Steamed bread

st DOUGH: • fresh yeast (25 grams) • milk (80 ml) • water (60 ml) • egg yolks • sugar (60 grams) • unsalted butter (25 grams) • all-purpose flour (250 grams) • salt • nd DOUGH: • st dough • egg •

type 2 flour (about 600 grams) • salt (about 9 grams) • warm water (about 420 ml) • extra virgin olive oil • fresh baker’s yeast (about 6 grams) • steamed beets (about 100 grams) • cooked, well-drained spinach (about 100 grams) • ground turmeric

whole wheat flour (about 300 grams) • semolina flour (about 100 grams) • sourdough starter (about 100 grams) • water (about 250 grams) • honey • salt

small to medium potatoes • tuna in water or oil • roll (day-old bread) • Milk as needed (you can also use soy or oat milk) • Chopped parsley, to taste • Garlic powder, to taste • egg • Salt, to taste • Cheese pieces (any kind) • Breadcrumbs, • Oil for frying,

pumpkin, cubed (about 250 grams) • all-purpose flour (about 250 grams) • fine semolina flour (about 50 grams) • salt (about 5 grams) • fresh yeast (about 5 grams) • water (about 220 grams), plus 2 2/3 tablespoons (about 40 ml) for brine • extra virgin olive oil (about 40 grams), plus more for greasing • honey (about 10 grams), divided • Rosemary and coarse salt, to taste

pumpkin (150 g) • type 1 flour (about 320 g) • water (150 ml) • sourdough starter (150 g) • honey • salt • extra virgin olive oil • Extra virgin olive oil, as needed, for greasing the pan • Flaky sea salt, • Fresh rosemary (optional), • Taggiasca olives, as needed, for topping

all-purpose flour (about 200 grams) • fine semolina flour (about 150 grams) • salt • dry white wine (about 100 ml) • extra virgin olive oil (about 70 ml) • milk (about 50 ml) • small eggplants • bell peppers • extra virgin olive oil • garlic clove • mild melting cheese, such as caciotta or similar (about 150 grams) • dried oregano •

x13 inch baking pan • diced, peeled pumpkin (about 300 grams) • type 1 flour (about 500 grams) • water (200 ml) • instant dry yeast • sugar • salt • extra virgin olive oil • for topping • about 4 tablespoons pitted Taggiasca olives in oil • sprigs fresh rosemary • Extra virgin olive oil and extra water •

eggplants • grated Parmesan cheese (about 120 grams) • breadcrumbs or soaked stale bread (about 120 grams) • Plenty of fresh basil • Black pepper • egg

stale bread (about 30 grams) + enough milk to soak • water (1 liter) • eggplant (about 450 grams) • egg • grated Parmesan cheese (about 100 grams) • breadcrumbs (about 70–80 grams) • fresh parsley • salt and nutmeg

Tuscan kale (cavolo nero) • black-eyed peas (about 50 grams) • bacon (about 50 grams) • baguette • garlic • extra virgin olive oil • salt

"Emergency Flatbread" dough • salt • As needed, extra-fine semolina flour for working the dough • As needed, extra virgin olive oil for cooking • salt for the top • wild dandelion greens (about 400 grams) • extra virgin olive oil • garlic powder • hot red pepper powder • unblanched almonds (about 30 grams) • pitted black olives (about 60 grams; I used oven-cured) • As needed, salt

riccioli pasta made from durum wheat semolina (400 grams) • For the red mullet, adjust based on size (I used 2 large ones) • mini plum tomatoes (400 grams) • garlic • Fresh basil, to taste • fresh red chili pepper • Extra-virgin olive oil, to taste • Almonds, to taste • day-old bread • Black pepper, to taste

plus 1 tablespoon water (250 ml) • refreshed sourdough starter (70 g) • sugar • bread flour (600 g) • eggs • extra virgin olive oil • salt • As needed, all-purpose flour for working the dough • As needed, extra virgin olive oil for working the dough • broccoli leaves (300 g) • extra virgin olive oil • garlic clove •

for the starter • bread flour (80 grams) • active dry yeast (15 grams) • warm water (40 ml) • starter (90 grams) • bread flour (160 grams) • all-purpose flour (100 grams) • unsalted butter (70 grams) • sugar (70 grams) • egg yolks • warm water (170 ml) • the first dough •

Ingredients for 1 panettone (about 2.2 lbs): • bread flour (about 400 grams) • all-purpose flour (about 120 grams) • fresh yeast (about 13 grams) (or 2 teaspoons active dry yeast (about 6 grams)) • egg yolks (about 150 grams) • unsalted butter, plus 2 tablespoons for the top (about 150 grams + 30 grams) • sugar (about 140 grams) • honey (about 20 grams) • warm water (about 220 ml) • Panettone flavorings and spices (vanilla, orange zest, rum or other liqueurs) as desired • golden raisins (about 350 grams) (or 1 cup raisins and 1 cup candied fruit) • paper panettone mold (for 2.2 lbs/1 kg)

all-purpose flour (100 grams) • bread flour (200 grams) • dried sourdough starter (20 grams) • extra-virgin olive oil • honey • salt (12 grams) • water, plus more as needed (185 ml; start with 2/3 cup/150 ml and add more if needed) • potatoes for the dough, cooked and mashed (160 grams) • potatoes for topping, cooked and sliced (200 grams) • Cherry tomatoes, • Coarse salt and dried oregano,

For the sandwich: • re-milled semolina flour (about 250 grams) • all-purpose flour or bread flour (about 250 grams) • sunflower oil (about 50 grams) • heaping teaspoon acacia honey • fresh baker’s yeast (about 12 grams) • still mineral water (about 300 grams) • Sesame seeds, • egg yolk + 1 tablespoon milk for brushing • For the filling: • roast beef (see my recipe "Roast Veal Eye Round with Fondue") • Steamed corn, •