Dandelion

dandelion greens, washed and squeezed dry (250 grams) • goat ricotta (150 grams) • egg • all-purpose flour (about 1 oz for the dough, 3/4 oz for dusting) (50 grams: 25 grams for the dough, 25 grams for dusting) • Salt, to taste • Black pepper, to taste • smoked bacon (50 grams) • small zucchini • small onion • saffron or saffron threads • heavy cream (100 ml) • water (50 ml) •

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)

"Emergency Flatbread" dough • salt • As needed, extra-fine semolina flour for working the dough • As needed, extra virgin olive oil for cooking • salt for the top • wild dandelion greens (about 400 grams) • extra virgin olive oil • garlic powder • hot red pepper powder • unblanched almonds (about 30 grams) • pitted black olives (about 60 grams; I used oven-cured) • As needed, salt

wild chicory (or dandelion greens) • chicken drumsticks • grated Parmesan cheese (about 100 grams) • garlic clove • carrot • celery stalk • small onion • Day-old bread, • Salt, to taste

dandelion greens (about 150 grams) • cherry tomatoes (pizzutello or similar) • spaghetti (about 160 grams) • almonds • To taste garlic • To taste salt • sugar • Grated Grana Padano or Parmesan cheese, for sprinkling • To taste oregano

large eggs • dandelion greens (about 150 grams)

wild dandelion greens • garlic

all-purpose flour (about 200 grams) • sugar (about 160 grams) • Zest of 1 orange • Zest of 1 lemon • cold unsalted butter (about 40 grams) • eggs (1 yolk + 1 whole egg) • baking powder • Vanilla extract • Anise extract • honey (about 200 ml, dandelion or wildflower) • Vegetable oil for frying • Rainbow sprinkles, candied cherries

canned beef (like Simmenthal) • Puntarelle (Italian chicory, or substitute with endive or dandelion greens) • Fennel • Carrot • Black olives • small tomato • Extra virgin olive oil • Apple cider vinegar • Salt

For the gnudi: • (about 450 grams) boiled dandelion greens or chicory • sheep's milk ricotta • grated Parmesan cheese • eggs • all-purpose flour, plus 2/3 cup (100 grams) more for dusting the gnudi • (about 450 grams) dried fava beans • Olive oil, salt • king oyster mushrooms (or similar meaty mushrooms) • Salt, olive oil • red onion (preferably sweet, such as Acquaviva or Vidalia)

dandelion greens or chicory (about 500 grams) • gluten-free all-purpose flour (about 100 grams) • grated Grana Padano cheese (about 100 grams) • eggs • sheep’s milk ricotta (about 300 grams) • Salt, to taste • cherry tomatoes • basil leaves • small red spring onion (Tropea, if available) • grated Pecorino Romano cheese (about 100 grams) • extra virgin olive oil (about 20 grams) • Salt, to taste

wild chicory (or dandelion greens) • black olives • Spicy provolone cheese • Cured pork fat (lardo) • Honey • Burrata cheese • Lemon • Zucchini • Red chili pepper • Garlic • Olive oil, salt, and pepper,