Sage leaf

egg • all-purpose flour (about 100 grams) • pork loin (about 100 grams) • lactose-free butter (about 10 grams) • prosciutto • mortadella (about 100 grams) • Nutmeg, to taste • Salt, to taste • Parmesan cheese (about 100 grams) • lactose-free butter (about 25 grams) • sage leaves • Extra-virgin olive oil, to taste •

For the pasta: • red lentil flour (about 200 grams) • large eggs • sunflower oil • Water, • Salt and rice flour, • For the sauce: • unsalted butter (about 40 grams) • sage (10-15 leaves) • walnuts • Grated Parmesan cheese

spaghetti (200 grams) • unsalted butter (100 grams) • fresh sage leaves • Bottarga powder or shavings • Salt and freshly ground black pepper

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

cooked spinach (about 300 grams) • ricotta cheese (about 250 grams) • egg • grated Parmesan cheese • all-purpose flour (about 50 grams), plus more for dusting • Salt and freshly grated nutmeg, to taste • unsalted butter (about 100 grams) • Fresh sage leaves, to taste

zucchini, grated (about 250 grams) • ricotta cheese (about 250 grams) • large egg • grated cheese • all-purpose flour (about 250 grams) • Salt, to taste • Nutmeg, to taste • fresh sage leaves • unsalted butter (about 40 grams)

chicken breast cutlets • cooked ham • fresh sage leaves • Salt and pepper, to taste • semolina flour • white wine (about 60 ml) • olive oil

medium sweet potato • all-purpose flour (about 60 grams) • potato starch (about 15 grams) • egg • Salt, to taste • gorgonzola cheese (about 150 grams) • milk • olive oil • sage leaves • generous sprinkle of nutmeg

For the gnocchi: 1 1/8 lbs roasted DELICA pumpkin (about 500 grams), roasted with sage and rosemary • all-purpose flour (about 250 grams) • chestnut flour (about 180 grams) • Salt and pepper • For the sauce: 7 tablespoons unsalted butter (about 100 grams) • grated Parmesan cheese (about 50 grams) • fresh sage leaves • Salt

peeled pumpkin (about 400 grams) • red potatoes (about 300 grams) • semolina flour (about 170 grams) • unsalted butter (about 80 grams) • fresh sage leaves • Grated Parmesan cheese, to taste

butter (plus a few extra pieces); • fresh sage leaves; • Salt; • Cooking water (if needed) • For the fresh raviolini pasta: • re-milled semolina flour (about 300 grams); • salt; • eggs • For the raviolini filling: • lean ground meat (about 300 grams); • sliced mortadella with pistachios (about 150 grams); • Extra virgin olive oil; •

whole chicken (about 2.2 lbs / 1 kg) • bay leaves • carrots • celery stalks • large onion • Salt, to taste • Carnaroli rice (about 160 grams) • fresh sage • unsalted butter (about 30 grams) • grated Parmesan or Grana Padano cheese (about 30 grams) • Black pepper, to taste • Extra-virgin olive oil, to taste •

Gorgonzola-stuffed ravioli (500 grams) • grated Parmesan cheese (150 grams) • unsalted butter (200 grams) • Extra virgin olive oil, • Fresh sage leaves,

ricotta-filled ravioli (500 grams) • grated Parmesan cheese (150 grams) • unsalted butter (200 grams)

Jerusalem artichokes • Olive oil, • Salt and pepper, • Aromatic herbs (parsley, rosemary, 2 sage leaves) • chili pepper • garlic clove

all-purpose flour (about 180 grams) • semolina flour (about 100 grams) • For the filling • For the cheese sauce • To finish • Tools:

ground duck (500 grams) • carrots • onion • celery stalk • dry white wine (240 ml) • vegetable broth (1 liter) • bay leaves • Chopped fresh rosemary, basil, sage, and oregano, to taste • juniper berries • Fine salt, to taste • Black pepper, to taste • whole wheat spaghetti (500 grams) •

veal • prosciutto (Parma-style or similar dry-cured ham) • fresh sage leaves • Salt, to taste • Black pepper, to taste • Olive oil, • butter • All-purpose flour, • rosemary • Plate • Skillet • Spoon

onion • garlic • carrot • celery stalk • bay leaves • sage leaves • rosemary • Salt and pepper • extra virgin olive oil • About 2 cups water (about 500 ml) • pumpkin, peeled and cleaned (about 300 grams) • dried porcini mushrooms (about 1/2–3/4 oz or 15–20 grams) •

tagliatelle (400 grams) • ground beef (150 grams) • peas (100 grams) • carrot • celery stalk • onion • canned peeled tomatoes or half tomato purée (1 kg) • provolone cheese • red wine (50 ml) • bay leaf and sage • Salt and extra-virgin olive oil, • Grated Parmesan cheese, for sprinkling

(150 g, stems removed) Tuscan kale (lacinato kale) • Savoy cabbage • Potatoes • Italian sausage • small onion • salt • black pepper • fresh thyme • fresh sage leaves • fresh rosemary • garlic • extra virgin olive oil

ground beef (about 350 grams) • ground pork (about 250 grams) • large eggs (4 for omelets, 2 for the meatloaf mixture) • cooked ham (about 100 grams) • fresh spinach, cooked (about 500 grams) • shredded scamorza cheese (about 200 grams) • day-old bread (about 60 grams) • milk (about 50 ml) • grated Parmesan cheese • fresh parsley • fresh sage leaves • fresh rosemary •

chicken breast • cooked ham (about 150 grams) • American cheese • fresh sage leaves • Olive oil, • white wine (about 100 ml) • Salt, • Cornstarch, • Water,

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

veal ribs • garlic • flour (about 16 grams) • extra virgin olive oil (about 60 ml) • tomato purée (about 500 ml) • potatoes, cut into large cubes • water (about 100 ml) • butter (about 25 grams) • Salt and pepper, to taste • Finely chopped mixed herbs (parsley, bay leaf, sage, rosemary, thyme) • grated lemon peel

chicken thighs and drumsticks (about 1 kg) • (11.2 fl oz/330 ml) craft double malt beer • rosemary • sage leaves • garlic clove • Black pepper • bay leaves • Salt • Fresh parsley • Extra virgin olive oil

Spätzle • all-purpose flour (about 250 grams) • water (about 150 grams) • eggs • olive oil • Salt, nutmeg • Ragù • ground beef (about 400 grams) • Italian sausage • Chopped onion, celery, and carrot • Extra virgin olive oil • sage leaves •

whole octopus tentacles • octopus tentacle tips • cherry tomatoes • garlic clove • olive oil • capers salt, to taste • water (600 ml) • instant white polenta (100 g) • rosemary • parsley • large sage leaf

veal shanks (ossobuco) • carrots • onion • celery stalks • dried porcini mushrooms • tomato purée (about 200 grams) • Extra virgin olive oil, • Salt and pepper, • White wine, as needed for deglazing • rosemary • sage leaves • cornmeal (about 250 grams) •

chicken thighs • canned peeled tomatoes (400 grams) • To taste: mirepoix (onion, carrot, celery), rosemary, sage, bay leaf, black olives • To taste: salt, olive oil • red wine (about 60 ml)