Broad beans

dried, peeled fava beans (200 g) • onion • celery stalk • Cumin • Parsley • Cilantro • Chickpea flour, • Salt • Pepper • Chickpea flour • baking soda • Greek yogurt (250 g) •

dried lentils (about 150 grams; preferably small red or green lentils) • peas, fresh or frozen (about 150 grams) • fava beans, fresh or frozen (about 150 grams) • onion • carrots • celery stalk • Extra-virgin olive oil, • vegetable broth (about 1 liter) or water

your favorite pasta • speck (about 2 packages) • fava beans (save the rest for another use) • Water • Olive oil • Salt

fresh, mature fava beans (about 700 grams) • Olive oil, • Fresh mint, • garlic • Salt and pepper

Carnaroli rice (about 120 grams) • fresh fava beans (about 300 grams) • asparagus (about 200 grams) • Parmesan cheese, grated (about 20 grams) • extra virgin olive oil (about 20 ml) • shallot • onion • carrot • Celery • Parsley • water (about 500 ml)

short pasta (70 g) • peas, fresh or frozen (50 g) • shelled fava beans, fresh or frozen (150 g) • white onion • crushed tomatoes (150 g) • extra virgin olive oil • Salt, to taste • Freshly ground black pepper, to taste (optional) • fresh marjoram, for garnish • Extra virgin olive oil, for serving

broccoli (about 350 grams) • fava beans (about 100 grams) • grated Parmesan cheese • blanched almonds (about 35 grams) • fresh basil leaves (about 30 grams) • lemon juice (about 30 grams) • extra virgin olive oil (60 ml) • Salt and pepper • caserecce or your favorite pasta (about 350 grams) • capers • Fried breadcrumbs

Carnaroli rice (about 360 grams) • shelled fava beans (about 400 grams, after removing pods and skins) • shallot • Vegetable broth, • Extra-virgin olive oil, • dry white wine (about 60 ml) • Salt, to taste • heaping tablespoons grated Pecorino Romano cheese • fresh mint leaves • Black pepper, to taste • butter

fava beans, shelled (120 g) • grated Parmesan cheese (about 1 oz / 25 g) • grated Pecorino cheese (about 1 oz / 25 g) • basil leaves (optional) • mint leaves • garlic clove • Salt, to taste • olive oil (70 ml)

shelled and blanched fava beans (about 600 grams) • diced pecorino cheese (about 60 grams) • Fresh chives • Fresh parsley • garlic • olive oil (about 80–90 grams) • water (about 90 grams) • Salt • Pepper

semolina flour (about 300 grams) • warm water (about 200 ml) • fresh fava beans (about 250 grams) • fresh peas (about 200 grams) • Milk, • Extra virgin olive oil, • Salt, to taste

For the gnudi: • (about 450 grams) boiled dandelion greens or chicory • sheep's milk ricotta • grated Parmesan cheese • eggs • all-purpose flour, plus 2/3 cup (100 grams) more for dusting the gnudi • (about 450 grams) dried fava beans • Olive oil, salt • king oyster mushrooms (or similar meaty mushrooms) • Salt, olive oil • red onion (preferably sweet, such as Acquaviva or Vidalia)

cabbage • fresh fava beans, shelled (about 300 grams) • artichokes • sweet pancetta, diced (about 150 grams) • garlic • Extra virgin olive oil, to taste • Salt, to taste • Optional: Hot chili pepper

short ridged pasta or paccheri (400 g) • romaine lettuce • peas (200 g) • fresh fava beans (200 g) • small fresh green onion, chopped • guanciale, cut into strips (100 g) • artichokes • grated pecorino cheese (50 g) • Extra-virgin olive oil, salt, pepper • lemon

ready-to-use peas • large boiled potato • large boiled carrots • Cooked fava beans • Boiled green beans • drained tuna (160 g) • Asiago or another cheese, cut into • pearl barley (250 g) • grated cucumber, drained • Greek yogurt • Salt • Sugar •