200 gr white chocolate

100 gr toasted hazelnuts

2 drops of seed oil

4 egg yolks

110 gr Sugar

100 ml dry Marsala

400 g Mascarpone
200 ml Fresh liquid cream
120 g Sugar (+2 spoons for the syrup)
4 Yolks Bitter cocoa powder
2 Restricted coffees
150 ml Milk
200 g ladyfingers

• 18 - 20 ounces Cheese Tortellini I buy the fresh refrigerated tortellini

• 3 Tablespoons Butter

• 3 Cloves Garlic minced

• 1/4 pound Prosciutto cut into thin strips

• 2 cups Heavy Cream

• 1 - 14 1/2 ounce can Petite Diced Tomatoes

• 1/2 - 3/4 cup Parmesan Cheese

• 3/4 cup Frozen Peas

• 1/3 cup Fresh Basil thinly sliced

• Salt + Pepper to taste

• 10.5 oz flour 00

• 3 eggs room temperature

• 3.5 oz pecorino cheese

• 3.5 oz fresh ricotta

• 1 oz honey

• 2 oz butter

• 1 untreated orange zest

• ½ orange juice

• ½ tsp sugar

• a pinch of salt

• pepper to taste

• parsley

• a handful Pecorino shavings

• 2 oz chopped toasted walnuts

34 grams lukewarm water (2½ tablespoons)
4 grams active dry yeast (1⅓ teaspoons)
50 grams all purpose flour (6 tablespoons)

FIRST DOUGH
90 grams all purpose flour (½ cup + 3 tablespoons)
20 grams granulated sugar (1¾ tablespoons)
1 large egg (room temperature/beaten)

SECOND DOUGH
170 grams all purpose flour (1¼ cup + 1 tablespoon)
90 grams granulated sugar (⅓ cup + 2 tablespoons)
10 grams honey (½ tablespoon)
140 grams butter (softened)
(½ cup + 2 tablespoons)
2 large eggs (room temperature)
1 large egg yolk (room temperature)
1 pinch salt
1/2 teaspoon vanilla
zest 1 orange

1 cotechino sausage
2 cups lentils (I used puy lentils), soaked in water overnight
1 onion, peeled and diced
2 carrots, peeled and diced
2 cloves garlic, peeled and diced
2 bay leaves
4 cups stock (I skimmed the fat from the broth from simmering the cotechino)
Salt and pepper for seasoning
3 tablespoons fresh parsley

Pork shoulder, leg meat 400 g
Salt 18 g
Cure 2.5 g
White pepper 2.0 g
Nutmeg 0.5 g
Cloves, ground 0.3 g
Cinnamon 0.3 g
Cumin 0.5 g
Vanilla extract 1 ml
Garlic 3.5 g
Red wine 30 ml

800 g Calf's liver
60 g butter
80ml white wine
1 zest of lemon
Sea salt
2 sppons extra vergin oil
2 large onions (white)
1 tablespoon flat leaf parsley finely chopped
Lemon wedges to serve