Total

cherry tomatoes (about 200 grams) • scallops (16 total) • zucchini • curry powder • white wine (about 60 ml) • mezze maniche pasta (about 180 grams) • Parsley • Water • Salt

potato gnocchi (500 grams) • ground pork (1 kg) • grated Parmesan cheese (about 100 grams) • tomato paste • tomato purée (about 48-52 oz total) • white wine (about 120 ml) • small bunch fresh parsley • red onion (such as Tropea) • celery stalk • carrot • Olive oil, • Black pepper, •

semolina flour (about 300 grams) • Hot water • broccoli rabe florets (about 300 grams) • purple carrots and 1 orange carrot (about 2/3 pound or 300 grams total) • cremini mushrooms (about 200 grams) • scallion • garlic clove • Oregano • Extra virgin olive oil • Salt • Pepper

penne rigate (about 350 grams) • béchamel sauce made with vegetable oil (about 400 ml) • Italian sausages (about 7 oz/200 grams total) • mixed mushrooms, including porcini (about 200 grams) • garlic clove • Grated Parmesan cheese, to taste • Salt and extra-virgin olive oil, to taste

horse meat (I use flank) • garlic cloves • Chopped fresh parsley, to taste • Salt, to taste • Black pepper, to taste • Pecorino Romano cheese, to taste • tomato purée (about 48 ounces total or 1.4 liters) • Extra virgin olive oil, to taste • Salt, to taste • Black pepper, to taste • white wine (about 120 ml) • Fresh basil leaves, to taste •

all-purpose flour (250 g) • baking powder (3 g) • vanilla powder or natural vanilla • sugar (80 g) • peanut oil (60 g) • extra virgin olive oil (35 g) • dry white wine (65 g) (the original calls for a total of 80 g Muscat de Frontignan or rosé wine, so I used white wine and a bit of dessert wine) • sweet Pedro Ximenez wine (15 g) • Extra granulated sugar for rolling the raw cookies

boiled beef (chuck and shank) (about 300 grams) • ground meat (about 300 grams beef, 300 grams pork) (600 grams total) • Cooked ham • provolone cheese • eggs • Fresh parsley • Parmesan cheese • Day-old bread • milk (about 240 ml) • Salt and pepper, to taste

bell peppers • (total 5.6 oz/160g) canned tuna (in oil or water) • mascarpone cheese • sautéed mushrooms • (about 0.7 oz/20g) sweet pickles • grated cheese • To taste, black pepper

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 milk ricotta cheese, drained • small to medium zucchini, about 5.3 oz (150 grams) total • garlic cloves • grated Pecorino Romano or Parmesan cheese • large eggs • Salt and black pepper, to taste

pork cheeks • carrot • onion • spicy mustard • honey • dry Marsala wine and 1/2 cup white wine (about 240 ml total) • garlic clove or garlic powder • celery stalk (optional) • As needed: olive oil, salt, pepper, rosemary, bay

anelletti pasta (500 grams) • dry soy granules (100 grams) • tomato purée (about 48 oz total, 1.4 liters) • scamorza cheese (350 grams) • eggplants • grated Parmesan cheese (80 grams) • peas (200 grams) • carrots • onion • White wine • Breadcrumbs • Extra virgin olive oil

all-purpose flour (about 1 kg) • warm water (about 600 grams) • active dry yeast (or 2 packets, about 14 grams total) • Fine salt

panettone • light ricotta cheese (about 200 grams) • nonfat Greek yogurt (about 10.5 oz or 300 grams total) • stevia • small cups espresso or strong coffee • Unsweetened cocoa powder,

semolina flour (50 grams) • bread flour (Manitoba or similar) (200 grams) • water (about 160 ml; I use plain bottled water) • fresh yeast (about 10 grams) • boiled potato, mashed (about 75 grams) • sugar • salt (10 grams) • Sea salt flakes, to taste • Fresh rosemary, to taste • diastatic malt powder (2.5 grams; each packet is 5 grams. Use 1% of total flour weight)

coarsely ground mixed beef and pork (about 400 grams) • total carrots, celery, and onion (about 150 grams) • Extra virgin olive oil, • double-concentrated tomato paste • water or broth (about 240 ml) • white or red wine (about 240 ml)

onion • Olive oil • beef stew meat, cut into chunks (about 1 kg) • tomato purée (about 48 oz total, or 1.4 liters) • Salt and pepper • sugar (about 25 grams) • peas (about 100 grams) • tortiglioni pasta (about 800 grams) • large eggplant, sliced and fried • sliced mild provolone or mozzarella cheese (about 300 grams) • grated Parmesan cheese (about 100 grams) • eggs

For the MALLOREDDUS: • Senatore Cappelli flour (about 200 grams) • barley flour (about 100 grams) • fine semolina flour (about 100 grams) • fresh cuttlefish ink sacs • Water as needed (about 1/2 the total flour amount) • For the SAUCE: • extra virgin olive oil • fresh garlic • Cilantro • Salt, black pepper, and red pepper flakes to taste • cherry tomatoes •

all-purpose flour (about 300 grams) • unsalted butter, softened (about 120 grams) • medium eggs • brown sugar and some granulated sugar (about 120 grams total) • honey • baking powder (about 5 grams) • chocolate chips (about 100 grams) • frozen Nutella

rice (1.1 lbs Originario and 1.1 lbs Roma or Carnaroli) (about 1 kg total) • water (2.5 liters) • butter (about 70 grams) • salt (about 20 grams) • bouillon (about 20 grams) • saffron • mortadella (Italian-style bologna) • pistachio pesto • pistachio flour (finely ground pistachios) • fontina cheese • provola cheese (or provolone) • breadcrumbs •

large bell peppers plus 2 small ones • rice • cherry tomatoes • provolone cheese, grated Parmesan to taste (about 150 grams total) • Olive oil, salt, and parsley to taste

hazelnut wafer cookies (about 350 grams) • mascarpone cheese (about 500 grams) • heavy cream (about 250 grams) • strong espresso, cooled • sugar • peeled and toasted hazelnuts, for garnish • wafer cookies, for garnish (from the total amount) • Melted dark chocolate, as needed, for garnish

lasagna noodles • grated Parmesan cheese (about 50 grams) • béchamel sauce (about 500 ml) • ball mozzarella cheese • ground meat (about 500 grams) • each) tomato purée (about 1.1 quarts or 1.125 liters total) • Olive oil, • onion • Salt,

all-purpose flour (250 g) • granulated sugar (100 g) • unsalted butter (100 g) • water (50 g) • baking powder • sheep's milk ricotta (250 g) • granulated sugar (250 g) • cooked wheat berries (250 g) • large eggs (about 160 g total) • vial orange blossom or millefiori flavoring • vanilla • candied fruit (30 g)

casarecce pasta (500 grams) • mixed ground meat (700 grams) • grated Parmesan cheese (200 grams) • mild provolone cheese (about 7 oz / 200 grams) • garlic clove

bread flour (about 250 grams) • fine semolina flour (about 150 grams) • all-purpose flour (about 100 grams) (for a total of 3 3/4 cups or 500 grams flour) • lukewarm water (about 300 grams) • instant dry yeast • sugar • olive oil (about 30-40 grams) • salt (about 8 grams) • Olive oil for the baking • onions • small garlic clove • Plenty of olive oil •

durum wheat semolina flour (250 grams) • egg plus enough water to reach 1/3 cup (95 ml) total liquid • basil leaves • For the béchamel: • lactose-free butter (25 grams) • all-purpose flour • lactose-free milk (300 ml) • salt • nutmeg • medium bowl frozen mushrooms (such as champignons) • Salt, to taste • little onion •

all-purpose flour (about 500 grams) • sugar (about 175 grams) • eggs • butter and margarine, half and half (about 175 grams total) • baking powder for desserts (about 1 teaspoon) • Grated zest of 1 lemon • vanilla powder • salt • whole milk (about 500 ml) • sugar (about 150 grams) • egg yolks • all-purpose flour (about 75 grams) •

heavy cream (200 ml) • mascarpone cheese (250 grams) • ladyfingers (350 grams) • fresh mixed berries (400 grams) • powdered sugar, not vanilla flavored (90 grams) • lemon • granulated sugar • espresso cups water (about 1/2 cup total)

durum wheat semolina flour (about 250 grams) • egg plus enough water to reach 1/3 cup (95 ml) total liquid • tomato paste • For the ravioli filling: • lactose-free ricotta cheese (about 100 grams) • cooked, squeezed, and chopped spinach (about 30 grams) • salt • butter • fresh sage leaves