Potato soup
Ingredients (for 1 or 2 servings)
200 g potatoes | 1 carrot | ½ onion | ½ liter of homemade vegetable broth | 1 tablespoon of grated Parmesan | 1 teaspoon of extra virgin olive oil
Preparation Wash carrots and potatoes, peel them and cut them into small pieces. Transfer them to a pan together with the very finely chopped onion, cover with the broth and cook for about 40 minutes, until the vegetables are very soft and the liquid is considerably reduced. Then blend and add the oil and parmesan to the cream.
Baby vegetable ragout 
Ingredients (for 4 people)
1 onion | 2 carrots 250 g pumpkin | 1 stalk of celery | 1 potato | 1 clove of garlic (optional) | 400 g of peeled tomatoes | 1 pinch of salt | 2 tablespoons of extra virgin olive oil | A few basil leaves
Preparation
Clean the vegetables and cut them into small cubes. Pour the oil into a pan together with the garlic clove and all the vegetables, then let them dry over medium heat for about 10-15 minutes, adding a little water; remove the garlic, add the peeled tomatoes, mash them and cook for at least 30 minutes. Season with a pinch of salt and sprinkle with the basil.
Cod starlets
Ingredients (for 2 people)
200 g potatoes | 400 g cod fillets | 1 egg 1 handful of breadcrumbs | 3 spoons of grated Parmesan cheese | 1 pinch of salt
EQUIPMENT : star-shaped cookie cutters
Preparation
Remove the bones from the cod, boil it in a little water and blend it with an immersion blender; season with the beaten egg, 2 tablespoons of Parmesan and a pinch of salt. Separately, also boil the potato, reduce it to a puree and add it to the cod, add the breadcrumbs and mix. Leave to rest in the fridge for 5-10 minutes. Roll out the mixture into a layer one centimeter thick and cut out many stars with a cookie cutter; transfer them to a baking tray lined with baking paper, sprinkle with Parmesan, breadcrumbs and a drizzle of oil, then bake at 180°C until golden brown.
Pear cream with grains
Ingredients (for 2 servings)
50 g of rolled oats and puffed rice | 1 tablespoon flaked almonds | 1 tablespoon of raisins | 1 pinch of cinnamon | ½ tablespoon of seed oil | 1 and ½ tablespoons of rice malt | 2 ripe Abate or Conference pears | 1 tablespoon almond flour | 1 piece of vanilla pod
Preparation
In a boule mix oat flakes, puffed rice, almonds, minced raisins and cinnamon. In a pan, heat the oil with a spoonful of malt, pour the mixture and stir to caramelize everything slightly. Put the peeled pears into pieces, the almond flour, the vanilla and the remaining malt in a saucepan and cook for 10 minutes; remove the vanilla and blend. Transfer the cream into two cups and decorate with the grain.
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