Pound

FOR THE TROUT: • large trout (about 1 3/4 lbs or 800 grams) • prosciutto (or speck, lardo, or pancetta) • Salt, pepper, wild thyme (or other herbs you like), garlic powder (or fresh minced garlic) • Rosemary and sage • FOR THE BAKED EGGPLANT: • eggplants (any kind), or you can use zucchini, fennel, or bell peppers • Salt, pepper, and paprika (optional) • Grated Parmesan cheese (or any hard aged cheese you can grate or shave into small pieces) • for the cabbage slaw • green or red cabbage (or substitute with iceberg lettuce, napa cabbage, or other crisp lettuce) • apple (we used a yellow apple, but any sweet, firm apple works) •

monkfish (about 2.2 lbs or 1 kg) • thin slices of bacon (about 6 oz or 180 grams) • celery • chestnut honey • Extra-virgin olive oil, • Hawaiian red clay salt, to taste • Sichuan pepper, to taste

linguine (about 400 grams) made from durum wheat semolina • monkfish tail (about 1.1–1.3 lbs or 500–600 grams) • fresh chili pepper • garlic clove • rosemary • Fresh basil, to taste • Extra-virgin olive oil, to taste • Rum or cognac, to taste • Taggiasca olives, to taste • Black pepper, to taste • Romanesco Broccoli Cream: • small head Romanesco broccoli •

high-quality spaghetti • fresh squid (about 2.2 lbs / 1 kg) • garlic clove • chili pepper • anchovy paste • dry white wine (60 ml) • Zest of 1/2 lemon • fresh parsley

cleaned squid (about 1.3 lbs/600 g each), including ink sacs • tomato paste (about 100 grams) • spaghetti (about 400 grams) • dry white wine • shallot • Extra-virgin olive oil • Red pepper flakes • Salt, to taste • Fresh parsley, to taste

lasagna noodles (250 grams) • Homemade béchamel sauce

beef cheeks, about 1 1/3 lbs (600 grams) each • carrot • onion • celery stalk • Fresh thyme, rosemary, and sage, • Extra-virgin olive oil, • Vin Santo (300 ml) • good-quality red wine (200 ml) • Black pepper, • rustic Italian bread (not fresh) • Thyme, • shallot •

Pumpkin 1 1/3 lbs cooked (about 600 g) • all-purpose flour (about 300 g) • large egg • Zest of 1 lemon, grated • unsalted butter (about 120 g) • fresh sage leaves • grated Parmesan cheese • Salt, to taste • Black pepper, to taste • Nutmeg, to taste

Romanesco broccoli (about 2.2 lbs / 1 kg) • prepared béchamel sauce (about 300 grams) • Butter, • grated Parmesan cheese • Salt,

For the Bolognese sauce: 1.1 lbs (500 grams) ground meat • wine • Diced carrot, celery, and onion for the soffritto • tomato sauce • Salt, black pepper, olive oil, and nutmeg • Homemade béchamel: 4 1/4 cups (1 liter) milk • all-purpose flour • margarine • Salt, black pepper, and nutmeg • Simple sauce for the cannelloni baking dish: • tomato sauce, a small piece of green onion, olive oil, salt, and pepper • lasagna noodles •

red horn-shaped peppers (about 1 1/2 pounds / 700 grams) • green peppers (about 3/4 pound / 350 grams)

coarse salt (about 1 kg) • whole sea bream, about 1 lb (500 g), gutted and with scales on • Olive oil and herbs, as desired

veal chop, about 2.2 lbs (1 kg) or a bit more • For the salsa: • anchovy fillets in oil • garlic clove • Plenty of fresh parsley (you can’t have too much) • capers (packed in salt, rinsed) • hard-boiled egg yolks • white wine vinegar (about 50 grams) • day-old bread, just the soft part (about 60 grams) • extra virgin olive oil (about 150 grams) • Black pepper, to taste • xxxxxxxxxxxxxxxxxxxxxxxxx •

apples (about 2.2 lbs / 1 kg) • sugar (160 grams) plus 2 tablespoons • eggs • all-purpose flour (about 130 grams) • milk (300 ml) • plain yogurt (125 ml) • sunflower oil (70 ml) • vanilla baking powder (about 0.5 oz / 16 grams)

boneless pork loin roast, about 2.2 pounds (1 kg) • mixed fresh herbs (such as rosemary, sage, thyme) • garlic • coarse kosher salt (or more, depending on the size of the meat)

🌰1.1 lbs chestnuts (about 500 grams) • 🌰1.1 lbs coarse salt (about 500 grams)

–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 gorgonzola cream: • Milk, • gorgonzola dolce (about 180 grams) • butter (about 20 grams) • brandy or rum (helps break up the gorgonzola texture) • xxxxxxxxxxxxxxxxxxxxx • veal chop, about 1.3 lbs (600 grams) • bell pepper • garlic clove • Fresh rosemary, • Extra virgin olive oil, • Butter, •

spaghetti (up to 14 oz is fine) (320 g to 400 g) • medium squid with ink sacs (about 1.5 lbs) (about 700 g) • extra virgin olive oil (about 60 ml) • yellow onions, finely chopped • heaping tablespoon tomato paste • Dry white wine • Optional: black pepper, red pepper flakes, parsley

For the Primitivo reduction • Primitivo wine (500 ml) • butter (50 g) • all-purpose flour (30 g) • Salt • dark chocolate (50 g) • butter (20 g) • Marsala wine • ground coffee • raw cane sugar

For the rice: 2 1/4 lbs arancini rice (1 kg) • water (2 liters) • Coarse salt, to taste • butter (60 grams) • saffron • Olive oil, • For the ragù: 8 1/2 cups tomato sauce (2 liters) • mixed ground meat (800 grams) • white wine (about 120 ml) • medium carrot, diced • celery stalk, diced • onion, chopped •

pat of butter • For the wine reduction: 2 cups Valpolicella red wine (500 ml) • shallot • salt • butter (50 grams) • Salt • For the chocolate sauce: 1 3/4 ounces 80% dark chocolate (50 grams) • butter (20 grams) • full-bodied red wine or Marsala • For the coffee crust: 1 tablespoon ground coffee • brown sugar • beef tenderloin (about 1 1/3 pounds, sliced) (600 grams)

About 1.1 lbs (500 g) chicken • butter • Olive oil, salt, and pepper • carrots • small shallots • celery stalk • bell pepper • olives (such as Taggiasca or other black olives) • About 10 cherry tomatoes • Red wine, • Flour, • bay leaves •

beef ossobuco (about 1.3–1.5 lbs or 600–700 grams) • onion • carrot • celery stalks • rosemary • white wine (80 ml) • vegetable broth (about 8.5 fl oz or 250 ml) • fresh parsley • Juice of half a lemon • Salt, to taste • Black pepper, to taste • Olive oil, •

medium squid, about 1 1/3 pounds (600 grams) • tomato paste (200 grams) • dry white wine (1/2 standard wine glass) • green onion • garlic clove • Extra-virgin olive oil, • Red pepper flakes, to taste • water (500–600 ml) • spaghetti or linguine (350 grams)

Calamari 1 3/4 lbs (800 g) 🦑 • All-purpose flour 1 2/3 cups (200 g) • Fine salt, to taste • Peanut oil 🥜

For cooking the octopus: • octopus (about 2.2 lbs / 1 kg) • onion • celery stalk • carrot • bay leaves • mini plum tomatoes (about 700 grams) • garlic cloves • Fresh rosemary, • mini sweet peppers, assorted colors (about 400 grams) • pine nuts (about 1/4 cup or 40–50 grams) • Salt-packed capers, •

branzino (about 1 1/3 lbs or 600 grams) • medium cuttlefish • small zucchini • fennel bulb • carrots • celery • Extra virgin olive oil • chili pepper • thyme • basil • marjoram • rosemary •

octopus (about 4 1/2 lbs or 2 kg) • Water for boiling the octopus • bay leaves • Salt, to taste • vinegar (120 ml) • Chopped parsley, to taste • small garlic clove • Balsamic vinegar, to taste

Italian eggplant (about 1 lb/450 grams) • cooked ham (optional) • mozzarella cheese (4.5 oz/125g) • tomato purée (500 ml) • yellow onion • To taste, grated Parmesan cheese • To taste, salt • To taste, extra virgin olive oil • To taste, fresh basil • baking dish, 8x6 inches (2 inches high)