Roasts

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

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

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

red bell pepper • grated Parmesan cheese (about 40 grams) • blanched almonds (about 30 grams) • fresh basil leaves • Extra virgin olive oil, • Salt, • tortiglioni pasta (about 380 grams)

shredded mozzarella (about 30 grams); • For the frittata: • eggs; • milk (200 ml); • grated cheese (about 30 grams); • roasted potatoes (about 200 grams); • nutmeg; • salt; • olive oil;

dandelion greens (about 150 grams) • cherry tomatoes (pizzutello or similar) • spaghetti (about 160 grams) • almonds • To taste garlic • To taste salt • sugar • Grated Grana Padano or Parmesan cheese, for sprinkling • To taste oregano

sedanini or your favorite pasta (160 g) • ricotta cheese (about 3.5 oz or 100 g) • large red bell pepper, roasted or raw • Salt • Olive oil

eggplant (about 700 grams) • ripe tomatoes (about 150 grams) • buffalo mozzarella (about 100 grams) • fresh basil leaves (about 40 grams) • grated Parmesan cheese (about 15 grams) • pine nuts (about 12 grams) • extra virgin olive oil • garlic clove

egg lasagna noodles (250 g) • sausages • eggplant • small or medium zucchini • small or medium carrots • peas • shallots or 1 onion • large leek • bell peppers (use 1 if large, 2 if small) • mozzarella cheese (350 g) • milk (about 240 ml) • Red pepper flakes, to taste •