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Swiss chard leaves (about 70 grams) • extra-virgin olive oil • shallot • fresh rosemary • amaranth (about 60 grams) • vegetable broth (about 500 ml) • cooked borlotti beans (about 80 grams) • Salt, to taste • Freshly ground black pepper, to taste • Extra-virgin olive oil, for serving

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,

mixed ground meat (about 450 grams) • egg • grated Parmesan cheese (about 30 grams) • Salt, to taste • Black pepper, to taste • chopped celery leaves (about 20 grams) • sandwich bread • Milk, • all-purpose flour (about 24 grams) • butter • olive oil • dry white wine (about 50 ml) •

generous handful of celery leaves • walnut halves • Salt and pepper, to taste • grated Parmesan cheese • extra virgin olive oil (about 50 ml)

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,

oil (about 150 grams) • parsley leaves (about 50 grams) • salt (about 3 grams)

organic lemons, coarse sea salt (about 1 cup/250 grams), 5 bay leaves, whole black peppercorns (to taste), 2 chili peppers

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

celery leaves (about 50 grams) • milk (400 ml) • eggs • whole wheat flour (about 300 grams) • baking soda • grated Parmesan cheese (about 50 grams) • salt • Oil for frying

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,

fresh basil leaves (about 400 grams) for the amount of sauce needed • grated Parmesan cheese (about 200 grams) • Extra virgin olive oil, • Chopped walnuts, • tagliatelle (about 500 grams) • aged Pecorino cheese, grated (about 100 grams)

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

purple savoy cabbage, trimmed (500 grams, weight after discarding outer leaves) • sheep’s milk ricotta (you can also use goat ricotta) • medium red onion • hot vegetable broth (300 ml) • Extra virgin olive oil, • Salt and black pepper, • kamut sandwich bread • Pine nuts, • Chopped hazelnuts, • Raw purple cabbage strips, • Extra virgin olive oil,

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,

fresh basil leaves (about 150 grams) • grated mixed cheese (about 20 grams)

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 170 grams) • pine nuts (about 50 grams) • extra virgin olive oil (about 120 grams) • grated Parmesan cheese (about 50 grams)

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 150 grams) • grated Parmesan cheese (about 75 grams) • pine nuts (about 75 grams) • extra virgin olive oil (about 150 grams)

fresh basil leaves (about 30 grams) • extra virgin olive oil (60 ml) • pine nuts (about 10 grams) • grated Parmesan cheese (about 40 grams) • coarse salt

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)