Cheesy garlic

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

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

zucchini • cooked ham (about 100 grams) • garlic • Grated Parmesan cheese • Extra-virgin olive oil • Salt

Pasta 2.8 oz (80 grams) • Smoked salmon 5.3 oz (150 grams) • zucchini • Cream cheese (such as Philadelphia) 2–2.1 oz (50–60 grams) • Salt, pepper, and olive oil, to taste • Onion and garlic

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

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

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

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 •

chicken thighs and drumsticks depending on the number of guests (with or without skin) • salt (herb salt or roast meat salt can also be used) • plenty of lemon juice • plenty of garlic • cilantro • grated Parmesan cheese • breadcrumbs • little extra virgin olive oil

Swiss chard (or beet greens) • pasta • garlic • Extra virgin olive oil • Chili pepper • Grated Pecorino cheese

carrots (about 120 grams) • olive oil • Salt and pepper • garlic powder • Parmesan cheese

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)

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) •

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

polenta, cut into small slices (about 300 grams) • chanterelle, porcini, or cremini mushrooms (about 400 grams)

square spaghetti (320 g) • Occhipinti green beans (500 g) or substitute with fresh green beans • cherry tomatoes (700 g) • Fresh basil • garlic • extra virgin olive oil (about 45 ml) • Salt • Hot red pepper flakes

rice (about 300 grams, rinsed under water) • Salt, to taste • About 10 cremini or white mushrooms • red wine (about 120 ml) • garlic, minced • Vegetables of your choice for broth • Chicken (such as chicken breast) for broth • Chopped parsley • canned peeled tomatoes, chopped (about 400 ml) • –10 oz provola cheese, diced (about 200–300 grams)

eggs • grated Pecorino cheese • grated Parmesan cheese • mixed leafy greens (about 500 grams) • Gorgonzola cheese (about 60 grams) • Provola cheese, shredded (about 60 grams) • garlic clove • Extra virgin olive oil

plus 1 tablespoon water (250 ml) • refreshed sourdough starter (70 g) • sugar • bread flour (600 g) • eggs • extra virgin olive oil • salt • As needed, all-purpose flour for working the dough • As needed, extra virgin olive oil for working the dough • broccoli leaves (300 g) • extra virgin olive oil • garlic clove •

pasta (about 70 grams) • pesto (without garlic) • chicken breast • cheese (about 30 grams) • garlic • Olive oil,

spaghetti (about 360 grams) • garlic • chili pepper • Pecorino Romano cheese, to taste • Lemon thyme, to taste • extra virgin olive oil (200 ml)

ground veal • ground pork • smoked scamorza cheese • grated Parmesan cheese (about 100 grams)

fresh orecchiette (250 g) • squash blossoms (300 g) • sun-dried tomatoes in oil • capers in vinegar • cacio ricotta cheese (200 g) • garlic cloves • Olive oil • Fresh oregano

chicken breast • frozen Swiss chard

pork guanciale (1 slice, about 1/2 inch thick) • dry white wine (60 ml) • fresh hot chili pepper • Pecorino Romano cheese (100 grams) • canned peeled tomatoes (400 grams) • garlic clove • Extra virgin olive oil, • Black pepper, • Salt,

paccheri (large tube pasta) • For the tomato sauce: • red cherry or grape tomatoes • garlic clove • Fresh basil • Extra virgin olive oil, kosher salt and table salt, black pepper • sugar • ground cinnamon • For the filling: • ricotta (100 g) • fresh buffalo mozzarella (100 g) • Fresh basil •

Béchamel sauce: 3 1/2 tablespoons butter (50 grams) • all-purpose flour (50 grams)

pasta (160 g) • cremini or white mushrooms (100 g) • ricotta cheese • Extra virgin olive oil, • White wine, • garlic clove • Salt, • Black pepper, • Parmesan cheese,

large eggplant • buffalo mozzarella (about 120 grams) • breadcrumbs (4 tablespoons) • grated Parmesan cheese (8 tablespoons) • egg • small bunch parsley • garlic • Extra-virgin olive oil, • Marjoram, • Panca chili powder, • Salt,