Egg beans

potatoes (500 g) • green beans (500 g) • pesto (about 500 g) • béchamel sauce (about 500 g) • oven-ready egg pasta lasagna noodles (500 g) • Parmesan cheese, to taste • Salt, to taste • Pine nuts, to taste

yellow potatoes (about 500 grams) • green beans (about 400 grams) • large egg

small shallot (about 1.5 oz / 40 grams) • extra virgin olive oil (about 1.7 fl oz / 50 ml) • diced ham (about 1.75 oz / 50 grams) • pork sausage (about 100 grams) • small tomato (about 3.5 oz / 100 grams) • small eggplant (about 2.8 oz / 80 grams) • small zucchini (about 3.5 oz / 100 grams) • pitted olives • corn kernels (about 2.5 oz / 70 grams) • cremini or white mushrooms (about 50 grams) • chicken broth (about 1.7 fl oz / 50 ml) • salt and oregano mix (about 0.14 oz / 4 grams) •

pasteurized egg whites (165 grams) • chickpea flour (100 grams) • Greek yogurt • baking powder (for savory recipes) • olive oil • fine salt • Dried rosemary, to taste • large mixing bowl • electric mixer • kitchen scale • tablespoon • teaspoon •

cooked chickpeas (about 300 grams) • egg • small crusty roll, crumbled • Salt, to taste • sweet paprika • curry powder • fresh fennel bulb • sweet oranges • mustard

fresh green beans (about 300 grams) • potatoes (about 300 grams) • eggs • pear (I used Abate) • extra virgin olive oil • balsamic vinegar (or apple cider vinegar) • Salt to taste • sunflower seeds

green beans • hard-boiled eggs • cherry tomatoes • Olive oil (extra virgin), to taste • Salt and pepper, to taste • medium onion

cooked chickpeas • grated Parmesan cheese • nutmeg • rosemary • sage • salt • black pepper • egg (optional) • breadcrumbs • provolone cheese • vegetable oil

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 •

all-purpose flour (about 50 grams) • water (about 125 ml) • extra virgin olive oil • salt • small potato • spray of extra virgin olive oil • Salt, rosemary, paprika • cooked chickpeas (about 240 grams) • Lemon juice • salt • tahini sauce • extra virgin olive oil •

medium potatoes • cleaned green beans (about 250 grams) • pesto (about 50 grams) • feta cheese (about 100 grams) • To taste: salt, pepper, olive oil, white vinegar, arugula, and basil • eggs • all-purpose flour (about 250 grams) • melted butter (about 40 grams) • milk (about 500 ml)

chickpea flour (about 60 grams) • egg whites (about 60 grams) • water (about 70 grams) • extra virgin olive oil • salt • Parsley and rosemary to taste

egg whites (250 ml) • zucchini • sun-dried tomatoes • cooked chickpeas • olives • Salt, extra virgin olive oil, black pepper • seeds (chia, pumpkin, sunflower, flax)

semolina flour (about 200 grams) • eggs • grated pecorino or Parmesan cheese (about 50 grams) • small bunch fresh parsley • Black pepper • dried black-eyed peas (about 300 grams) or 2 cups cooked (about 350 grams) • onion • celery heart • sweet potato • Extra virgin olive oil • vegetable broth (about 1 liter) or water • tomato puree •

yellow-fleshed potatoes (500 grams) • all-purpose flour (about 150 grams) • large egg • nutmeg, optional • green beans (700 grams) • fresh tomatoes (400 grams) • garlic clove • extra virgin olive oil • Salt, to taste • Fresh basil • grated cacio-ricotta cheese (100 grams)

chickpea flour (about 300 grams) • boiled potato • egg yolk • small eggplant • garlic • Salt and black pepper, to taste • Extra virgin olive oil,

cooked chickpeas, drained (240 grams) • shelled lupini beans (45 grams) • Aquafaba, • grated pecorino cheese (23 grams) • dry breadcrumbs or panko (80 grams) • large egg • Salt, to taste • Black pepper, to taste • Fresh parsley, to taste • Panko breadcrumbs, as needed for coating • Spicy breadcrumb coating, as needed (optional) • Clarified butter, as needed for frying •

chickpea flour (about 150 grams) • almond flour (about 150 grams) • all-purpose flour (about 150 grams) • eggs • vegetable oil (about 100 ml) • sugar (about 100 grams) • honey (about 50 grams) • baking powder • chocolate chips (about 150 grams)

For the pastry: • butter (about 50 grams) • flour (about 100 grams) • egg yolk • Salt • Cold water, • For the egg: • egg per person • Water and white vinegar • spinach or green beans (about 200 grams) • Salt, pepper, nutmeg, Parmesan cheese shavings

julienned carrots (about 200 grams) • diced potatoes, 1/2-inch cubes (about 500 grams) • canned red beans, drained (about 140 grams) • canned peas, drained (about 100 grams) • water (2 liters) • Vegetable bouillon, to taste • egg noodles, broken into pieces (about 100 grams) • cutting board with knife • pot with lid • ladle • You can store Minestrone Fantasia in the refrigerator in an airtight container for 1 day if already cooked with pasta, or up to 2 days if it contains only vegetables

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)

chickpeas (160 g) • borlotti beans (160 g) • lentils (160 g) • stale bread (60 g) • Grated aged cheese to taste (I used ricotta salata) • Chopped parsley • Salt • Pepper • Sunflower oil • egg, if needed • Breadcrumbs, if needed • Milk or water, if needed

boiled potatoes • cooked green beans • thin egg pasta • (5 oz/140 g) containers basil pesto • béchamel sauce • grated Parmesan cheese • Milk, • Extra-virgin olive oil • Salt and pepper, fresh basil

hemp flour (100 grams) • chickpea flour (100 grams) • coconut flour (50 grams) • packed brown sugar (50 grams) • unsalted butter (50 grams) • eggs • salt • sheep's milk ricotta (500 grams) • powdered sugar (50 grams) • chopped chocolate (about 9 ounces or 250 grams, leftover Easter chocolate works well)

day-old white bread (I used a small Italian roll) (125 g) • asparagus spears • cold milk (125 g) • medium egg • finely chopped onion (about 1/2 oz or 15 g) • finely chopped parsley (about 1/2 oz or 15 g) • butter (about 1/2 oz or 15 g) • Salt, to taste • Pepper, to taste • flour (about 1/2 oz or 15 g) • Breadcrumbs, • carrots •

whole grain sorghum flour (100 grams) • whole grain millet flour (40 grams) • chickpea flour (50 grams) • rice flour (60 grams) • large egg • corn oil (50 grams) • scant 1/2 cup water (about 100 grams), as needed • salt • pumpkin (700 grams) • ricotta cheese (150 grams) • egg white • black sesame seeds •

boiled potatoes (about 250 grams) • boiled carrots (about 150 grams) • boiled squash (about 150 grams) • grated pecorino cheese • egg or 2 tablespoons chickpea flour • breadcrumbs • chopped rosemary • nutmeg • salt • Black pepper • Extra virgin olive oil • Your favorite melting cheese (I use soft pecorino)

type 1 flour (about 70 grams) • water (about 150 ml) • extra virgin olive oil • Salt • egg • egg whites (about 150 ml) • carrot • chickpea hummus • Flax seeds • Salt, black pepper • fennel bulb • orange •

all-purpose flour (about 70 grams) • water (120 ml) • extra virgin olive oil (10 ml) • Salt, black pepper, rosemary • egg • canned red beans (about 120 grams) • small potato • mixed salad greens (about 30 grams) • cherry tomatoes • Salt, extra virgin olive oil • small potato • Salt, extra virgin olive oil, paprika, rosemary