Squid

baby squid (about 40 grams) • diced grape or San Marzano tomatoes (about 300 grams) • garlic clove • dry white wine (about 60 ml) • paprika • Red pepper powder, to taste • small bunch fresh parsley • water (400 ml)

bronze-cut linguine • zucchini • About 20 small, tender calamari (they should be just barely seared) • shallot • potato • garlic • Black pepper, to taste • Extra virgin olive oil, to taste • Fresh oregano leaves, to taste

zucchini • small potato • shallot • squid (amount depends on size) • Fresh herbs to taste (rosemary, thyme) • garlic clove • Extra-virgin olive oil, • Black pepper, • red chili pepper • Cognac, • Fresh parsley,

paccheri pasta • calamari (amount depends on size; they shrink by about 50%) • round purple eggplant • To taste, Taggiasca olives • To taste, peanut oil • To taste, extra virgin olive oil • Piccadilly tomatoes • To taste, fresh oregano, rosemary, and thyme • To taste, vodka • For the zucchini cream: • zucchini • garlic clove •

squid ink durum wheat spaghetti • green asparagus • medium langoustines • small potato • shallot • Chives, to taste • Fish stock, • Extra virgin olive oil, • Black pepper, to taste • Fresh oregano, to taste • Rum, to taste

all-purpose flour (about 350 grams) • salt • eggs • Water as needed to soften (about 1 tablespoon or 15 ml) • squid ink (about 8 grams) • Extra virgin olive oil • Water • White wine • Salt, to taste • Black pepper, to taste • Red pepper flakes, to taste • Fresh parsley, to taste •

calamari • Zest of 1 organic lemon • Salt and pepper, to taste • extra virgin olive oil • Breadcrumbs,

high-quality spaghetti • fresh squid (about 2.2 lbs / 1 kg) • garlic clove • chili pepper • anchovy paste • dry white wine (60 ml) • Zest of 1/2 lemon • fresh parsley

squid ink spaghetti (180 grams) • sushi-grade red shrimp • lime (zest and juice) • Extra virgin olive oil • Garlic • Black pepper • Salt, to taste • Fresh parsley

cleaned squid (about 1.3 lbs/600 g each), including ink sacs • tomato paste (about 100 grams) • spaghetti (about 400 grams) • dry white wine • shallot • Extra-virgin olive oil • Red pepper flakes • Salt, to taste • Fresh parsley, to taste

For the focaccia: • I used semolina flour (De Cecco brand) : 2 cups (250 grams) • bread flour (Manitoba) : 2 cups (250 grams) • water : 1 1/2 cups (350 ml) (I use still mineral water) • fresh yeast • boiled potato : 2/3 cup (150 grams) • honey (or 2 teaspoons brown sugar) • extra-virgin olive oil, • salt (12-15 grams, to taste) • cherry or grape tomatoes (250 grams) • xxxxxxxxxxxxxxxxxxxxxxxx • For the dandelion greens: •

medium squid • green asparagus (about 400 grams) • grape tomatoes (about 300 grams) • garlic cloves • fresh red chili peppers • Fresh basil, to taste • Sugar, to taste • Black pepper, to taste • Extra-virgin olive oil, to taste • boiled potato • fresh ginger root (about 100 grams)

squid ink spaghetti (400 g) • baby squid • small head cauliflower • anchovies in oil • fresh chili pepper (optional) • garlic cloves • Chopped fresh parsley, to taste • Fresh thyme and rosemary, to taste • Rum (or cognac), to taste • untreated orange • Extra virgin olive oil, to taste

squid (depending on size) • onion • ball burrata cheese • Apple cider vinegar, • garlic • Fresh rosemary, • Yellow grape tomatoes, • Fresh basil, • Rum or brandy, • Mixed baby greens, • prosciutto • For the watermelon gelée: •

all-purpose flour (about 400 grams) • eggs • squid ink • soaked salted cod (about 500 grams) • tomato purée (about 500 ml) • garlic clove • shallot • Salt, to taste • Extra-virgin olive oil • black pepper • dry white wine (about 60 ml) • sprigs wild fennel

semolina flour (about 300 grams) • all-purpose flour (about 100 grams) • water, at room temperature (200 ml) • mixed shellfish (about 600 grams) • medium calamari • shrimp • garlic • yellow cherry tomatoes (about 150 grams) • red cherry tomatoes (about 150 grams) • Red pepper flakes (optional) • Dry white wine, • Extra-virgin olive oil, •

Baby squid tentacles, 12 oz (about 350 grams) • tomato purée (about 350 ml) • Water, • Fresh parsley, • garlic • Salt • Red pepper flakes, to taste • Short pasta (I used farfalle made with durum wheat and squid ink)

Arborio rice (about 350 grams) • squid tentacles (about 1 kg) • dry white wine (about 240 ml) • unwaxed lemons • celery stalk • unsalted butter

paccheri pasta (250 g) • ricotta cheese (250 g) • grated Parmesan cheese • Salt, to taste • Nutmeg, to taste • Milk, • Extra virgin olive oil, • onion, finely chopped • garlic clove, minced • squid, cleaned and chopped • White wine, • Cherry tomatoes or tomato sauce, •

orecchiette (500 grams) • mussels (1 kg) • calamari (500 grams) • zucchini • large, firm tomatoes • Lemon • Garlic • Olive oil • Fresh parsley

all-purpose flour (about 100 grams) • egg • squid ink • onion • Fresh mushrooms or 1 can of sliced mushrooms, as needed • Cherry or grape tomatoes, • Fennel seeds, as desired • tuna • Salt, • Freshly ground black pepper,

fresh clams (about 1 kg) • squid ink spaghetti (about 360 grams) • cherry or grape tomatoes (about 300 grams) • garlic clove • chili pepper (or use black pepper if you prefer) • good-quality sparkling white wine (such as Prosecco) • sprigs fresh parsley • Extra-virgin olive oil, • saffron

cleaned squid (about 350 grams) • cleaned anchovies (about 350 grams) • cleaned shrimp (about 350 grams) • Whole wheat flour, • Sunflower oil, • Salt, • Lemon,

cornmeal for polenta (about 160 grams), or instant polenta • calamari rings (about 400 grams) • extra-virgin olive oil • garlic clove • fresh parsley • strained datterini tomato purée (about 350 ml) • white wine (about 100 ml) • water (about 100 ml) • Salt, to taste • Extra-virgin olive oil, for serving

calamari (800 grams) • All-purpose flour, • Vegetable oil for frying • Salt • For the Aioli Sauce: • garlic cloves • eggs • Juice of 1 lemon • White pepper, • Salt • Extra virgin olive oil

cleaned squid (300 g) • fresh or day-old bread crumbs (40 g) • fresh parsley • garlic clove • anchovy fillets in oil • white wine (60 ml) • extra virgin olive oil • salt • Freshly ground black pepper, to taste

squid • Liver • Squid eggs (if available) • Cilantro • Red pepper flakes (be careful with the heat) • Spaghetti or your preferred pasta

squid ink spaghetti • cherry tomatoes • garlic • Bottarga (mullet roe), to taste • Chives, to taste • For the cream: • shallots • potato • pecorino cheese • chili pepper • Extra virgin olive oil, to taste

calamari (about 400 grams) • All-purpose flour for breading • Tools:

fresh squid ink tagliolini (about 400 grams) • swordfish (about 300 grams) • (12 3/4 oz/360 grams) canned chickpeas, drained • pitted black olives (about 50 grams) • capers • chili pepper • garlic clove • White onion • tomato paste • Salt and pepper, to taste • Extra virgin olive oil, to taste