Parmesan garlic

chicken breast • frozen Swiss chard

zucchini • cooked ham (about 100 grams) • garlic • Grated Parmesan cheese • Extra-virgin olive oil • Salt

all-purpose flour (about 200 grams) • eggs • cleaned porcini mushrooms (about 250 grams) • Extra-virgin olive oil • garlic clove • Salt and pepper • Fresh parsley • heavy cream (about 150 ml) • grated Parmesan cheese (about 100 grams)

small eggplants • bell peppers • ground meat (100 g) • provolone cheese (20 g) • Parmesan cheese (15 g) • Garlic powder, to taste • Fresh parsley, to taste • Breadcrumbs, to taste • extra virgin olive oil • Salt, to taste • White wine, to taste

spaghetti (about 350 grams) • Garlic • Red pepper flakes • Anchovies, to taste • Parmesan cheese, to taste • Extra virgin olive oil, to taste • Salt, to taste

pasta (320 g) • red cabbage (300 g) • water (1.5 liters) • baking soda • pine nuts (50 g) • extra virgin olive oil • Parmesan cheese, grated (60 g) • Coarse salt, to taste • garlic clove

chicken thighs and drumsticks depending on the number of guests (with or without skin) • salt (herb salt or roast meat salt can also be used) • plenty of lemon juice • plenty of garlic • cilantro • grated Parmesan cheese • breadcrumbs • little extra virgin olive oil

carrots (about 120 grams) • olive oil • Salt and pepper • garlic powder • Parmesan cheese

Carnaroli rice (210 grams) • generous piece of fresh pumpkin • onion • garlic • dry white wine (60 ml) • Taleggio cheese (100 grams) • chopped pistachios • Parmesan cheese, • pine nuts • Extra virgin olive oil • Vegetable broth

medium round bell peppers • medium potatoes • Extra virgin olive oil • eggs • Salt and pepper, to taste • Oregano and garlic • Parmesan cheese • mozzarella balls • Steamer pot • Potato masher • Mixing • Spoon

for the orecchiette • semolina flour (about 200 ml) • scant 1/2 cup warm water (about 100 ml) • FOR THE PESTO (without garlic) • Basil, extra virgin olive oil, pine nuts, Parmesan cheese

fresh ricotta (200 g) • rye flour (about 150 g) • grated Parmesan cheese (about 50 g) • small egg • Nutmeg, to taste • Salt • fresh spinach (250 g) • garlic clove (optional) • butter (20 g) • Salt • Grated Parmesan cheese, • organic lemon

Guanciale • Tuscan kale (cavolo nero) • pistachios • Parmesan cheese • garlic • Salt, to taste • Red pepper flakes

potato gnocchi (500 grams) • fresh cherry tomatoes (50 grams) • Parmesan cheese, block, • Pistachio pesto, • Extra virgin olive oil, • garlic clove • small bunch fresh parsley • Black pepper, • Salt,

artichokes • garlic clove • medium onion (or shallot) • butter (about 20 grams) • Extra virgin olive oil, • Salt, • Carnaroli rice (about 280 grams) • For the vegetable broth: • carrot • celery stalk • onion • Artichoke leaves (the tender tips you trim off) •

raw zucchini • grated Parmesan cheese • breadcrumbs • large egg • Chopped fresh parsley, to taste • Garlic powder, to taste • Salt, to taste

🥩14 oz ground veal • 🥩1 zucchini • 🥩2 tablespoons breadcrumbs • 🥩2 tablespoons grated Parmesan cheese • 🥩to taste parsley • 🥩to taste sage • 🥩to taste garlic powder • 🥩to taste salt • 🥩to taste extra virgin olive oil • 🥩to taste tomato sauce • 🥩to taste breadcrumbs • 🥩1 tablespoon sesame seeds

large eggplants • cooked ham (about 100 grams) • tomato purée (about 300 grams) • Olive oil, • grated Parmesan cheese (about 200 grams) • breadcrumbs (about 100 grams) • eggs • all-purpose flour (about 100 grams) • Salt, • Black pepper, • Oregano, • Garlic powder,

ricotta cheese (about 800 grams) • cooked spinach, sautéed with 1 garlic clove (about 350 grams) • large egg • grated Parmesan cheese • Salt and pepper, to taste • canned crushed or whole peeled tomatoes (about 800 grams) • onion • garlic clove • Extra-virgin olive oil, fresh basil, and salt, to taste • milk (about 800 ml) • unsalted butter (about 80 grams) • all-purpose flour (about 60 grams) •

broccoli (about 200 grams) • broccoli rabe leaves • grated Parmesan cheese (about 50 grams) • almonds (about 40 grams) • garlic clove • Salt and pepper • Olive oil

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 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,

broccoli rabe (about 500 grams) • Parmesan cheese (about 80 grams) • extra virgin olive oil • pine nuts • Salt and pepper • Red pepper flakes (optional) • garlic clove (optional)

paccheri (large tube pasta) • For the tomato sauce: • red cherry or grape tomatoes • garlic clove • Fresh basil • Extra virgin olive oil, kosher salt and table salt, black pepper • sugar • ground cinnamon • For the filling: • ricotta (100 g) • fresh buffalo mozzarella (100 g) • Fresh basil •

pasta (160 g) • cremini or white mushrooms (100 g) • ricotta cheese • Extra virgin olive oil, • White wine, • garlic clove • Salt, • Black pepper, • Parmesan cheese,

large eggplant • buffalo mozzarella (about 120 grams) • breadcrumbs (4 tablespoons) • grated Parmesan cheese (8 tablespoons) • egg • small bunch parsley • garlic • Extra-virgin olive oil, • Marjoram, • Panca chili powder, • Salt,

zucchini • cremini mushrooms (about 200 grams) • Italian sausage (about 200 grams) • Olive oil • garlic • onion • dry white wine (about 120 ml) • Salt • fusilli pasta (about 250 grams) • Grated Parmesan cheese, to taste

🍅10 ounces penne rigate (about 280 grams) • 🍅1 eggplant • 🍅1 zucchini • 🍅2 cups canned peeled tomatoes or tomato purée (about 500 grams) • 🍅7 ounces fresh mozzarella (preferably buffalo mozzarella, about 200 grams) • 🍅1 garlic • 🍅1 onion • 🍅Salt, to taste • 🍅Extra-virgin olive oil, to taste • 🍅Garlic powder, to taste • 🍅Grated Parmesan cheese, to taste • 🍅Fresh basil, to taste

FOR THE TROUT: • large trout (about 1 3/4 lbs or 800 grams) • prosciutto (or speck, lardo, or pancetta) • Salt, pepper, wild thyme (or other herbs you like), garlic powder (or fresh minced garlic) • Rosemary and sage • FOR THE BAKED EGGPLANT: • eggplants (any kind), or you can use zucchini, fennel, or bell peppers • Salt, pepper, and paprika (optional) • Grated Parmesan cheese (or any hard aged cheese you can grate or shave into small pieces) • for the cabbage slaw • green or red cabbage (or substitute with iceberg lettuce, napa cabbage, or other crisp lettuce) • apple (we used a yellow apple, but any sweet, firm apple works) •

farro (about 80 grams) • small shrimp (about 100 grams) • zucchini • grated Parmesan cheese (about 20 grams) • Salt, to taste • Olive oil, to taste • Garlic • Pine nuts