Arugula

whole eggs + 1/4 cup egg whites (about 50 grams) • Turmeric and black pepper, to taste

oranges • small fennel bulbs • arugula • bresaola strips (100 g) • Salt, to taste • Extra virgin olive oil, to taste • Lemon juice

eggs • arugula (about 150 grams) • sesame seeds • grated Parmesan cheese • extra virgin olive oil • white sandwich bread

fusilli (about 160 grams) • arugula (about 70 grams) • Tools

arugula (about 125 grams) • blanched almonds • pine nuts (about 150 grams) • extra virgin olive oil (about 60 ml) • Salt, to taste

spaghetti • (about 1 oz or 30 g) arugula • or 60 g) toasted almonds • feta cheese • garlic • (about 0.5 oz or 16 g) pitted Taggiasca olives • Extra virgin olive oil • Pink salt • Fresh red chili pepper, finely chopped

fresh arugula (about 50 grams) • grated Parmesan cheese (about 30 grams) • pine nuts (about 10 grams) • garlic cloves • olive oil (about 60 ml) • scialatielli pasta (about 250 grams)

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

bell peppers • Breadcrumbs, • Pickled capers, • Extra virgin olive oil • anchovy fillets (salt-packed or oil-packed) • Salt • shredded red cabbage (about 300 grams) • arugula (about 100 grams) • Apple cider vinegar

black rice (Venere rice) (about 250 grams) • salmon (about 100 grams) • arugula • Extra virgin olive oil, • Salt, • Black pepper (optional)

boneless beef strip steak (about 500 grams), at room temperature • generous handfuls of arugula • –1.75 oz Parmesan cheese (40–50 grams) • Salt and pepper, to taste • grains of Himalayan pink salt • Extra virgin olive oil, to taste

spaghettoni (about 400 grams) • fresh arugula (about 200 grams) • Parmesan cheese (about 100 grams) • pine nuts (about 20 grams) • shrimp, peeled and deveined (about 500 grams) • garlic clove • lime • small piece of fresh ginger • fresh parsley • Extra-virgin olive oil, • Salt, to taste

trofie pasta (300 g) • arugula (200 g) • walnut halves (40 g) • Pecorino Romano cheese (60 g) • Olive oil • Salt • Water,

water (500 g) • coarse salt • cornmeal (125 g) • pesto • ricotta cheese • Arugula, • tomatoes • ball fresh mozzarella cheese • Walnuts,

pearled farro (about 200 grams) • pesto • Arugula, • basil leaves • Green olives, • tomatoes • Balsamic vinegar and glaze, • Salt, • Extra-virgin olive oil,

piadina flatbreads made with extra virgin olive oil • frozen cooked octopus pieces • burrata cheeses (about 3.5 oz/100 grams each) • pesto (about 100 grams) • Sun-dried tomatoes in oil and arugula, • Extra virgin olive oil and salt,

almonds (100 grams) • cherry tomatoes • small garlic clove • About 30 green olives • arugula (30 grams) • extra virgin olive oil • Salt, to taste • Freshly ground black pepper, to taste • whole wheat penne pasta (500 grams)

quick gnocchi dough (see my recipe: https://cookpad.wasmer.app/it/r/16572336) • arugula (about 60 grams) • unsalted butter (about 100 grams) • extra virgin olive oil • Black pepper • Red pepper flakes, for garnish

rustic or sourdough bread • black or green figs • Brown sugar, • arugula • Toma cheese, • Salt and extra virgin olive oil,

Arborio or Carnaroli rice (160 grams) • fresh asparagus (about 9 ounces or 250 grams) • arugula (about 1 ounce or 30 grams) • small onion • vegetable broth (1 liter) • dry white wine (50 ml) • butter (15 grams) • extra virgin olive oil • grated Parmesan cheese (about 1 ounce or 30 grams) • Salt and pepper, to taste • large saucepan (for cooking the risotto) • skillet (for cooking the asparagus) •

gluten-free bread flour mix (about 200 grams) • gluten-free all-purpose flour mix (about 80 grams) • gluten-free instant yeast for savory recipes • sugar • olive oil • salt • water (about 200 ml) • arugula (about 30 grams) • Vegetables of your choice, • Assorted fresh herbs, • Salt and olive oil,

arugula (about 200 g) • cherry tomatoes • raw almonds (about 40 g) • Pecorino Romano cheese (about 30 g) • garlic • small bunch fresh basil • Extra virgin olive oil • Salt • Water,

purple potatoes (about 300 grams) • flour (about 50 grams; use gluten-free pasta flour if desired) • egg white • clams (about 250 grams) • Arugula pesto, • garlic clove • chili pepper • Olive oil, • White wine, as needed for deglazing

fresh strascinati pasta (about 300 grams) • arugula (about 250 grams) • fresh basil leaves (about 50 grams) • walnuts • Salt, to taste • extra virgin olive oil (about 300–350 ml) • Garlic, to taste • Cherry tomatoes, to taste • onion

arugula (about 50 grams) • preserved lemon • almonds • anchovy fillets in oil • grated Parmesan cheese (about 40 grams) • Olive oil, as needed; Water, • garlic (optional)

arugula (about 250 grams) • fresh basil leaves (about 50 grams) • walnuts • Salt, to taste • extra virgin olive oil (about 300–350 ml) • Garlic, to taste

wild arugula (about 125 grams) • grated Parmesan cheese (about 80 grams) • shelled walnuts (about 80 grams) • small garlic clove • high-quality extra virgin olive oil (about 110 grams) • Salt, to taste • Black pepper, to taste

arugula (about 100 grams) • apple cider vinegar (about 12 grams) • creamy mustard (about 5 grams) • sunflower oil (about 80 grams) • water (about 10 grams) • salt • cooked red beets, sliced (about 300 grams) • extra virgin olive oil (about 30 grams) • apple cider vinegar (about 45 grams) • soy sauce (about 15 grams) • whole grain mustard

pasta (about 400 grams) • arugula pesto (about 80 grams) • light express sauce (béchamel-style) (about 500 ml) • smoked salmon (about 120 grams) • balls mozzarella cheese • extra virgin olive oil • Salt, to taste

seeded ciabatta roll • Salame Felino (about 80 grams), thinly sliced • anchovy fillets in oil • small bunch arugula • Extra-virgin olive oil, to taste • Freshly ground black pepper, to taste