Green chilly garlic

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: •

linguine (semolina pasta) • fresh littleneck clams • yellow bell peppers • long green chili pepper (preferably mild) • garlic cloves • shallot • Vodka or dry white wine, • Fresh parsley, • unwaxed lemon • fresh rosemary

precooked lampredotto (about 300 grams) • mix of vegetables (celery, carrot, onion) • whole clove • crusty rolls (such as Kaiser rolls) • For the light salsa verde: • fresh parsley (about 80 grams) • anchovy fillets in oil • capers • garlic clove • little stale bread soaked in vinegar • Salt, to taste • small piece of dried chili pepper (optional) •

The greens from one bunch of carrots • chickpea flour (about 100 grams) • Salt and pepper, to taste • Extra-virgin olive oil, • water (about 250 ml) • garlic clove • chili pepper

For the dough: • all-purpose flour (type 00) • medium eggs • For the basil pesto: • Fresh basil, • Pine nuts, • Extra virgin olive oil, • Optional: half a clove of garlic, germ removed • Also: • cherry tomatoes • mixed greens (such as Swiss chard or spinach) • anchovy fillets •