INGREDIENTS 1/4 cup olive oil or duck fat 1/2 medium onion, sliced thin 1 1/2 pounds duck livers (use chicken livers if you cannot find duck) 1 cup red wine 1 teaspoon chile flakes 1 tablespoon oregano 1/2 stick of butter, chilled and cut into cubes Salt and freshly ground black pepper PASTA 3 cups all-purpose flour 1 cup chestnut flour 4-5 eggs, lightly beaten dash of olive oil SAUCE 3 tablespoons duck fat4 tablespoons balsamic vinegar (use decent stuff)minced parsley for garnishgrated parmigiano cheese for garnish cooking directions Make the pasta. Whisk the two flours together in a large bowl until they are combined. Make a well in the…

INGREDIENTS Roasted tomatoes Garlic Parsley Basil Salt Pepper Olive oil COOKING directions Slice the tomatoes in half and bring to a boil. Create your parsley mixture. Add garlic, basil, salt, pepper, and olive oil. Fill each tomato with your parsley mixture. Simply preheat the oven on 350 and cook for 20 minutes.

INGREDIENTS Ingredients (makes one 14-inch thin crust pizza): 200gm bread flour 1 tsp salt 1tsp sugar 1 tsp instant dried yeast 1 tbsp EVOO 1 tsp squid ink 120ml cold water COOKING DIRECTIONS Mix all the dry ingredients together in a mixing bowl. Add the water, oil and squid ink. Blend to form a dough. Turn out onto a lightly floured surface and knead for 5-8 minutes until smooth and elastic. Shape the dough into a ball and place it back into the mixing bowl, cover and proof until doubled in size. While the dough rests, put the pizza stone in a cold oven, then turn it on to 260…

INGREDIENTS 1/4 cup extra-virgin olive oil
 3 small leeks (1/2 pound), white and tender green parts thinly sliced into rounds
 1/4 cup dry white wine
 3 medium zucchini, cut lengthwise into 1/8-inch-thick slices, preferably on a mandoline
 3 medium yellow summer squash, cut lengthwise into 1/8-inch-thick slices, preferably on a mandoline
 Kosher salt Pepper
 1 cup finely shredded Gruyère (about 2 ounces)
 1 plum tomato, very thinly sliced crosswise
 Flaky sea salt and crusty bread, for serving
 COOKING DIRECTIONS Preheat the oven to 425°. In a large skillet, heat 1 tablespoon of oil over moderately high heat. Add the leeks and cook, stirring occasionally, until softened, about 3 minutes. Add…

INGREDIENTS Artichokes Lemons COOKING DIRECTIONS Heat enough water to cover the trimmed artichokes + 1/2 cup of olive oil, 1 lemon squeezed with the rind and everything, and a teaspoon or so of salt. Trim the baby artichokes. I do this in 2 stages, having a big bowl of water to put them which also has a lemon squeezed and cut up in it. Trim until you see tender light green leaves. Put back in water, then for each one. Cut off the top, peel the stem, and take off ONLY a little of the tip of the stem to keep the artichoke shape. When the water is boiling, put…

INGREDIENTS 15 oz. ricotta 1 cup parmesan 4 egg yokes 1 1/2 tablespoons finely chopped fresh mint 1 1/2 tablespoons coarsely chopped fresh mind Salt, pepper, ground nutmeg to taste COOKING DIRECTIONS Bring a large pot of water to a boil; add beans. Cook until tender, 6 to 7 minutes. Transfer to an ice-water bath; let cool 1 minute. Drain; squeeze beans from skins. Transfer 2 cups of the beans to a food processor. Add cheeses, mint, lemon juice, and 3/4 teaspoon salt. Process until smooth. Refrigerate filling at least 1 hour (up to 2 days). Divide dough into 4 pieces. Dust 1 piece of dough with flour (cover remaining…

INGREDIENTS 1⁄2 lb potatoes 1⁄4 lb leeks 1⁄4 lb onions 1 1⁄2 tbs butter 3⁄4 cup milk Salt, pepper, and nutmeg to taste 2 tbs chopped parsley COOKING DIRECTIONS Peel and dice the potatoes. Peel and slice the leeks and onions. Melt the butter in a large pot, adding the onions and leeks. Stir, cover, and allow the vegetables to steam for 10 minutes. Next, add the diced potatoes and season with salt, pepper, and nutmeg. Whisk the milk together with 1 1⁄2 cups hot water and add to the potato, leek, and onion mixture. Allow ingredients to cook for 15 minutes. Season to taste and serve topped with chopped…

INGREDIENTS 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 large onion, finely diced (about 2 cups)  Salt and black pepper 3 garlic cloves, minced  Pinch of saffron  Pinch of crushed red pepper or cayenne 1 pound squid, bodies cleaned and cut into 1/8-inch slices, tentacles halved ½ cup chopped tomato, canned or fresh 1 bay leaf ½ cup dry white wine 2 teaspoons squid ink (sometimes sold as cuttlefish ink) 2 tablespoons unsalted butter 1 cup Carnaroli or Arborio rice 4 cups unsalted fish, chicken or vegetable broth, plus more as needed 1 teaspoon lemon zest 2 tablespoons roughly chopped flat-leaf parsley COOKING DIRECTIONS Put olive oil in a saucepan…