Cheese garlic

medium savoy cabbage leaves, cleaned • sausage (about 150 grams) • garlic clove • breadcrumbs (plus more as needed for topping) • grated cheese (plus more as needed for topping) • shredded scamorza cheese (or any other melting cheese) (about 50 grams) • egg • Olive oil, • Salt, • Black pepper,

spaghetti (170 g) • peeled shrimp (250 g) • Stracchino cheese (200 g) • milk (45 ml) • extra virgin olive oil (30 ml) • garlic • dry white wine (30 ml) • Red pepper flakes, to taste

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

spaghetti (about 350 grams) • Garlic • Red pepper flakes • Anchovies, to taste • Parmesan cheese, to taste • Extra virgin olive oil, to taste • Salt, to taste

paccheri pasta (250 g) • ricotta cheese (250 g) • grated Parmesan cheese • Salt, to taste • Nutmeg, to taste • Milk, • Extra virgin olive oil, • onion, finely chopped • garlic clove, minced • squid, cleaned and chopped • White wine, • Cherry tomatoes or tomato sauce, •

phyllo dough • As needed, extra virgin olive oil • As needed, sesame seeds for garnish • extra virgin olive oil • leek • fresh spinach (about 600 grams) • almond-based vegan ricotta (about 300 grams) • nutritional yeast flakes (optional) (about 10 grams) • garlic powder • As needed, salt

ball fresh mozzarella (fior di latte) • grape or cherry tomatoes • pitted black olives (such as Taggiasca or Kalamata) • small handful capers • bread • Garlic powder, to taste • Salt, to taste • Extra virgin olive oil • vinegar • red pepper flakes

cleaned scallops • lettuce (about 300 grams) • garlic clove • cream cheese or soft cheese (about 250 grams) • saffron • Extra virgin olive oil

eggplant flesh (about 150 grams) • Olive oil, • Garlic • mixed sheep and goat milk ricotta (about 150 grams) • basil leaves • cherry tomatoes • Salt • grated cheese • blanched almonds

fresh orecchiette (500 grams) • Caciocavallo cheese, to taste • datterini tomatoes (300 grams) • canned peeled tomatoes (400 grams) • Salt, to taste • garlic clove • small shallot • small red onion • Olive oil, to taste • Large skillet • Spoon • Plate •

For the pasta • all-purpose flour (about 200 grams) • eggs • For the filling • cooked spinach (about 500 grams) • ricotta cheese (about 250 grams) • Salt • grated cheese • egg • Nutmeg, to taste • For the tomato sauce • tomato purée (about 700 grams) •

pasta (penne) (300 g) • About 10 cherry tomatoes • small mozzarella cheese • Taggiasca olives • Extra-virgin olive oil, salt, and pepper • garlic cloves • dry white wine (about 60 ml)

soft poppy seed sandwich rolls • escarole • balls fresh mozzarella • Cherry tomatoes • anchovy fillets • black olives (such as Gaeta or Kalamata) • raisins (about 50 grams) • garlic clove • Extra virgin olive oil, salt, pepper, thyme • Balsamic vinegar

primo sale cheese (250 g) • grape or cherry tomatoes • garlic • Extra virgin olive oil • Salt and pepper • Dried oregano • rustic bread • Fresh basil

Swiss chard (about 500 grams) • garlic cloves • Crispy sweet pepper powder • Crushed red pepper flakes • Extra virgin olive oil • Salt • potatoes (about 800 grams) • milk (50 ml) • water (210 ml) • large eggs • feta cheese (about 100 grams) • all-purpose flour (about 100 grams) •

whole Camembert cheese (about 9 oz or 250 g) • cherry tomatoes • baguette • garlic • Extra virgin olive oil, • Salt, oregano, rosemary, and black pepper,

whole milk ricotta cheese, drained • small to medium zucchini, about 5.3 oz (150 grams) total • garlic cloves • grated Pecorino Romano or Parmesan cheese • large eggs • Salt and black pepper, to taste

Carnaroli rice (about 150 grams) • small shallot, finely chopped • dry white wine (about 60 ml) • vegetable broth (about 500 ml) • fresh basil leaves (about 30 grams) • pine nuts, freshly ground • small garlic clove • grated Parmesan cheese (about 10 grams) • grated Pecorino cheese (about 20 grams) • Extra-virgin olive oil • Salt • Juice of 1/2 lemon (plus grated zest) •

ricotta cheese (about 800 grams) • cooked spinach, sautéed with 1 garlic clove (about 350 grams) • large egg • grated Parmesan cheese • Salt and pepper, to taste • canned crushed or whole peeled tomatoes (about 800 grams) • onion • garlic clove • Extra-virgin olive oil, fresh basil, and salt, to taste • milk (about 800 ml) • unsalted butter (about 80 grams) • all-purpose flour (about 60 grams) •

medium round bell peppers • medium potatoes • Extra virgin olive oil • eggs • Salt and pepper, to taste • Oregano and garlic • Parmesan cheese • mozzarella balls • Steamer pot • Potato masher • Mixing • Spoon

chanterelle mushrooms (about 400 grams) • extra virgin olive oil • garlic • fresh parsley • small hot chili pepper • soy sauce • Salt, to taste • vegan melting cheese (about 150 grams) • polenta cornmeal (about 150 grams) • Truffle oil, to taste (optional)

maccheroncini pasta (about 200 grams) • feta cheese (about 100 grams) • cherry tomatoes • garlic • water (about 200 grams) • Salt, to taste • Crushed red pepper, to taste • Brown sugar, to taste • Extra-virgin olive oil, to taste • Basil pesto, to taste

conchiglioni pasta (250 g) • medium Italian eggplant (violet variety, if available) • large zucchini • tomato purée (about 500 g) • fresh caciocavallo cheese, diced (150 g) • grated Parmesan cheese • large egg • garlic • onion • Olive oil, salt, and pepper to taste

Filling: • garlic • mixed ground meat (about 600 grams) • Rosemary, black pepper, salt to taste • whole milk ricotta cheese (about 500 grams) • Salt/black pepper to taste • Nutmeg to taste • egg • Prepared cannelloni tubes or use ready-to-bake lasagna noodles (as I did), cut in half to form cannelloni • Salt • tomato purée (about 1 quart or 1 liter) or 4 large cans whole peeled tomatoes, passed through a food mill • Salt, black pepper to taste •

For the gnocchi: 2.2 lbs potatoes (1 kg) • egg yolk • semolina flour (about 250 grams) • Salt • For the filling: 3/4 cup ricotta cheese (about 200 grams) • walnuts (about 80 grams) • Salt and pepper • For the sauce: 3 artichokes • Extra virgin olive oil • garlic cloves • Salt and pepper • lemon •

conchiglioni pasta (500 g) • ricotta cheese (500 g) • shredded cheese (300 g) • fresh spinach (400 g) • Minced garlic, to taste • tomato puree (400 g)

all-purpose flour (about 150 grams) • whole milk or sheep's milk ricotta (about 250 grams) • low-moisture mozzarella (about 100 grams)

pasta (250 g) • spinach, cleaned or frozen (500 g) • speck (150 g) • burrata (100 g) • grated Parmesan cheese (50 g) • Salt, to taste • Extra-virgin olive oil, to taste • garlic clove

for the orecchiette • semolina flour (about 200 ml) • scant 1/2 cup warm water (about 100 ml) • FOR THE PESTO (without garlic) • Basil, extra virgin olive oil, pine nuts, Parmesan cheese

Fresh Genovese basil (as needed) • pine nuts (about 80 grams) • grated Grana Padano cheese (about 60 grams) • Coarse salt • garlic