RECIPES

Servings: 2-4 INGREDIENTS 600g ricotta 4 eggs 5.25 oz sugar 1 ½ tsp vanilla extract 4 oz flour 1 oz cocoa powder ½ tsp baking powder 225g amaretti cookies, finely ground ½ cup Nutella DIRECTIONS Whisk together the ricotta, eggs, sugar and vanilla. Sift the flour, cocoa powder, and baking powder together, then add the amaretti cookies. Fold the dry ingredients into the wet until just mixed. Transfer mixture to a piping bag and pipe, about the size of a quarter, on to a parchme

Servings: 2 INGREDIENTS For the slow-roasted veal: Two 14-oz veal chops ½ cup olive oil 4 sprigs thyme 4 sprigs rosemary 1 pinch chili flakes salt and pepper to taste For the Porcini Mushrooms: olive oil as needed 2 cloves garlic, lightly crushed ¼ lbs porcini mushrooms, wiped clean and sliced in half 1 pinch chili flakes 2 tsp parsley, chopped fine For the Bone Marrow and Preserved Lemon Jus 1 cup shallots, sliced thin olive oil 1 pinch chili flakes (plus more to taste)

Servings: 2 Technique tip: Soak the cedar plank it doesn't burn in the oven while providing a great transfer of smoky flavor. Swap option: You can use sea bream or any light, flaky fish filet that is not more than half 1/2-inch thick. INGREDIENTS Glaze (optional) 1 onion, finely diced 1/2 cup garlic, chopped 2 heaping tablespoons capers, roughly chopped One 12-ounce can tomatoes 1 heaping tablespoon tomato paste 2 sprigs fresh oregano 1 large teaspoon toasted and ground fenne