Recipe Zest

Ingredients Pizza dough 1/2 ball mozzarella cheese 2 hot Italian sausages Cremini mushrooms Shiitake mushrooms Red onion Pecorino romano Arugula Method Prepare pizza dough 2 hours earlier Preheat bbq to high, with pizza stones on bbq Remove sausage from casing and fry until done Grate mozzarella cheese Slice mushrooms and finely slice onion Add all ingredients except arugula to pizza.  First sausage, then cheese, then mushrooms and onion on top (so they cook on the bbq).  Sprinkle with pecorino romano Bake in bbq until done, about 6-7 minutes Remove from bbq and add arugula on top

Ingredients 130g rigatoni (or other tube pasta) 1 Italian pork sausage 100g guanciale 1 cube tomato paste 20 cherry tomatoes, halved 1 onion, chopped 2 egg yolks Pecorino romana Method Bring pot of unsalted water to boil.  Add pasta and cook until about 4 minutes before done; reserve about 1/2 cup to 1 cup pasta water.  Add salt to remaining water and cook pasta until 2 minutes before done Add tomatoes to pot with a little water, and bring to boil.  Squish tomatoes to separate from skin.   Add tomato paste Remove sausage from casing and fry until cooked.  Remove from pan.  Fry onion until translucent and remove from pan.  Fry guanciale until browned Add sausage, onion, guanciale, tomato sauce and pasta to pot.  Add reserved pasta water.  Cook until pasta is done Beat egg yolks with pecorino (this will thicken up, so do this just before adding to pasta) Add egg & cheese mixture to pasta, stir to mix and serve immediately Notes Based on recipe from The Pasta Project

Ingredients Trout, skin on Asparagus Almonds, slivered Butter Dill sauce  Method Add trout skin side down to skillet, with pat of butter.  Turn on stove to medium and let heat up (this will prevent curling).  Fry until trout reaches 110F, then flip for 30 seconds and remove from skillet Toast almonds on stovetop with a little butter Add asparagus and a little butter to frying pan and fry, uncovered, until done (test with a fork) Serve with dill sauce