Shelled

rice (about 300 grams) • Vegetable broth (4 cups water (1 liter), 2 carrots, 2 zucchini, 1 onion, salt) • butter or extra virgin olive oil (about 50 grams) • flour • hot vegetable broth (about 1/2 liter, prepared earlier) • fresh shelled peas (about 200 grams) • cooked ham (about 100 grams) • cheese of your choice (about 200 grams, use any leftover cheese you have)

linguine (about 300 grams) made from durum wheat semolina • shelled clams (about 200 grams) • ripe plum tomatoes • Tuna bottarga • Pink peppercorns • White wine • Garlic • Olive oil

Carnaroli rice (about 320 grams) • squid (about 300 grams) • shelled mussels (about 300 grams) • shelled clams (about 300 grams) • large shrimp (about 500 grams) • cuttlefish • imitation lobster (surimi) • Extra virgin olive oil, • garlic clove • onion • saffron • small bunch fresh parsley •

Carnaroli rice (about 400 grams) • shelled mussels (about 200 grams) • shelled clams (about 300 grams) • squid, cleaned and sliced (about 200 grams) • large shrimp, peeled and deveined (about 200 grams) • cuttlefish, cleaned and sliced (about 100 grams) • tomato purée • Extra virgin olive oil, • garlic clove • small bunch fresh parsley • Salt, • Black pepper, •

turkey osso buco (about 400 grams) • fresh shelled peas (about 100 grams) • Extra virgin olive oil, • Salt and pepper, • All-purpose flour,

large zucchini • shelled walnuts (about 50 grams) • Chopped fresh parsley, to taste • Extra virgin olive oil, to taste • garlic clove • Salt, to taste • spaghetti (about 180 grams) • Black pepper, to taste

fennel hearts, thinly sliced (about 250 grams) • escarole, cut into strips (about 150 grams) • small red onion, thinly sliced • pink grapefruit • avocado • shelled pistachios, roughly chopped (about 30 grams) • orange • lemon • maple syrup • extra virgin olive oil • Salt, to taste • Freshly ground black pepper, to taste

For the MALLOREDDUS: • Senatore Cappelli flour (about 200 grams) • barley flour (about 100 grams) • fine semolina flour (about 100 grams) • fresh cuttlefish ink sacs • Water as needed (about 1/2 the total flour amount) • For the SAUCE: • extra virgin olive oil • fresh garlic • Cilantro • Salt, black pepper, and red pepper flakes to taste • cherry tomatoes •

shelled pistachios (about 125 grams) • speck (about 170 grams) • pappardelle pasta (about 320-350 grams) • grated Parmesan cheese (about 20 grams) • béchamel sauce (about 200 grams) • Fresh basil, to taste • Lemon zest, to taste • Olive oil, to taste • Black pepper, to taste • Salt, to taste

all-purpose flour (about 300 grams) • medium eggs • sugar (about 100 grams) • cold unsalted butter (about 100 grams) • Zest of 1 organic lemon • figs, peeled (about 800 grams) • sugar • unsweetened cocoa powder • walnut halves, shelled and chopped (about 50 grams) • ground cinnamon, or just a pinch if you prefer a milder flavor (the original recipe uses 2 teaspoons) • Juice of half a lemon • Powdered sugar for dusting

risotto rice (about 400 grams) • shelled mussels (about 200 grams) • shelled clams (about 200 grams) • squid, cleaned (about 200 grams) • squid, cleaned (about 100 grams) • fresh cherry tomatoes (about 50 grams) • small bunch fresh parsley • garlic clove • dry white wine (about 120 ml) • butter • Extra virgin olive oil, • Black pepper, •

all-purpose flour (about 300 grams) • semolina flour (about 200 grams) • unsweetened cocoa powder • paprika • turmeric • cooked beet • mint syrup • eggs • basil leaves • fresh zucchini flowers • walnut halves (about 50 grams) • grated pecorino cheese (about 50 grams) •

For the troccoli pasta • semolina flour (about 300 grams) • all-purpose flour (about 100 grams) • buckwheat flour (about 50 grams) • eggs • Warm water, • For the pesto: • fresh zucchini blossoms • shelled walnuts • grated Parmesan cheese (about 50 grams) • Olive oil • Salt •

Carnaroli rice (about 400 grams) • shallots • garlic • mussels, shelled (about 1 kg) • white wine (about 50 ml) • butter (about 30 grams) • zucchini • pine nuts (about 40 grams) • fresh spinach (about 300 grams) • parsley • extra virgin olive oil (about 500 ml) • Salt, to taste •

short pasta (70 g) • peas, fresh or frozen (50 g) • shelled fava beans, fresh or frozen (150 g) • white onion • crushed tomatoes (150 g) • extra virgin olive oil • Salt, to taste • Freshly ground black pepper, to taste (optional) • fresh marjoram, for garnish • Extra virgin olive oil, for serving

wild arugula (about 125 grams) • grated Parmesan cheese (about 80 grams) • shelled walnuts (about 80 grams) • small garlic clove • high-quality extra virgin olive oil (about 110 grams) • Salt, to taste • Black pepper, to taste

chickpea flour (about 150 grams) • heaping tablespoon mixed fresh herbs • soy sauce (or tomato paste) • fine salt • room temperature water (about 600 ml) • For the breading: • little plant-based milk or lactose-free milk • As needed, breadcrumbs • little sunflower oil for breading • FOR THE WALNUT SAUCE: • small white bread roll, dried and broken into pieces • Scant 1/2 cup milk (add more if needed) (about 100 ml) •

spaghetti (400 grams) • shelled mussels (500 grams) • littleneck clams (500 grams) • fresh tomatoes (100 grams) • small bunch fresh parsley • hot chili pepper • garlic clove • butter (about 14 grams) • Extra virgin olive oil, • Black pepper, • Salt,

truffle fettuccine (250 g) • shelled pistachios (about 80 g) • extra virgin olive oil (60 ml) • grated Parmesan cheese (about 20 g) • Irish butter • saffron • salt • black pepper

freeze-dried squid ink risotto • shelled clams (fresh, frozen, or jarred) • chili pepper • garlic clove • Lemon juice • White pepper, to taste • parsley

cannelloni noodles • fresh cannellini beans in pods (about 7 oz/200 grams shelled) • shrimp • buffalo ricotta cheese • medium potato • vegetable broth • Whole black peppercorns, to taste • leek • Salt, to taste • Extra-virgin olive oil, to taste • Sunflower oil, to taste • Rosemary, to taste •

eggplant, peeled (about 300 grams) • –14 oz clams, shelled, cooked and drained or thawed (about 350–400 grams) • garlic clove • Extra virgin olive oil, • (about 2 tablespoons) brandy • water (about 240 ml) • Zest of 1/2 unwaxed lemon • Chopped fresh parsley, • Salt, • Black pepper, • –10.5 oz spaghetti (about 280–300 grams)

shelled almonds (150 grams) • dark chocolate (120 grams) • unsalted butter or margarine (120 grams) • eggs • packed brown sugar (80 grams) • baking powder (6 grams)

pearl barley (70 g) • cherry tomatoes (100 g) • small shrimp (80 g) • shelled clams (90 g)

chopped pistachios (50 grams) • shelled pistachios (20 grams) • olive oil (60 ml) • grated Parmesan cheese (35 grams) • grated Pecorino cheese (30 grams) • water (20 ml) • fresh basil leaves (10 grams)

linguine (400 grams) • fresh cherry tomatoes (about 100 grams) • small bunch fresh parsley • frozen clams (1 kg) • shelled mussels (1 kg) • white wine (1 glass) • garlic clove • butter (1 pat) • Extra virgin olive oil • Ground ginger, to taste • Black pepper, to taste • Salt, to taste

garlic • fresh clams, 1.1 lbs (500 grams) • small bag shelled pistachios • lemon • dry white wine (60 ml) • extra virgin olive oil (45 ml) • small bunch fresh parsley • Salt and pepper, to taste

frozen shelled clams (240 g) • small onion • Extra virgin olive oil • white wine (30 ml) • Chopped fresh parsley, to taste • spaghetti or linguine (350 g)

Carnaroli rice (about 200 grams) • shelled clams (about 120 grams) • shelled mussels (about 120 grams) • Chopped fresh parsley, to taste • garlic • Extra virgin olive oil • Datterini tomato purée • Black pepper, to taste • Butter, to taste • Dry white wine, to taste

whole wheat mezzi rigatoni (about 300 grams) • shelled black mussels (about 200 grams) • cherry tomatoes (about 250 grams) • garlic • Black pepper, to taste