• 6 oz cherry tomatoes
• 20 basil leaves
• ½ cup unsalted, roasted pistachios
• ½ tsp salt
• 3.5 oz grated Parmesan cheese
• ½ cup extra virgin olive oil
• 2 cloves garlic
• ½ leek
• 1 lb dry pasta (e.g., fusilli)
• Parmesan cheese for serving

Directions

1. Dice the tomatoes and cut the leek into julienne strips; set aside.
2. In a blender or food processor, combine the basil, pistachios, salt, grated Parmesan, olive oil, and garlic. Blend until mostly smooth. Set aside.
3. Bring a large pot of salted water to a boil.
4. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the leek and cook until soft. Add the tomatoes, salt, and pepper. Cook 7–10 minutes until soft.
5. Boil pasta until al dente.
6. Stir the pesto into the tomato mixture. Drain the pasta and mix it in.
7. Serve with additional Parmesan on top if desired.

• 1 English cucumber
• 2 vine-ripe tomatoes
• ½ lb croutons
• 1 cup baby kale
• 1 cup arugula
• 15 basil leaves
• 3 Tbsp extra virgin olive oil
• 1 Tbsp white wine vinegar
• Salt and pepper
• Ricotta salata (optional)
• 1 cup chickpeas (optional)
• 1 cup Castelvetrano olives (optional)

Directions

1. Peel the cucumber and remove seeds with a spoon. Slice into thin rounds and set aside.
2. Wash and stem the tomatoes. Cut in half crosswise and remove seeds with a spoon. Dice and set aside with cucumber.
3. Toast bread and cut into small cubes. Tear kale, arugula, and basil into pieces.
4. Mix all ingredients gently. Season with olive oil, vinegar, salt, and pepper.
5. Optional: Grate ricotta salata on top before serving. Buon appetito!

• 4 pieces of cod
• 1 onion
• 1 green pepper
• 1 red pepper
• 2 garlic cloves
• 2 tsp pimiento choricero (or sweet sun-dried pepper or paprika)
• 1 cup tomato sauce
• Virgin olive oil
• Cayenne peppers
• Salt and pepper

Directions

1. Prep Peppers:
   • Remove seeds from choricero peppers and soak to rehydrate.
   • Substitute with paprika if unavailable.
2. Sauté Base:
   • Slice onion, garlic, and peppers into julienne strips.
   • Sauté in olive oil until softened.
3. Add Flavor:
   • Stir in choricero paste, tomato sauce, and cayenne peppers.
   • Simmer for a few minutes.
4. Cook the Cod:
   • Clean cod (remove skin and bones).
   • Place cod on top of the vegetable sauce and cook until done.

• 750g squid
• 6 garlic cloves
• Fresh parsley
• 3 ripe red tomatoes, grated
• 1 tsp sweet paprika
• 2 packs squid or cuttlefish ink (8g total)
• 125g extra virgin olive oil
• 300g short-grain rice
• 750ml fumet (fish stock)
• Salt

Directions

1. Make the Green Sauce:
   • Blend garlic cloves, parsley, 100g of olive oil, and some salt into a thick green sauce.
2. Prepare the Squid:
   • Clean and cut squid into 1 cm squares.
   • Heat the remaining oil in a pan and sauté the squid.
   • Add the green sauce, then sweet paprika, and finally the grated tomatoes.
   • Cook until the tomato water is reduced.
3. Build the Rice Base:
   • Add the squid ink and salt. Stir in the rice and cook for 1 minute to absorb flavors.
4. Cook the Rice:
   • Add hot fumet and boil for 8 minutes at medium-high heat without stirring.
   • Shake the pan occasionally instead of stirring.
5. Bake:
   • Transfer the pan to a preheated oven at 250°C (480°F) for 8 more minutes.
6. Finish with Socarrat:
   • Place the pan back on the stovetop to form a light golden crust (socarrat).
7. Rest:
   • Let the rice rest for 10 minutes before serving.

Tips

• Use high-quality fumet made from sautéed vegetables and rockfish, simmered and reduced to a third.
• Short and round rice varieties like Bomba, Bahía, or Siena are ideal. Avoid long-grain rice like Basmati or Jasmine.
• Always use the same rice variety to maintain water ratios.
• Use a large, flat pan to ensure rice is no thicker than 1.5 cm.

• 50g butter
• Olive oil
• 50g onion, chopped
• 50g ham, minced
• 45g wheat flour
• 125ml milk
• 125ml ham broth
• Nutmeg
• Salt and pepper
• 1 egg
• Breadcrumbs

Directions

1. Sauté Base:
   • In a pan, sauté the onion in butter and a little oil until soft.
2. Add Ham:
   • Stir in the minced ham.
3. Make the Roux:
   • Add flour and a pinch of nutmeg. Cook briefly.
4. Form Dough:
   • Stir in the milk first. When thickened, add the broth.
   • Stir until smooth and uniform. Dough is ready when it pulls cleanly off a spoon or the pan.
5. Chill and Shape:
   • Cool the dough in the fridge overnight.
   • Form into croquette shapes.
6. Fry:
   • Coat in egg and breadcrumbs, then deep-fry until golden.

• 400g Flour 00
• 200g water
• 5g salt
• 20g olive oil

Directions

1. Make the Dough:
   • Place flour in a bowl and add water, salt, and olive oil.
   • Beat with a fork, then knead vigorously until the dough no longer sticks to your hands.
   • Add more flour if necessary.
2. Rest the Dough:
   • Shape into a ball, wrap in cling film, and refrigerate for at least 30 minutes
   • Alternatively, rest in the freezer for 10 minutes.
3. Shape the Pici:
   • Roll the dough out into a regular rectangle.
   • Cut into thin slices and roll each piece by hand until about 4 mm in diameter.
   • Place rolled pici on a drying rack.
4. Cook:
   • Boil in salted water for 7–9 minutes until al dente.

• 500g potatoes
• 150g pickled vegetables
• 15–20 olives
• 150g tuna (fresh or canned)
• 2 eggs
• Mayonnaise
• Salt

Directions

1. Boil and Cool:
   • Boil the potatoes and eggs, then let them cool.
2. Chop and Mix:
   • Dice the potatoes and chop the pickled vegetables, olives, and tuna.
3. Dress:
   • Mix all ingredients with mayonnaise and season with salt.

• 300g ladyfingers (approximately)
• 500g mascarpone
• 6 tablespoons sugar (plus 1 for the coffee pot)
• 200ml heavy cream
• 6 eggs
• A few drops of lemon juice
• Freshly brewed coffee
• Chocolate shavings

Directions

1. Prep the Components:
   • Separate egg whites and yolks into different bowls.
   • Whip egg whites with a few drops of lemon juice until stiff peaks form. Set aside.
   • Whip the heavy cream in another bowl until soft peaks form. Set aside.
2. Make the Mascarpone Cream:
   • Whisk the yolks with sugar until pale and fluffy.
   • Add mascarpone and whisk until smooth.
   • Fold in the whipped cream using a spatula.
   • Gently fold in the whipped egg whites last, mixing carefully to preserve the volume.
3. Assemble the Tiramisù:
   • Dip each ladyfinger briefly into coffee (turning 180° once) and place in a pan to cover the bottom.
   • Spread half of the mascarpone cream over the soaked ladyfingers.
   • Repeat with a second layer of dipped ladyfingers and remaining cream.
4. Finish and Chill:
   • Top with chocolate shavings.
   • Refrigerate for at least 2 hours (12 hours is best for flavor and texture).

Alternative recipe

Ingredients

• 14 oz Savoiardi (ladyfingers)
• 16 oz mascarpone
• 1 cup pasteurized egg whites
• ¼ cup pasteurized egg yolks
• ½ cup granulated sugar (plus more for sweetening the coffee)
• 1 tsp vanilla extract (optional)
• 1½ cups coffee, cooled (preferably from a moka pot)
• ½ of a 3.5 oz dark chocolate bar, chopped
• Cocoa powder

Directions

1. Prepare coffee in advance, sweetening it with a spoonful of sugar. Let it cool.
2. Whip egg whites with half the sugar and refrigerate.
3. Whip yolks with remaining sugar and vanilla until fluffy. Add mascarpone and blend until smooth.
4. Gently fold the egg whites into the yolk-mascarpone mixture using a spatula until creamy and airy.
5. Dip each ladyfinger quickly (2 seconds) in the coffee and lay them in an 8x10” baking pan.
6. Cover with a layer of mascarpone cream, sift cocoa on top, and sprinkle half the chopped chocolate.
7. Repeat with another layer of ladyfingers and cream. Finish with cocoa and the rest of the chocolate.
8. Chill in the fridge for 2–3 hours before serving. Buon appetito!

Note

The origins of tiramisù are disputed, with Tuscany, Piedmont, and Veneto all laying claim. One story credits 17th-century Siena with inventing the dessert for Cosimo de Medici, originally calling it zuppa del duca (“the Duke’s soup”).

Dough

• 4 eggs
• 400g (3 cups) wheat flour 00

Filling

• 500g frozen spinach
• 500g frozen chards
• 800g ricotta cheese
• Salt and nutmeg

Directions

1. Prepare the Dough:
   • Place flour in a bowl and make a well in the center. Add eggs and beat with a fork.
   • Mix vigorously until the dough no longer sticks to your hands. Add more flour if necessary.
   • Let the dough rest if needed.
2. Make the Filling:
   • Cook the spinach and chards, then drain well.
   • Combine with ricotta, salt, and nutmeg to taste.
3. Assemble the Tortelli:
   • Use a pasta machine to roll out the dough into sheets.
   • Place filling along one sheet, cover with another, and cut into 10 cm squares.
   • Press the edges with a fork to seal.
4. Cook:
   • Boil tortelli in salted water for about 8 minutes.
5. Serve:
   • Season with Bolognese sauce, butter and sage, or tomato sauce.

Dough

• 4 eggs
• 400g (3 cups) wheat flour 00

Filling

• 300g mixed frozen mushrooms
• 400g ricotta cheese
• 100g parmesan cheese
• Garlic
• Salt and nutmeg

Directions

1. Prepare the Dough:
   • Place flour in a bowl, add eggs, and beat with a fork.
   • Mix until the dough is smooth and no longer sticky. Add flour if necessary.
2. Make the Filling:
   • Sauté garlic in olive oil until browned.
   • Add mushrooms and simmer 10–15 minutes.
   • Blend mushrooms and garlic in a mixer.
   • Combine with ricotta, parmesan, nutmeg, and salt.
3. Assemble the Tortelli:
   • Roll the dough into sheets using a pasta machine.
   • Spoon filling onto one sheet, cover with another, and cut into 10 cm squares.
   • Seal edges with a fork.
4. Cook:
   • Boil tortelli in salted water for about 8 minutes.
5. Serve:
   • Season with four cheese sauce or butter and sage.