How it is done:

Prepare the peppers: Roast the red bell peppers on a grill, in the oven, or over an open flame until their skins are charred. Place them in a bowl, cover with plastic wrap, and let them cool. Once cooled, peel off the skins, remove the seeds, and cut the peppers into pieces.

Transfer the roasted peppers to a blender or food processor. Blend until smooth. Add the eggs, heavy cream, grated Parmesan, olive oil, salt, and pepper, and blend again until you achieve a smooth and uniform mixture.

Preheat the oven to 180°C (350°F). Grease individual ramekins or a large flan mold with butter. Pour the mixture into the molds, leaving a little space at the top.

Place the molds in a deep baking tray and pour hot water into the tray until it reaches halfway up the sides of the molds (bain-marie method). Bake for 30–35 minutes, or until the flans are set, and a knife inserted in the center comes out clean.

Prepare the ricotta cream: In a bowl, whisk the ricotta cheese with the milk and olive oil until it becomes smooth and creamy. Add a pinch of salt, and pepper, adjusting the consistency with more milk if necessary. The cream should be smooth but not too runny.

How to serve:

Allow the flans to cool for 5 hours before gently unmolding them onto serving plates. Serve each flan with a generous dollop of ricotta cream on top or on the side. Garnish with fresh herbs like basil or parsley for an extra touch of freshness.

How it is done:

Prepare the white ragù: Heat the butter in a large skillet over medium heat. Add the diced carrot, celery, and onion. Sauté until softened and fragrant, about 2/3 minutes. Add the sausage and ground beef. Cook, breaking up the meat with a spatula, until browned and cooked through. Pour in the white wine and let it simmer for 2–3 minutes, allowing the alcohol to evaporate. Reduce the heat to low and stir in the bone broth. Add the rosemary and thyme. Season with salt and pepper. Let the ragù simmer gently for about 5 to 10 hours (the more, the better), stirring occasionally, until it thickens firmly. Remove the rosemary and thyme sprigs before serving.

Prepare the polenta: In a medium saucepan, bring 4 cups of water to a boil. Add the salt. Gradually whisk in the cornmeal in a steady stream to avoid lumps. Reduce the heat to low and cook, stirring frequently with a spatula, for about 30–40 minutes, or until the polenta is thick and creamy. Remove from heat and stir in the butter and Parmesan cheese until fully incorporated.

How to serve:

Spoon the creamy polenta onto plates or into shallow bowls. Top generously with the white ragù.

How it is done:

Prepare the meatballs: In a large mixing bowl, soak the stale bread in the milk for around 15–20 minutes, until melted and paste-like. Combine the ground beef, bread, Parmesan cheese, chives, salt, and pepper. Mix gently with your hands until just combined (do not overmix). Form the mixture into 1½-inch meatballs and set aside on a plate.

Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches (don’t overcrowd the pan) and cook for 6–8 minutes, turning frequently, until browned on all sides. Transfer the meatballs to a plate and cover with foil to keep warm.

Make the pan gravy: In the same skillet, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes, whisking constantly, until the mixture turns golden brown (this is the Roux).

Gradually add the beef stock and pan drippings (if using), whisking constantly to avoid lumps. Bring to a simmer. Cook for 3–4 minutes, or until the gravy thickens. Season with salt and pepper to taste.

How to serve:

Return the meatballs to the skillet with the gravy, turning to coat them evenly. Simmer for an additional 5 minutes to allow the flavors to meld. Serve the meatballs hot, with gravy spooned generously over the top. Pair with mashed potatoes, rice, or crusty bread to soak up the sauce.

How it is done:

Prepare the bunet mixture: Preheat your oven to 325°F (160°C). In a medium saucepan, heat the milk with the vanilla bean over medium heat until warm but not boiling. Set aside to cool slightly. In a large mixing bowl, whisk together the eggs, egg yolks, and sugar until pale and smooth. Add the crushed amaretti cookies with a pinch of salt, and whisk until combined. Gradually pour in the warm milk, whisking constantly, until the mixture is smooth and very liquid.

Pour the custard mixture over the caramel in the pan or ramekins previously greased. Place the pan/ramekins in a deep baking dish and pour hot water into the dish until it reaches halfway up the sides (bain-marie method). Bake for 50 minutes, or until the bunet is set but still slightly jiggly in the center. Remove from the oven and let cool to room temperature. Chill in the refrigerator for at least 4 hours or overnight.

Prepare the zabaione sauce: In a heatproof bowl, whisk together the egg yolks and sugar until pale and creamy. Gradually whisk in the Marsala wine. Place the bowl over a pot of simmering water (double boiler), ensuring the bottom of the bowl doesn’t touch the water. Whisk constantly for 8–10 minutes, or until the mixture thickens to a custard-like consistency. Remove from heat and let cool slightly.

How to serve:

To unmold the bunet, run a knife around the edges and invert onto a serving plate. Spoon the zabaione sauce over the bunet and serve chilled or at room temperature.