • extra virgin olive oil (about 120 ml) • Coarse salt, to taste

chestnut flour (250 grams) • water (375 grams) • olive oil • salt • raisins (50 grams) • Pine nuts, walnuts, hazelnuts

pasta (about 180 grams) • cherry tomatoes (about 100 grams) • basil leaves • ricotta cheese • pine nuts (about 60 grams) • Olive oil • Salt

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

about 2 1/2 to 2 3/4 oz fennel fronds • grated Parmesan, or a bit of Pecorino • cashews/almonds/pine nuts/walnuts or a mix of these • small piece of garlic • olive oil • salt

oats (160 g) • green beans (150 g) • zucchini • Swiss chard leaves (100 g) • grated Parmesan cheese (30 g) • pine nuts (or other nuts) (30 g) • extra virgin olive oil • Salt, to taste

broccoli • About 20 fresh basil leaves (mine are from my balcony garden) • pine nuts • Parmesan cheese • Salt, to taste • extra virgin olive oil