• Cut the meat into 5 mm slices and flatten them with a cleaver between two sheets of foil. Mix the flour with salt and pepper and coat the veal steaks in the flour.
• Melt the butter over medium heat and add some more pepper and olive oil. Fry the veal steaks on high heat for 2 minutes per side. Add the marsala and heat for a few more minutes until the meat is tender. Then put them away and keep warm under aluminum foil on a warm plate.
• Then put the mushrooms in the pan and fry them on high heat. Let them simmer with the lid on the pan until they have lost their moisture. Then remove the lid and turn the heat to high to allow the liquid to evaporate and the sauce to thicken.
• Then put the meat on the plates, spoon the mushrooms on the meat, pour the sauce over the meat and some next to it. Top with parsley and oregano. Serve quickly before it cools.

• Pour the cream into the pan. Scrape the seeds from the vanilla pod and add in the cream with the stick. Bring the cream to the boil gently and leave a few minutes of simmering. Remove the pan from the heat and leave for a few minutes.
• Preheat the oven to 150 °C. In a bowl, whisk the egg yolks with the white sugar into a creamy substance. Then slowly add the hot cream and stir well. Then remove the vanilla pod.
• Scrape the passion fruit with a spoon and stir the pulp through the cream. Mix over crème brûlée in the bowl and put them a baking tray. Pour in warm water so that half of the bowls are underwater. Bake the custard for about 45 minutes. It's got to be a little soft in the middle.
• Let it cool down. Put them in the refrigerator until further use.
• Sprinkle the top of the crème brûlées with some cane sugar and spread it over the custard. Then caramelise with a gas burner and let the custard get cold again.

• Heat the olive oil in a frying pan over low heat. When the oil is hot, add the pancetta and cook for about 10 minutes until the fat has melted. Then add the fresh sausage and soppressata and bake for about 5 minutes. Break the sausage stirring. Then add the tomatoes, add some salt and simmer for 15 minutes. The sauce needs to be thickened. If the sauce is too thick, add some water to it.
• Break the eggs and let them slide into the sauce. Heat until the eggs are solidified and the egg yolks still liquid. Then serve up right away.

• Mix all the flour, potato puree salt, yeast, sugar and 1/3rd of the olive oil in a bowl or by hand. Knead the dough until soft.
• Put the dough on to a floured worktop. Cut the dough into three equally large pieces. Make a ball of this and put them in three different deep plates, cover with olive oil. Brush the dough with olive oil and cover it with plastic wrap. Set the plates aside at room temperature to make it rise. It should be about three times the size.
• Put two tblsp of the olive oil in a pan about 30 cm in diameter. Put one of the dough balls in the pan. Push with your fingers and gently pull it in the shape of the pan but don't let it tear.
• Divide the cherry tomatoes, that have been halved, with the cutting edge down on the dough plus about 10 olives. Cover the pan with a cloth and set aside for another 20 minutes to rise.
• Preheat the oven to 220 °C.
• Put the pan on the heat and heat moderately. Bake the focaccia as the oil heats up for another 3 minutes. The bottom should turn deep gold brown.
• If the oven is raised at temperature in the dough, the pan is in the oven. Sprinkle a tblsp salt and oregano over the dough. Sprinkle approximately one Tblsp of the oregano and some salt over the dough. Sprinkle a Tblsp olive oil over the dough.
• Then put the pan in the oven and bake the focaccia for about 17 minutes until it has a deep brown crust. Let it cool down for a few minutes out of the pan. You can eat it hot or cold.

• Clean, scale and top all the fish. Cut them into large pieces, leave the small ones whole. Bring 3 liters of water to a boil in a pot.
• Peel the onions, 3 cloves of garlic, the leeks and the fennel. Wash the leeks and fennel, mince them. Chop the garlic and onions. Peel the tomatoes and crush them.
• In a large casserole dish, put the onions, garlic, leeks, fennel, tomatoes, bay leaf, thyme, orange peel, saffron, salt and pepper. Add the fish, pour in 4 cl of olive oil and turn the casserole dish in all directions so that everything mixes and the fish soak up the different flavors.
• Pour the boiling water over the fish and cook them over a very high heat for 5 minutes. A violent and brief boil should combine the oil and water. Lower the heat and simmer for 10 minutes. Adjust the seasoning, which should be well seasoned.

Rouille

• Wash the potato. Cook it the English way, with its skin on, in a little Russian. Drain it, peel it and crush it.
• Peel the garlic, remove the germ and chop the cloves. Chop the peppers. Place the garlic and peppers in a mortar. Add 1 pinch of fine salt, the egg yolk and the potato. Crush the mixture, then gradually incorporate the oil, always turning in the same direction, as with mayonnaise. Take some of the liquid from the hot bouillabaisse. Dissolve the saffron in it and add it. Mix carefully to obtain a thick paste. Pepper in the mill.

Finishing and presentation

• Preheat the oven to 180°C. Cut the baguette into 1 cm slices and dry them in the oven without toasting them. Peel 2 garlic cloves, cut them in half, degerm them and rub the baguette slices. Drizzle them with olive oil. Arrange all the pieces of fish in a soup tureen. Drizzle with the broth. Present the rust separately in a gravy boat. Place the bread in a basket.