Diced basil

linguine (400 grams) • large eggplants

spaghetti (160 g) • blanched Romanesco broccoli (200 g) • canned peeled tomatoes (100 g) • extra virgin olive oil • small shallot • diced pancetta (50 g) • Salt, to taste • red pepper flakes • fennel-flavored Italian crackers (tarallini) • grated Parmesan cheese • hot water (750 ml) • fresh basil leaves

egg pasta (such as fresh lasagna noodles) • mozzarella cheese, diced • tomato sauce (about 500 grams) • basil leaves • Parmesan cheese, to taste • Butter, to taste • Salt, to taste • milk (about 60 ml) • egg • heavy cream

penne pasta (130 g) • cherry tomatoes • diced bell pepper (about 3.5 oz / 100 g) • diced eggplant (about 5.5 oz / 160 g) • Genovese pesto • Fresh basil • garlic clove • Extra virgin olive oil • Iodized salt • Black pepper

small, long, purple eggplants • white onion • (500 grams) Piccadilly or other small tomatoes for sauce • tender celery stalks • yellow bell pepper • carrot • pitted black olives (such as Gaeta) • capers in vinegar, drained and squeezed • anchovy fillets in oil • garlic cloves • Oregano and basil, to taste • Extra-virgin olive oil, •

frozen scallops • Extra-virgin olive oil • For the radicchio cream: 2 cups potatoes, diced (about 300 grams) • red radicchio (about 100 grams) • garlic clove • milk (about 60 ml) • Salt • For the green coral: 1/3 cup water (about 80 grams) • all-purpose flour • basil powder • vegetable oil (about 12 grams)

medium green peppers • day-old bread • Water • cherry tomatoes • capers • Raisins, to taste • Pine nuts, to taste • Grated cheese • Diced caciocavallo cheese (about 1 slice) • Basil, salt, extra-virgin olive oil

Roma rice (about 240 grams) • vegetable broth (about 650 ml) • peeled pumpkin, diced (about 250 grams) • Taleggio cheese, chopped (about 150 grams) • heavy cream (about 250 ml) • Nutmeg, to taste • White pepper, to taste • speck, cut into sticks (about 100 grams) • unsalted butter (about 30 grams) • grated Parmesan cheese (about 80 grams) • chopped hazelnuts (about 50 grams) • Salt, to taste •

short pasta (400 grams) • eggplants • mozzarella (400 grams) • Olive oil, as needed (extra virgin) • garlic clove • onion • tomato purée (600 ml) • Fresh basil • Salt • Black pepper • grated Parmesan cheese (100 grams) • grated caciocavallo cheese (100 grams) •

small eggplant • mixed ground meat (about 600 grams) • egg • Extra virgin olive oil, • Salt, • Pepper, • grated Parmesan cheese • shallot • white sandwich bread • tomato purée (about 500 grams) • Milk, • Mixed diced vegetables for sautéing (such as onion, carrot, and celery), •

day-old bread (about 400 g) • tomatoes, diced (about 200 g) • cucumbers, diced (about 200 g) • canned tuna in oil, drained (about 180 g) • pitted black olives (about 40 g) • almonds (about 40 g) • extra virgin olive oil (about 50 g) • red onions • wine vinegar (about 15 g) • fresh basil leaves • Dried oregano, to taste • Salt and pepper, to taste

medium eggplant • medium zucchini • basil tomato sauce (about 200 grams) • Oregano and salt, to taste • panko breadcrumbs (about 100 grams) • provolone cheese, diced (about 150 grams) • Grated Parmesan cheese, to taste

pasta (300 grams) • tomatoes or cherry tomatoes, diced (200 grams) • cucumbers, diced (200 grams) • pitted black olives, sliced (80 grams) • yellow bell pepper, diced • feta cheese, diced (100 grams) • canned red kidney beans, drained and rinsed (200 grams) • canned tuna in oil, drained (200 grams) • Extra virgin olive oil and vinegar • fresh basil leaves

cooked and well-drained spinach (about 200 grams) • eggs • salt • grated cheese • Freshly ground black pepper • Fresh mint or basil • smoked mozzarella or provolone cheese, diced (about 100 grams) • breadcrumbs, if needed

large eggplant • peanut oil (about 1 liter) • picadilly tomatoes, diced (about 300 grams) • small green onion, thinly sliced • salted sheep’s milk ricotta (about 100 grams) • Fresh basil • Extra virgin olive oil

large eggplants • white rice (about 100 grams)

type 1 flour (about 250 grams) • type 2 flour (about 250 grams) • I use homemade liquid sourdough starter (licoli) • Or 3 1/2 oz (100 grams) sourdough starter or licoli, or 1/2 packet dry yeast • honey • milk (about 100 grams; I used oat milk) • water (about 200 grams) at room temperature • salt • Sunflower seeds, flax seeds, poppy seeds for the dough • Pumpkin seeds, white and black sesame seeds for the topping • eggplant • Diced Roma tomatoes •

basil leaves • tomato purée (about 600 grams) • garlic clove • Extra virgin olive oil • Salt, to taste • mozzarella cheese, diced (about 250 grams) • grated Parmesan cheese (about 70 grams) • gnocchi (about 1 kilogram) • butter

day-old bread, cut into cubes (about 200 grams) • diced tomatoes (or use 1 lb fresh ripe tomatoes if in season, about 500 grams) • tomato puree (about 250 ml) • Vegetable broth, • Plenty of fresh basil (or dried basil if fresh isn’t available) • Extra-virgin olive oil, • Salt, to taste • garlic

potato gnocchi (500 grams) • tomato puree (200 grams) • mozzarella cheese, drained and diced (200 grams) • small red onion (preferably Tropea), finely chopped • extra virgin olive oil • salt • black pepper • dry white wine • Fresh basil • grated Pecorino Romano or Parmesan cheese, or your favorite cheese • saucepan • silicone spoon •

flour (about 400 grams) • eggs • each/700 ml) tomato purée • sausages • Pork ribs, • Beef and pork stew meat, • onion • Fresh basil, • mixed ground meat (about 500 grams) • ricotta cheese (about 250 grams) • provolone or mozzarella cheese, diced (about 300 grams) • grated Parmesan cheese (about 100 grams) •

cannelloni noodles • buffalo ricotta cheese (about 300 grams) • smoked provolone cheese, diced (about 300 grams) • grated Parmesan cheese (about 150 grams) • canned peeled tomatoes, pureed (about 1 liter) • garlic clove • extra virgin olive oil • Fresh basil, to taste • Salt, to taste • Oregano, to taste • ground beef (about 500 grams) • extra virgin olive oil •

garlic • small onion • stale bread (about 400 grams) • diced tomatoes • Salt and olive oil, to taste • Fresh basil, to taste

broken ziti pasta (about 280 grams) • ground beef (about 150 grams) • celery stalk • carrot • onion • canned peeled tomatoes (about 600 grams) • Extra virgin olive oil, • mozzarella cheese, diced (about 100 grams) • ricotta cheese (about 100 grams) • Grated Parmesan cheese, • Fresh basil, • Salt, •

egg whites (about 200 g) • oat flour (about 50 g) • salt • fat-free soft cheese (like quark or Greek yogurt, about 125 g) • tomato puree (about 40 g) • gorgonzola cheese (about 40 g) • mild fontina cheese, diced (about 30 g) • Oil-packed eggplant strips, well drained and patted dry • bacon, cut in half lengthwise (about 1 1/2 oz or 40 g) • cherry tomatoes • Iodized salt • Basil

rice (about 280 grams) • cherry tomato sauce • small wheel salted ricotta cheese • eggplant • peeled tomato, diced • Fresh basil • Salt and pepper, to taste • broth (about 1 liter) • Onion, to taste • Olive oil, to taste • Butter and grated Parmesan cheese, for finishing • dry white wine

semolina flour (about 200 grams) • warm water (about 100 grams) • Ricotta cheese, • Diced cooked ham, • Nutmeg, • Fresh tomato sauce, • Ricotta cheese, • basil leaves

potato gnocchi (500 grams) • smoked bacon, diced (200 grams) • datterino tomato sauce (400 ml) • onion • balls fresh mozzarella cheese • Fresh basil, to taste

quinoa (about 140 grams) • water (about 280 grams) • mozzarella cheese • tomatoes • mild cheese, diced • basil leaves • some lamb's lettuce