Peas

Filling • ground veal (300 g) • frozen peas (200 g) • tomato purée (300 ml) • water (about 60 ml) • fennel seeds • bay leaf • onion • olive oil • salt • provolone cheese (150 g) • cooked ham (about 70 g) •

short pasta, like farfalle (about 400 grams) • frozen peas (about 300 grams) • thick-sliced cooked ham, diced (about 200 grams) • heavy cream (about 200 ml) • Extra-virgin olive oil, • Salt, to taste • Black pepper, to taste

short pasta (about 350 grams) • heavy cream (about 250 grams) • cooked ham, diced (about 200 grams) • peas (about 200 grams) • onion • Olive oil and salt, to taste

pasta (about 200 g) • peas (about 150 g) • canned tuna, drained (about 120 g) • white wine (40 ml) • ground cinnamon • extra virgin olive oil • Salt, to taste

meat tortellini (500 grams) • frozen peas (500 grams) • diced cooked ham (150 grams) • heavy cream (200 ml) • onion • anchovy fillets • grated Parmesan cheese (100 grams) • Salt, pepper, and extra-virgin olive oil, to taste

egg tagliatelle (about 200 grams) • smoked bacon (about 100 grams) • peas (about 200 grams) • béchamel sauce (about 500 ml) • Grated Parmesan cheese, • Salt • Pepper • Extra virgin olive oil • tomato paste • shallot • Breadcrumbs

cooked ham (recommend slightly thick-cut) • mozzarella cheese • smoked scamorza cheese • Breadcrumbs, • peas • water (about 120 ml) • Extra virgin olive oil, • Salt,

pennoni pasta (500 grams) • homemade tomato sauce (2 liters) or 2 1/8 cups (1 liter) if using store-bought • lean ground veal (500 grams) • fresh pancetta (200 grams) • frozen peas (500 grams) • mozzarella cheese (400 grams) • dry white wine (about 60 ml) • onion • carrot • celery • basil leaves • chili pepper (optional) •

veal shanks (ossobuco) • carrot • celery stalk • white onion • Parsley • Black pepper • hot chili pepper • Salt • Olive oil • frozen peas (about 160 grams) • beef broth or bouillon (about 500 ml) • All-purpose flour, •

potatoes (500 grams) • peas (100 grams) • large carrot • small shallot, finely chopped • grated Parmesan cheese (50 grams) • eggs • mozzarella cheese (100 grams) • Salt, to taste • Nutmeg, to taste • Butter, • Breadcrumbs,

dried lentils (about 150 grams; preferably small red or green lentils) • peas, fresh or frozen (about 150 grams) • fava beans, fresh or frozen (about 150 grams) • onion • carrots • celery stalk • Extra-virgin olive oil, • vegetable broth (about 1 liter) or water

peas (about 80 grams) • mushrooms, sliced (about 50 grams) • small fresh green onion • Italian sausage link • heavy cream • Salt and olive oil,

potatoes (about 100 grams) • ricotta cheese (about 100 grams) • egg • all-purpose flour (about 40 grams) • porcini mushrooms (about 200 grams) • peas, fresh or frozen (about 90 grams) • Pecorino Romano cheese, grated (about 30 grams) • Extra-virgin olive oil, • Salt and pepper, • garlic clove • small chili pepper

tagliatelle (250 grams) • peas (200 grams) • pork guanciale (150 grams) • Extra-virgin olive oil, • heavy cream (1 container) • mild Gorgonzola cheese (150 grams)

pasta (160 g) • cremini mushrooms (150 g) • frozen peas (100 g) • garlic clove • dry white wine (about 60 ml) • Extra virgin olive oil, • Parmesan cheese, • Fresh parsley, • Salt, • Black pepper,

instant polenta (about 200 grams) • water (800 ml) • fine salt • grated Parmesan cheese (about 35 grams) • egg • cooked peas (about 60 grams) • Breadcrumbs, • small pot for polenta • whisk • large bowl to cool the polenta • fork • deep plate •

porcini mushrooms (300 grams) • asparagus tips (200 grams) • peas (400 grams) • Butter • garlic cloves • rice (500 grams) • Salt and black pepper • For every 3.5 oz rice (100 grams), use 2 cups water (480 ml) • Large pot with lid • Grated cheese and a pat of butter for finishing the risotto

tagliatelle (400 grams) • ground beef (150 grams) • peas (100 grams) • carrot • celery stalk • onion • canned peeled tomatoes or half tomato purée (1 kg) • provolone cheese • red wine (50 ml) • bay leaf and sage • Salt and extra-virgin olive oil, • Grated Parmesan cheese, for sprinkling

rice (about 300 grams) • Vegetable broth (4 cups water (1 liter), 2 carrots, 2 zucchini, 1 onion, salt) • butter or extra virgin olive oil (about 50 grams) • flour • hot vegetable broth (about 1/2 liter, prepared earlier) • fresh shelled peas (about 200 grams) • cooked ham (about 100 grams) • cheese of your choice (about 200 grams, use any leftover cheese you have)

orecchiette (200 g) • mixed dried legumes (peas, chickpeas, beans, lentils) (100 g) • Marjoram • Olive oil • Salt

arborio rice (about 400 grams) • asparagus spears • snow peas • cashews (or almonds) • garlic cloves • ball fresh mozzarella • grated Parmesan cheese (about 100 grams) • extra virgin olive oil • butter • salt • pepper

whole wheat fusilli (250 g) • frozen artichoke heart halves • frozen peas (150 g) • grated pecorino cheese (30 g) plus more for sprinkling • Chopped celery, carrot, and onion, to taste • Sweet paprika, to taste • Extra-virgin olive oil, salt, and pepper, to taste

Carnaroli rice (about 100 grams) • Boiling water, • Peas (fresh are best) • stracciatella cheese for finishing • shrimp • slices of lardo

turkey breast (about 350 grams) • small potatoes • grated Parmesan cheese (about 100 grams) • egg yolk • Chives • Salt • For the purée: • peas (about 100 grams) • zucchini • Leek, • Olive oil, salt

ditalini pasta (about 250 grams) • peas (about 240 grams) • bacon or pancetta (about 240 grams) • egg per person • Parmesan cheese • onion • Salt • Pepper • Olive oil

thin slices pork loin • cooked ham and provolone cheese, each cut in half • Flour, salt, olive oil, and mixed diced vegetables for sautéing (as needed) • peas (about 400 grams)

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

Basmati rice (about 300 grams) • small onion • olive oil • vegetable broth (1 liter) • cooked shrimp (about 125 grams) • cooked peas (about 160 grams) • milk (about 150 ml) • Salt, to taste • Black pepper, to taste • Chopped fresh parsley, to taste (optional) • electric blender • large skillet •

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 •

conchiglioni pasta (500 grams) • salted cod (baccalà) (1 kg) • breadcrumbs (about 100 grams) • potatoes • fresh peas (about 500 grams) • fresh parsley • fresh shallot • garlic cloves • Olive oil, extra virgin, • Ground ginger, • Black pepper, • Salt,