Grind garlic

fresh, mature fava beans (about 700 grams) • Olive oil, • Fresh mint, • garlic • Salt and pepper

bronze-cut linguine • zucchini • About 20 small, tender calamari (they should be just barely seared) • shallot • potato • garlic • Black pepper, to taste • Extra virgin olive oil, to taste • Fresh oregano leaves, to taste

paccheri (large tube pasta) • For the tomato sauce: • red cherry or grape tomatoes • garlic clove • Fresh basil • Extra virgin olive oil, kosher salt and table salt, black pepper • sugar • ground cinnamon • For the filling: • ricotta (100 g) • fresh buffalo mozzarella (100 g) • Fresh basil •

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,

squid ink spaghetti (180 grams) • sushi-grade red shrimp • lime (zest and juice) • Extra virgin olive oil • Garlic • Black pepper • Salt, to taste • Fresh parsley

spaghetti (bronze-cut, Gragnano IGP, about 200 grams) • smoked herring (about 3.5 oz fillet, 100 grams, bones removed) • lemon • chili pepper • small bunch fresh parsley • Pink peppercorns, to taste • Whole black peppercorns, to taste • Extra virgin olive oil, to taste • Garlic-infused olive oil, to taste • Milk, to taste • Salt, to taste

fresh egg fettuccine (about 360 grams; I used a thicker cut, not thin) • monkfish (choose the size based on what's available) • Extra-virgin olive oil, • Black pepper, • Parsley, • garlic clove • Chopped pistachios, • For the leek cream: • leeks • small potato • parsley stems

red cabbage (about 200 grams) • garlic • Extra virgin olive oil, • white wine (about 60 ml) • water (about 240 ml) • Salt and pepper, to taste • heaping tablespoons grated Parmesan or Grana cheese • Zest of 1/2 organic lemon • –7 oz thick spaghetti (about 180–200 grams, preferably bronze-cut)

malloreddus pasta • broccoli • Almonds, • Thin breadsticks, • Extra virgin olive oil, • Anchovies in oil, to taste • garlic clove • Crushed red pepper,

Shrimp, as desired • lemons • dry white wine (about 240 ml) • Extra virgin olive oil • Salt, to taste • garlic • Parsley or mint • linguine (about 320 grams)

beef shanks (ossobuco) • Belgian endive • generous cup Valpolicella Ripasso or other full-bodied red wine (about 240 ml, 14% ABV) • Extra-virgin olive oil, • Fresh rosemary, • garlic cloves • Black pepper, • Coriander, • All-purpose flour, • butter (about 15 grams) • onions • Vegetable or beef broth, as needed (not bouillon cubes)

spaghetti (200 grams) • zucchini • garlic • Extra-virgin olive oil • cherry, grape, or plum tomatoes (400 grams) • eggs • grated Pecorino Romano or Parmesan cheese for a milder flavor (200 grams) • water (400 ml)

fresh parsley (about 100 grams) • garlic cloves • capers packed in salt (about 20 grams) • apple cider vinegar (about 50 ml) • day-old bread, crust removed (about 80 grams) • extra-virgin olive oil (about 150 ml)

squid ink pouch • garlic • chili pepper • fresh parsley • Grated lemon zest • Extra virgin olive oil

boiled chestnuts (300 grams) • heavy cream (200 ml) • shallot • Salt and pepper, to taste • porcini mushrooms • Fresh parsley, to taste • garlic cloves • dry white wine (120 ml) • extra virgin olive oil (40 grams) • Salt and pepper, to taste • spaghettoni (320 grams) • Coarse salt, to taste

cannellini beans (about 400 grams) • red beans (about 150 grams) • borlotti beans (about 150 grams) • small pasta shapes (about 150 grams) • carrot • shallot • celery stalks • Vegetable broth, • Salt, • Extra virgin olive oil, • Black pepper, • tomato purée •

durum wheat semolina (about 600 grams) • mixed fresh fish for broth (about 500 grams) • Water, • Spice mix: cinnamon, cloves, turmeric, mint, chili pepper • garlic • onions

linguine (250 g) • cleaned clams (300 g) • Salt, to taste • Black pepper, to taste • Grated lemon zest, to taste • Extra-virgin olive oil, to taste • garlic clove • Red pepper flakes, to taste • Fresh parsley, to taste • White wine, to taste

spaghetti (200 g) • rinsed capers • pitted black or green olives • tomato puree • garlic cloves • anchovy fillets • Chopped parsley, to taste • extra-virgin olive oil • Salt, to taste • Black pepper, to taste

lentils (200 grams) • cured ham with rind (such as a ham hock) • bay leaf • celery • garlic • onion • carrot • canned peeled tomatoes or tomato puree (300 grams) • Extra virgin olive oil, • Salt, • Black pepper,

ready-made béchamel sauce (500 ml) • zucchini • shallot • garlic • Extra virgin olive oil, • Salt • Black pepper, • smoked provolone cheese (400 g) • grated Parmesan cheese (300 g) • Baking dish • Medium skillet • Immersion blender

conchiglie pasta (180 grams) • Romanesco broccoli • Pesto: basil, almonds, extra virgin olive oil, Pecorino Romano cheese, red pepper flakes • anchovies in oil • small shallot • garlic clove • Extra virgin olive oil • Pecorino Romano cheese (about 15 grams) • White wine

Angel hair pasta (I used 3 nests) • onion • carrot • celery stalk • garlic • Extra virgin olive oil, • Tuscan kale (lacinato kale) • medium potatoes • cooked beans (about 140 grams) • cooked chickpeas (about 140 grams) • cooked lentils (about 140 grams) • butter •

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 50 grams) • garlic cloves • pine nuts (about 30 grams) • grated Parmesan cheese (about 60 grams) • grated Pecorino Romano cheese (about 30 grams) • extra-virgin olive oil (150 ml) • Salt and pepper • long busiate trapanesi pasta (about 400 grams; a long, twisted pasta typical of Trapani)

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

for the orecchiette • semolina flour (about 200 ml) • scant 1/2 cup warm water (about 100 ml) • FOR THE PESTO (without garlic) • Basil, extra virgin olive oil, pine nuts, Parmesan cheese

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)