Clove garlic

–3.3 lbs oxtail (1–1.5 kg) • –2 cloves garlic • Ginger, to taste • Celery, to taste • Leek, to taste • white wine (50 ml)

Bluefish, about 3 1/3 pounds (1.5 kg) • Extra Virgin Olive Oil,

meat tortellini (about 400 grams) • whole peeled tomatoes

chicken breast • frozen Swiss chard

dried, peeled fava beans (200 g) • onion • celery stalk • Cumin • Parsley • Cilantro • Chickpea flour, • Salt • Pepper • Chickpea flour • baking soda • Greek yogurt (250 g) •

textured soy protein (about 80 grams; it will expand as it cooks) • large red onion, roughly chopped

orecchiette (180 grams) • mixed yellow and red cherry tomatoes (about 10 1/2 oz / 300 grams) • pitted black olives (such as Gaeta) (100 grams)

veal shanks (about 600 grams) • butter (about 60 grams) • vegetable broth (about 500 ml) • Olive oil, • Zest and juice of 1/2 lemon • dry white wine (about 60 ml) • Granulated garlic or 1 clove garlic, minced • Salt • Pepper • Flour, for dredging • Chopped parsley

Long pasta (whole wheat or legume-based) (2 1/2 oz or 70g) • Fresh clams • Cockles • Mussels • Grape tomatoes (1 3/4 oz or 50g) • Anchovy fillets (2-3) • Garlic (1 clove) • Red pepper flakes (a pinch) • Organic lemon zest • Fresh basil • Fresh parsley • Capers •

bucatini (400 grams) • smoked salmon (500 grams) • onion

durum wheat semolina (about 600 grams) • mixed fresh fish for broth (about 500 grams) • Water, • Spice mix: cinnamon, cloves, turmeric, mint, chili pepper • garlic • onions

mixed pasta (about 350 grams) • fresh borlotti beans (about 250 grams)

long eggplants • tomato purée (about 24 ounces/700 grams)

chicken breasts (2 per person) • egg • milk (45 ml) • Salt • Breadcrumbs, • small clove garlic • Fresh parsley • grated Parmesan cheese (about 18 grams) • Vegetable oil for frying

Italian eggplants • mixed yellow and red cherry tomatoes (about 300 grams) • Crostini,

potato gnocchi (about 300 grams) • cooked beets

spaghetti (400 grams) • fresh cherry tomatoes (100 grams)

calamarata pasta (about 400 grams) • bluefish heads • dry white wine

potato gnocchi (about 400 grams) • mussels (about 2 kg)

calamari (about 1 kg) • jumbo shrimp (about 600 grams) • dry white wine (about 240 ml) • rustic bread

large eggplants • white rice (about 100 grams)

spaghetti (400 g) • clams (500 g)

small clams (lupini) • yellow cherry tomatoes • red onion (such as Tropea or other sweet red onion) • small bunch fresh parsley with stems • crushed red pepper in oil or a small piece of fresh chili • dry white wine (120 ml) • linguine or spaghetti (329 grams)

risotto rice (about 180 grams) • large shrimp

🌿7 oz spaghetti (200 grams) • 🌿7 oz burrata cheese or stracciatella (200 grams) • 🌿1 pork sausage • 🌿6 cherry tomatoes • 🌿1 bunch fresh basil • 🌿3/4 oz pine nuts (20 grams) • 🌿2 tablespoons grated Parmesan cheese (or Grana Padano) • 🌿1/2 clove garlic • 🌿3 1/2 tablespoons extra virgin olive oil (50 ml) • 🌿1 pinch coarse salt

Garlic: 2 cloves (I didn’t use it) • Basil: 2 1/2 cups (about 70 grams) • Parmesan cheese: 1/2 cup grated (about 50 grams) • Pecorino Romano cheese: 1/3 cup grated (about 30 grams) • Extra virgin olive oil: 1/3 cup (about 70 grams) • Coarse salt: 1/2 teaspoon (about 3 grams) • Pine nuts: 1/4 cup (about 30 grams) • Tomato paste: • Cherry tomatoes: • Cognac: • Salt: to taste • Extra virgin olive oil: to taste •

short pasta (about 65 grams; I used pea pasta ribbons) • extra virgin olive oil • fresh green garlic (or 1 clove garlic) • zucchini (about 150 grams) • shelled pistachios (about 20 grams) • mint leaves • Salt, to taste • hulled hemp seeds for garnish • small mint leaves for garnish

curly escarole • Extra virgin olive oil,

semolina (250 grams) • milk (about 700 ml)

For the dough: • all-purpose flour (type 00) • medium eggs • For the basil pesto: • Fresh basil, • Pine nuts, • Extra virgin olive oil, • Optional: half a clove of garlic, germ removed • Also: • cherry tomatoes • mixed greens (such as Swiss chard or spinach) • anchovy fillets •