Starch

semolina flour (about 150 grams) • all-purpose flour (about 150 grams) • potato starch • cake fresh yeast • warm water (about 220 ml) • oil (about 20 ml) • Salt, to taste • sugar or honey • ripe tomatoes • Salt, to taste • Oregano • Extra virgin olive oil, to taste

wheat starch (about 225 grams) • cornstarch (or potato starch) (about 25 grams) • vegetable oil • boiling water (about 350 grams) • shrimp or other shellfish (about 200 grams) • carrot (about 50 grams) • oyster sauce • cornstarch • salt • sesame oil • cabbage (about 50 grams)

For the Purple Sweet Potato Gnocchi • cooked purple sweet potatoes (300 grams) • potato starch (60 grams) • egg • Vegetable oil (such as sunflower oil) for frying, • Salt and dried oregano,

potatoes (about 600 grams) • zucchini, chopped (about 50 grams) • onion, chopped (about 50 grams) • green onion • red chili pepper • dried anchovies (about 10 grams) • kombu seaweed (about 10 grams) • shiitake mushrooms • potato starch • soy sauce • anchovy sauce extract • chili powder •

rice flour (170 grams) • potato starch (80 grams) • guar gum or xanthan gum (3 grams) • milk (can use plant-based or lactose-free) or water (250 ml) • fine salt (8-10 grams) • olive oil (20 grams) • instant yeast for savory baking (such as baking powder for savory recipes, 1/2 packet Paneangeli) • ●To substitute the yeast: • cream of tartar (4 grams) • baking soda (8 grams) • milk (10 grams)

eggs • raw cane sugar (about 100 grams) • corn oil (about 70 grams) • rice milk (or any other plant-based milk, about 70 grams) • quinoa flour (about 100 grams) • potato starch (about 100 grams) • baking powder

self-rising flour (about 120 grams); • Zest of 1 orange, finely grated; • potato starch (about 120 grams); • eggs; • salt; • sugar (about 240 grams) plus 1 tablespoon sugar; • mascarpone cheese (about 250 grams); • sweetened non-dairy whipping cream (about 300 grams); • Nutella (about 250 grams); • Nutella, as needed; • Chopped hazelnuts, as needed; • fresh raspberries (about 500 grams); •

all-purpose flour (about 180 grams) • potato starch (about 90 grams) • sugar (about 240 grams) • eggs • plain yogurt (about 125 grams) • salt • chocolate chips (about 100 grams) • amarena cherry syrup (about 100 ml)

eggs • sugar (100 grams) • vegetable oil (60 grams) • rice flour (150 grams) • potato starch (55 grams) • almonds (50 grams) • baking powder (about 2 1/2 teaspoons, 10-16 grams) • plain yogurt (about 4 ounces or 120 grams) • Grated zest of 1 lemon

almond flour (400 grams) • eggs • sugar (300 grams) • potato starch (80 grams) • vanilla powder • baking powder; zest of 1 organic lemon • powdered sugar • Orange blossom water, • Silver dragées • Red food coloring • drops of lemon juice • egg white •

plain cookies (about 200 g) • ricotta cheese (about 800 g) • sugar (about 200 g) • unsalted butter, melted (about 100 g) • vegetable oil (about 100 ml) • eggs • potato starch (about 40 g) • lemon (zest only) • vanilla extract • Powdered sugar, as needed, for garnish

raspberry jam (about 400 grams); • pineapple; • butter; • powdered sugar; • fresh raspberries (about 400 grams); • cake decorating spray gel; • For the blue lemon sponge cake: • self-rising flour (about 120 grams); • grated zest of 1 lemon; • potato starch (about 120 grams); • blue food coloring, as needed; • eggs; •

sunflower oil (100 grams) • large egg yolks (about 90 grams) • white chocolate (180 grams) • powdered sugar (60 grams) • almond flour (180 grams) • potato starch (50 grams) • large egg whites (about 150 grams) • granulated sugar (60 grams) • grated lemon zest (20 grams) • Limoncello (25 grams) • fine salt (3.5 grams) • baking powder (5 grams)

lactose-free milk (100 ml) • eggs • sunflower oil (50 g) • grated Parmesan cheese (100 g) • grated Emmental cheese (100 g) • potato starch (180 g) • baking powder (5 g)

egg yolks • plus 1 tablespoon sugar (120 grams) • mandarin juice (175 grams) • mandarin zest (10 grams) • heavy cream (75 grams) • whole milk (250 grams) • cornstarch (25 grams) • rice starch (25 grams) • lemon panettone

For the Sponge Cake: • self-rising flour (120 grams); • potato starch (120 grams); • eggs; • salt; • sugar (240 grams) plus 1 tablespoon sugar; • vanilla powder; • For the soaking syrup: • the syrup from the jar of sour cherries in syrup; • plain bottled water; • For the filling (Mascarpone Cream): • non-dairy whipping cream (300 ml); •

milk (200 g) • unsalted butter (25 g) • egg • sugar (50 g) • vanilla extract • sweet rice flour (glutinous rice flour) (130 g) • tapioca starch (15 g) • vanilla bean seeds (1.5 g) • unsalted butter (for greasing the molds)

chestnut flour (150 grams) • all-purpose flour (100 grams)

raspberry jam (about 400 grams); • red currants; • strawberries; • raspberries; • cake glaze spray • For the Red Lemon Sponge Cake: • self-rising flour (about 120 grams); • grated zest of 1 lemon; • potato starch (about 120 grams); • red food coloring, as needed; • eggs; • salt; •

panettone flour (about 500 grams) • milk (about 150 ml) • active dry yeast (about 8 grams) • large eggs (about 175 grams) • salt (about 10 grams) • sugar (about 100 grams) • unsalted butter, at room temperature (about 175 grams) • panettone flavoring or extract • golden raisins (about 150 grams) • rum (about 25 ml) • panettone flour, taken from the total (about 100 grams) • water, room temperature (about 100 ml) •

whole wheat flour (about 300 grams) • potato starch (about 100 grams) • wheat germ (about 10 grams) • brown sugar (about 130 grams) • baking powder (about 8 grams) • large egg • extra virgin olive oil (about 80 ml) • milk (about 50 ml) • whole wheat flour (about 100 grams) • unsweetened cocoa powder (about 15 grams) • brown sugar (about 50 grams) • chopped hazelnuts (about 40 grams) •

eggs • pistachio flour (about 220 grams) • unsalted butter (about 200 grams) • sugar (about 200 grams) • potato starch (about 100 grams) • baking powder (about 8 grams) • Powdered sugar for decorating • Chopped pistachios for decorating

grated dark chocolate (170 grams) • almond flour (85 grams) • hazelnut flour (85 grams) • powdered sugar (170 grams) • potato starch (25 grams) • unsweetened cocoa powder (15 grams) • large egg whites (about 150 grams) • large egg yolks (about 85 grams) • baking powder (4 grams) • vanilla bean or vanilla extract • salt • frozen pastiera disk, 1 1/4 inches thick (3 cm), for the filling, plus a 1/4-inch (0.5 cm) ring of pastiera for decoration

ready-made almond flour mix (about 250 grams) • grated dark chocolate (about 170 grams) • softened butter (about 170 grams) • potato starch or cornstarch (about 25 grams) • salt • baking powder (such as a standard US brand, about 4 grams) • powdered sugar (about 20 grams) • unsweetened cocoa powder (about 15 grams) • pure vanilla powder (or 1 teaspoon vanilla extract)

all-purpose flour (about 200 grams) • potato starch or cornstarch (about 100 grams) • sugar (about 120 grams) • unsalted butter, at room temperature (about 100 grams) • medium eggs • milk, at room temperature (about 50 grams) • baking powder for cakes • vial almond extract • Zest of 1 orange, grated • candied orange peel (about 50 grams) • sliced almonds (about 100 grams) • chopped almonds (about 50 grams) •

almond flour (150 grams) • packed light brown sugar (100 grams) • baking powder (about half a packet) • vanilla extract, or to taste • bittersweet chocolate (190 grams) • powdered sugar (20 grams) • unsweetened cocoa powder (20 grams) • salt • unsalted butter, softened (170 grams) • potato starch (25 grams) • large eggs, at room temperature • Powdered sugar, •

egg yolks (about 5 yolks) (100 grams) • sugar (140 grams) • cornstarch (30 grams) • rice starch (20 grams) • milk (350 ml) • heavy cream (150 ml) • vanilla bean • lemon peel (untreated) • butter (30 grams) • rice flour (150 grams) • potato starch or cornstarch (100 grams) • sugar (80 grams) •

potatoes (about 1000 g) • all-purpose flour (about 300 g) • potato starch (about 30 g) • egg whites • salt • grated Parmesan cheese (about 30 g) • tomato sauce (about 200 g) • mozzarella cheese, diced (about 100 g) • grated Parmesan cheese (about 20 g)

old potatoes (about 1.2 kg) • potato starch (about 60 grams) • all-purpose flour (about 200 grams, as needed) • large egg • Ground nutmeg, to taste • Salt, to taste • blue pea flower powder • zucchini pesto • large zucchini • Salt, to taste • stracchino cheese (about 100 grams) • Black pepper, to taste (optional) •

For the dough • potatoes (800 g) • all-purpose flour (200 g) • egg • potato starch (35 g) • For the filling • spinach (500 g) • ricotta cheese (150 g) • egg • grated Parmesan cheese (30 g) • Salt, pepper, and nutmeg to taste • For the sauce •