Crushed garlic

dried shiitake mushrooms (about 30 grams) • spaghetti (about 350 grams) • miso paste (about 40 grams) • yellow onion • fresh ginger (about 2 cm) • garlic clove • large cup hot vegetable broth • dry white wine (about 1/2 small glass) • Extra-virgin olive oil, • Red pepper flakes, • Salt and pepper, • Cornstarch, •

meat tortellini (about 400 grams) • whole peeled tomatoes

busiate pasta (about 400 g) • Piccadilly tomatoes (about 350 g) • Argentine shrimp (about 350 g) • Garlic • Salt • Black pepper • crushed pistachios (about 100 g)

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,

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)

organic lemon • large shrimp (I used fresh) • crushed pistachios • garlic clove • Black pepper, to taste • extra virgin olive oil • linguine

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) •

linguine rigate (about 400 grams) made from durum wheat semolina • swordfish steaks, about 1/2 inch thick (1.5 cm) • striped eggplants • yellow grape tomatoes (about 500 grams) • Extra-virgin olive oil, • Fresh parsley, • Black pepper, • Fresh rosemary, • garlic cloves • Crushed red pepper flakes, • Peanut oil for frying,

Italian eggplants (purple variety) • fresh swordfish (if possible) • (14 oz/400 grams) crushed tomatoes • shallot • garlic • Oregano, to taste • Salt, to taste • Black pepper, to taste • Extra virgin olive oil, to taste • (1 lb/500 grams) low-moisture mozzarella cheese for pizza • Fresh basil, to taste • Breadcrumbs, to taste

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, •

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

fresh pork collar (about 800 grams) • Crushed red pepper, to taste • rice vinegar • celery stalk, 1 carrot, and 1 yellow onion • garlic cloves • Black lava salt flakes, to taste • Rosemary, to taste • Black pepper, to taste • Extra virgin olive oil, to taste • Ground coriander, to taste • For the cream: • leek •

malloreddus pasta • broccoli • Almonds, • Thin breadsticks, • Extra virgin olive oil, • Anchovies in oil, to taste • garlic clove • Crushed red pepper,

pasta (300 grams) • cherry tomatoes (200 grams) • Swiss chard, cleaned (200 grams) • garlic, crushed • Extra virgin olive oil, • Salt and pepper, • red pepper flakes • Grated Parmesan cheese (optional) • large pot (for cooking the pasta) • large skillets (for cooking the tomato sauce and the Swiss chard) • colander (for draining the pasta) • immersion blender or regular blender (for blending the tomatoes) •

crushed tomatoes • coconut milk • red onion • garlic • tomato paste • sweet paprika • turmeric • cumin • nutmeg • lentils • potatoes, boiled and diced (about 150 grams) • bread •

red Italian sweet peppers (corno peppers) • cherry or grape tomatoes (about 400 grams) • anchovy fillets (or sardines) • capers in vinegar, drained • garlic cloves • white onion • Chopped fresh parsley, to taste • Crushed red pepper flakes, to taste • white wine vinegar (about 70 grams) • Extra-virgin olive oil,

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) •

durum wheat semolina (about 400 grams) • sweet Italian long peppers (such as Corno di Toro), assorted colors • Extra virgin olive oil, • anchovy fillets in oil • Fresh rosemary, • garlic cloves • Fresh parsley, • Crushed red pepper flakes,

small fregola sarda (about 400 grams) • fish stock (about 1.5 liters) • yellow bell peppers (depending on size) • Extra-virgin olive oil, • littleneck clams (about 1 kg) • Fresh parsley, • garlic cloves • dry white wine (about 1/2 glass) • datterini tomatoes (about 300 grams) • Fresh basil, as needed (if available) • Fresh rosemary, • Crushed red pepper flakes,

beef (about 5 oz/150 grams each) • cured pork fat (lardo) (about 100 grams; or substitute pancetta or dry-cured pork loin) • garlic clove • fresh parsley • Aged pecorino cheese (preferably long-aged, to taste) • Fine salt • Black pepper • onion • bay leaf • red wine (200 ml) • tomato purée or crushed peeled tomatoes (1 liter) • Coarse salt and black pepper •

datterini tomatoes (about 500 grams) • fusilloni pasta (about 400 grams) • assorted mini sweet peppers • garlic • Fresh oregano, to taste • Crushed red pepper flakes, to taste • Extra virgin olive oil, to taste • scallions • Walnut halves, to taste • large shrimp • Fresh ginger root, to taste

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

eggplants, diced • durum wheat spaghetti • tuna in olive oil • Capers, to taste • pitted black olives • Oregano, to taste • Crushed Italian-style crackers (such as taralli) • Extra virgin olive oil, to taste • Salt, to taste • peeled tomatoes • garlic clove • Black pepper, to taste •

spaghetti (180 g) • frozen clams in the shell (500 g) • extra virgin olive oil • garlic • (about 4 oz) cherry or grape tomatoes (about 120 g) • white wine (30 ml) • Salt, to taste • black pepper • crushed red pepper

–16 oz troccoli pasta • pre-soaked salted cod (baccalà) • cherry tomatoes or canned cherry tomatoes • extra virgin olive oil • garlic clove • Taggiasca olives • capers • Crushed red pepper, to taste • anchovy fillet in oil • Salt, to taste • chopped parsley and oregano, plus a sprinkle for garnish • For homemade troccoli: 3 1/3 cups (400 grams) durum wheat semolina flour •

potatoes (800 g) • savoy cabbage • large egg • cooked ham or diced bacon (50 g) • garlic clove • Salt, extra-virgin olive oil • Grated cheese, • crushed Italian-style crackers or breadsticks

Carnaroli rice (about 300 grams) • shredded purple cabbage (about 200 grams) • vegetable broth (about 1.5 liters) • butter (about 20 grams) • grated cheese (about 60 grams) • Salt • mixed ground meat (about 150 grams) • Day-old bread crumbs, • small egg • Herbs, • tender celery stalk • carrot •

ditalini pasta (200 g) • borlotti beans • about 9 oz pork rind (250 g) • potato • aromatics (celery, carrot, onion, garlic) • tomato puree or crushed tomatoes • salt, to taste • red pepper flakes, to taste • extra virgin olive oil, to taste • cheese rinds (such as Parmigiano Reggiano or Grana Padano)

Carnaroli rice (about 3/4 cup) • semi-aged Pecorino Romano cheese, cut into pieces (about 5 1/3 ounces) • heavy cream (about 1 cup) • unsalted butter (about 2/3 cup) • cinnamon • garlic clove, unpeeled • scallion, crushed • pink shrimp, cleaned and chopped (about 5 2/3 ounces) • Sweet paprika • Bay leaf, grated ginger • extra virgin olive oil (about 1/2 cup) • unsweetened cocoa powder (about 1 tablespoon) •

fresh littleneck clams (500 grams) • spaghetti (220 grams) • Extra virgin olive oil, • Black pepper, • Crushed red pepper flakes, • garlic cloves • Fresh parsley, chopped, • Dry white wine, for deglazing,