Skins

linguine rigate (about 400 grams) made from durum wheat semolina • swordfish steaks, about 1/2 inch thick (1.5 cm) • striped eggplants • yellow grape tomatoes (about 500 grams) • Extra-virgin olive oil, • Fresh parsley, • Black pepper, • Fresh rosemary, • garlic cloves • Crushed red pepper flakes, • Peanut oil for frying,

pumpkin with skin (about 200 grams) • To taste, onion • prosecco (about 480 ml) • To taste, mozzarella cheese • Carnaroli rice (about 160 grams) • Olive oil, salt, pepper, and paprika, to taste

egg tagliolini (about 400 grams) • eggplant (size may vary) • small potato • small red onion (braided variety, if available) • garlic cloves • Extra-virgin olive oil, • chicken broth (about 1 liter), more as needed • Black pepper, to taste • fresh thyme • Vegetable oil for frying, • walnuts

chicken thighs (bone-in, skin-on) • large can (about 16 oz/500 ml) of beer • white or red onion • carrots • medium sweet potatoes • fresh basil leaves • fresh thyme • drizzle of extra virgin olive oil • Salt and pepper, to taste

chicken with skin (thigh or drumstick, boneless) (300 g) • leeks • Cooked rice • soy sauce (60 ml) • sugar (about 18 g) • mirin (about 22 ml) • Kinshi tamago (thinly sliced egg crepe) • Nori seaweed • Cayenne pepper • Beni shoga (pickled red ginger)

chicken thigh with skin (about 10.5 oz; boneless) • freshly cooked Japanese rice (about 200 grams) • nori seaweed • cucumber, sliced lengthwise • lettuce, as needed • soy sauce • mirin • sugar • sake • rice vinegar • sugar • salt •

large eggs (about 125 grams) • large egg yolks (about 100 grams) • salt (2 grams) • plus 2 tablespoons sugar (230 grams) • vanilla extract • Zest of 1 lemon • fine cornmeal (fioretto) (80 grams) • finely ground almonds with skins (140 grams) • all-purpose flour (90 grams) • baking powder (8 grams) • unsalted butter (250 grams) • Powdered sugar, as needed, for dusting •

For the pesto • fresh spinach (200 g) • raw almonds with skins (50 g) • extra virgin olive oil (25 g) • Salt and pepper, to taste • For the pasta • durum wheat semolina flour (about 300 g) • egg • Spinach cooking water,

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)

rehydrated stoccafisso (about 800 grams) • whole milk (about 500 ml) • anchovies in oil or salt, rinsed • onion or 2 shallots • garlic clove • capers, chopped and drained • chopped parsley • olive oil • Salt, to taste • All-purpose flour, for lightly coating the fish • For the initial cooking: • water (2 liters) with 1 onion, 2 celery stalks, and 4 bay leaves, plus 1/2 cup dry white wine •

Carnaroli rice (about 360 grams) • shelled fava beans (about 400 grams, after removing pods and skins) • shallot • Vegetable broth, • Extra-virgin olive oil, • dry white wine (about 60 ml) • Salt, to taste • heaping tablespoons grated Pecorino Romano cheese • fresh mint leaves • Black pepper, to taste • butter

chicken thighs and drumsticks depending on the number of guests (with or without skin) • salt (herb salt or roast meat salt can also be used) • plenty of lemon juice • plenty of garlic • cilantro • grated Parmesan cheese • breadcrumbs • little extra virgin olive oil

frozen spinach • raw almonds with skin (about 50 grams) • grated Parmesan cheese (about 30 grams) • extra virgin olive oil (about 25 grams) • Salt and pepper to taste

soybean spaghetti • Soy sauce, to taste • vegetable oil • fresh green onions • red bell pepper (1/2 pepper) • carrot (1 carrot) • zucchini (part near the skin of 1 zucchini) • egg

semolina flour (about 220 grams) • water (you might need less) • sun-dried tomatoes in oil (about 80 grams) • grated Parmigiano Reggiano (about 23 grams) • extra virgin olive oil (about 30 grams) • garlic • almonds with skin (about 40 grams) • fresh rosemary • Salt to taste