Lemon basils

egg yolks • lemon juice (50 grams) • heavy cream (350 grams) • sugar (125 grams) • fresh basil leaves • raspberries for garnish • for the citrus gel: • lemon juice (125 grams) • powdered gelatin (10 grams) • water (50 grams)

For the lemon pesto: • Zest of 1 organic lemon • grated plant-based cheese (about 50 grams) • blanched almonds (about 50 grams) • Extra-virgin olive oil, • Salt, to taste • Water, • For the basil breadcrumbs: • breadcrumbs (about 80 grams) • fresh basil leaves • salt • Other: •

peas (about 250 grams) • small onion • garlic clove • basil leaves • Extra-virgin olive oil, • drops of pomegranate vinegar (or apple cider vinegar) • Water, • Salt and pepper, • About 2 1/2 cups short pasta of your choice (about 250 grams; bronze-cut preferred) • sprigs fresh basil • Grated zest of 1 organic lemon, as needed • extra-virgin olive oil •

chicken breasts • breadcrumbs, • plenty of curry powder • basil leaves • lemon juice • drizzle of olive oil • salt, to taste

dried, peeled fava beans (200 g) • onion • celery stalk • Cumin • Parsley • Cilantro • Chickpea flour, • Salt • Pepper • Chickpea flour • baking soda • Greek yogurt (250 g) •

pasta of your choice (100 g) • eggplant • yellow and red cherry tomatoes (125 g) • Extra-virgin olive oil, • Salt, • pitted olives • Lemon zest, • Basil leaves, • For the cherry tomato pesto: • cherry tomatoes (62.5 g) • blanched almonds (10 g) • grated plant-based cheese •

For the candied peels: • organic orange • lemon • sugar (40 grams) • xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx • For the cream: • green asparagus (about 500 grams) • small potato • green onion • extra-virgin olive oil, • basil leaves • xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx •

good-quality bread • fresh burrata cheeses • very fresh shrimp (previously frozen for safety) • avocado • grape tomatoes • Extra-virgin olive oil, • Black pepper, • Fresh basil, • lime • Zest of 1 unwaxed lemon

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

whole wheat linguine (70 g) • fresh clams (40 g) • squid (40 g) • tiger prawns • grape or cherry tomatoes • Shallot • Garlic • rinsed capers (1 teaspoon) • Extra virgin olive oil • Parsley, basil, and red pepper flakes • Anchovy extract (colatura di alici) • Organic lemon zest

Carnaroli rice (about 150 grams) • small shallot, finely chopped • dry white wine (about 60 ml) • vegetable broth (about 500 ml) • fresh basil leaves (about 30 grams) • pine nuts, freshly ground • small garlic clove • grated Parmesan cheese (about 10 grams) • grated Pecorino cheese (about 20 grams) • Extra-virgin olive oil • Salt • Juice of 1/2 lemon (plus grated zest) •

Long pasta (whole wheat or legume-based) (2 1/2 oz or 70g) • Fresh clams • Cockles • Mussels • Grape tomatoes (1 3/4 oz or 50g) • Anchovy fillets (2-3) • Garlic (1 clove) • Red pepper flakes (a pinch) • Organic lemon zest • Fresh basil • Fresh parsley • Capers •

beef tripe (already cleaned and cut) (1 kg) • crushed tomatoes (about 500 grams) • onion • carrot • celery stalks • dry white wine (120 ml) • organic lemon • rustic Italian bread (semolina or durum wheat) • Beef broth, • Parsley, bay leaves, and basil, • Grated Parmesan cheese, salt, and extra-virgin olive oil,

For the crust • puffed rice (60 grams) • chopped almonds (75 grams) • white chocolate (180 grams) • For the tropical cream • mixed mango, pineapple, melon, and passion fruit pulp (550 grams) • large lemon, zest and juice • milk (240 ml) • eggs • sugar (120 grams) • cornstarch (30 grams) • powdered gelatin (8 grams) •

shelled pistachios (about 125 grams) • speck (about 170 grams) • pappardelle pasta (about 320-350 grams) • grated Parmesan cheese (about 20 grams) • béchamel sauce (about 200 grams) • Fresh basil, to taste • Lemon zest, to taste • Olive oil, to taste • Black pepper, to taste • Salt, to taste

For the dough • all-purpose flour (about 500 grams) • cold water (400 ml) • olive oil (20 grams) • fresh yeast (2-3 grams) (if using dry yeast, use 1/4 teaspoon or 1 gram) • Semolina flour, • Mozzarella cheese • Datterino tomato purée • Basil • white onions • anchovy fillets • ground cinnamon •

broccoli (about 350 grams) • fava beans (about 100 grams) • grated Parmesan cheese • blanched almonds (about 35 grams) • fresh basil leaves (about 30 grams) • lemon juice (about 30 grams) • extra virgin olive oil (60 ml) • Salt and pepper • caserecce or your favorite pasta (about 350 grams) • capers • Fried breadcrumbs

eggplants or 1 large eggplant (about 1 lb, or 450 grams) • blanched, toasted almonds (30 grams) • grated Parmesan cheese (15 grams) • extra virgin olive oil (25–30 ml) • fresh basil leaves • Grated zest of 1/2 lemon • chives • Salt and pepper, to taste • Sardinian gnocchi (malloreddus) (200 grams) • Chopped almonds (about 10 almonds) • Fresh cacioricotta cheese, to taste • basil leaf

canned peeled tomatoes (400 g) • day-old Tuscan bread (200 g) • vegetable broth (1 L) • Olive oil, • garlic cloves • Salt, • Black pepper, • fresh basil • cherry tomatoes (200 g) • tomato paste (20 g) • long slices white sandwich bread • vegetable oil (100 ml) •

dried chickpeas (about 70 grams) • bay leaf • pearled farro (about 50 grams) • asparagus stalks, chopped (about 100 grams, stalks only) • cherry tomatoes • pitted green olives (about 20 grams) • extra virgin olive oil • freshly squeezed lemon juice • basil leaf • pumpkin seeds (about 10 grams) • Salt, to taste • walnut halves (about 20 grams) •

conchiglioni pasta shells per person • salt cod, already soaked (500 grams) • extra virgin olive oil (about 150 ml), more or less as needed • As needed, reserved cooking water • bay leaves • lemon • garlic clove • Salt, to taste • For the sauce • crushed tomatoes (500 grams) • garlic clove • pitted black olives (about 150 grams) •

pearl barley (about 200 grams) • bell peppers • smoked salmon (about 60 grams) • Olive oil, garlic, a few pine nuts, parsley, oregano • fresh basil • Salt • Lemon juice

zucchini • Salt, to taste • good extra virgin olive oil • apple cider vinegar • drops of lemon juice • Freshly ground black pepper • basil leaves

shallot (or 1/4 leek) • medium carrots • small zucchini • pearl barley (about 200 grams) • basil pesto • Grated zest of 1 lime (or half a lemon) • Fresh basil • Extra-virgin olive oil

shrimp (about 400 grams) • medium zucchini • shelled pistachios (about 1 packet, 40 grams) • fresh basil • dry sparkling wine or white wine (about 60 ml) • spaghetti (about 400 grams) • Extra virgin olive oil • Salt, to taste • Red pepper flakes • unwaxed lemon • garlic clove • chopped pistachios (about 1 packet, 30 grams)

fresh whole wheat trofie pasta (500 grams) • shelled pistachios • About 15 shrimp • Extra virgin olive oil, • Juice and zest of half a lemon • fresh basil

clams (500 g) • spaghetti (500 g) • finely chopped pistachios (100 g) • grated cheese (35 g) • Grated zest of half a lemon • basil leaves • black pepper • salt • Olive oil,

Pasta: vermicelli or spaghetti, 3 to 3.5 oz per serving (85 to 100 g) • For the pistachio pesto: • shelled, unsalted, raw pistachios (200 g) • extra virgin olive oil (about 4 tablespoons or 60 ml) • fresh basil leaves • grated Parmesan cheese (about 2 oz or 50-60 g) • Grated zest of half a small lemon (yellow part only) • ice cubes • For the clam sauce: • Fresh clams, preferably littleneck, 2.75 to 3.25 lbs (1.25 to 1.5 kg) • extra virgin olive oil (about 10 tablespoons or 160 ml) • large garlic clove •

short pasta, such as casarecce (140 grams) • ripe avocado • lemon juice • toasted blanched almonds (about 25 grams) • basil leaves • salt • small tip of a garlic clove • extra virgin olive oil • Pasta cooking water, • grape or cherry tomatoes (about 200 grams)

for the ravioli • all-purpose flour (about 300 grams) • eggs • borage (about 600 grams) • baking soda for washing • onion • drained sheep’s milk ricotta (about 200 grams) • grated Parmesan cheese • zest of 1 lemon, grated • olive oil, salt, pepper, nutmeg • for the spring onion sauce • large spring onions •