Basil mint

zucchini • egg whites • Grated Pecorino and Parmesan cheese • Fresh mint and basil • heaping tablespoon all-purpose flour • Salt and pepper to taste • Vegetable oil for frying

polenta (250 grams) • water (1 liter) • oil • Salt • bell peppers • eggplants • zucchini • About 10 fresh mint leaves • fresh parsley • About 10 fresh basil leaves • capers in vinegar • Olive oil, •

serving of cooked spaghetti with tomatoes and basil (about 3.5 oz or 100 grams) • eggs • Grated Parmesan cheese • pancetta (about 75 grams) • Assorted cheeses you have in the fridge (I used cacio ricotta) • Salt, pepper, and fresh mint

zucchini (about 300 grams, remove the inner seeded part) • almonds (about 100 grams) • heaping tablespoons grated Parmesan or Grana Padano cheese • extra virgin olive oil • fresh mint leaves • fresh basil leaf • Salt and pepper, to taste

cleaned calamari (preferably fresh, otherwise thawed) • large zucchini • butter • mint leaves • Salt and pepper to taste • basil leaves • Lemon juice to taste • Aromatic coarse salt (balsamic vinegar or lemon) to taste • Balsamic glaze for garnish

day-old bread (about 500 grams) • ripe tomatoes (about 250 grams) • cucumbers • onion • Fresh basil, to taste • Fresh mint, to taste • Salt and pepper • Extra virgin olive oil

gluten-free penne pasta (250 g) • medium zucchini • walnuts • Fresh mint leaves, to taste • Fresh basil leaves, to taste • Salt, to taste • Extra virgin olive oil, to taste • Grated Parmesan cheese, to taste

red onion • large zucchini • yellow bell pepper • small eggplants • medium potatoes • grape tomatoes • black olives (about 50 grams) • capers (packed in salt, rinsed) • fresh mint • fresh basil leaves • mild white vinegar (1 shot glass, about 45 ml) • sugar •

all-purpose flour (about 300 grams) • semolina flour (about 200 grams) • unsweetened cocoa powder • paprika • turmeric • cooked beet • mint syrup • eggs • basil leaves • fresh zucchini flowers • walnut halves (about 50 grams) • grated pecorino cheese (about 50 grams) •

cooked and well-drained spinach (about 200 grams) • eggs • salt • grated cheese • Freshly ground black pepper • Fresh mint or basil • smoked mozzarella or provolone cheese, diced (about 100 grams) • breadcrumbs, if needed

For the gnocchi: • all-purpose flour (about 200 grams) • boiled potatoes (about 1 kilogram) • egg • For the sauce: • cluster tomatoes, chopped (about 1 kilogram) (add tomato puree if the sauce is too thin) • onion • Fresh basil, to taste • mint leaf • Extra-virgin olive oil, to taste • grated Parmesan cheese (about 80 grams) • mozzarella cheese or fresh mozzarella (about 200 grams)

eggplants • crushed tomatoes (about 400 grams) • aged salted ricotta cheese (about 40 grams) • penne pasta (about 160 grams) • fresh basil leaves • Salt, pepper, mint, and extra virgin olive oil, to taste

light green zucchini (about 350 grams) • shelled pistachios (about 50 grams) • extra virgin olive oil (30 ml) • fresh mint leaves • grated Parmesan cheese (about 50 grams)

pasta ingredients • all-purpose flour (about 200 grams) • eggs • filling ingredients • spinach (about 400 grams) • potatoes • turmeric • Salt • Parmesan cheese • basil leaves • Olive oil • sauce ingredients •

fava beans, shelled (120 g) • grated Parmesan cheese (about 1 oz / 25 g) • grated Pecorino cheese (about 1 oz / 25 g) • basil leaves (optional) • mint leaves • garlic clove • Salt, to taste • olive oil (70 ml)