Leeks

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

fresh pork collar (about 800 grams) • Crushed red pepper, to taste • rice vinegar • celery stalk, 1 carrot, and 1 yellow onion • garlic cloves • Black lava salt flakes, to taste • Rosemary, to taste • Black pepper, to taste • Extra virgin olive oil, to taste • Ground coriander, to taste • For the cream: • leek •

bronze-cut spaghetti • Clams, • Tropea onion (or substitute with a sweet red onion) • leek • potato • Plenty of fresh basil • Vegetable broth • Red pepper flakes, to taste • Extra virgin olive oil, • garlic clove • Fresh oregano leaves (or other fresh herbs) • Grated lemon zest

re-milled semolina flour (about 600 grams) • fresh baker’s yeast • warm water (about 270 grams) • extra virgin olive oil (about 75 grams) • salt (about 10 grams) • sugar • For the filling: • Leeks or yellow onions, as needed (to your taste) • Cherry tomatoes, as needed (you can also use canned peeled tomatoes) • Salt, • Oregano, as desired • Pitted black olives •

phyllo dough • feta cheese (about 200 grams) • large leek • little milk • egg • Salt and pepper, to taste • Olive oil, • Assorted seeds for garnish (optional)

fresh egg pappardelle (250 grams) • Italian sausage (300 grams) • leeks (150 grams) • tomato purée • red wine (50 grams) • grated Parmesan cheese (40 grams) • Salt, to taste • Black pepper, to taste • dried chili pepper • Olive oil, • pot • skillet •

onions and 1 leek • flour (about 50 grams) • broth (about 500 grams) • Bay leaf, to taste • Salt, to taste • Pepper, to taste • Emmental cheese, to taste • butter • bread

large leek • ricotta cheese (about 250 grams) • shallots • fresh salmon • Olive oil, salt, and pepper to taste

pearl barley (160 g) • Vegetable broth • diced speck (100 g) • leek • Some Pecorino cheese

Tuscan bread • Gorgonzola cheese (about 100 grams) • leeks • walnuts • Extra-virgin olive oil • Black pepper • Water

large eggs • leek • dried rosemary • dried oregano • dried chives • organic lemon zest • extra-virgin olive oil • Salt and black pepper, to taste

thin asparagus • small leeks • medium eggs • Salt and pepper • grated Parmesan cheese (20 grams) • Oil for the pan

eggs • leeks • grated pecorino cheese (about 50 grams) • chives • Extra virgin olive oil, • Salt and pepper, • Breadcrumbs, • Parsley, • Steamer pot • Nonstick skillet for frittata • Mixing • Spoon

brown rice (100 grams) • shrimp tails (120 grams) • extra virgin olive oil • chopped leek (150 grams) • water (or milk) (50 grams) • white wine (40 grams) • salt, leveled • Boiling water,

quinoa (about 200 grams) • water (400 ml) • leek • artichokes (about 300 grams) • a lemon • Parsley, to taste • Garlic, to taste • saffron • Colored peppercorns, to taste • Salt, to taste • Extra virgin olive oil, to taste • Walnuts, to taste (optional)

leek greens • large yellow onion • Extra virgin olive oil • Optional: 1 tablespoon of cream

leeks • eggs • Oil • Salt • Pepper

vegan puff pastry or shortcrust pastry • vegan cream cheese • small leek • medium zucchini • vegan bacon • Vegan grated cheese • oil • Salt to taste

mixed salad greens (radicchio, romaine lettuce, arugula, leek) (about 80 grams) • plain tofu (about 180 grams) • spice blend • extra virgin olive oil • Iodized salt

all-purpose flour (about 250 grams) • bread flour (about 250 grams) • fresh yeast (about 0.6 ounce or 17 grams) • extra virgin olive oil • warm water (250–300 ml) • salt • leeks • milk (300 ml) • water (700 ml) • egg • canned peeled tomatoes (about 200 grams) • grated Parmesan cheese •

egg lasagna noodles (250 g) • sausages • eggplant • small or medium zucchini • small or medium carrots • peas • shallots or 1 onion • large leek • bell peppers (use 1 if large, 2 if small) • mozzarella cheese (350 g) • milk (about 240 ml) • Red pepper flakes, to taste •

penne pasta (about 200 grams) • diced cooked ham (about 50 grams) • dried mushrooms (about 30 grams) • Leek for sautéing • Heavy cream • Parsley

celery • carrot • leek • small potato • Tuscan kale leaves (about 50 grams), stems removed • dried lentils (about 70 grams) • bay leaf • extra virgin olive oil • vegetable broth (about 600 ml) or water • tomato puree (about 50 ml) • Salt, to taste • Freshly ground black pepper, to taste •

monkfish • lardo (Italian cured pork fat) • chicory (or escarole) (about 500 grams) • potato • leek • Fresh basil, to taste • fresh burrata cheese • Extra-virgin olive oil, to taste • Ice,

phyllo dough • As needed, extra virgin olive oil • As needed, sesame seeds for garnish • extra virgin olive oil • leek • fresh spinach (about 600 grams) • almond-based vegan ricotta (about 300 grams) • nutritional yeast flakes (optional) (about 10 grams) • garlic powder • As needed, salt

Tuscan kale (cavolo nero) • (14 oz/400 g each) cannellini beans • (14 oz/400 g) chickpeas • leek • Tomato paste • Extra virgin olive oil • Salt • Black pepper

(about 1 cup) gluten-free all-purpose flour • eggs • vegetable oil (80 ml) • plus 1 tablespoon heavy cream (90 ml) • instant baking powder • grated Parmesan cheese (60 grams) • Salt and pepper, to taste • small piece of butter, for greasing the pan • zucchini • leek • Olive oil, • Salt and pepper, to taste •

bell pepper • zucchini • potato • leek • carrots • eggplant • cremini or white mushrooms • Chopped fresh parsley, to taste • Salt • Black pepper • Olive oil • breadcrumbs •

leek • Savoy cabbage • carrot • zucchini • Soy sauce • Ginger • Garlic • Rice noodles

–3.3 lbs oxtail (1–1.5 kg) • –2 cloves garlic • Ginger, to taste • Celery, to taste • Leek, to taste • white wine (50 ml)