Basic

zucchini, cut into pieces (about 300 grams) • cleaned squash blossoms (about 300 grams) • grated Parmesan or Pecorino cheese (50–70 grams) • breadcrumbs, plus more as needed (80 grams) • Chopped parsley and basil • medium eggs • Salt, to taste

flat green beans or snow peas (about 500 grams) • potatoes • tomatoes • garlic • Extra virgin olive oil, • Salt, • (OPTIONAL: a few croutons to serve with the soup)

borlotti beans • cherry tomatoes • cucumber • basil leaves • To taste, red onion (preferably Tropea, or any mild red onion) • extra virgin olive oil • To taste, salt • bread (about 50 grams)

thin slices chicken breast • mild prosciutto • butter (50 grams) • dry white wine (about 120 ml) • fresh sage leaves • All-purpose flour, • Salt and pepper,

carrots • medium potato • not-heaping tablespoons flour (I used spelt flour) (about 16 grams) • –3 tablespoons grated Parmesan cheese (about 16–24 grams) • rosemary, finely chopped • little salt • Pepper • Oil for cooking

carrots • celery stalk • bay leaf • veal eye of round (about 600 grams) • Salt and pepper, to taste • capers (20 grams) • anchovy fillets • large egg • Juice of half a lemon • Lemon zest • corn oil (50 ml) • canned tuna (300 grams) •

For the savory crust: • all-purpose flour (about 200 grams) • grated Parmesan cheese (about 50 grams) • cold unsalted butter (about 80 grams) • large egg • For the filling: • pesto • Tomatoes and mozzarella cheese • Oregano, olive oil, salt, and fresh basil

cleaned sea bream • grape or cherry tomatoes • fresh parsley • white wine or prosecco (60 ml) • extra-virgin olive oil, • optional: smoked herring roe • hot water (60 ml)

About 10 1/2 oz day-old bread (I used spelt bread) • canned crushed tomatoes (about 800 grams) • vegetable broth (about 1 liter) • large red onion • To taste, garlic • To taste, salt • To taste, extra virgin olive oil • To taste, black pepper • To taste, fresh basil • To taste, oregano • To taste, Pecorino cheese (optional)

conchiglie pasta (about 300 g) • zucchini (about 500 g) • fresh mozzarella (about 200 g) • grated Parmesan cheese (about 40 g) • semi-sharp provolone cheese (about 40 g) • béchamel sauce • Extra virgin olive oil, • garlic clove • chili pepper

flour (about 500 grams; 2 1/2 cups bread flour + 1 1/2 cups all-purpose flour) • cold water (about 400 grams) • salt (about 15 grams) • fresh yeast (about 3 grams) or 1/4 teaspoon active dry yeast (about 1 gram) • extra virgin olive oil • Semolina flour, as needed, for dusting • canned peeled tomatoes (about 400 grams) • extra virgin olive oil • basil leaves • Salt, to taste • fresh mozzarella (about 250 grams)

large eggplant • eggs • All-purpose flour, • Breadcrumbs, • Salt • Vegetable oil for frying

large eggplant • American cheese or processed cheese • tuna (about 1.8 oz/52 g each) • Salt, to taste • Olive oil, to taste

all-purpose flour (about 500 grams) • fresh active dry yeast (about 5 grams) • salt (about 15 grams) • plus 2 tablespoons room temperature water (about 250 ml) • Tomato sauce, • Diced mozzarella cheese, • Pecorino Romano cheese, • Olive oil, salt, and black pepper, to taste

butternut squash or kabocha squash, peeled and grated (about 250 grams) • all-purpose flour (about 50 grams) • large egg • dried rosemary • ground ginger • dried sage • ground nutmeg • salt • vegetable oil per batch of fritters • Greek yogurt (about 150 grams) • fresh ginger, peeled and chopped (about 50 grams) • garlic clove •

store-bought puff pastry • About 3/4 to 1 cup plain or rustic tomato puree (about 200–250 grams) • Salt, to taste • Basil-flavored cooking spray or olive oil spray • of a ball of mozzarella cheese, cut into cubes

As needed, peanut oil for frying • all-purpose flour (about 200 grams) • Swiss chard (about 200 grams) • sparkling water (about 200 ml) • eggs • grated Parmesan cheese • Salt and pepper, to taste

cooked ham (about 100 grams) • low-moisture mozzarella (about 100 grams) • Olive oil • Oregano • tomato sauce (about 200 grams) • chicken breast • Eggplant

medium potatoes • zucchini • Salt • Pepper • Olive oil

eggplant • water (150 ml) • chickpea flour (80 grams) • Salt and oil, to taste • Cornmeal,

fresh spinach or (1.1 lbs frozen spinach) (1 kg fresh or 500 grams frozen) • grated cheese (about 50 grams) • garlic, finely minced • mix of fresh herbs (rosemary, sage, oregano, thyme, basil, parsley, ginger) • egg • breadcrumbs • extra virgin olive oil • Salt and pepper, to taste

white wine vinegar • water (1 liter) • Salt, to taste • ripe tomatoes • garlic clove • Oregano, to taste • Extra-virgin olive oil, to taste • mozzarella cheese (200 grams)

beef top round steak, sliced (about 600 grams) • Olive oil, • garlic cloves • tomato paste • cherry tomatoes • Salt, • Black pepper, • Skillet • Plate • Serving platter

short pasta (mezze penne) (500 grams) • béchamel sauce (500 ml) • mild scamorza cheese (200 grams) • speck, cut into strips (100 grams) • grated Parmesan cheese, divided (about 1 oz/35 grams: 25g + 10g) • large pot • colander • cutting board with knife • small skillet • wooden spoon • large rectangular or oval baking dish • You can store baked pasta with scamorza and speck in the refrigerator for up to 2 days in an airtight container. Reheat in the microwave or oven

thin slices veal • prosciutto (Italian-style dry-cured ham) • fresh sage leaves • toothpicks • dry white wine (about 60 ml) • Flour, • Olive oil, • Salt,

clams, cleaned (500 grams) • olive oil (100 ml) • minced garlic • Fresh parsley • Red pepper flakes • linguine (250 grams)

pearl barley (about 80 grams) • shaved Parmesan cheese (about 30 grams) • chopped almonds • –15 cherry tomatoes • extra virgin olive oil • balsamic vinegar

phyllo dough • melted butter (100 grams) • Parmesan cheese, • mixed ground pork and beef (400 grams) • red onion or green onion • green cabbage (100 grams) • red cabbage (100 grams) • garlic clove • Salt and pepper • Soy sauce

dry cannelloni noodles • Filling • monkfish (about 400 grams) • dry white wine (about 120 ml) • heavy cream (about 100 grams) • olive oil • salt

whole wheat flour (about 100 grams) • lettuce • baking soda and salt • Greek yogurt (about 60 grams) • olive oil (about 60 ml)