Greens

tagliatelle (400 g) • ground meat (300 g) • smoked bacon, finely chopped (100 g) • mushrooms (150 g) • saffron • dry white wine (about 60 ml) • shallots • small bunch wild fennel greens • Extra virgin olive oil • Salt and pepper • Red pepper flakes (optional)

extra-virgin olive oil • onion (about 100 grams) • carrot (about 50 grams) • celery • garlic • rosemary • tomato puree (about 150 grams) • mixed greens (spinach, Swiss chard, chicory; about 200 grams) • small pasta, like ditalini (about 30 grams)

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: •

Mazara red shrimp, flash-frozen if eaten raw • burrata cheese • rustic Italian bread • cherry or grape tomatoes (about 300 grams) • Arugula, • Basil, • garlic clove • Extra virgin olive oil, • Black pepper, • Chopped pistachios,

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

fennel bulb • feta cheese (150 g) • green apple • lemon • olive oil • salt • freshly ground black pepper

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

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

broccoli, cleaned and cooked (150 grams) • grated Parmesan cheese (20 grams) • fresh lemon juice • Olive oil, • walnuts (20 grams) + 1 tablespoon chopped walnuts (10 grams) • Fine salt, to taste • Black pepper, to taste • Pasta cooking water, • linguine (300 grams) • garlic clove • pots • skillet •

Belgian endive • little onion • green olives • cherry tomatoes • little feta cheese

red horn-shaped peppers (about 1 1/2 pounds / 700 grams) • green peppers (about 3/4 pound / 350 grams)

scampi (about 500 grams) • Olive oil, • Garlic, • fresh parsley • Extra virgin olive oil • Salt and pepper • Lemon • (about 1/4 cup or 60 ml) cognac

garlic • fresh parsley (about 40 grams) • chives (about 25 grams) • freshly squeezed lemon juice (30 ml) • tahini (about 45 grams) • maple syrup (about 15 grams) • extra virgin olive oil • Salt, to taste

For the maccheroncini • re-milled durum wheat semolina (about 340 grams) • water (about 170 ml), at room temperature • Salt • For the pesto: • trimmed green beans (about 250 grams) • Parmesan cheese, cut into pieces (about 50 grams) • walnuts (about 30 grams) • extra virgin olive oil (about 60 grams) • Fresh mint and salt, to taste • Grated lemon zest, to taste

chicken cutlets • sliced bacon • carrots • low-moisture mozzarella cheese • green beans • Mayonnaise, • thinly sliced bread • Olive oil, • White vinegar, • Salt,

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

radish greens (about 150 grams) • garlic clove • Zest of half a lemon • grated Parmesan cheese (about 30 grams) • pine nuts (about 70 grams) • extra virgin olive oil • Salt • casarecce pasta (about 300 grams)

pasta (about 200 g) • medium potato • green beans (about 200 g) • fresh basil leaves (about 60 g) • pine nuts (about 15 g) • grated Parmesan cheese (about 50 g) • grated Pecorino cheese (about 20 g) • extra virgin olive oil (80 ml) • Salt

pearled farro (about 200 grams) • pesto • Arugula, • basil leaves • Green olives, • tomatoes • Balsamic vinegar and glaze, • Salt, • Extra-virgin olive oil,

large bunch of fresh parsley • large garlic clove • capers • anchovy fillets • pickled pearl onions • Extra virgin olive oil,

soy-based dressing • Fresh herbs (mint, thyme, lemon balm, etc.) • lemon juice (or apple cider vinegar) • salt • mustard (optional) • Sunflower oil

For the bucatini: • flour (about 200 grams) • eggs • For the sauce: • sausages • Beet greens (the green tops of red beets) • garlic cloves • Salt, to taste • Olive oil, to taste • zucchini • grated cheese • Olive oil, to taste

chicken breast (800 grams) • potatoes, peeled and diced (about 400 grams)

green lasagna noodles (250 g) • green beans (400 g) • pesto (190 g) • Salt, to taste • garlic clove • Olive oil, to taste • Black pepper, to taste • grated Parmesan cheese (100 g) • milk (600 ml) • butter (1.8 oz or 50 g) • all-purpose flour (1.8 oz or 50 g) • Salt, to taste •

green beans (about 200 g) • large potato (or 2 medium) • small avocados (or 1 large) • Swiss cheese (about 40 g) • Pecorino Romano or Parmesan cheese (about 40 g) • cherry tomatoes (optional) • Olive oil, • Salt, • Fresh basil, • pasta (about 300 g)

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 •

green beans (500 g) • small bunch fresh basil • pine nuts (30 g) • crushed ice • Freshly ground black pepper • Extra virgin olive oil • Iodized salt

Genovese pesto (about 30 grams) • grated Parmesan cheese (about 8 grams) • butter (about 2 tablespoons or 28 grams) • small shallot, finely chopped • Chopped fresh basil, to taste • Vegetable broth, • Arborio rice (about 90 grams) • dry white wine (about 50 ml)

Green beans • Guanciale (cured pork cheek) • Parmesan cheese • Extra-virgin olive oil • Mezze maniche pasta

all-purpose flour (about 500 grams) • olive oil (about 75 grams) • water (or less) • milk • salt • lettuce • green olives (preferably from Puglia, or any good-quality green olives) • garlic • fresh cheese (about 100 grams, such as mozzarella or ricotta) • Extra virgin olive oil