Borlotti

frozen raw borlotti beans • carrot • celery stalk • an onion • (500 g) Tuscan kale (lacinato kale) • tomato purée

celery • carrot • –2 purple turnips (depending on size) • medium potato • extra virgin olive oil • garlic • rosemary • sage leaves • savoy cabbage leaves • cooked borlotti beans (about 80 grams) • peas, fresh or frozen (about 50 grams) • small bunch fennel fronds •

zucchini • squash blossoms • green beans • carrots • eggplants • celery stalks • Tender zucchini • Swiss chard • onion • (about 170 grams) borlotti beans • (about 150 grams) peas • potatoes •

savoy cabbage • borlotti beans • pumpkin • carrot • Jerusalem artichoke • broccoli rabe • celery stalk and leaves • leek • white onion • olive oil • Freshly ground black pepper, to taste • Salt, to taste

fresh orecchiette (300 grams) • borlotti beans (250 grams) • bay leaves • garlic • carrot • celery stalk • Tomato sauce,

borlotti beans (about 400 grams) • pasta (about 100 grams) • shallot • carrot • celery stalk • Extra virgin olive oil • Vegetable broth • Salt • Pepper • Bay

cooked borlotti beans (about 400 grams) • Treviso radicchio • carrot • onion • celery stalk • vegetable broth (300 ml) • apple cider vinegar (50 ml) • honey • Black pepper, to taste • Salt, to taste • Extra virgin olive oil,

dried borlotti beans (about 150 grams) • broken troccoli pasta (about 150 grams) • extra virgin olive oil • garlic • onion • bell pepper • peeled tomatoes • Salt • Water,

onion • large carrot • celery stalk • leek • leaves of savoy cabbage • leaves of lacinato kale (Tuscan kale) • thyme • borlotti beans • Extra-virgin olive oil, salt, and pepper • Broth • Day-old rustic bread,

ditalini pasta (about 320 grams) • dried borlotti beans (about 200 grams) • large peeled tomatoes • extra virgin olive oil • garlic cloves • hot chili pepper • Salt, to taste

cooked Borlotti beans (about 150 grams) • pasta of your choice (about 75 grams) • tomato paste • yellow onion • Rosemary • Hot water • Salt • Extra virgin olive oil • Black pepper • Red pepper flakes

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)

carrots • celery stalks • lacinato kale (cavolo nero) • savoy cabbage • day-old bread (about 120 grams) • borlotti beans • onion

fresh borlotti beans (about 600 grams) • mixed pasta shapes (about 150 grams) • extra virgin olive oil • unpeeled garlic clove • celery stalk • carrot • bay leaves • Salt and pepper to taste

Arborio rice (80 grams) • canned borlotti beans, drained (100 grams) • canned cannellini beans, drained (100 grams) • small bunch Swiss chard • yellow onion • fresh rosemary • vegetable broth (1.5 liters) • extra-virgin olive oil • Salt, to taste • grated Parmesan cheese • extra-virgin olive oil • Black pepper, to taste

Tuscan kale (cavolo nero) (about 400 grams) • potatoes • onion • carrots • celery stalks • borlotti beans (about 250 grams) • tomato purée (about 250 grams) • bay leaf • chili pepper • Water, • Salt, to taste • Extra virgin olive oil, to taste

wild chicory • garlic • Extra virgin olive oil, • dried borlotti beans • Salt, • Water, • Stale bread • Black olives

flat green beans (Romano beans) • extra virgin olive oil • Salt to taste • garlic

risoni (about 160 g) • White wine • Sichuan pepper • tofu (about 100 g) • saffron • Extra virgin olive oil • Romano beans (about 100 g) • pecorino cheese made with vegetable rennet • Extra virgin olive oil • Salt

chickpeas (160 g) • borlotti beans (160 g) • lentils (160 g) • stale bread (60 g) • Grated aged cheese to taste (I used ricotta salata) • Chopped parsley • Salt • Pepper • Sunflower oil • egg, if needed • Breadcrumbs, if needed • Milk or water, if needed

brown rice (70 grams) • cooked borlotti beans (80 grams) • onion • celery • carrot • vegetable broth (300 ml) • Extra virgin olive oil

mixed pasta (about 350 grams) • fresh borlotti beans (about 250 grams)

pasta (200 grams) • carrot • celery stalk • onion • borlotti beans • tomato purée

ditalini pasta (200 g) • borlotti beans • about 9 oz pork rind (250 g) • potato • aromatics (celery, carrot, onion, garlic) • tomato puree or crushed tomatoes • salt, to taste • red pepper flakes, to taste • extra virgin olive oil, to taste • cheese rinds (such as Parmigiano Reggiano or Grana Padano)

canned borlotti beans (about 240 grams) • garlic • white onion • Rosemary, to taste • Your favorite pasta • extra virgin olive oil • Black pepper, to taste • salt • sage leaves

lacinato kale (about 200 g) • potatoes (about 100 g) • borlotti beans (about 100 g) • small carrot • celery stalk • shallot • sage leaf • bay leaf • garlic clove • Olive oil, • Salt, • Black pepper, •

dried borlotti beans (about 140 g) • dried cannellini beans (about 140 g) • carrots • onion • celery stalk • potatoes • peeled tomatoes • pork bones • pork fatback (about 50 g) • small handful coarse salt • Water, • Extra virgin olive oil, •

canned borlotti beans • boiled or roasted and peeled chestnuts • small onion • Bimby bouillon cube, to taste • risoni • celery stalk • Ground cinnamon, to taste

onion • garlic • carrot • celery stalk • bay leaves • sage leaves • rosemary • Salt and pepper • extra virgin olive oil • About 2 cups water (about 500 ml) • pumpkin, peeled and cleaned (about 300 grams) • dried porcini mushrooms (about 1/2–3/4 oz or 15–20 grams) •

For the pesto panna cotta: • heavy cream (185 grams) • Genovese pesto • salt • unflavored gelatin • For the crispy vegetables and pine nuts: • flat green beans (snow peas or Romano beans) • fresh pine nuts (100 grams) • sweet potato • Peanut oil for frying • For the parmesan crisp: • grated Parmesan cheese (60 grams) •