Sautee

For the focaccia: • I used semolina flour (De Cecco brand) : 2 cups (250 grams) • bread flour (Manitoba) : 2 cups (250 grams) • water : 1 1/2 cups (350 ml) (I use still mineral water) • fresh yeast • boiled potato : 2/3 cup (150 grams) • honey (or 2 teaspoons brown sugar) • extra-virgin olive oil, • salt (12-15 grams, to taste) • cherry or grape tomatoes (250 grams) • xxxxxxxxxxxxxxxxxxxxxxxx • For the dandelion greens: •

cleaned scallops • lettuce (about 300 grams) • garlic clove • cream cheese or soft cheese (about 250 grams) • saffron • Extra virgin olive oil

catalogna (Italian dandelion greens) (about 900 grams) • medium garlic cloves • red chili pepper • Extra-virgin olive oil, as needed (use a good quality)

medium fennel bulbs • light olive oil • freshly grated ginger (about 1 cm) • water (60 ml) • soy sauce • sesame seeds • Salt, to taste (use sparingly) • cutting board and sharp knife • grater (for the ginger) • large nonstick skillet • lid • Store leftover sautéed fennel in an airtight container in the refrigerator for up to 2 days. Reheat quickly in a skillet or microwave

potatoes • flounder fillets (fresh or frozen) • cherry tomatoes • Olive oil • Salt, to taste • bell peppers • white onion

cleaned bay scallops (500 grams) • spaghetti (200 grams) • garlic clove • Fresh chili pepper • medium green zucchini • White pepper • Chili powder, for garnish • white wine (about 60 ml) • water (400 ml) • small bunch fresh parsley

medium potatoes • grated Parmesan cheese (about 10 grams) • Rosemary, paprika, salt, extra-virgin olive oil • smoked tofu • Salt, lemon juice, soy sauce, parsley

About 2 1/2 cups pork rib ragù, already prepared and with the ribs deboned (https://cookpad.wasmer.app/it/r/24312950). After deboning, mix the meat well with the cooking juices • Lasagna noodles, • white mushrooms (champignon) • garlic • dried porcini mushrooms • butter • milk (750 ml) • (about 1/2 cup) all-purpose flour (70 grams) • Grated Parmesan cheese • Ground red pepper

Carnaroli rice (about 180 grams) • medium zucchini • shrimp tails • saffron • garlic • Extra virgin olive oil, • Salt and pepper, to taste • Chopped parsley, to taste

basmati rice (about 320 grams) • fish stock (about 1.5 liters) • shrimp (about 1 kg) • onion • cognac (about 1/2 glass) • To taste, ground spices: cardamom, curry, cinnamon, paprika, black pepper • butter (about 50 grams) • Extra virgin olive oil, • Salt,

wild dandelion greens • garlic

green cabbage • extra virgin olive oil • balsamic vinegar • shallot • Salt and pepper to taste • Taggiasca olives to taste