Directions:

STEP 1

Preheat oven to 375 F. Wash potatoes and cut into wedges.

STEP 2

Drizzle a baking sheet with extra virgin olive oil and place potatoes in a single layer. Sprinkle with salt. Bake for 20 minutes.

STEP 3

Take out potatoes and sprinkle some grated Parmigiano Reggiano cheese and rosemary. Put back in the oven for 5 minutes.

STEP 4

Let cool and serve.

Directions:

STEP 1

Combine flour, salt, sugar and yeast in a large bowl. Add water and mix with your hands bringing the dough together.

STEP 2

Turn the dough out onto a lightly floured surface and knead vigorously for 10 minutes. Transfer to a large lightly oiled bowl and cover with a clean cloth. Let rise in a warm place until doubled in size – about 1 hour.

STEP 3

Knead the dough lightly for 1 minute, then roll it out on a lightly floured surface into a rectangle measuring approximately 20x12in.

STEP 4

Spread the pesto or sun-dried tomato paste over the dough, leaving a little less than an inch border along one long edge. Scatter the rosemary and Parmigiano Reggiano cheese evenly. From the other long edge, roll the rectangle into a sausage-shape, pressing the long edge to seal it. Curl the roll around into a circle, sealing the ends together.

STEP 5

Lift the ring onto a large, greased baking sheet. Without cutting through entirely, cut 16 even slices with a sharp knife, keeping the circular shape. Twist each slice so that the cut surface lies upwards. Sprinkle with poppy seeds or sesame seeds. Leet rise in a warm place for 30-40 minutes.

STEP 6

Meanwhile, preheat the oven to 520 F/Fan 375 F. Bake for 20-25 minutes until risen and golden brown. Cool on a wire rack.

Directions:

STEP 1

Preheat oven to 430 F. Line a rimmed baking sheet with parchment paper.

STEP 2

Place tightly packed spoonfuls of grated Parmigiano Reggiano cheese in circular mounds, about 2 inches wide.

STEP 3

Remove wings from air fryer and place in a bowl. coat them with another handful of Parmigiano Reggiano cheese. Turn the air fryer up to 400  F and cook for 5 minutes more to caramelize .

STEP 4

Add crushed pistachios, walnuts, sesame seeds, pumpkin seeds, marjoram, and other herbs according to your personal taste.

STEP 5

Bake in the oven for about 7 minutes.

STEP 6

Slide the baking paper off of the pan and let cool completely before removing. Serve at room temperature.

Directions:

STEP 1

Combine ingredients in a food processor, and pulse until dough is clumpy but will come together when pressed with your fingers.

STEP 2

Turn dough out onto a piece of plastic wrap, and form it into a log 1 1/2 inches in diameter. Chill until firm, about 2 hours.

STEP 3

Heat oven to 325 degrees. Grease two baking sheets. Cut log into 1/4-inch-thick biscuits, and place them an inch apart on sheets. Bake until firm, about 12 to 13 minutes.

STEP 4

Remove baking sheets from oven, and raise temperature to 500 degrees. When oven comes to temperature, return sheets to oven, and bake for 2 – 4 minutes more, or until crackers are deeply golden brown all over. Let cool on a wire rack.

Directions:

STEP 1

Heat oven to 400 degrees. Line a baking sheet with parchment paper. Put flour, salt, cheese and butter in the bowl of a food processor. Pulse until flour and butter are combined. Add half-and-half and let machine run for a minute or so to fully combine ingredients. If needed, continue adding liquid one teaspoon at a time, until mixture holds together but is not sticky or too wet.

STEP 2

Roll out dough on a lightly floured surface until 1/4-inch thick or even thinner, adding flour as needed. Roll sheet of dough onto your floured rolling pin and transfer to prepared baking. Score lightly with a pizza cutter or knife if you want to break crackers into squares or rectangles later on. Sprinkle with topping of choice.

STEP 3

Bake until lightly browned, about 10 minutes or longer depending on thickness and desired darkness. Cool and serve.

Directions: