Broccoli

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

small Romanesco broccoli • garlic • Olive oil and salt • Red pepper flakes • Black pepper • Lemon juice

orecchiette (500 grams) • Romanesco broccoli • guanciale • Extra-virgin olive oil, • Salt, • Crushed red pepper, • Pecorino Romano cheese,

caserecce pasta (about 250 grams) • broccoli florets (about 500 grams) • cooked rapini (about 200 grams) • garlic clove • burrata cheese (about 300 grams) • hot chili pepper

broccoli rabe (about 500 grams) or turnip greens • Italian sausages • whole milk (1 liter) • all-purpose flour (about 100 grams) • About 3 1/2 ounces dry lasagna noodles (about 100 grams, adjust based on your baking dish) • Nutmeg

spaghetto alla chitarra (about 400 grams) durum wheat semolina pasta • grape tomatoes (about 250 grams) • swordfish, about 10.5 oz (300 grams) • oil-packed anchovies (or anchovy fillets) • chili pepper • garlic clove • Black pepper, to taste • Extra virgin olive oil, to taste • toasted walnut halves (or pine nuts) • fennel seeds • For the broccoli sauce: • broccoli •

whole wheat penne pasta (about 70 grams) • Florets from half a head of Romanesco broccoli (use more or less as you prefer) • canned chickpeas, drained and rinsed (optional) • drops of chili oil or, alternatively, chili powder to taste • Extra virgin olive oil, to taste • Parmesan cheese, to taste

gluten-free short pasta (preferably with holes, like penne or rigatoni, to better hold the sauce) (300 grams) • broccoli, before cleaning (500 grams) • smoked bacon, diced (120 grams) • chopped onion (about 1 oz or 30 grams) • Olive oil, • grated Parmesan cheese (about 3/4 oz or 20 grams) • Black pepper, to taste • cutting board with knife • large pot • large skillet • wooden spoon • slotted spoon •

puff pastry • cooked broccoli florets (about 500 grams) • light mozzarella cheese, diced • canned tuna, drained (about 110 grams) • Salt, olive oil, black pepper • milk (about 50 ml) for brushing the pastry

type 2 flour (about 300 grams) • extra virgin olive oil (about 70 grams) • baking soda • water (about 120 ml) • broccoli • chickpea flour (about 100 grams) • sun-dried tomatoes • water (about 200 grams) • extra virgin olive oil • Garlic powder, paprika, and black pepper

semolina flour (about 300 grams) • Hot water • broccoli rabe florets (about 300 grams) • purple carrots and 1 orange carrot (about 2/3 pound or 300 grams total) • cremini mushrooms (about 200 grams) • scallion • garlic clove • Oregano • Extra virgin olive oil • Salt • Pepper

malloreddus pasta • broccoli • Almonds, • Thin breadsticks, • Extra virgin olive oil, • Anchovies in oil, to taste • garlic clove • Crushed red pepper,

potato gnocchi (400 grams) • carrots (it's not worth turning on the oven for fewer carrots) • extra virgin olive oil • mild green chili pepper • garlic clove • black pepper • xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx • For the broccoli cream: • Romanesco broccoli • shallot • small potato • fresh basil

Romanesco broccoli (about 2.2 lbs / 1 kg) • prepared béchamel sauce (about 300 grams) • Butter, • grated Parmesan cheese • Salt,

broccoli • Tuscan kale (cavolo nero) • fresh lasagna noodles (500 grams) • Italian sausages or luganighe • Grated Parmesan cheese • whole milk (1 liter) • all-purpose flour (about 100 grams) • Nutmeg

pasta (about 200 grams) • broccoli florets (about 400 grams) • smoked bacon (about 100 grams) • garlic clove • Extra virgin olive oil, • Salt, • Black pepper,

chopped broccoli florets (about 250 grams) • eggs • instant yeast • all-purpose flour (about 150 grams) • Salt, pepper, and oil to taste • Sunflower and pumpkin seeds to taste

large heads of broccoli • garlic • tomato purée (about 24 ounces or 700 ml) • Olive oil,

orecchiette pasta (200 grams) • broccoli florets (about 10.5 oz or 300 grams) • Italian sausage (about 300 grams) • Salt and black pepper • Rosemary and thyme, to taste • garlic clove • Dry white wine,

broccoli • fresh orecchiette (about 250 grams) • Italian sausage (about 200 grams) • garlic • breadcrumbs (about 200 grams) • Extra-virgin olive oil, • White wine, • Salt, • Black pepper,

broccoli (150 g) • Grated cheese, • Extra virgin olive oil, • Salt, • bread

mezze maniche rigate pasta (about 160 grams) • small head Romanesco broccoli • pitted black olives (such as Leccino) • anchovy fillets in oil • extra virgin olive oil • garlic clove • small red chili pepper • Salt, to taste

cooked Romanesco broccoli (about 300 g) • almond flour (about 28 g) • Parmesan cheese (about 80 g) • egg whites • Salt, to taste • Clarified butter, • Oil, • diced cooked ham (about 100 g) • scallion • Mâche (lamb's lettuce),

Romanesco broccoli (about 450 grams) • grated Parmesan cheese (about 50 grams) • speck (about 120 grams) • walnuts (about 75 grams) • bucatini or other pasta (about 325 grams) • garlic clove • Salt and pepper, to taste

orecchiette (250 grams) • cooked broccoli rabe (about 300 grams) • garlic clove • Salt • Olive oil • Red pepper flakes • –11 cherry tomatoes • Pecorino Romano cheese

pasta (160 grams) • broccoli • breadcrumbs • garlic • Salt, to taste • Olive oil, to taste

pasta (about 200 grams) • cooked broccoli florets (about 300 grams) • chicken sausage (about 200 grams) • Water • Salt • Olive oil • crushed red pepper (optional)

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

very fresh scallops • Broccoli pesto, as needed (see square spaghetti recipe) • drops of soy sauce • hazelnuts • sprigs of thyme • extra-virgin olive oil

orecchiette pasta (about 80 grams) • broccoli rabe, trimmed (about 200 grams) • red chili pepper • garlic • extra virgin olive oil • Iodized salt