Soak gelatin in cold water.  Bring cream to a boil and add gelatin.  Combine cream, potato, Ricotta, truffles, salt and pepper.  Place in rectangular container 2” x 4” x 2”.  Refrigerate for 4 hours or more.  Slice 1" thick.  Serve over spring mix salad.  Toss with truffle oil and lemon dressing.

Put basil, bread crumbs and ½ clove of garlic in blender and chop very fine.  Salt and pepper the bread crumb mixture, and add almonds.  Salt and pepper the salmon filets, and coat with almond/bread crumb mixture.  Place on baking sheet and bake for 14-17 minutes at 350º.  While salmon is baking, boil string beans in salted water for 6-8 minutes.  Put ½ clove of garlic and olive oil in a sauté pan, and cook till garlic is light brown.  Add chopped tomato and string beans, and cook for 2-3 minutes.   Add butter, salt and pepper.  Put string beans on plate and top with salmon.   Garnish with fresh basil leaves.

For the fish broth, use the bones of the turbot.  Start with very cold water.  Add the turbot bones, celery, carrot, onion, one clove of garlic and parsley.  Simmer for one hour over low heat.  Filet the turbot.   Steam the green onions for three to four minutes.  Sauté the mushrooms with garlic and olive oil.  Bake the turbot with green onions, mushrooms, olive oil, salt and pepper, and a cup of broth, for ten minutes, in a 400 degree oven.  Remove turbot from pan.   Pour pan juices into a saucepan and reduce, adding butter.  Serve the turbot on a plate with a few spoonfuls of the reduced sauce.

Put the water, salt, sugar and brandy (no more than stipulated or the zeppole will immediately darken when fried) into a pan, and bring to a boil.   As soon as the water bubbles, but is not quite boiling, add the flour all at once, stirring vigorously with a wooden spoon.  Continue cooking and stirring until the paste comes away from the sides of the pan.  Beat it with the spoon until light and elastic, then turn it out onto an oiled marble slab or pastry board.  It must be in one piece, like a ball.   Beat the ball with a wooden pestle, keeping it in one piece, and continue beating for 10 minutes.  As it becomes flat, re-shape it back to its ball shape.  Break off small pieces of the dough and roll them into ½-inch-thick sticks about 10 inches long.  Shape these into rings, pressing the ends together firmly, and prick with a fork.  Heat plenty of oil for deep-frying.  Add the rings, a few at a time, and fry until crisp and golden.  Take from the pan with a perforated spoon and drain on paper towels.  Serve hot, sprinkled lightly with confectioners' sugar sifted with cinnamon.  If the zeppole have been prepared correctly, they will be very light and "empty" inside when they are fried.