Bread pasta

carasau bread (about 100 grams) • seafood mix for pasta dishes • béchamel sauce (your favorite recipe) (about 300 ml) • grated Parmesan cheese (about 100 grams) • extra virgin olive oil • white wine (about 60 ml) • Salt, to taste

broccoli (about 600 grams) • creamy cheese, such as stracchino or cream cheese (about 200 grams) • carasau bread (about 80 grams) • Nutmeg, to taste • Salt, to taste • grated cheese

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,

carasau bread • ricotta cheese (about 250 grams) • Cherry tomatoes • Arugula • Basil • Salt and pepper, to taste • Olive oil

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

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

fusilli (250 g) • broccoli • lemon • anchovy fillets • sun-dried tomato • Olive oil, salt, and pepper to taste • garlic clove • day-old bread

–6.5 oz spaghetti (about 150–180 grams) • anchovy fillets • lemon • stale bread • Olive oil and coarse salt, • Fresh parsley, • Red pepper flakes and garlic,

Italian eggplant • low-moisture mozzarella (about 150 grams) • provolone cheese (about 50 grams) • grated Parmesan cheese (about 25 grams) • carasau bread • Tomato sauce • Salt • fresh basil leaves • Extra-virgin olive oil

broccoli (145 g) • fresh basil leaves (15 g) • pancetta (80 g) • almonds • olive oil • grated Grana Padano cheese (15 g) • olive oil • salt • Pecorino crisp for garnish (1 oz pecorino cheese, 30 g) • multigrain bread

durum wheat linguine • small purple cauliflower • (about 2 lbs/900 grams) fresh clams • garlic clove • day-old bread • As needed, parsley stems • As needed, black pepper • As needed, extra virgin olive oil • chili pepper • rosemary

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

'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 •

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

beans • onion • guanciale (about 100 grams) • sausages • Red pepper flakes, to taste • cherry tomatoes (about 200 grams) • Day-old bread • pork rind • white wine (about 120 ml)

mackerel • Tomato sauce • Spaghetti • bread • Olive oil, garlic, oregano, and chili pepper

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 •