Chile garlic

linguine per person (about 100 grams per person; I like to use a generous amount) • large garlic cloves • Chili pepper to taste • Chili pepper to taste • Olive oil • fresh parsley to flavor the pasta water • parsley leaves to garnish the dish • Crushed taralli (Italian crackers)

For the focaccia: • I used semolina flour (De Cecco brand) : 2 cups (250 grams) • bread flour (Manitoba) : 2 cups (250 grams) • water : 1 1/2 cups (350 ml) (I use still mineral water) • fresh yeast • boiled potato : 2/3 cup (150 grams) • honey (or 2 teaspoons brown sugar) • extra-virgin olive oil, • salt (12-15 grams, to taste) • cherry or grape tomatoes (250 grams) • xxxxxxxxxxxxxxxxxxxxxxxx • For the dandelion greens: •

catalogna (Italian dandelion greens) (about 900 grams) • medium garlic cloves • red chili pepper • Extra-virgin olive oil, as needed (use a good quality)

mussels, cleaned (1 kg) • extra virgin olive oil • garlic • To taste, fresh hot chili pepper • dry white wine (100 ml) • datterini tomato purée (350 ml) • fresh parsley • To taste, toasted bread

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

linguine • anchovies in oil • parsley • garlic • Extra virgin olive oil, • Ground hot chili pepper • Black pepper, • Salt,

For the black garlic sauce: • black garlic (you can use less) • water (about 100 grams) • extra virgin olive oil (about 30 grams) • red chili peppers (to your taste) • xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx • linguine (about 400 grams)

cauliflower • garlic • Olive oil • Salt • Pepper • Chili pepper

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

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,

headless shrimp (about 800 grams) • small mangos or 1 large mango • arugula • Fresh or jarred chili pepper, to taste • extra virgin olive oil • Juice of 1/4 lemon • garlic clove (optional) • bay leaves • vinegar • Pink salt, to taste

linguine (about 400 grams) • walnuts • Breadcrumbs, • garlic clove • fresh red chili pepper • for the green anchovy sauce (this makes a generous amount, so you'll have leftovers—great for crostini or as an appetizer): • Anchovies, as needed (ideally salt-cured and cleaned, but good quality anchovies in oil work too) • garlic clove • Black pepper • Extra-virgin olive oil, • Plenty of fresh parsley

zucchini • small potato • shallot • squid (amount depends on size) • Fresh herbs to taste (rosemary, thyme) • garlic clove • Extra-virgin olive oil, • Black pepper, • red chili pepper • Cognac, • Fresh parsley,

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

spaghetti (about 200 grams) • zucchini • anchovy sauce (colatura di alici) (about 30 ml) • chili pepper • garlic clove • small bunch parsley • 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 •

spaghetti (200 grams) • garlic clove • fresh chili pepper • pitted green olives or pitted Taggiasca olives (100 grams) • water (400 ml) • fresh parsley • lemon salt (or grated lemon zest; see https://cookpad.wasmer.app/it/ricette/25417326)

avocado • shrimp (300 grams) • cherry tomatoes • garlic clove • chili pepper • Chopped pistachios • Grated lemon zest • brandy • spaghetti (about 500 grams) • Salt and pepper, to taste • Extra virgin olive oil, to taste

high-quality spaghetti • fresh squid (about 2.2 lbs / 1 kg) • garlic clove • chili pepper • anchovy paste • dry white wine (60 ml) • Zest of 1/2 lemon • fresh parsley

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)

medium squid • green asparagus (about 400 grams) • grape tomatoes (about 300 grams) • garlic cloves • fresh red chili peppers • Fresh basil, to taste • Sugar, to taste • Black pepper, to taste • Extra-virgin olive oil, to taste • boiled potato • fresh ginger root (about 100 grams)

squid ink spaghetti (400 g) • baby squid • small head cauliflower • anchovies in oil • fresh chili pepper (optional) • garlic cloves • Chopped fresh parsley, to taste • Fresh thyme and rosemary, to taste • Rum (or cognac), to taste • untreated orange • Extra virgin olive oil, to taste

legume pasta (70g) • white mushrooms (100g) • fresh porcini mushrooms or 0.35 oz dried porcini mushrooms (100g fresh or 10g dried) • Fasolari clams • cherry tomatoes (50g) • Shallot • fillets salt-cured anchovies, rinsed • Salt-cured capers, rinsed • Parsley, basil, and other fresh herbs • Garlic • Anchovy extract (colatura di alici) • Dried red chili pepper •

squid (depending on size) • onion • ball burrata cheese • Apple cider vinegar, • garlic • Fresh rosemary, • Yellow grape tomatoes, • Fresh basil, • Rum or brandy, • Mixed baby greens, • prosciutto • For the watermelon gelée: •

fresh littleneck clams • linguine pasta • plum tomatoes (such as Piccadilly or Roma) • (about 700 grams) chicory greens • long fresh chili pepper • Fresh basil and oregano, to taste • Extra-virgin olive oil, • garlic cloves • anchovy fillets

spaghetti (bronze-cut, Gragnano IGP, about 200 grams) • smoked herring (about 3.5 oz fillet, 100 grams, bones removed) • lemon • chili pepper • small bunch fresh parsley • Pink peppercorns, to taste • Whole black peppercorns, to taste • Extra virgin olive oil, to taste • Garlic-infused olive oil, to taste • Milk, to taste • Salt, to taste

beef stew meat (about 800 grams), preferably chuck, cut into cubes • white onions • garlic • Chickpeas, • bell pepper • potato • carrot • Other vegetables of your choice, if desired • Spices: • paprika (3 teaspoons) • ground coriander • ground turmeric •

mixed shellfish (such as caperozzoli, fasolari, mussels) (about 1.5 kg) • high-quality thick spaghetti (about 500 grams) • garlic • parsley • fresh chili pepper • Extra virgin olive oil • dry white wine (about 60 ml)

potatoes (about 100 grams) • ricotta cheese (about 100 grams) • egg • all-purpose flour (about 40 grams) • porcini mushrooms (about 200 grams) • peas, fresh or frozen (about 90 grams) • Pecorino Romano cheese, grated (about 30 grams) • Extra-virgin olive oil, • Salt and pepper, • garlic clove • small chili pepper

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