Caciocavallo

extra-virgin olive oil, plus 2 tablespoons • onions, chopped • pork shoulder, cut into 1-inch cubes • tomato paste • basic tomato sauce, recipe follows • hot chicken stock, plus more for thinning the sauce • Salt • Freshly ground black pepper • water • Arborio rice • eggs, lightly beaten • freshly grated caciocavallo, plus extra for garnish •

plain flour • cold butter • approx 40 ml of milk • salt • Italian salame • small squares of caciocavallo cheese or similar

Roll of pastry • small aubergine • tomatoes, sliced • Caciocavallo cheese • Olive oil • Egg to glaze • Salt

plain flour • canadian strong flour • warm water • yeast sachet • red onion • breadcrumbs • Anchovies • pecorino (or caciocavallo) • grated parmesan cheese (or pecorino) • tomato sauce • Oregano • Olive oil •

00 flour (better ground stone) • water (about a glass) • extra virgin olive oil • sale di Trapani • Capocollo Grecanico Azze Anca • Caciocavallo di Ciminà • di Nduja di Spilinga

Sedanini pasta or similar • ricotta cheese • chopped ham • an aubergine washed and chopped • Small chopped onion • or so of Passata sauce • caciocavallo or another medium hard cheese • Fine breadcrumbs • Olive oil • Salt