Speck

eggs • cooked, drained, and chopped spinach (about 500 grams) • grated Parmesan cheese (about 4 heaping tablespoons) • thinly sliced speck (about 200 grams) • Salt

round sheet puff pastry • brie cheese (150 g) • sliced speck (50 g) • speck cut into matchsticks (50 g) • egg yolk

rectangular puff pastry • 'Nduja spread • speck (or prosciutto) • thin slices Ragusano cheese (or provolone) • egg • sesame seeds

pasta (250 grams) • speck, cut into strips (120 grams) • Extra-virgin olive oil, salt, and black pepper, to taste • Grated Pecorino cheese, to taste • saffron • small onion • heavy cream (200 ml)

traditional tortellini (I used fresh, high-quality tortellini) • heavy cream (250 ml) • speck (about 200 grams) • red onion (such as Tropea) • unsalted butter (about 50 grams) • Parmigiano Reggiano cheese

penne (400 g) • Italian sausages • speck • onion • tomato sauce (about 500 g) • Olive oil, • Salt,

your favorite pasta • speck (about 2 packages) • fava beans (save the rest for another use) • Water • Olive oil • Salt

Arborio rice (about 300 grams) • broth (1 liter) • pears • speck, cut into thin strips (about 150 grams) • mild gorgonzola cheese (about 150 grams) • Grated Parmesan cheese, to taste • Butter, • onion • dry white wine

piadina flatbreads • To taste baby lettuce • speck (Italian smoked ham) • American cheese • To taste mayonnaise • To taste olive oil • To taste salt

Romanesco broccoli (about 450 grams) • grated Parmesan cheese (about 50 grams) • speck (about 120 grams) • walnuts (about 75 grams) • bucatini or other pasta (about 325 grams) • garlic clove • Salt and pepper, to taste

pumpkin (about 200 grams) • onion • speck (about 70 grams) • Extra virgin olive oil, • Vegetable broth • Grated Parmesan cheese, • Nutmeg, • Black pepper, • Carnaroli rice (about 300 grams)

Carnaroli rice (about 350 grams) • small onion • diced pumpkin (about 400 grams yellow pumpkin) • vegetable broth (1 liter) • stracchino cheese (about 50 grams) • speck, cut into matchsticks (about 150 grams) • Salt and pepper, to taste • extra virgin olive oil (about 20 grams)

cooked and well-drained spinach (about 500 grams) • sheep’s milk ricotta (about 300 grams) • grated Parmesan cheese (about 75 grams) • eggs • all-purpose flour, plus more for dusting (about 50 grams) • salt • To taste, nutmeg • thick slice speck (about 3.5 oz or 100 grams) • red onion (such as Tropea) • Tomato sauce • Parmesan shavings

polenta cornmeal (about 150 grams) • water (about 600 ml) • Salt, to taste • Butter, • speck, about 1mm thick • mild gorgonzola cheese (about 250 grams) • Chives, to taste

egg pappardelle (250 grams) • mixed mushrooms (150 grams) • speck (150 grams) • garlic clove • red onion • heavy cream (100 ml) • To taste, whole black peppercorns • Extra virgin olive oil • To taste, salt

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

For the arancini • Roma rice (about 500 grams) • Originario rice (about 500 grams) • unsalted butter (about 150 grams) • saffron • grated Parmesan cheese (about 50 grams) • grated Sicilian Pecorino cheese (about 50 grams) • water (about 1.5 liters) • For the filling: • Gorgonzola cheese, diced (about 150 grams) • speck, diced (about 100 grams) • For breading and frying: •

finely ground durum wheat semolina (about 350 grams) • warm water (about 180 grams) • honey or sugar • fresh baker's yeast (about 12 grams) • fine salt • extra virgin olive oil • For the filling: • tomato purée • Salt • Oregano • fresh provolone cheese (about 300 grams) • speck (about 200 grams) •

small potato gnocchi (about 500 grams) • pumpkin (about 300 grams) • onion • ricotta cheese • smoked scamorza cheese • speck (or substitute prosciutto) • Grated Parmesan or Grana Padano cheese • Salt and extra-virgin olive oil,

cooked pumpkin (about 100 grams) • Nutmeg, to taste • Salt, to taste • egg • Black pepper, to taste • all-purpose flour (about 200 grams) • Curry powder, to taste • heavy cream (about 100 grams) • Crispy speck, to taste

egg lasagna noodles 4 Roman-style artichokes 5 1/3 oz speck, cut into strips (150 grams) 3/4 cup béchamel sauce (200 ml) 3 1/2 oz Parmesan cheese (100 grams) Olive oil, salt, and pepper to taste Fresh mint to taste

Arborio rice (about 400 grams) • speck slices (about 200 grams) • frozen asparagus (about 300 grams) • grated Parmesan cheese (about 100 grams) • dry white wine (about 120 ml) • red onion (such as Tropea) • fresh shallot • celery stalk • carrot • Extra virgin olive oil, • Black pepper, • Salt,

speck, diced (about 150 grams) • avocado • cream cheese (about 120 grams) • Lemon juice, to taste • Salt and pepper, to taste • linguine (about 300 grams)

thin lasagna noodles (about 250 g; use fresh or no-boil if available) • zucchini, cleaned (about 1.3 kg) • garlic clove • speck, sliced (about 200 g) • Extra-virgin olive oil, • Salt and pepper, • béchamel sauce (about 1 liter) • mozzarella block, diced (about 200 g) • Butter, • Grated Parmesan or Grana Padano cheese,

Carnaroli rice (about 140 grams) • water (300 ml) • speck (about 60 grams) • radicchio spadone • Extra-virgin olive oil • Parmesan cheese, grated (about 40 grams) • Salt, to taste • White wine, to taste • Black pepper

pasta (250 g) • spinach, cleaned or frozen (500 g) • speck (150 g) • burrata (100 g) • grated Parmesan cheese (50 g) • Salt, to taste • Extra-virgin olive oil, to taste • garlic clove

Arborio rice (about 300 grams) • pumpkin, diced (about 350 grams) • speck (or smoked prosciutto) • shallot • olive oil • Salt, to taste • Nutmeg, to taste

Carnaroli rice (160 grams) • Vegetable broth, as needed, for cooking the risotto • Small bunch of asparagus • speck, cut into strips • Salt, to taste • butter (50 grams) • Grated Parmesan cheese, to taste

potatoes (about 350 grams) • smoked mozzarella (scamorza) (about 250 grams) • speck (about 120 grams) • grated cheese (about 25 grams) • rectangular sheet of puff pastry • Olive oil, salt, and black pepper, to taste

semolina flour (about 250 grams) • warm water (about 125 grams) • cooked spinach (about 150 grams) • walnut halves (about 20 grams) • grated Pecorino cheese • olive oil • speck