Bread garlic

eggplant (about 1 kg) • egg • Stale bread, • heaping tablespoons grated pecorino cheese • Fresh basil, • garlic clove, salt to taste • Flour, for coating the meatballs • Vegetable oil, as needed, for frying

large tomatoes • thin slices of day-old Tuscan bread • garlic clove • Olive oil, • Salt, • Black pepper,

About 10 1/2 oz (300 grams) cherry or grape tomatoes • Powdered sugar, • Salt • large beefsteak tomatoes • onions • brown sugar • Extra-virgin olive oil • day-old bread • vegetable broth (about 480 ml) • lime • Fresh basil, • small potato •

bread (about 120 grams) • medium eggplant • garlic • Olive oil

tomatoes 🍅 (about 450 grams) • garlic • Salt • Red pepper flakes • bread 🍞 (about 450 grams) • Olive oil

bread • large Swiss chard leaves • Olive oil, • Fine salt, • Black pepper, • garlic powder • dry white wine (50 ml) • cutting board with knife • colander • skillet with lid • wooden spoon • parchment paper •

canned peeled tomatoes (400 g) • day-old Tuscan bread (200 g) • vegetable broth (1 L) • Olive oil, • garlic cloves • Salt, • Black pepper, • fresh basil • cherry tomatoes (200 g) • tomato paste (20 g) • long slices white sandwich bread • vegetable oil (100 ml) •

tomato purée (about 800 grams) • Vegetable broth • garlic • Salt, to taste • Basil • day-old bread (about 300 grams) • Extra virgin olive oil

tomatoes (about 1 kg) • bread • Olive oil and salt, to taste • Oregano, to taste • mozzarella cheese (about 300 grams) • Garlic powder

Panzanella: • Adjust quantities to taste • Stale bread, • red onion (preferably Tuscan or sweet red onion) • Salad tomatoes (plum or Roma) • Celery stalks, • Plenty of fresh basil • White wine vinegar • High-quality extra virgin olive oil • Black pepper, to taste • medium red snapper • Taggiasca olives, as needed (or other small black olives) •

day-old bread (about 200 g) • tomato purée (about 350 g) • fresh basil • garlic clove • olive oil • black pepper • vegetable broth (about 500 ml) • olive oil for drizzling

very ripe tomatoes (about 3 1/3 lbs or 1.5 kg) • homemade gluten-free bread (about 14 oz or 400 grams) • shallots • garlic • Fresh basil, to taste • Vegetable broth, • Salt, pepper, and extra-virgin olive oil, to taste

day-old crusty bread (I used 10-day-old bread) • crushed tomatoes • cherry tomatoes • yellow onion • garlic • chili pepper • Plenty of fresh basil • Extra-virgin olive oil, • Vegetable broth (or beef broth for a richer flavor), as needed

ripe tomatoes (about 750 grams) • gluten-free bread (about 350 grams) • hot water (about 120 ml) • extra-virgin olive oil • garlic, red pepper flakes, fresh basil • salt, black pepper

dried cannellini beans (about 350 grams) • bay leaves • garlic • extra-virgin olive oil • fresh rosemary • water (2 liters) • Salt, to taste • Freshly ground black pepper, to taste • lacinato kale (about 300 grams) • Swiss chard (about 300 grams) • savoy cabbage (about 250 grams) • extra-virgin olive oil •

Extra virgin olive oil, • garlic clove • tomatoes • Fresh basil, • About 10 slices of rustic Italian bread (preferably unsalted) • Broth (vegetable or chicken),

day-old bread (about 400 grams) • garlic • extra virgin olive oil • vegetable broth (2 liters) • buffalo mozzarella (about 500 grams) • tomato sauce made with: • datterini tomatoes (about 2 kilograms) • Ice-cold water • white onion • extra virgin olive oil • Fresh basil, to taste

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)

garlic • small onion • stale bread (about 400 grams) • diced tomatoes • Salt and olive oil, to taste • Fresh basil, to taste

thinly sliced day-old Tuscan bread (about 200 grams) • ripe red cherry tomatoes (about 1 kg) • fresh basil • garlic • large green onion • Salt and pepper

garlic • extra virgin olive oil • ripe tomatoes (about 500 grams) • basil • salt and red pepper flakes • broth (about 1 liter), can use beef or vegetable bouillon • day-old bread (about 250 grams)

Day-old whole wheat bread • Beefsteak tomato • Garlic • Oregano • Extra virgin olive oil • Salt • Optional: basil

baby octopus (about 1 kg) • bread • small bunch fresh parsley • Ground ginger, to taste • Black pepper, to taste

toasted bread • Cherry tomatoes • Salt and pepper, to taste • Extra virgin olive oil • garlic clove • Basil

rustic bread • Ripe tomatoes, • garlic (optional) • Extra-virgin olive oil, salt, and black pepper, • Fresh basil,

cluster tomatoes (about 600 grams) • garlic • onions • extra virgin olive oil • salt and pepper, to taste • Tuscan bread or ciabatta (about 500 grams) • fresh basil, to taste

rustic bread, suitable for bruschetta • sea bream, previously frozen for safety • garlic clove • fresh parsley • wild fennel fronds • sprigs fresh thyme • Extra virgin olive oil • Salt, to taste • Juice of 1/2 lemon

🍆2 eggplants • 🍆18 oz stale bread • 🍆1 egg • 🍆2 tablespoons grated Parmesan cheese • 🍆1 clove garlic • 🍆a few mint • 🍆salt and pepper • 🍆a drizzle of extra virgin olive oil

mixed ground meat (beef and pork) • breadcrumbs or soaked and squeezed rustic bread • eggs, depending on size • About 1/3 cup grated pecorino cheese • About 1/3 cup grated parmesan cheese • Salt to taste • Black pepper to taste • garlic • Fresh chopped parsley to taste • Vegetable oil

rustic bread • extra virgin olive oil • whole garlic cloves • basil leaves • ripe field tomatoes • to taste chili pepper or black pepper • to taste salt