Tong

For the focaccia: • I used semolina flour (De Cecco brand) : 2 cups (250 grams) • bread flour (Manitoba) : 2 cups (250 grams) • water : 1 1/2 cups (350 ml) (I use still mineral water) • fresh yeast • boiled potato : 2/3 cup (150 grams) • honey (or 2 teaspoons brown sugar) • extra-virgin olive oil, • salt (12-15 grams, to taste) • cherry or grape tomatoes (250 grams) • xxxxxxxxxxxxxxxxxxxxxxxx • For the dandelion greens: •

chicken breast (about 250 grams) • fresh spinach (about 400 grams) • small pats butter • olive oil • dry white wine (about 60 ml) • Salt, to taste • Black pepper, to taste • skillet • grill pan • pot with lid • colander • pair of tongs •

red cabbage (about 200 grams) • garlic • Extra virgin olive oil, • white wine (about 60 ml) • water (about 240 ml) • Salt and pepper, to taste • heaping tablespoons grated Parmesan or Grana cheese • Zest of 1/2 organic lemon • –7 oz thick spaghetti (about 180–200 grams, preferably bronze-cut)

veal chop, about 2.2 lbs (1 kg) or a bit more • For the salsa: • anchovy fillets in oil • garlic clove • Plenty of fresh parsley (you can’t have too much) • capers (packed in salt, rinsed) • hard-boiled egg yolks • white wine vinegar (about 50 grams) • day-old bread, just the soft part (about 60 grams) • extra virgin olive oil (about 150 grams) • Black pepper, to taste • xxxxxxxxxxxxxxxxxxxxxxxxx •

catalogna (Italian dandelion greens) (about 900 grams) • medium garlic cloves • red chili pepper • Extra-virgin olive oil, as needed (use a good quality)

For the gorgonzola cream: • Milk, • gorgonzola dolce (about 180 grams) • butter (about 20 grams) • brandy or rum (helps break up the gorgonzola texture) • xxxxxxxxxxxxxxxxxxxxx • veal chop, about 1.3 lbs (600 grams) • bell pepper • garlic clove • Fresh rosemary, • Extra virgin olive oil, • Butter, •

Carnaroli rice (100 g) • prickly pears • sage leaves • extra virgin olive oil • grated Parmesan cheese • dry sparkling wine or white wine • onion • As needed, broth • As needed, salt • As needed, pepper • As needed, butter • As needed, grated lemon or citron zest

boiled chestnuts (300 grams) • heavy cream (200 ml) • shallot • Salt and pepper, to taste • porcini mushrooms • Fresh parsley, to taste • garlic cloves • dry white wine (120 ml) • extra virgin olive oil (40 grams) • Salt and pepper, to taste • spaghettoni (320 grams) • Coarse salt, to taste

eggplants, diced • durum wheat spaghetti • tuna in olive oil • Capers, to taste • pitted black olives • Oregano, to taste • Crushed Italian-style crackers (such as taralli) • Extra virgin olive oil, to taste • Salt, to taste • peeled tomatoes • garlic clove • Black pepper, to taste •

spaghetti (about 350 grams) • tomatoes for sauce, chopped (about 400 grams) • pitted black olives, preferably Gaeta (about 80 grams) • capers in salt, rinsed • garlic • red chili pepper • Chopped fresh parsley, to taste • Salt, to taste • Extra-virgin olive oil, to taste • anchovy fillets in oil

linguine (250 g) • cleaned clams (300 g) • Salt, to taste • Black pepper, to taste • Grated lemon zest, to taste • Extra-virgin olive oil, to taste • garlic clove • Red pepper flakes, to taste • Fresh parsley, to taste • White wine, to taste

dried porcini mushrooms (about 40 grams), soaked in hot water for 20 minutes • nests tagliatelle noodles

thin slices beef (such as top round or sirloin) • cooked ham • mild cheese (such as Galbanino or any mild melting cheese) • Salt, to taste • small avocados • Olive oil, • White wine, • All-purpose flour, • Tools • Cutting board • Bowls • Tongs •

Octopus: 1 (about 2.2–3.3 lbs / 1–1.5 kg) • Avocado: 1 ripe • Pistachios: 10–15 whole or 1 small bag of chopped pistachios • Stracciatella or Burrata cheese: about 7 oz (200 grams) • Bread: 4 sandwich rolls (such as kaiser or Italian rolls, about 3.5 oz / 95–100 grams each) • Mint leaves: 10–15 • Extra virgin olive oil • Salt • Black pepper

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)

shrimp (about 400 grams) • medium zucchini • shelled pistachios (about 1 packet, 40 grams) • fresh basil • dry sparkling wine or white wine (about 60 ml) • spaghetti (about 400 grams) • Extra virgin olive oil • Salt, to taste • Red pepper flakes • unwaxed lemon • garlic clove • chopped pistachios (about 1 packet, 30 grams)

clams (500 g) • spaghetti (500 g) • finely chopped pistachios (100 g) • grated cheese (35 g) • Grated zest of half a lemon • basil leaves • black pepper • salt • Olive oil,

large free-range eggs • asparagus • Olive oil, • Water, • Salt and pepper, • smoked scamorza cheese

Pecorino Romano cheese (DOP) • Black pepper • Spaghetti

grated Pecorino Romano cheese (about 250 grams) • bronze-cut spaghetti (about 300 grams) • Whole black peppercorns, to taste • Salt,

heavy cream (500 ml) • vanilla bean • powdered gelatin (about 8 grams) • sugar (80 grams) • Dark chocolate, • Strawberry topping • Mixed berry topping • Caramel topping • strawberries • blueberries

large sheets of phyllo dough • butter (about 70 grams), melted, for brushing • mascarpone (about 250 grams) • vanilla or plain yogurt (about 120 grams) • powdered sugar (about 50 grams) • almond or peanut butter • gelatin (about 6 grams) • Chopped pistachios, • Powdered sugar,

spaghetti (300 grams) • Pecorino Romano cheese (150 grams) • Whole black peppercorns, to taste • Salt, to taste

red cabbage • walnuts • robiola cheese • grated pecorino cheese • garlic • Parsley, to taste • extra virgin olive oil • Salt, to taste • spaghetti

agretti (about 200 grams) • Olive oil, to taste • Cyprus black salt, to taste • Pepper, to taste • eggs • water (1 liter) • vinegar (about 100 ml)