Rapini

all-purpose flour (about 500 grams) • warm water (about 300 ml) • dry active yeast or 2 1/2 teaspoons fresh yeast (2 grams dry or 8 grams fresh) • sugar • salt (about 10 grams) • extra virgin olive oil • broccoli rabe, cleaned and blanched (about 400 grams) • fresh Italian pork sausage with fennel (about 300 grams) • smoked provolone cheese (about 200 grams) • garlic clove • Extra virgin olive oil, • Crushed red pepper, •

broccoli rabe (about 500 grams) or turnip greens • Italian sausages • whole milk (1 liter) • all-purpose flour (about 100 grams) • About 3 1/2 ounces dry lasagna noodles (about 100 grams, adjust based on your baking dish) • Nutmeg

semolina flour (about 300 grams) • Hot water • broccoli rabe florets (about 300 grams) • purple carrots and 1 orange carrot (about 2/3 pound or 300 grams total) • cremini mushrooms (about 200 grams) • scallion • garlic clove • Oregano • Extra virgin olive oil • Salt • Pepper

orecchiette (250 grams) • cooked broccoli rabe (about 300 grams) • garlic clove • Salt • Olive oil • Red pepper flakes • –11 cherry tomatoes • Pecorino Romano cheese

orecchiette pasta (about 80 grams) • broccoli rabe, trimmed (about 200 grams) • red chili pepper • garlic • extra virgin olive oil • Iodized salt

broccoli rabe, about 4 1/4 oz cleaned (250 g, about 120 g cleaned) • breadcrumbs (20 g) • garlic clove • Salt, to taste • anchovy fillets • Olive oil,

gluten-free flour (such as Caputo brand) (about 4 cups), 200 grams ground meat (about 7 ounces), tomato sauce, scamorza cheese, 400 grams broccoli rabe (about 14 ounces) • fresh yeast • extra virgin olive oil (about 2 teaspoons) • water (about 2 cups) • sugar • salt • mixed ground veal and pork (about 7 ounces) • mozzarella cheese (about 14 ounces) • tomato sauce, Parmesan cheese, salt • broccoli rabe (about 14 ounces)

For the orecchiette: • semolina flour (about 500 grams) • Water, as needed, to make a smooth, elastic dough • For the sauce: • broccoli rabe, cleaned (about 500 grams) • garlic clove • Red pepper flakes, to taste • small yellow or red cherry tomatoes • Anchovy fillets • Extra-virgin olive oil • Salt

orecchiette (about 60 grams) • broccoli rabe, previously boiled (about 200 grams) • olive oil • To taste: garlic, red pepper flakes, salt

all-purpose flour (about 250 grams) • fine semolina flour (about 250 grams) • pureed broccoli rabe (about 250 grams) • fresh yeast (about 10 grams) • extra virgin olive oil • warm water (100 ml) • salt • Anchovies, • ricotta (about 200 grams) • Extra virgin olive oil, • Black pepper, • extra virgin olive oil •

lamb arrosticini skewers • broccoli rabe (about 1 kg), to clean • hot chili pepper • To taste, homemade or store-bought meat seasoning • salt • olive oil

broccoli rabe (about 1.8 kg) • potatoes • carrots • eggs • Salt and black pepper • Olive oil • Nonstick skillet greased with 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)

sheep’s milk ricotta (about 500 grams) • all-purpose flour (about 300 grams) • large egg • grated Parmesan cheese • salt • diced pumpkin (about 300 grams) • Onion • Turmeric, to taste • Extra virgin olive oil • cooked broccoli rabe (about 300 grams)

Senatore Cappelli flour (about 450 grams) • room temperature water (about 300 grams) • salt (about 8 grams) • olive oil (about 20 grams) • active sourdough starter (about 160 grams) • brown sugar (about 5 grams) • cooked broccoli rabe (about 300 grams) • sausage (about 100 grams)

mezzi paccheri pasta (about 280 grams) • broccoli rabe (about 300 grams) • garlic clove • grated Pecorino Romano cheese (about 100 grams) • grated Parmesan cheese (about 55 grams) • Black pepper • Red pepper flakes • anchovy fillets in oil • Salt • butter

boiled and well-drained broccoli rabe • fresh yeast • lukewarm water (180 ml) • milk (100 ml) • all-purpose flour (260 g) • semolina flour (260 g) • sugar • salt • extra virgin olive oil • emulsion: • water (25 ml) • extra virgin olive oil (25 ml) •

Stems from 2.2 lbs of broccoli rabe • sausages

cooked broccoli rabe (about 100 grams) • eggs • Salt • Pepper • extra virgin olive oil

Pecorino cheese (preferably from Abruzzo) • Broccoli rabe florets • Extra virgin olive oil, • Fresh chili pepper, • Salt, • bread

caserecce pasta (about 250 grams) • broccoli florets (about 500 grams) • cooked rapini (about 200 grams) • garlic clove • burrata cheese (about 300 grams) • hot chili pepper

whole scallops • cream cheese (such as Philadelphia) or another spreadable cheese like robiola (200 grams) • heavy cream or sour cream (200 ml) • breadcrumbs (50 grams) • garlic clove • fresh parsley • fresh French tarragon (Russian tarragon is too bitter and not suitable) or dried French tarragon • Extra-virgin olive oil • saffron • tablespoons white wine • paprika • cooked broccoli rabe, sautéed (200 grams)

all-purpose flour (about 400 grams) • semolina flour (about 100 grams) • water (about 270 ml) • dried sourdough starter (about 35 grams) • salt (about 15 grams) • extra virgin olive oil • cooked ham (about 100 grams) • low-moisture mozzarella (about 100 grams) • tomato paste • oregano • Italian sausage (about 100 grams) • broccoli rabe (about 100 grams)

savoy cabbage • borlotti beans • pumpkin • carrot • Jerusalem artichoke • broccoli rabe • celery stalk and leaves • leek • white onion • olive oil • Freshly ground black pepper, to taste • Salt, to taste

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