Leftover bread

sourdough starter discard (150 grams) • plant-based milk or lactose-free milk (200 ml) • brown sugar (125 grams) • honey • all-purpose flour (about 400 grams) • salt • chocolate chips • dark chocolate • For decoration: • chocolate sprinkles • granulated sugar

fresh, very ripe tomatoes (about 700 grams) • yellow onion • celery stalk • extra-virgin olive oil • large bunch fresh basil • thick slices day-old bread • Vegetable broth, • Salt, to taste • Freshly ground black pepper, to taste • fresh basil leaves, for garnish

stale bread (about 200 grams) • eggs • bell peppers (1 red, 1 green) • small zucchini • onion • grated Parmesan cheese (about 50 grams) • fresh mozzarella balls • basil leaves • Salt, pepper, nutmeg • baking powder (for savory dishes) • Breadcrumbs,

Day-old bread (traditionally unsalted Italian bread) • Firm, ripe cherry tomatoes • Fresh basil • Red onion (preferably Tropea) • Red wine vinegar • Salt • Oregano • Extra virgin olive oil

chickpeas (160 g) • borlotti beans (160 g) • lentils (160 g) • stale bread (60 g) • Grated aged cheese to taste (I used ricotta salata) • Chopped parsley • Salt • Pepper • Sunflower oil • egg, if needed • Breadcrumbs, if needed • Milk or water, if needed

About 2 1/2 cups cooked lentils with broth (about 400 grams) • all-purpose flour (about 30 grams) • grated Parmesan cheese (about 15 grams) • olive oil or vegetable oil (about 60 ml)

stale bread (about 100 grams) • cucumber • red onion or 1/2 bunch green onions • cherry tomatoes • basil leaves • Water for soaking • Salt, to taste • Good quality extra virgin olive oil • wine vinegar or apple cider vinegar • carrot (optional)

day-old bread (about 100 grams) • canned tuna in oil, drained (about 80 grams) • small shallot, finely chopped • Salt, to taste • Black pepper, to taste • fresh basil leaves • grated Parmesan cheese • Milk, • oil-packed sun-dried tomatoes • pitted green olives • egg • Vegetable oil, for frying

all-purpose flour (about 300 grams) • water (about 100 ml) • zucchini • Salt and pepper, to taste • Olive oil, • provolone cheese • cooked ham

About 1 1/2 pounds cauliflower (700 grams) • buckwheat flour (450 grams) (or 4 cups all-purpose flour (500 grams)) • extra virgin olive oil • salt • About 10 cherry tomatoes (yellow, red, green) • Olives (such as Taggiasca), • sprigs fresh rosemary • Pink sea salt crystals, • strips sun-dried tomato

all-purpose flour (about 400 grams) • plus 1 tablespoon water (about 200 grams) • leftover sourdough starter (about 100 grams) • extra virgin olive oil (about 50 ml) • salt • stracchino or crescenza cheese (about 500 grams)

day-old bread (about 200 grams) • tomatoes, chopped (about 400 grams) • balls mozzarella cheese • Fresh basil, to taste • Oregano, to taste • (Optional) 1 small red onion (such as Tropea) • (Optional) 1 handful olives • Salt and black pepper, to taste • Extra virgin olive oil, to taste

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

day-old bread (about 200 g) • tomato purée (about 350 g) • fresh basil • garlic clove • olive oil • black pepper • vegetable broth (about 500 ml) • olive oil for drizzling

ripe tomatoes (about 750 grams) • gluten-free bread (about 350 grams) • hot water (about 120 ml) • extra-virgin olive oil • garlic, red pepper flakes, fresh basil • salt, black pepper

bread • Cherry tomatoes, chopped and mixed with salt, olive oil, basil, and garlic • Salt, to taste • Olive oil, to taste • Oregano • Basil pesto

bread • Smoked scamorza cheese, • Cilantro, • Pioppini mushrooms,

–6.5 oz spaghetti (about 150–180 grams) • anchovy fillets • lemon • stale bread • Olive oil and coarse salt, • Fresh parsley, • Red pepper flakes and garlic,

boiled beef (chuck and shank) (about 300 grams) • ground meat (about 300 grams beef, 300 grams pork) (600 grams total) • Cooked ham • provolone cheese • eggs • Fresh parsley • Parmesan cheese • Day-old bread • milk (about 240 ml) • Salt and pepper, to taste

rustic bread • burrata cheese • To taste, pitted olives • To taste, anchovy fillets in oil • Bell peppers • Olives • Capers • Anchovy fillets in oil

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

About 2 1/3 cups zucchini, only the inner part (about 350 grams) • tomato purée (300 ml) • water (480–720 ml) • About 3 1/2 ounces day-old bread, cut into pieces (about 100 grams) • garlic clove • Extra virgin olive oil, • Salt, to taste • Fresh basil seeds,

cooked lentils (about 200 grams) • egg • grated Parmesan cheese • breadcrumbs • stale bread • Assorted spices (dried onion flakes, chives, black pepper) • Salt • Peanut oil for frying

bread or a piece of focaccia • Thinly sliced marinated salmon, • very fresh asparagus tips (about 50 grams) • shelled pistachios (about 20 grams) • heaping tablespoon nonfat Greek yogurt • black pepper • drizzle of extra virgin olive oil • Fresh mint leaves (optional)

Smoked salmon • a container of ricotta • Extra virgin olive oil, • Ground black pepper • Sandwich bread • Mint pesto • Salt

bread flour (about 300 grams) • all-purpose flour (about 200 grams) • water (210 ml) • active dry yeast (about 10 grams) • sugar • sourdough starter* • lard (about 40 grams) • salt (about 10 grams) • plain yogurt (about 80 ml) • cooked ham • fontina cheese, cut into pieces (about 100 grams) • grated cheese (about 40 grams) •