Root

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, •

picanha (about 1.2 kg) • mixed sweet peppers, sliced (about 14 oz or 400 grams; use corno peppers or mini sweet peppers) • Olive oil, • Garlic, • Rosemary, • Parsley, • Black pepper, • butter (about 1 oz or 30 grams) • fresh ginger root (about 2 cm) • Polenta,

datterini tomatoes (about 500 grams) • fusilloni pasta (about 400 grams) • assorted mini sweet peppers • garlic • Fresh oregano, to taste • Crushed red pepper flakes, to taste • Extra virgin olive oil, to taste • scallions • Walnut halves, to taste • large shrimp • Fresh ginger root, to taste

celeriac root • oranges • mustard • Salt, to taste • Extra virgin olive oil, to taste • Chives, to taste

dried durum wheat semolina spaghetti • langoustines (or large prawns) • large shrimp • (500 grams) fresh littleneck clams • grape or cherry tomatoes • Fresh ginger root, to taste • Fresh herbs, to taste (such as rosemary, fresh oregano) • garlic cloves • Rum, to taste • Black pepper, to taste • Fresh parsley, to taste • calamari (squid) •

fresh egg pasta • cod fillet • yellow and red cherry tomatoes • garlic • fresh ginger root • fresh mint leaves • white wine (Sicilian Catarratto) • salt • pepper • extra virgin olive oil

salmon fillets • soy sauce (60 ml) • orange juice (60 ml) • water • honey • garlic • fresh ginger root • red pepper flakes • lemon juice (30 ml) • cornstarch • green onion • sesame seeds