Bread garlic

San Marzano tomatoes • bread • black garlic • To taste black garlic mustard • extra virgin olive oil (about 30 ml) • salt • summer savory

fresh bread • Grill seasoning • Extra virgin olive oil • tomato • cucumber • Dried garlic • White wine vinegar • Salt • Dried parsley

plus 2 tablespoons all-purpose flour (about 240 grams) • minus 1 tablespoon water (about 230 grams) • salt (about 10 grams) • sugar • generous tablespoons extra virgin olive oil • instant yeast for savory baking • large potato • sausage (about 250 grams) • Extra virgin olive oil, salt, and pepper • sprigs of rosemary • garlic clove • cubes of mozzarella or mild cheese

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

bread (about 100 grams) • tomato sauce and 3 tomatoes (about 100 grams sauce + 3 tomatoes) • garlic • egg • Salt and pepper • Breadcrumbs and grated cheese • Oil for frying

mussels, cleaned (1 kg) • extra virgin olive oil • garlic • To taste, fresh hot chili pepper • dry white wine (100 ml) • datterini tomato purée (350 ml) • fresh parsley • To taste, toasted bread

small to medium potatoes • tuna in water or oil • roll (day-old bread) • Milk as needed (you can also use soy or oat milk) • Chopped parsley, to taste • Garlic powder, to taste • egg • Salt, to taste • Cheese pieces (any kind) • Breadcrumbs, • Oil for frying,

bread • Cherry tomatoes, chopped and mixed with salt, olive oil, basil, and garlic • Salt, to taste • Olive oil, to taste • Oregano • Basil pesto

cherry tomatoes (about 350–400 grams) • To taste: garlic, thyme, and oregano • To taste: sugar and salt • Extra-virgin olive oil, • all-purpose flour (about 500 grams) • water (400 ml) • olive oil (50 ml) • cake fresh baker’s yeast • sugar • salt

large slices of day-old bread • Extra virgin olive oil, • Salt • cherry tomatoes (about 200 grams) • Oregano • garlic • Green olives, • Sun-dried tomatoes in oil, • Red onion, • Eggplant and roasted peppers in oil,

rustic bread • Olive oil, granulated garlic, salt, oregano • cherry tomatoes • –7 anchovy fillets • Pitted black olives • red onion • pickled caper berries • Fresh basil • Salt, olive oil, apple cider vinegar

ripe tomatoes (800 grams) • day-old bread (about 3 cups, 300 grams) • garlic • onion • Vegetable broth, • Salt, to taste • Black pepper, to taste • Extra virgin olive oil,

rustic bread • butternut squash (about 300 grams)

conchiglioni pasta (500 grams) • large eggplants • fresh shallot • red onion (such as Tropea) • fresh bread crumbs (100 grams) • small bunch fresh parsley • grated Parmesan cheese (100 grams) • garlic clove • Extra virgin olive oil, • Black pepper, • Ground ginger, • Salt,

calamari (about 1 kg) • jumbo shrimp (about 600 grams) • dry white wine (about 240 ml) • rustic bread

day-old bread • large ball of fresh buffalo mozzarella • Fresh basil, to taste • Tomato purée, enough to cover the bread • cherry tomatoes, halved • garlic cloves • Red pepper flakes • anchovy fillets • Extra virgin olive oil

brown rice flour (80 grams) • millet flour (80 grams) • sorghum flour (80 grams) • potato starch (70 grams) • psyllium husk (see notes at the end of the recipe) • salt • sugar • gluten-free instant yeast for savory baking • heaping tablespoon fresh herbs of your choice, chopped • garlic, minced (optional) • extra virgin olive oil • water (250 ml) •

bread • large ripe tomatoes • garlic • Extra virgin olive oil, • Oregano, • Salt,

fusillotti pasta (250 grams) • For the pesto • sun-dried tomatoes (200 grams) • ripe red tomatoes (200 grams) • capers (about 30 grams) • anchovy fillets (50 grams) • garlic clove • Fresh basil • Extra virgin olive oil • plain bread crumbs (about 40 grams) • grated pecorino cheese (about 20 grams) • Dried oregano

hard dough bread (220 g) • garlic clove • extra virgin olive oil, to taste • salt, to taste • crushed red pepper, to taste • oregano, to taste

squash (about 300 grams) • rye bread • Extra virgin olive oil • Salt • Parsley • Hot red pepper • Garlic, to taste • vinegar

whole Camembert cheese (about 9 oz or 250 g) • cherry tomatoes • baguette • garlic • Extra virgin olive oil, • Salt, oregano, rosemary, and black pepper,

spaghetti (100 g) • black olives, sliced • coarsely or finely ground breadcrumbs • capers • fresh chili pepper • Chopped fresh parsley, to taste • Salt, to taste • garlic, crushed • olive oil

all-purpose flour (about 200 grams) • fine semolina flour (about 150 grams) • salt • dry white wine (about 100 ml) • extra virgin olive oil (about 70 ml) • milk (about 50 ml) • small eggplants • bell peppers • extra virgin olive oil • garlic clove • mild melting cheese, such as caciotta or similar (about 150 grams) • dried oregano •

avocado • fresh sage, chopped • onion, chopped • garlic, chopped • olive oil • salt • pepper

ball fresh mozzarella (fior di latte) • grape or cherry tomatoes • pitted black olives (such as Taggiasca or Kalamata) • small handful capers • bread • Garlic powder, to taste • Salt, to taste • Extra virgin olive oil • vinegar • red pepper flakes

water • white vinegar • stale bread • salmon • Parsley, to taste • Salt, to taste • garlic

day-old bread • About 10 tomatoes • garlic • Extra virgin olive oil • basil leaves • Oregano • Salt, to taste

large slices of veal or beef • stale bread crumbs (about 400 grams) • fresh parsley • hard-boiled eggs • grated pecorino cheese (about 80 grams) • extra-virgin olive oil, • salt, • pepper, • red onion (preferably Tropea, or other sweet red onion) • fresh basil leaves • fresh tomatoes for sauce (about 800 grams) • garlic clove •

day-old bread (about 180 grams) • green olives • salad tomatoes • fresh pecorino cheese (about 30 grams) • Oregano • Extra virgin olive oil • Salt, to taste • Garlic