Roast

sliced chicken breast (500 g) • eggs • Breadcrumbs • Green tea • turmeric • Black pepper • Vegetable oil (for frying) • potatoes (450 g) • Sage • Extra virgin olive oil • Salt • mustard •

Brussels sprouts, cleaned and trimmed (about 250 grams) • olive oil • Oregano, to taste • Salt and pepper, to taste • Gomasio (optional), to taste • Zest and juice of half a lemon • small bunch of arugula

large whole chicken • Italian sausage • large cremini mushrooms • Breadcrumbs, • Salt, black pepper, extra-virgin olive oil, • dried cranberries • garlic cloves • Fresh parsley, • Fresh potatoes, • Fresh rosemary,

cherry tomatoes (about 400 grams) • capers (packed in salt, rinsed) • grated Parmesan cheese • breadcrumbs • Garlic powder, to taste • Oregano, to taste • Salt and olive oil, to taste • spaghetti (about 350 grams)

medium bell peppers • large onions • zucchini • medium eggplants • medium tomatoes • carrots • celery stalk • Oregano, to taste • Salt, to taste • Extra virgin olive oil, to taste • dried egg pasta (about 350 grams)

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) •

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, •

Pumpkin, any variety and amount

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)

primo sale cheese (250 g) • grape or cherry tomatoes • garlic • Extra virgin olive oil • Salt and pepper • Dried oregano • rustic bread • Fresh basil

bell pepper • zucchini • potato • leek • carrots • eggplant • cremini or white mushrooms • Chopped fresh parsley, to taste • Salt • Black pepper • Olive oil • breadcrumbs •

small fregola sarda (about 400 grams) • fish stock (about 1.5 liters) • yellow bell peppers (depending on size) • Extra-virgin olive oil, • littleneck clams (about 1 kg) • Fresh parsley, • garlic cloves • dry white wine (about 1/2 glass) • datterini tomatoes (about 300 grams) • Fresh basil, as needed (if available) • Fresh rosemary, • Crushed red pepper flakes,

fregola sarda (320 grams) • Milk, • mild gorgonzola cheese (180 grams) • butter (20 grams) • brandy or rum (helps break up the gorgonzola strands) • bell peppers (depending on size) • cherry tomatoes (300 grams) • Extra-virgin olive oil, • Garlic, • Fresh basil or dried oregano, • Brown sugar • rosemary •

rustic bread • burrata cheese • To taste, pitted olives • To taste, anchovy fillets in oil • Bell peppers • Olives • Capers • Anchovy fillets in oil

cherry tomatoes (about 250 grams) • yellow bell pepper • white onion • garlic • extra virgin olive oil • Salt • basil leaves • Curry powder

ricotta cheese (250 g) • basil leaves • egg • grated Parmesan cheese (30 g) • all-purpose flour (80 g) • red bell pepper • Extra-virgin olive oil • Salt

psyllium husk powder (about 4 grams) • water (60 ml) • brown rice flour (70 grams) • cornstarch (50 grams) • oat flour (50 grams) • salt (3 grams) • sugar • instant dry yeast (about 1 gram) • warm water (140 ml) • extra virgin olive oil • tomato puree (150 ml) • extra virgin olive oil •

long bell peppers • cream cheese (about 150 grams) • Fresh herbs, to taste • Salt, to taste • Black pepper, to taste • Extra virgin olive oil, to taste

red bell peppers • bulbs fennel • Black and green olives, to taste • Extra virgin olive oil, to taste • Fresh herbs, to taste • Salt, to taste • Black pepper, to taste • balsamic vinegar

dark multigrain bread • fresh goat ricotta (150 grams) • Delica squash (about 1/2 inch thick, 1 cm) • acacia honey • sprigs fresh thyme • toasted hazelnuts, roughly chopped • Extra virgin olive oil, • Salt, • smoked paprika

pasta (500 g) • cherry tomatoes (500 g) • basil leaves • generous handful of almonds • Pecorino Romano or Parmesan cheese (70 g) • garlic cloves • Extra-virgin olive oil,

large red bell peppers • extra virgin olive oil • almonds (about 30 grams, with or without skins) • garlic • fresh basil leaves • Salt, to taste • hot red pepper powder (optional)

chicken breast (about 250 grams) • red bell pepper • Salt, to taste • Extra virgin olive oil, to taste • Smoked paprika, to taste • Breadcrumbs, to taste

large Italian eggplants • medium onions • celery stalks • –15 pitted olives • rinsed capers • Extra-virgin olive oil • Tomato sauce, • white wine vinegar (about 360 ml) • sugar

About 2 cups (300 grams) marinated roasted peppers • About 12 ounces (300 grams) bread • anchovy fillets • Extra virgin olive oil, • Black pepper,

paccheri (large tube pasta) • For the tomato sauce: • red cherry or grape tomatoes • garlic clove • Fresh basil • Extra virgin olive oil, kosher salt and table salt, black pepper • sugar • ground cinnamon • For the filling: • ricotta (100 g) • fresh buffalo mozzarella (100 g) • Fresh basil •

orecchiette (300 g) • bacon (200 g) • shelled pistachios (150 g) • garlic clove • Extra-virgin olive oil, salt, and pepper • basil leaves • heaping tablespoons grated Parmesan cheese • Roasted cherry tomatoes (see recipe on my profile)

chicken breast (500 grams) • red bell peppers

veal chops, about 1 1/4 inches thick (3 cm) • eggs • Flour, • mixed nuts—walnuts, hazelnuts, almonds (200 grams) • Himalayan pink salt, • Clarified butter, • For the baked potatoes: • potatoes (about 5 oz each/150 grams each) • Salt, • Greek yogurt (150 grams) • Rosemary or other fresh herbs, as desired