Bread garlic

day-old bread • tomato pulp • garlic • Olive oil, • Salt, • Black pepper, • medium cuttlefish • vegetable broth • fresh basil leaves

Rye bread, • Tomatoes, • Arugula, • Buffalo mozzarella • Extra virgin olive oil, • Salt, • Basil • Garlic

tomato sauce (about 500 ml) • small eggplant • bread • Garlic • Olive oil • Spices, to taste

precooked lampredotto (about 300 grams) • mix of vegetables (celery, carrot, onion) • whole clove • crusty rolls (such as Kaiser rolls) • For the light salsa verde: • fresh parsley (about 80 grams) • anchovy fillets in oil • capers • garlic clove • little stale bread soaked in vinegar • Salt, to taste • small piece of dried chili pepper (optional) •

busiate pasta (500 g) • purple eggplant • Fresh basil • garlic • –25 cherry tomatoes • Salt and olive oil • sandwich bread • chopped almonds (20 g) • Oregano and olive oil • Pecorino Romano cheese

About 2 1/3 cups zucchini, only the inner part (about 350 grams) • tomato purée (300 ml) • water (480–720 ml) • About 3 1/2 ounces day-old bread, cut into pieces (about 100 grams) • garlic clove • Extra virgin olive oil, • Salt, to taste • Fresh basil seeds,

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, •

large, ripe San Marzano tomatoes (about 14 oz / 400 grams) • About 5 1/3 oz (150 grams) rustic Italian bread, preferably not stale • Plenty of fresh basil • garlic clove • High-quality extra-virgin olive oil • Salt and pepper

chickpea flour (about 150 grams) • heaping tablespoon mixed fresh herbs • soy sauce (or tomato paste) • fine salt • room temperature water (about 600 ml) • For the breading: • little plant-based milk or lactose-free milk • As needed, breadcrumbs • little sunflower oil for breading • FOR THE WALNUT SAUCE: • small white bread roll, dried and broken into pieces • Scant 1/2 cup milk (add more if needed) (about 100 ml) •

Tuscan kale (cavolo nero) • black-eyed peas (about 50 grams) • bacon (about 50 grams) • baguette • garlic • extra virgin olive oil • salt

multigrain whole wheat bread • tomato • garlic (optional) • anchovy (optional) • parsley (about 5 grams) • mozzarella cheese for pizza or classic mozzarella • Salt, to taste • Olive oil, to taste

day-old bread, cut into cubes (about 200 grams) • diced tomatoes (or use 1 lb fresh ripe tomatoes if in season, about 500 grams) • tomato puree (about 250 ml) • Vegetable broth, • Plenty of fresh basil (or dried basil if fresh isn’t available) • Extra-virgin olive oil, • Salt, to taste • garlic

"Emergency Flatbread" dough • salt • As needed, extra-fine semolina flour for working the dough • As needed, extra virgin olive oil for cooking • salt for the top • wild dandelion greens (about 400 grams) • extra virgin olive oil • garlic powder • hot red pepper powder • unblanched almonds (about 30 grams) • pitted black olives (about 60 grams; I used oven-cured) • As needed, salt

'00' flour (about 300 grams) • medium fresh eggs • water (optional) • extra-virgin olive oil • canned San Marzano peeled tomatoes (about 800 grams) • beef tenderloin (about 200 grams) • grated Parmesan cheese, aged 24 months (about 100 grams) • extra-virgin olive oil • garlic clove • fresh basil leaves • Salt and pepper, to taste • ground beef and pork mix (about 200 grams) •

(about 6 cups) tomato sauce • (about 1.1 lbs) ground beef • eggs • mozzarella cheeses • grated Parmesan cheese • Bread • Extra virgin olive oil • garlic cloves • (about 9 oz) conchiglioni pasta shells • Salt • Baking soda • Oil for frying •

wild chicory (or dandelion greens) • chicken drumsticks • grated Parmesan cheese (about 100 grams) • garlic clove • carrot • celery stalk • small onion • Day-old bread, • Salt, to taste

rustic bread • avocado • freshly squeezed lemon juice • garlic powder • freshly ground black pepper • shelled pistachios • sun-dried tomato pesto • Salt, to taste

wild asparagus • eggs • grated cheese • finely ground bread crumbs • Salt • garlic clove • Parsley

Carnaroli rice (about 200 grams) • vegetable broth (about 500 ml) • Italian sausage (about 150 grams) • dry white wine (about 120 ml) • white onion • day-old rustic bread (such as country or sourdough) • potatoes • Salt and pepper • thyme • olive oil (about 50 ml) • garlic clove • rosemary •

arugula (about 125 grams) • blanched almonds (about 60 grams) • aged cheese, such as provolone or pecorino, shredded (about 20 grams) • grated Parmesan cheese (about 40 grams) • garlic clove • extra virgin olive oil (about 100 grams) • Salt, to taste • grilled bread • cherry tomatoes • mini mozzarella balls • Parmesan shavings, to taste • Walnut halves, to taste

riccioli pasta made from durum wheat semolina (400 grams) • For the red mullet, adjust based on size (I used 2 large ones) • mini plum tomatoes (400 grams) • garlic • Fresh basil, to taste • fresh red chili pepper • Extra-virgin olive oil, to taste • Almonds, to taste • day-old bread • Black pepper, to taste

dried cannellini beans • fresh sage • garlic • Tuscan bread • Fresh extra virgin olive oil • red onion • Salt and pepper, to taste

day-old bread • red grape tomatoes (about 200 grams) • yellow grape tomatoes (about 200 grams) • sun-dried tomatoes • pesto • Salt and pepper, to taste • fresh basil leaves • Extra-virgin olive oil, to taste • garlic clove • dried oregano

radishes (with leaves) • pine nuts (25 grams) • grated Parmesan cheese (25 grams) • garlic clove • extra virgin olive oil (50 ml) • Salt and pepper, to taste • Ricotta salata cheese, to taste • bread

calamari • large shrimp • red onion (such as Tropea or other sweet variety) • green olives (about 20 grams), pitted • garlic

multigrain or seeded bread • buffalo mozzarella balls • –10 oz (250–300 g) multicolored cherry tomatoes • canned tuna in oil, drained • black and green olives • fresh basil leaves • Salt and pepper • garlic clove

curly escarole • Extra virgin olive oil,

wild dandelion greens • garlic

zucchini • onion • carrot • celery stalk • To taste, garlic • basil • Swiss chard (about 250 grams) • lacinato kale (about 250 grams) • a head of savoy cabbage • green beans (about 100 grams) • canned peeled tomatoes (about 200 grams) • To taste, olive oil •

organic fennel bulbs • garlic, unpeeled • Extra-virgin olive oil • Salt, black pepper, and ground ginger, to taste • arugula (about 30 grams) • Rustic bread