Brocolli

(300 grams), 3 chicken cutlets • cooked ham, 3 slices

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

chickpea casarecce pasta (250 g) • broccoli • Salt and pepper • Red pepper flakes • Extra virgin olive oil • Vegetable broth • Chopped almonds

fresh egg fettuccine (250 g) • Piccadilly tomatoes • porcini mushrooms (100 g) • Sicilian broccoli (broccolini or broccoli rabe) • garlic • chili pepper • Olive oil • Salt • Black pepper • Pecorino Romano cheese • Chopped parsley, to taste

fusilli (500 grams) • broccoli

fresh orecchiette (500 g) • ground pork or Italian sausage (200 g) • onion • Extra virgin olive oil • Salt and pepper • broccoli cream (450 g) • boiled potatoes • grated Parmesan cheese (30 g) • broccoli (300 g) • Salt and pepper

chitarra pasta (about 500 g) • broccoli florets (about 400 g) • sliced speck (about 70 g) • ricotta cheese (about 150 g) • garlic clove • Extra-virgin olive oil, • Crushed taralli (Italian crackers), as needed, for topping • Salt, • Black pepper,

About 10 1/2 oz (300 grams) cooked broccoli rabe • cleaned scallops • cream cheese (or heavy cream or cooking cream) • Saffron threads • butter (50 grams)

all-purpose flour (about 350 grams) • salt (about 8 grams) • grated Grana Padano cheese (about 50 grams) plus 2 tablespoons for topping • extra virgin olive oil (about 50 ml) • milk (about 250 ml) • eggs • instant yeast for savory pies (about 0.5 ounce or 16 grams) • Black pepper, to taste • broccoli (about 350 grams) • diced speck (about 150 grams) • aged cheese, shredded (about 200 grams)

broccoli • About 20 fresh basil leaves (mine are from my balcony garden) • pine nuts • Parmesan cheese • Salt, to taste • extra virgin olive oil

fresh orecchiette (250 g) • broccoli florets (about 250 g) • anchovy fillets • garlic • onion • cherry tomatoes, to taste • extra virgin olive oil

mezze maniche pasta (500 g) • large heads of broccoli • green onions • extra-virgin olive oil • anchovy fillets • grated Parmesan cheese

artichokes • broccoli rabe • small leek • ricotta cheese (about 200 grams) • eggs • grated Parmesan cheese • Zest of 1 unwaxed lemon • Salt and pepper, to taste • Extra-virgin olive oil, • coarsely chopped almonds (about 30 grams) • breadcrumbs • extra-virgin olive oil •

linguine (about 400 grams) made from durum wheat semolina • monkfish tail (about 1.1–1.3 lbs or 500–600 grams) • fresh chili pepper • garlic clove • rosemary • Fresh basil, to taste • Extra-virgin olive oil, to taste • Rum or cognac, to taste • Taggiasca olives, to taste • Black pepper, to taste • Romanesco Broccoli Cream: • small head Romanesco broccoli •

mezze maniche pasta (about 270 grams) • smoked salmon (about 50 grams) • broccoli rabe • cream cheese (about 125 grams) • Salt and pepper, to taste • garlic clove

fresh lasagna noodles • broccoli • fresh Italian sausages • pieces of 'nduja (spicy spreadable pork sausage) • ball mozzarella cheese • Grated Parmesan cheese, • onion

thick spaghetti (300 g) • small zucchini • broccoli leaves and florets (100 g) • leeks (150 g) • peas, preferably fresh (100 g) • medium-small potatoes • cherry tomatoes • Extra-virgin olive oil, • Salt, • Parmesan cheese shavings

fusilli (about 160 g) • boiled broccoli • canned tuna in olive oil, drained (about 80 g) • Red pepper flakes • Kosher salt • garlic clove

broccoli (about 500 grams) • Provolone cheese (spicy or mild, as preferred) • garlic clove • Salt, to taste • Extra virgin olive oil, to taste • Your favorite pasta

broccoli florets, cleaned (500 g) • short pasta, such as penne or rigatoni (350 g) • sun-dried tomato • garlic • red chili pepper • anchovy fillets in oil • Olive oil, • Salt, • (Optional: a sprinkle of grated cheese)

all-purpose flour (about 500 grams) • warm water (about 300 ml) • dry active yeast or 2 1/2 teaspoons fresh yeast (2 grams dry or 8 grams fresh) • sugar • salt (about 10 grams) • extra virgin olive oil • broccoli rabe, cleaned and blanched (about 400 grams) • fresh Italian pork sausage with fennel (about 300 grams) • smoked provolone cheese (about 200 grams) • garlic clove • Extra virgin olive oil, • Crushed red pepper, •

Romanesco broccoli • broken spaghetti (about 250 grams) • Olive oil • anchovy fillets • cherry tomatoes • Garlic, parsley, and red pepper flakes • Vegetable broth (water, carrot, celery, and onion) • white wine (about 60 ml) • Salt, to taste

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

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

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 •