Mint leaf

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

polenta (250 grams) • water (1 liter) • oil • Salt • bell peppers • eggplants • zucchini • About 10 fresh mint leaves • fresh parsley • About 10 fresh basil leaves • capers in vinegar • Olive oil, •

zucchini blossoms, stems and pistils removed, washed and dried • Parmesan cheese • extra virgin olive oil • (about 1/4 cup) pine nuts • fresh mint leaves • White pepper, to taste • salt

Octopus: 1 (about 2.2–3.3 lbs / 1–1.5 kg) • Avocado: 1 ripe • Pistachios: 10–15 whole or 1 small bag of chopped pistachios • Stracciatella or Burrata cheese: about 7 oz (200 grams) • Bread: 4 sandwich rolls (such as kaiser or Italian rolls, about 3.5 oz / 95–100 grams each) • Mint leaves: 10–15 • Extra virgin olive oil • Salt • Black pepper

ricotta (about 200 grams) • eggs • Greek yogurt (about 100 grams) • cooked purslane (about 350 grams) • mint leaves • salt • pepper • extra virgin olive oil • roll gluten-free puff pastry • gluten-free breadcrumbs

short pasta (about 65 grams; I used pea pasta ribbons) • extra virgin olive oil • fresh green garlic (or 1 clove garlic) • zucchini (about 150 grams) • shelled pistachios (about 20 grams) • mint leaves • Salt, to taste • hulled hemp seeds for garnish • small mint leaves for garnish

zucchini (about 300 grams, remove the inner seeded part) • almonds (about 100 grams) • heaping tablespoons grated Parmesan or Grana Padano cheese • extra virgin olive oil • fresh mint leaves • fresh basil leaf • Salt and pepper, to taste

heavy cream (about 250 grams) • granulated sugar (about 80 grams) • powdered gelatin (about 3.5 grams) • coconut juice (about 60 ml) • strawberries • fresh mint leaves • Lemon juice, to taste • Sugar, to taste

rice (about 9 kg) • fresh cremini mushrooms (100 grams) • vegetable broth (500 ml) • fresh mint leaves • butter (30 grams) • garlic clove • Extra virgin olive oil,

ladyfingers (or Pavesini cookies) (about 200 grams) • strawberries (about 400 grams) • cold heavy whipping cream (about 500 ml) • powdered sugar (about 120 grams) • Juice of 1/2 lemon, strained • granulated sugar (about 40 grams) • fresh mint leaves

large zucchini • mint leaves • Extra virgin olive oil, • almonds • Salt, • Milk, • Grated cheese, • chicken breasts • all-purpose flour • Salt, • Juice of 1 orange • Juice of 1 lemon

eggs • onion • fresh mint leaves (about 5 grams) • grated Parmesan cheese • Salt, to taste • Olive oil, to taste

cleaned calamari (preferably fresh, otherwise thawed) • large zucchini • butter • mint leaves • Salt and pepper to taste • basil leaves • Lemon juice to taste • Aromatic coarse salt (balsamic vinegar or lemon) to taste • Balsamic glaze for garnish

cannellini beans (about 240 grams) • carrots • Green tops of scallions • savoy cabbage leaves • fennel bulb • onion • Extra-virgin olive oil • Fresh mint • Iodized salt • Freshly ground black pepper

berry-flavored yogurt (about 125 grams) • sweetened heavy whipping cream (about 250 ml) • sweetened condensed milk (about 30 grams) • berry liqueur or another sweet liqueur • ladyfinger cookies (Pavesini or similar) • milk • Blueberries, for garnish • mint leaves, for garnish

strawberries (500 g) • heavy cream (200 g) • sugar (200 g) • Juice of 1/2 lemon • mint leaves

large artichoke • fresh green onion

all-purpose flour (250 g) • almond flour (25 g) • powdered sugar (75 g) • unsalted butter, softened (175 g) • large egg • salt • Grated zest of 1 lemon • lemon juice (150 ml) • granulated sugar (170 g) • large eggs • unsalted butter (90 g) • unflavored gelatin •

trofie pasta (about 1 1/2 cups, 150 g) • large eggplant • swordfish steaks (about 1 cup, 150 g) • dry white wine (120 ml) • grape or cherry tomatoes • fresh mint leaves • Extra virgin olive oil, • Salt, • Pepper, to taste

gluten-free penne pasta (250 g) • medium zucchini • walnuts • Fresh mint leaves, to taste • Fresh basil leaves, to taste • Salt, to taste • Extra virgin olive oil, to taste • Grated Parmesan cheese, to taste

red onion • large zucchini • yellow bell pepper • small eggplants • medium potatoes • grape tomatoes • black olives (about 50 grams) • capers (packed in salt, rinsed) • fresh mint • fresh basil leaves • mild white vinegar (1 shot glass, about 45 ml) • sugar •

large firm zucchini • feta cheese (about 90 grams) • mint leaves • Greek yogurt • milk • Salt and pepper

Leftover pea risotto • eggs • mozzarella (about 50 grams) • Breadcrumbs • Cornmeal • plain Greek yogurt (about 100 grams) • Paprika • Saffron • mint leaves

cooked spinach (about 500 grams) • whole milk ricotta (about 300 grams) • grated Parmesan or Grana Padano cheese (about 75 grams) • eggs • all-purpose flour (about 50 grams), plus extra for dusting • Water and salt, • medium eggplants • Extra virgin olive oil, • garlic clove • Salt, • mint leaves • Black pepper, •

spaghetti (about 60 grams, bronze-cut if possible) • lemon • Red pepper flakes, to taste • Fresh parsley • mint leaf • extra virgin olive oil

all-purpose flour (about 300 grams) • semolina flour (about 200 grams) • unsweetened cocoa powder • paprika • turmeric • cooked beet • mint syrup • eggs • basil leaves • fresh zucchini flowers • walnut halves (about 50 grams) • grated pecorino cheese (about 50 grams) •

conchiglioni pasta shells • large artichokes • semi-thin béchamel sauce (about 1/2 liter) • mozzarella cheese, diced (about 150 grams) • grated Parmesan cheese, plus extra for sprinkling (about 30 grams) • extra virgin olive oil • Salt and pepper, to taste • fresh mint leaves • garlic clove

carrots (500 g) • all-purpose flour (180 g) • butter (40 g) • ham • garlic clove • Fresh mint leaves, to taste

arrosticini skewers • To taste rosemary • To taste black pepper • To taste salt • To taste extra virgin olive oil • Granny Smith apple • mint leaves • fennel bulb • To taste red currants • To taste salt • Juice of 1/2 lemon • To taste black pepper •

For the gnocchi: • all-purpose flour (about 200 grams) • boiled potatoes (about 1 kilogram) • egg • For the sauce: • cluster tomatoes, chopped (about 1 kilogram) (add tomato puree if the sauce is too thin) • onion • Fresh basil, to taste • mint leaf • Extra-virgin olive oil, to taste • grated Parmesan cheese (about 80 grams) • mozzarella cheese or fresh mozzarella (about 200 grams)