For the Baccalá:

In a pot, add sufficient water to cover the fish and top it with milk (2/3 water and 1/3 milk). Bring the mix to boil (60oc to 140of) and add the fish, the bay leaves, garlic, and red pepper flakes and cook it for 20 minutes. Remove the fish from the mix, keeping the mix to the side.

Separate the fish from the skin. add the fish to a blender (or mixer) with a drizzle of sunflower oil and of olive oil and mix on medium speed until the fish become chunks.

If you don’t have a blender or mixer, you can also do it by hand using a bowl and a whisk. start adding the liquid mix to the fish, until achieves your desired consistency – it should reach a paste look.

Serve on polenta and top with lemon zest, salt, red pepper flakes, and parsley.

For the Polenta:

Add the water to a pot and boil it.

Once the water starts boiling, add salt.

In a bowl, sift the flour through a sieve using a whisk. Add a drizzle of sunflower oil and cook slowly for approximately 60 minutes, continuing to mix.

Pour the mix into a baking dish. let cool in the refrigerator until solid.

Cut the polenta into 2 by 1-inch pieces. Heat the oil in a heavy large skillet over medium-high heat.

Working in batches, fry the polenta pieces until golden brown on all sides, about 3 minutes per side. Using tongs, transfer the polenta pieces to paper towels and drain. Place the polenta pieces on a baking sheet and keep warm in the oven while cooking the remaining batches.

Place the pumpkin puree, salt, and egg in a large bowl and stir to combine. Start adding flour in small increments, working the dough with a spoon to incorporate it before adding more. You might need a little less or a little more depending on how wet your pumpkin puree is. Make a soft dough that pulls away from the bowl but still sticks lightly to the spoon and your fingers. 

Bring a large pan of salted water to a boil. Divide the dough into 4 sections. On a well-floured surface, roll the dough to ¾-inch thickness; cut it into ¾-inch pieces, rolling each piece against the tines on the back of a fork to create ridges. Place the formed gnocchi onto a flour-dusted sheet pan. Repeat with the remaining dough. Cook the gnocchi in 2–3 batches; drop it into the water and cook for 2 minutes or until the pieces float. Remove them with a slotted spoon and place them in a warmed bowl. For the sauce, melt the butter in a large frying pan over medium heat. Add the sage and fry for a few minutes, until fragrant. When ready, add the gnocchi and sauté for 1 minute, just long enough to nicely coat them in the butter sauce. Remove them from the heat and season them with a generous dusting of freshly ground nutmeg and a sprinkle of black pepper, if desired. Serve the gnocchi with grated Parmesan and a small handful of pine nuts.

To make the filling, simmer the beets in a large pan of water for 1 hour. Remove from the heat and leave to cool in the water until just warm. Drain, peel, and cut them into cubes. Process or blend until smooth. Add the mascarpone to the beets to make a smooth, fairly thick paste. Stir in the Parmesan cheese and the cumin, then season to taste with salt and pepper. Chill the mixture until the dough is ready.

Roll out the dough thinly. Cut the rolled-out dough into 8 sheets approximately 4 inches wide and 9½ inches long. Drop 4 tablespoons-heaps of filling evenly spaced along 4 of the strips, leaving even gaps all the way around the filling. Lay the remaining 4 sheets on top and, with a pastry wheel, cut each strip into 4 across the width, then trim around the edges, well away from the filling. Make sure you seal the edges very thoroughly as you cut. Prepare a total of 16 raviolis, 4 per person. Bring a large pot of salted water to a boil. Drop the ravioli in the water and cook until tender, about 5-8 minutes. Remove them from the water, drain, and place on a serving plate. Gently melt the butter in a sauce pan and add the poppy seeds. Pour the butter sauce over the pasta and serve immediately.

Mix the flour and walnut meal together. Wash the figs and cut them into small pieces. Melt the butter in a bain-marie or microwave for a few seconds. Pour the butter into a large bowl, add the sugar and honey, and blend with an electric hand mixer. Add the eggs one at a time while continuing to whisk. When the eggs are well blended and frothy, add the flour and a pinch of salt, and continue to whisk. Add the figs, mixing gently with a spatula from top to bottom. Pour the mixture into a greased cake pan (for a layer cake, double the recipe and bake two separate cakes) and bake in an oven preheated to 350°F. for about 40 minutes. Once the cake is ready, leave it to cool before removing it from the pan.

To make the whipped cream
Place the bowl, whisk and cream in the freezer for 5-10 minutes. Pour the cold heavy whipping cream, sugar, and vanilla extract into a cold, large bowl. Whisk for approximately 3–5 minutes, until the cream starts to form stiff ridges.

To assemble cake
Layer the cake with mascarpone cheese, and decorate with fresh figs, walnuts, and confectioners’ sugar.

Cook the lentils in lots of lightly salted water. Boil them until they are cooked but still firm. Strain them and leave them to cool. Wash the lettuce, discard the tough leaves, and cut the tender ones into thin strips. Peel the carrots and julienne them using a sharp knife or a mandoline. Put the lentils and vegetables into a bowl. Add the mixed seeds and cumin. Add salt, pepper, and oil to taste and mix well. Serve the cold salad as a main course or a side dish.

Make a well with the flour and pour the eggs (beaten with a little salt) into the center. Knead the ingredients together until you obtain a smooth, homogenous dough. Then form a ball and cover it with plastic wrap. Leave it to rest for 30 minutes. Boil the potatoes for 30-40 minutes, depending on their size. When they are cooked, peel and mash them with a ricer. Thinly slice the shallot and sauté it in a frying pan with a drizzle of oil. When it has turned pale, add the crab meat and sauté it for a few minutes, adding salt if necessary. Put the mashed potatoes and sautéed crab meat into a bowl, add pepper, and mix well. Once the dough has rested, roll it out using a pasta machine or a rolling pin. Lay the sheets of pasta on a floured pastry board. Distribute the filling on 2 strips of pasta, forming little heaps about 1½ to 2 inches from each other. Cover with remaining pasta and press around the filling with your fingers to remove any pockets of air. Seal the edges of the ravioli well and make them even using a small dough cutter.

Cook the ravioli in abundant salted water for 2-3 minutes, until they rise to the surface.

Melt the butter in a frying pan. When it starts to sizzle, add 2 tablespoons of lemon juice, the zest of the lemon, and the ravioli. Toss them together for a few moments. Serve the ravioli, garnished with thyme leaves to taste.

Heat oil in a medium deep skillet.

Meanwhile, clean the sardines and gently flatten, skin side down.

Place flour, breadcrumbs and eggs in three separate bowls. Beat eggs.

Dip sardines in flour, egg mixture, and breadcrumbs (in that order) until coated.

Fry until golden brown and crisp and transfer to a paper-towel-lined plate when finished.

Season with salt.