Ready

potatoes (500 g) • green beans (500 g) • pesto (about 500 g) • béchamel sauce (about 500 g) • oven-ready egg pasta lasagna noodles (500 g) • Parmesan cheese, to taste • Salt, to taste • Pine nuts, to taste

About 1 to 1 1/4 cups (180-200 grams) of a ready-to-use dry mixed beans and grains blend (no soaking required)

mascarpone (250 grams) • heavy cream (125 grams) • eggs • powdered sugar • fine salt • colorful candy-coated chocolates (like M&M's or Smarties) • Barley coffee powder, • electric mixer • or ceramic mixing bowls • aluminum cupcake molds • spatula or spoon • These individual semifreddos can be kept in the freezer for a few days until ready to serve

ready-made almond flour mix (about 250 grams) • grated dark chocolate (about 170 grams) • softened butter (about 170 grams) • potato starch or cornstarch (about 25 grams) • salt • baking powder (such as a standard US brand, about 4 grams) • powdered sugar (about 20 grams) • unsweetened cocoa powder (about 15 grams) • pure vanilla powder (or 1 teaspoon vanilla extract)

ground beef (500 grams) • uncooked pancetta (200 grams) • large onion • carrot • milk (500 ml) • all-purpose flour (50 grams) • nutmeg • paprika • tomato purée (600 ml) • dry white wine (about 60 ml) • About 7 ounces dry or oven-ready lasagna noodles (200 grams) • rosemary •

frozen artichoke hearts (about 450 grams) • Extra virgin olive oil, • garlic clove • Salt and pepper, • ready-made whole milk béchamel sauce (500 ml) • fresh lasagna noodles • grated Parmesan cheese (about 100 grams) • diced smoked bacon (about 200 grams) • brie cheese, sliced (about 200 grams) • Steamer pot • Medium skillet • Small square baking dish

ready-to-use cannelloni (about 24 pieces) • whole milk ricotta cheese (about 750 grams), drained if using fresh • mortadella (about 300 grams) • béchamel sauce (500 ml) • Butter, • Salt and pepper, • Grated Parmesan cheese, • Hot chili peppers (optional)

tomato sauce (700 ml) • round purple eggplants • red onion • balls fresh mozzarella cheese • mortadella (100 grams) • Grated Parmesan cheese, • Extra virgin olive oil, • Salt, • fresh oven-ready lasagna noodles (250 grams) • Vegetable oil for frying

ready-made béchamel sauce (500 ml) • zucchini • shallot • garlic • Extra virgin olive oil, • Salt • Black pepper, • smoked provolone cheese (400 g) • grated Parmesan cheese (300 g) • Baking dish • Medium skillet • Immersion blender

Filling: • garlic • mixed ground meat (about 600 grams) • Rosemary, black pepper, salt to taste • whole milk ricotta cheese (about 500 grams) • Salt/black pepper to taste • Nutmeg to taste • egg • Prepared cannelloni tubes or use ready-to-bake lasagna noodles (as I did), cut in half to form cannelloni • Salt • tomato purée (about 1 quart or 1 liter) or 4 large cans whole peeled tomatoes, passed through a food mill • Salt, black pepper to taste •

oven-ready lasagna noodles (200 grams) • plain tomato sauce (600 grams) • cooked spinach (1 kilogram) • grated cheese (100 grams) • American cheese or processed cheese • ricotta cheese (500 grams), nutmeg, salt to taste • Aluminum foil

For the sponge cake (I use a ready-made base) • large eggs, at room temperature • sugar (180 grams) • all-purpose flour (or half flour and half cornstarch) (180 grams) • Lemon zest • For the filling • ricotta cheese (1 kg) • sugar (400 grams) • Chocolate chips • For decoration • Smooth ricotta cheese • Candied cherries •

ready-made polenta

short pasta (penne, fusilli, macaroni, rigatoni, or even farfalle if you like) • ready-made meat sauce (or your own frozen meat sauce, thawed) • (about 1 cup/250 grams) of béchamel sauce • grated Parmesan cheese • grated Pecorino Romano cheese • butter • Extra virgin olive oil, drizzled on top before baking • Freshly ground black pepper (or a four-pepper blend, if you prefer)

ready-to-use peas • large boiled potato • large boiled carrots • Cooked fava beans • Boiled green beans • drained tuna (160 g) • Asiago or another cheese, cut into • pearl barley (250 g) • grated cucumber, drained • Greek yogurt • Salt • Sugar •

Lasagna noodles (ready-to-use) • ricotta cheese (100 grams) • Olive oil, salt, pepper, apple cider vinegar, and mint, to taste • frozen peas (200 grams) • fresh asparagus • cherries • large shrimp

gluten-free flour (1 kg) • cake fresh yeast or 1/2 cake dry yeast (with this amount, the focaccia will rise and be ready to bake in 1 hour and 40 minutes) • water (about 800 grams; this dough is 80% hydration) • vegetable oil (about 35 grams), plus extra for greasing and working with this unique dough • salt (about 25-30 grams), adjust to taste (minimum is 1 tablespoon or 20 grams per 2 1/4 lbs flour) • As needed, onions (previously sautéed with salt and pepper; optional and can be substituted) • pear • salt • sugar • tequila (about 1/2 espresso cup)

roll of ready-made pie crust • Vegetables of your choice • heavy cream (about 100 ml) • eggs • diced smoked bacon (about 100 grams) • Salt and pepper to taste

pork loin • smoked bacon • puff pastry (ready-made) • cilantro • white wine • rosemary • porcini mushrooms • sage • garlic • extra virgin olive oil, • ground ginger, • black pepper, •

Ready-made puff pastry or pie crust • About 10 1/2 oz (300 g) of provolone, mozzarella, or smoked cheese, well-drained • small zucchinis • Salt to taste • Extra virgin olive oil • Parmesan cheese • -inch (26 cm) diameter baking pan