500 g boiled potatoes
Ham - Cubed Mozzarella - Cubed sallt and pepper to taste
Parmigiano Reggiano, grated
Breading:
Flour
1 egg
Breadcrumbs Boil potatoes with skin on. When a knife goes into the potatoes smoothly, they are done (approx 25 minutes of boiling depending on the size). After they have cooled down, peel and mash. Add in ham, mozzarella, salt, pepper, Parmigiano Reggiano and egg. Mix it all together. Shape into croquettes. Flour the croquette lightly. Next, dip it into egg mixture and finally dip into the breadcrumbs. Fry and serve hot.

12 Zucchini flowers
250 g Mozzarella, as needed, chopped
500 g Ricotta Several leaves Fresh Basil Parmigiano Reggiano, grated, to taste
Salt & Pepper, to taste
Breading:
Flour, as needed 2 Eggs, beaten, as needed Breadcrumbs, as needed Salt & Pepper, to taste
Peanut or Sunflower oil, for frying Clean the zucchini flowers in cold water. Pull off all stems around the outside of the flower and
remove inside stem gently. Next, prepare the filling. Mix together the chopped mozzarella (squeeze off extra liquid if needed), ricotta, several leaves of fresh basil that have been torn into small pieces, and grated Parmigiano
Reggiano, to taste. Add salt and pepper, to taste. Fill each zucchini flower with the cheese filling and gently twist the ends of the flower to close. Dip
each flower in the flour, then the beaten egg, then breadcrumbs. Heat peanut or sunflower oil in a large frying pan until very hot. Immerse each flower gently in the
hot oil. Fry the flowers until golden, turning as needed to cook evenly. Remove from oil, transfer to paper-towel —lined plate to drain and serve immediately with a
sprinkle of Parmesan cheese, sea salt and chopped fresh basil, as desired.

Extra Virgin Olive Oil, as needed
2 Garlic cloves, 1 Whole and 1 minced
5 large Eggplant, cut into cubes 400 g Bread, without the crust Fresh Parsley, finely chopped Salt & Pepper, to taste
Parmigiano Reggiano, grated, if desired
Breading:
Flour, as needed
Egg, beaten
Breadcrumbs, as needed
Peanut Or Sunflower Oil, for frying In a large sauté pan, heat a generous amount of olive oil and add the whole garlic clove. Sauté the garlic until blended. Add the eggplant cubes and saute until all the water has evaporated from the
eggplant. Remove from heat and allow to cool. Add in bread, chopped parsley and minced garlic. (You can also add a handful of Parmigiano Reggiano cheese to taste, as well as salt and pepper to
flavor). Mix it all together. Form part of the mixture into a small ball about the size of a golf ball. Lightly flour, then dip in the beaten egg and roll in the breadcrumbs until it is covered. Fry in hot
peanut or sunflower oil, turning halfway so they cook evenly.
Remove and transfer to paper-towel-lined plate to drain before serving.

2 kg Eggplant
Flour, as needed
1 L Sunflower or Peanut Oil, for frying
400 g Mozzarella, chopped
200 g Tomato Sauce
100 g Parmigiano Reggiano, grated Fresh Basil, as needed
Salt & Pepper, to taste Cut the eggplant lengthwise into thin slices. Put the slices on a plate and sprinkle with salt. Allow to sit for about 15 minutes, then rinse them under water and squeeze out. The salt extracts the
water & bitterness from the eggplant. Fat to dry and dip each slice in flour. Fry the eggplant slices in hot oil until golden. Remove and transfer to paper-towel -lined baking
sheet to drain. Next, chop the Mozzarella in small cubes. Spoon a little tomato sauce on the bottom of a baking pan, and begin layering first eggplant, tomato sauce and cheese. Repeat process until you have made three layers (or more depending on the size of the baking pan). Finish with tomato sauce
and grated Pamigiano. Bake in a preheated oven at 180°C (about 360°F) for about 15 minutes until the Mozzarella is melted and the top is golden. Remove and allow to cool slightly before serving. Sprinkle with grated Parmigiano, garnish with fresh basil and serve.

60 g Butter
1 small Onion, chopped 500 g Risotto Rice, such as Arborio
Saffron threads, a pinch
1 to 1 1/2 L Vegetable Broth* (as much as the rice takes)
100 g Ham, cubed 100 g Mozzarella, cubed Salt & Pepper, to taste
2 tbsp Parnngiano Reggiano, grated
1 Egg, beaten
Branding:
200 g Flour, as needed
4 Eggs, beaten 500 g Breadcrumbs, as needed
Peanut or Sunflower Oil, for frying In a pan, fry the small chopped onion in butter until golden. Next add in the rice and saffron threads to the pan. Mix them together. Add in the vegetable broth one ladle-full at a time to the mixture Allow the broth to reduce before adding another ladlevfulli Continue doing this until rice is cooked al dente. Add Parmigiano cheese and 1 whole beaten egg. Mix well, then, remove from heat and allow rice to cool. After the rice is cool, add the ham, mozzarella, salt and pepper.scoop and roll into a ball place on parchment paper. Lightly flour the rice ball, then dip into the egg and roll in the breadcrumbs until it is covered. Fry in hot peanut or sunflower oil, turning halfway,
until golden brown Remove when golden brown and transfer to paper-towel - lined plate to drain.
Serve hot. *(To make your own vegetable broth, place vegetables - carrots, celery, onions, and any other
vegetables of your choosing, in cold water. Bring to a boil for 30 minutes. Reduce to half.)

Calzone dough:
300 g '00' Flour
30 g Lard or Oil 100 mL Water
Salt, to taste
Filling:
300 g Ricotta
150 g Mozzarella, cubed 150 g Provolone, cubed
Fresh Basil, as needed In a bowl, mix flour, oil, water 8: salt, and knead together. Once smooth, cover and set aside in a
warm place. Let rest for about an hour until the dough doubles in size. In a separate bowl, mix the ricotta, mozzarella, provolone and several leaves of fresh basil torn into small pieces to prepare the filling. When the dough has risen, divide and roll out into small circular
shapes. Spoon cheese filling onto the dough, covering half of it and leaving the other half empty.
Fold over into half-moon shapes. Press on the edges to close.
Deep fry in hot peanut or sunflower oil or bake in a preheated oven at 180°C (approximately
360°F) until golden (about 10 - 15 minutes).

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