Florets

cauliflower • eggs • grated Parmesan cheese (about 100 grams) • Breadcrumbs, • Salt, • Pepper, • Parsley, • Flour, • Extra virgin olive oil,

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,

fresh orecchiette (250 g) • broccoli florets (about 250 g) • anchovy fillets • garlic • onion • cherry tomatoes, to taste • extra virgin olive oil

thick spaghetti (300 g) • small zucchini • broccoli leaves and florets (100 g) • leeks (150 g) • peas, preferably fresh (100 g) • medium-small potatoes • cherry tomatoes • Extra-virgin olive oil, • Salt, • Parmesan cheese shavings

broccoli florets, cleaned (500 g) • short pasta, such as penne or rigatoni (350 g) • sun-dried tomato • garlic • red chili pepper • anchovy fillets in oil • Olive oil, • Salt, • (Optional: a sprinkle of grated cheese)

caserecce pasta (about 250 grams) • broccoli florets (about 500 grams) • cooked rapini (about 200 grams) • garlic clove • burrata cheese (about 300 grams) • hot chili pepper

whole wheat penne pasta (about 70 grams) • Florets from half a head of Romanesco broccoli (use more or less as you prefer) • canned chickpeas, drained and rinsed (optional) • drops of chili oil or, alternatively, chili powder to taste • Extra virgin olive oil, to taste • Parmesan cheese, to taste

puff pastry • cooked broccoli florets (about 500 grams) • light mozzarella cheese, diced • canned tuna, drained (about 110 grams) • Salt, olive oil, black pepper • milk (about 50 ml) for brushing the pastry

semolina flour (about 300 grams) • Hot water • broccoli rabe florets (about 300 grams) • purple carrots and 1 orange carrot (about 2/3 pound or 300 grams total) • cremini mushrooms (about 200 grams) • scallion • garlic clove • Oregano • Extra virgin olive oil • Salt • Pepper

pasta (about 200 grams) • broccoli florets (about 400 grams) • smoked bacon (about 100 grams) • garlic clove • Extra virgin olive oil, • Salt, • Black pepper,

chopped broccoli florets (about 250 grams) • eggs • instant yeast • all-purpose flour (about 150 grams) • Salt, pepper, and oil to taste • Sunflower and pumpkin seeds to taste

orecchiette pasta (200 grams) • broccoli florets (about 10.5 oz or 300 grams) • Italian sausage (about 300 grams) • Salt and black pepper • Rosemary and thyme, to taste • garlic clove • Dry white wine,

potato • zucchini • onion • cherry tomatoes • eggs • grated Parmesan cheese (about 20 grams) • frozen peas (about 20 grams) • Some cauliflower florets • Olive oil, • Salt, to taste • Black pepper, to taste • Fresh mint, to taste

pasta (about 200 grams) • cooked broccoli florets (about 300 grams) • chicken sausage (about 200 grams) • Water • Salt • Olive oil • crushed red pepper (optional)

fresh basil • a head of broccoli (use only the florets) • walnut halves • extra virgin olive oil • grated Parmesan cheese • garlic clove • Salt, to taste

broccoli florets (about 250 grams) • almonds (about 40 grams) • extra virgin olive oil (about 30 grams) • Salt, to taste • grind black pepper • Grated Parmesan cheese, to taste • pancetta

cauliflower florets (about 300 grams) • medium potatoes • large egg • breadcrumbs • heaping tablespoons grated Parmesan cheese • melting cheese of your choice, such as smoked mozzarella (about 80 grams) • Salt, to taste • Pepper, to taste • All-purpose flour, • Chopped fresh parsley, to taste • Sliced cooked ham,

For the sauce: • large heads of garlic, peeled, germ removed, and thinly sliced • salt-packed anchovies • Red wine for rinsing and soaking the anchovies • extra virgin olive oil (about 600 grams), or a combination of 2 1/4 cups extra virgin olive oil (about 500 grams) and 1/2 cup walnut oil (about 100 grams) • Butter to taste, optional • Options for raw vegetables: • Sliced red or yellow bell peppers • Belgian endive • Radicchio • Savoy cabbage, red or green • Shallots, soaked in a glass with Barbera wine •

Pecorino cheese (preferably from Abruzzo) • Broccoli rabe florets • Extra virgin olive oil, • Fresh chili pepper, • Salt, • bread

FOR THE MEATBALLS: • dried red beans (or 1 cup canned red beans) • cauliflower florets • sweet paprika • ground turmeric • curry powder • chili pepper • Salt to taste • White sesame seeds to taste • FOR THE SAUCE: • extra virgin olive oil • ground ginger •

cauliflower florets (about 600 grams) • brown rice flour (about 85 grams) • almond flour (about 15 grams) • heaping teaspoon sweet paprika • smoked paprika (optional) • garlic • red onion • cold water (about 150 ml) • Salt to taste

squash (about 600 grams) • broccoli florets (about 500 grams) • carrots • sweet potato • zucchini • red onion • Olive oil, • Salt, • Panca chili, • Ground cinnamon,

cauliflower florets • Parmesan cheese • egg • Oregano, to taste • Salt and pepper, to taste • tomato sauce • prosciutto • Extra virgin olive oil