Winter

kabocha squash (about 1 3/4 lbs or 800 grams) • celery stalks • red onion (preferably Tropea, or use a sweet red onion) • leek • long radicchio • raisins (about 50 grams) • pitted black olives (about 50 grams) • pine nuts (about 50 grams) • honey vinegar (20 ml) • apple cider vinegar (20 ml) • sugar • Fresh sage •

tomato purée (1 liter) • large eggplant • garlic • Fresh basil, • Olive oil, • Salt,

peeled carrots (about 250 grams) • medium eggs • sugar (about 180 grams) • fine salt • freshly grated ginger • vegetable oil (80 ml) • gluten-free baking powder • rice flour (about 150 grams) • potato starch (about 110 grams) • Juice of 1 orange • Powdered sugar, • grater for carrots •

very ripe bananas (about 1 cup/200 grams, peeled) • pear (about 1/2 cup/100–120 grams, peeled) • dark chocolate (about 60 grams) • orange • sorghum flour (100 grams) • cornstarch (80 grams) • brown sugar (50 grams) • vegetable oil (about 60 grams) • kefir (50 grams) • gluten-free vanilla baking powder

sliced chicken breast (500 g) • eggs • Breadcrumbs • Green tea • turmeric • Black pepper • Vegetable oil (for frying) • potatoes (450 g) • Sage • Extra virgin olive oil • Salt • mustard •

monkfish (about 2.2 lbs or 1 kg) • thin slices of bacon (about 6 oz or 180 grams) • celery • chestnut honey • Extra-virgin olive oil, • Hawaiian red clay salt, to taste • Sichuan pepper, to taste

all-purpose flour (about 300 grams) • large egg • egg yolks • granulated sugar (about 100 grams) • baking powder • unsalted butter, softened (about 135 grams) • vanilla extract • salt • dark chocolate chips (about 100 grams) • Williams pears • powdered sugar (about 100 grams) • whole milk ricotta cheese (about 500 grams) •

Brussels sprouts, cleaned and trimmed (about 250 grams) • olive oil • Oregano, to taste • Salt and pepper, to taste • Gomasio (optional), to taste • Zest and juice of half a lemon • small bunch of arugula

eggs • chestnut flour (about 150 grams) • all-purpose flour (about 70 grams) • seedless Concord grapes or other table grapes, halved (about 300 grams) • packed light brown sugar (about 120 grams) • sunflower oil (about 80 ml) • plus 1 tablespoon clear apple juice (about 100 ml) • ground cinnamon • baking powder (about 2 1/2 teaspoons or 16 grams) • Powdered sugar, as needed, for dusting • large mixing bowls • electric mixer •

for the dough: • all-purpose flour (about 200 grams) • chestnut flour (about 400 grams) • (for the gluten-free version, use 4 cups chestnut flour (about 500 grams) and 2/3 cup corn flour (about 100 grams)) • eggs • vanilla powdered sugar (about 50 grams) • salt • baker’s ammonia (about 4 grams) • unsalted butter (about 75 grams) (or 5 tablespoons vegetable oil (about 70 grams)) • seeds from 1 vanilla bean • grated zest of clementines • dessert wine (about 30 grams; use sweet wine, brandy, or zibibbo) •

chestnut flour (500 grams) • eggs • sugar (250 grams) • milk (500 ml) • baking powder • Plenty of grated lemon zest • baking soda

pie dough (about 300 grams; see the recipe on my profile) • dark chocolate (about 150 grams) • heavy cream (about 150 grams) • powdered sugar (about 45 grams) • egg • pear, diced • as needed, crushed cookies

large whole chicken • Italian sausage • large cremini mushrooms • Breadcrumbs, • Salt, black pepper, extra-virgin olive oil, • dried cranberries • garlic cloves • Fresh parsley, • Fresh potatoes, • Fresh rosemary,

​5.3 oz leftover carrot and ginger cake (150 g) • orange (use the juice to moisten the cake) • cream cheese (150 g) • heavy whipping cream (150 ml) • sugar for the cream (50 g) • Vanilla extract, to taste • fresh strawberries (250 g) • sugar for the compote (100 g) • dessert cups or 4 glass tumblers • nonstick saucepan • large mixing bowl • spatula or whisk •

fresh bigoli pasta (125 grams) • chopped red cabbage (about 150 grams) • feta cheese (60 grams) • Chopped onion • Extra virgin olive oil, salt • soy cooking cream (100 ml)

medium squid • green asparagus (about 400 grams) • grape tomatoes (about 300 grams) • garlic cloves • fresh red chili peppers • Fresh basil, to taste • Sugar, to taste • Black pepper, to taste • Extra-virgin olive oil, to taste • boiled potato • fresh ginger root (about 100 grams)

milk (600 ml) • chestnut flour (100 grams) • unsweetened cocoa powder • sugar • vanilla extract • honey • Chocolate shavings and sliced blanched almonds, as needed, for garnish

prickly pears • spaghetti (200 grams) • anchovy fillets in oil • fresh shrimp • tablespoons of water for the prickly pears • Juice of half a lemon

boneless, skinless chicken breast cutlets • sliced almonds (about 50 grams) • Olive oil • Salt • grated ginger • soy sauce • onion • carrots

Carnaroli rice (about 1 cup) • small pumpkin • As needed • Parmesan cheese • Butter • Vegetable broth • Ground ginger • Licorice powder

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)

red cabbage • lemon • Salt and pepper, to taste • Extra virgin olive oil, to taste • apples • walnuts (about 150 grams)

chestnut flour (about 100 grams) • semolina flour (about 100 grams) • medium eggs • salt • ground beef (about 300 grams) • vegetable broth (about 600 ml) • pancetta or unsmoked bacon, cut into thin strips (about 2 oz or 50-60 grams) • rosemary • Black pepper • Extra virgin olive oil • carrot • Celery •

chicken breast, sliced (about 600 grams) • Williams pears • butter (about 40 grams) • onion • gluten-free flour • dry white wine (about 120 ml) • Juice of 1 lemon • Cinnamon • Salt, pepper, and extra-virgin olive oil, to taste

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, •

whole almonds (about 500 grams) • wildflower honey (about 500 grams) • whole wheat flour (about 500 grams) • oranges • lemon • Black pepper, to taste

sesame seed buns • artisanal cotechino sausages • Lettuce, • pickled wild onions (lampascioni) • Mayonnaise, • sun-dried tomatoes in oil • lettuce leaves • boiled chestnuts • dry red wine (about 60 ml) • butter (about 14 grams) • bay leaf • Salt, to taste

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

all-purpose flour (about 375 grams) • sugar (about 100 grams) • Greek yogurt, 5% (about 250 grams) • olive oil (about 120 ml) • eggs • baking powder (about 2 1/2 teaspoons or 16 grams) • orange, zest only • salt • Cinnamon, to taste • small pears

chestnut flour (200 grams) • sugar (200 grams) • eggs • unsweetened cocoa powder (40 grams) • milk (100 ml) • vegetable oil (100 ml) • honey • baking powder (about 2 1/2 teaspoons or 16 grams) • Powdered sugar for dusting (optional)