Garlic leaf

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)

medium savoy cabbage leaves, cleaned • sausage (about 150 grams) • garlic clove • breadcrumbs (plus more as needed for topping) • grated cheese (plus more as needed for topping) • shredded scamorza cheese (or any other melting cheese) (about 50 grams) • egg • Olive oil, • Salt, • Black pepper,

rinsed capers • white wine vinegar (50 ml) • oil-packed anchovy fillets • day-old bread • fresh parsley leaves (about 100 grams) • hard-boiled egg yolks • garlic • Extra virgin olive oil, • Black pepper, • Salt,

Cauliflower leaves, • zucchini • carrots • medium potato • peas (about 200 grams) • celery stalk • parsley • garlic clove • Extra virgin olive oil, • Salt, • Baking soda,

fresh parsley leaves (about 50 grams) • anchovy fillets in oil • capers in vinegar • garlic • Olive oil, • Salt, to taste • Black pepper, to taste

zucchini • tenerumi (tender shoots and leaves of long zucchini) (about 500 grams) • Zucchini blossoms, • penne rigate (about 150 grams) • yellow and red cherry tomatoes (about 200 grams) • anchovy fillets in oil • garlic cloves • Extra-virgin olive oil,

tenerumi (tender zucchini leaves and shoots) • reginette or mafalda pasta, broken into pieces (about 200 grams) • garlic • tomatoes • Extra virgin olive oil • Chili pepper • Salt

bread • large Swiss chard leaves • Olive oil, • Fine salt, • Black pepper, • garlic powder • dry white wine (50 ml) • cutting board with knife • colander • skillet with lid • wooden spoon • parchment paper •

kale leaves (50 grams) • ricotta cheese (50 grams) • grated Pecorino Romano cheese (40 grams) • garlic • extra virgin olive oil • pine nuts (50 grams) • Nutmeg, to taste

kale leaves (about 120 grams) • pine nuts (15 grams) • almonds (15 grams) • garlic clove • Salt • Red pepper flakes, to taste

fresh basil leaves (about 100 grams) • pine nuts (about 40 grams; you can also use walnuts or almonds) • grated Parmesan or Grana Padano cheese (about 100 grams) • grated Pecorino Sardo cheese (about 20 grams) • firm tofu (about 150 grams, if you want to replace the cheeses) • Extra-virgin olive oil, • garlic cloves (optional)

fresh basil leaves (about 80 grams) • garlic clove (optional) • pine nuts (about 40 grams) • grated Parmesan cheese (about 80 grams, or use 1/3 cup Parmesan and 1/3 cup Pecorino, about 40 grams each) • extra virgin olive oil (about 100 grams) • Salt to taste

organic basil leaves (about 500 grams) • pine nuts (about 50 grams) • garlic • Olive oil, • Fine salt, • small plastic containers • Blender • Salad spinner for drying basil • Clean kitchen towel • Grated cheese,

pecorino romano (40 g) • fresh basil leaves (about 150 g) • pine nuts (80 g) • grated Parmesan cheese (120 g) • White pepper, to taste • garlic clove

fresh basil leaves (about 100 grams) • pine nuts (about 15 grams) • grated Parmesan cheese (about 50 grams) • grated Pecorino cheese (about 25 grams) • garlic clove (core removed) • Coarse salt, to taste • Olive oil,

fresh basil leaves (about 80 grams) • garlic cloves • pine nuts (about 20 grams) • grated Parmesan cheese (about 70 grams) • grated Pecorino cheese (about 40 grams) • extra virgin olive oil (110 ml) • Coarse salt, to taste

fresh basil leaves (about 100 grams) • pine nuts (about 50 grams) • small garlic cloves • grated Parmesan cheese (about 60 grams) • Salt, to taste • Extra-virgin olive oil,

fresh basil leaves (about 30 grams) • grated Parmesan cheese (about 35 grams) • pine nuts (about 10 grams) • grated Pecorino Romano cheese (about 15 grams) • coarse salt • garlic • extra virgin olive oil (50 ml)

washed and drained fresh basil leaves (about 120 grams) • grated Parmesan cheese (about 160 grams) • blanched almonds (about 75 grams) • garlic clove • fine salt • extra virgin olive oil (about 150 grams)

Ice • fresh basil leaves (about 70 grams) • garlic cloves • pine nuts (about 30 grams) • coarse sea salt (about 3 grams) • Pecorino Sardo cheese, cut into pieces (about 30 grams) • Parmesan cheese, grated (about 50 grams) • extra virgin olive oil (about 70 grams)

red cabbage leaves • quinoa (150 grams)

large canasta lettuce leaves • garlic clove • Taggiasca olives • Extra virgin olive oil • Mild fresh chili peppers • grape or cherry tomatoes • capers • pine nuts • ricotta cheese (about 250 grams) • fresh mozzarella balls • golden raisins

Basil leaves, washed and dried (about 3 1/2 ounces or 100 grams) • shelled lupini beans • shelled pistachios • garlic clove • grated Parmesan or Grana Padano cheese • Extra-virgin olive oil, • Salt, to taste

fresh basil leaves (about 75 grams) • pine nuts (about 15 grams) • garlic clove • salt • extra virgin olive oil (50 ml) • grated cheese • Cherry or grape tomatoes, • Feta cheese,

radishes (with leaves) • pine nuts (25 grams) • grated Parmesan cheese (25 grams) • garlic clove • extra virgin olive oil (50 ml) • Salt and pepper, to taste • Ricotta salata cheese, to taste • bread

bread flour (about 200 grams) • all-purpose flour (about 150 grams) • warm milk (about 130 ml) • oil (about 20 ml) • fresh yeast (about 12 grams) • sugar • salt • ball buffalo mozzarella • Parmesan cheese • pine nuts (about 10 grams) • For the pesto • fresh basil leaves (about 80 grams) •

plus 1 tablespoon water (250 ml) • refreshed sourdough starter (70 g) • sugar • bread flour (600 g) • eggs • extra virgin olive oil • salt • As needed, all-purpose flour for working the dough • As needed, extra virgin olive oil for working the dough • broccoli leaves (300 g) • extra virgin olive oil • garlic clove •

celery leaves (about 100 grams) • almonds (about 50 grams) • extra virgin olive oil • garlic clove • grated Parmesan cheese

rustic bread • tomato • To taste, garlic • To taste, olive oil • To taste, salt • For green: a few leaves of arugula, basil, lettuce • For white: Belgian endive and soybean sprouts • For purple: radicchio, red onion • For yellow: corn • For red: tomatoes • For beige: the color of toasted semolina bread

spaghetti (170 g) • zucchini (preferably white or Italian varieties) • almonds • fresh basil leaves (about 50 g) • Pine nuts, • garlic cloves • grated Grana Padano or Parmesan cheese (100 g) • grated Pecorino Romano cheese (30 g) • Extra-virgin olive oil, • Salt,