📝 Ingredients:

• 400g spaghetti
• 200g guanciale or pancetta, diced
• 4 large egg yolks
• 1 whole egg
• 100g Pecorino Romano cheese, grated
• 50g Parmigiano-Reggiano, grated
• Freshly ground black pepper
• Salt for pasta water

👨‍🍳 Instructions:

1. Bring large pot of salted water to boil for pasta
2. Cook spaghetti according to package directions until al dente
3. While pasta cooks, fry guanciale in a large pan until crispy
4. In a bowl, whisk together egg yolks, whole egg, and both cheeses
5. Add generous amount of black pepper to egg mixture
6. Reserve 1 cup pasta water, then drain pasta
7. Remove pan from heat, add hot pasta to guanciale
8. Quickly stir in egg mixture, adding pasta water to create creamy sauce
9. Serve immediately with extra cheese and pepper

📝 Ingredients:

• 500g "00" flour or bread flour
• 325ml warm water
• 10g salt
• 3g active dry yeast
• 400g San Marzano tomatoes, crushed
• 400g fresh mozzarella, torn
• Fresh basil leaves
• Extra virgin olive oil
• Sea salt

👨‍🍳 Instructions:

1. Mix flour, water, yeast, and salt. Knead for 10 minutes
2. Let dough rise for 1-2 hours until doubled
3. Divide into 2 balls, let rest 30 minutes
4. Preheat oven to highest temperature (250°C/500°F)
5. Stretch dough into 12-inch rounds
6. Spread crushed tomatoes, leaving 1-inch border
7. Add torn mozzarella pieces
8. Drizzle with olive oil, sprinkle with salt
9. Bake 10-12 minutes until crust is golden
10. Top with fresh basil leaves and serve

📝 Ingredients:

• 300g Arborio or Carnaroli rice
• 400g mixed mushrooms (porcini, cremini)
• 1 liter hot vegetable stock
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 100ml dry white wine
• 80g butter
• 80g Parmigiano-Reggiano, grated
• Fresh parsley
• Salt and pepper

👨‍🍳 Instructions:

1. Clean and slice mushrooms
2. Sauté mushrooms in butter until golden, set aside
3. In same pot, cook onion and garlic until soft
4. Add rice, toast for 2 minutes
5. Pour in wine, stir until absorbed
6. Add stock one ladle at a time, stirring constantly
7. Continue for 18-20 minutes until rice is creamy
8. Stir in mushrooms, butter, and Parmesan
9. Season with salt and pepper
10. Garnish with parsley and serve immediately

📝 Ingredients:

• 4 veal shanks, cut 1.5 inches thick
• Flour for dusting
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, diced
• 200ml dry white wine
• 400g canned tomatoes
• 500ml veal or beef stock
• For gremolata: lemon zest, garlic, parsley
• Olive oil, salt, pepper

👨‍🍳 Instructions:

1. Tie kitchen string around each veal shank
2. Season with salt and pepper, dust with flour
3. Brown shanks in olive oil on all sides
4. Remove shanks, sauté vegetables until soft
5. Add wine, simmer until reduced by half
6. Add tomatoes and stock
7. Return shanks to pot, bring to simmer
8. Cover, braise in 325°F oven for 2 hours
9. Make gremolata: mix lemon zest, minced garlic, parsley
10. Serve shanks with sauce, topped with gremolata

📝 Ingredients:

• 500g fresh lasagna sheets
• 500g ground beef
• 200g ground pork
• 1 onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 800g canned tomatoes
• 200ml red wine
• For béchamel: 80g butter, 80g flour, 1L milk
• 200g Parmigiano-Reggiano, grated

👨‍🍳 Instructions:

1. Make ragù: sauté vegetables, add meat, brown well
2. Add wine, let evaporate, then add tomatoes
3. Simmer ragù for 2 hours, stirring occasionally
4. Make béchamel: melt butter, whisk in flour, add milk
5. Cook béchamel until thick, season with nutmeg
6. Spread thin layer béchamel in baking dish
7. Layer: pasta, ragù, béchamel, Parmesan
8. Repeat layers 5-6 times, ending with béchamel
9. Top with generous amount of Parmesan
10. Bake at 375°F for 40 minutes until golden

📝 Ingredients:

• 500ml heavy cream
• 200ml whole milk
• 100g sugar
• 1 vanilla bean or 2 tsp vanilla extract
• 2.5 sheets gelatin or 1 tbsp powdered gelatin
• For compote: 300g mixed berries
• 50g sugar
• Juice of 1 lemon

👨‍🍳 Instructions:

1. Soak gelatin sheets in cold water for 5 minutes
2. Heat cream, milk, and sugar until warm
3. Split vanilla bean, scrape seeds into cream mixture
4. Squeeze excess water from gelatin, add to warm cream
5. Stir until gelatin completely dissolved
6. Strain mixture through fine sieve
7. Pour into 6 ramekins or molds
8. Refrigerate for at least 4 hours until set
9. Make compote: simmer berries, sugar, and lemon juice
10. Unmold panna cotta and serve with berry compote

📝 Ingredients:

• 500g mascarpone cheese
• 6 large eggs, separated
• 150g sugar
• 300g ladyfinger cookies (savoiardi)
• 500ml strong espresso, cooled
• 50ml Marsala wine (optional)
• Cocoa powder for dusting
• Dark chocolate shavings

👨‍🍳 Instructions:

1. Whisk egg yolks with sugar until pale and thick
2. Add mascarpone to yolk mixture, fold gently
3. Beat egg whites to stiff peaks
4. Fold egg whites into mascarpone mixture
5. Mix espresso with Marsala wine
6. Quickly dip ladyfingers in coffee mixture
7. Arrange layer of soaked ladyfingers in dish
8. Spread half the mascarpone cream over cookies
9. Repeat with second layer of cookies and cream
10. Refrigerate 6 hours, dust with cocoa before serving

📝 Ingredients:

• 500g all-purpose flour
• 350ml warm water
• 10g salt
• 7g active dry yeast
• 100ml extra virgin olive oil
• Fresh rosemary sprigs
• Flaky sea salt
• Cherry tomatoes (optional)

👨‍🍳 Instructions:

1. Mix flour, water, yeast, salt, and 50ml olive oil
2. Knead until smooth and elastic, about 10 minutes
3. Place in oiled bowl, cover, rise 1 hour
4. Pour remaining oil into baking pan
5. Stretch dough to fit pan, let rest 30 minutes
6. Create dimples all over dough with fingertips
7. Press rosemary sprigs into dough
8. Drizzle with more olive oil, sprinkle with sea salt
9. Let rise 30 more minutes
10. Bake at 425°F for 25-30 minutes until golden