How it is done:

Bring a large pot of salted water to a boil. Carefully separate the cabbage leaves, keeping them whole. Trim the thick central rib of each leaf with a knife so it folds easily without tearing. Blanch for 4–5 minutes, until tender and flexible. Drain well and pat dry on a clean towel. Tear the stale bread into small pieces and soak it in milk until softened. Squeeze out the excess milk before using.

In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add the onion and carrot, and cook for 5–7 minutes until soft and fragrant.

In a large bowl, combine: ground lamb, cooked onion and carrot mixture, soaked bread, grated cheese, chopped herbs, breadcrumbs, nutmeg, salt, and pepper; Mix gently until well combined. Avoid over-mixing — that can make the rolls dense instead of light.

Lay a cabbage leaf flat on your work surface. Spoon 2 tablespoons of filling near the base. Fold the sides inward and roll up firmly like a burrito. Place seam-side down. Repeat until all filling is used. Preheat the oven to 350°F (180°C).

Lightly oil a baking dish and arrange the rolls snugly, seam side down. Drizzle with a bit of olive oil and add 2–3 tablespoons of water or broth to the dish to keep them moist. Bake uncovered for 50–60 minutes, until lightly browned and cooked through. If they brown too quickly, you can cover them loosely with foil halfway through.

How to serve:

Let the rolls rest for 5–10 minutes after baking. Serve warm, drizzled with a little olive oil and sprinkled with grated cheese.

How it is done:

Bring a large pot of salted water to a boil. Carefully separate the cabbage leaves, keeping them whole. Trim the thick central rib of each leaf with a knife so it folds easily without tearing. Blanch for 4–5 minutes, until tender and flexible. Drain well and pat dry on a clean towel. Tear the stale bread into small pieces and soak it in milk until softened. Squeeze out the excess milk before using.

In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add the onion and carrot, and cook for 5–7 minutes until soft and fragrant.

In a large bowl, combine: ground lamb, cooked onion and carrot mixture, soaked bread, grated cheese, chopped herbs, breadcrumbs, nutmeg, salt, and pepper; Mix gently until well combined. Avoid over-mixing — that can make the rolls dense instead of light.

Lay a cabbage leaf flat on your work surface. Spoon 2 tablespoons of filling near the base. Fold the sides inward and roll up firmly like a burrito. Place seam-side down. Repeat until all filling is used. Preheat the oven to 350°F (180°C).

Lightly oil a baking dish and arrange the rolls snugly, seam side down.

Drizzle with a bit of olive oil and add 2–3 tablespoons of water or broth to the dish to keep them moist. Bake uncovered for 50–60 minutes, until lightly browned and cooked through. If they brown too quickly, you can cover them loosely with foil halfway through.

How to serve:

Let the rolls rest for 5–10 minutes after baking. Serve warm, drizzled with a little olive oil and sprinkled with grated cheese.

How it is done:

Place the diced bacon in a large saucepan or skillet over medium heat. Cook slowly, stirring occasionally, until the fat renders and the bacon turns crisp and golden — about 8–10 minutes. Remove the bacon with a slotted spoon and drain it on paper towels.

Keep the rendered fat in the pan — it will replace butter as your cooking base. Slowly rendering the bacon instead of rushing it ensures you get clean, flavorful fat without burnt bits.

In a separate pot, heat a drizzle of olive oil and sauté the diced pumpkin with a pinch of salt and thyme for 10–12 minutes, until soft and lightly caramelized. Add a few tablespoons of broth if needed to keep it from sticking. Blend the cooked pumpkin until smooth and silky.

In the same pan with the bacon fat, add the shallot whole and cook over medium heat for 5 minutes, until soft and translucent.

Add the rice and toast it for 2 minutes, stirring until the grains are glossy and coated in the fat. Pour in the gin and let it bubble for about 30 seconds, stirring constantly to evaporate the alcohol but preserve its botanical notes.

Begin adding boiling hot broth, one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more. Continue for about 18–20 minutes, until the rice is creamy and al dente.

When the rice is nearly done, stir in the pumpkin cream. Cook for 2–3 more minutes until fully combined and smooth. Taste and adjust seasoning with salt and pepper.

Add a touch of broth here if the mixture becomes too thick — it should flow gently on the plate, not clump.

How to serve:

Remove from heat and stir in the grated Parmigiano-Reggiano for depth and richness. Plate immediately, topping each portion with crispy bacon and a few fresh thyme leaves.

How it is done:

Peel and thinly slice all the onions. Chef Tip: Use a sharp knife or mandoline for even slices — they’ll caramelize more uniformly and give the soup a balanced sweetness.

In a large, heavy-bottomed pot (like a Dutch oven), melt the butter with the olive oil over medium-low heat. Add the onions, sugar (if using), thyme, and bay leaf. Cook slowly, stirring occasionally, for 35–40 minutes, until the onions turn deeply golden and soft. Don’t rush this step — low and slow caramelization builds the soup’s entire flavor base. If the onions start to stick, deglaze with a spoonful of broth and continue cooking.

Increase the heat slightly and pour in the gin. Stir well to lift all the caramelized bits from the bottom of the pot. Let it bubble for 1–2 minutes to evaporate most of the alcohol. Pour in the hot beef or vegetable stock, stir, and bring to a gentle simmer. Reduce the heat to low, cover partially, and cook for 25–30 minutes, stirring occasionally. Season with salt and pepper to taste.

While the soup simmers, lightly toast the bread slices under the broiler or in a skillet until golden on both sides. Sprinkle grated cheese generously on top of each slice. Preheat your oven’s broiler. Ladle the hot soup into individual ovenproof bowls.

Place one cheesy bread slice on top of each bowl, then sprinkle with a bit more cheese. Broil for 2–3 minutes, until the cheese is melted, bubbling, and golden brown.

How to serve:

Serve immediately, hot and fragrant, with a drizzle of olive oil and a few thyme leaves on top.