Red chilli garlic

For the focaccia: • I used semolina flour (De Cecco brand) : 2 cups (250 grams) • bread flour (Manitoba) : 2 cups (250 grams) • water : 1 1/2 cups (350 ml) (I use still mineral water) • fresh yeast • boiled potato : 2/3 cup (150 grams) • honey (or 2 teaspoons brown sugar) • extra-virgin olive oil, • salt (12-15 grams, to taste) • cherry or grape tomatoes (250 grams) • xxxxxxxxxxxxxxxxxxxxxxxx • For the dandelion greens: •

catalogna (Italian dandelion greens) (about 900 grams) • medium garlic cloves • red chili pepper • Extra-virgin olive oil, as needed (use a good quality)

For the black garlic sauce: • black garlic (you can use less) • water (about 100 grams) • extra virgin olive oil (about 30 grams) • red chili peppers (to your taste) • xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx • linguine (about 400 grams)

linguine (about 400 grams) • walnuts • Breadcrumbs, • garlic clove • fresh red chili pepper • for the green anchovy sauce (this makes a generous amount, so you'll have leftovers—great for crostini or as an appetizer): • Anchovies, as needed (ideally salt-cured and cleaned, but good quality anchovies in oil work too) • garlic clove • Black pepper • Extra-virgin olive oil, • Plenty of fresh parsley

zucchini • small potato • shallot • squid (amount depends on size) • Fresh herbs to taste (rosemary, thyme) • garlic clove • Extra-virgin olive oil, • Black pepper, • red chili pepper • Cognac, • Fresh parsley,

broccoli florets, cleaned (500 g) • short pasta, such as penne or rigatoni (350 g) • sun-dried tomato • garlic • red chili pepper • anchovy fillets in oil • Olive oil, • Salt, • (Optional: a sprinkle of grated cheese)

medium squid • green asparagus (about 400 grams) • grape tomatoes (about 300 grams) • garlic cloves • fresh red chili peppers • Fresh basil, to taste • Sugar, to taste • Black pepper, to taste • Extra-virgin olive oil, to taste • boiled potato • fresh ginger root (about 100 grams)

legume pasta (70g) • white mushrooms (100g) • fresh porcini mushrooms or 0.35 oz dried porcini mushrooms (100g fresh or 10g dried) • Fasolari clams • cherry tomatoes (50g) • Shallot • fillets salt-cured anchovies, rinsed • Salt-cured capers, rinsed • Parsley, basil, and other fresh herbs • Garlic • Anchovy extract (colatura di alici) • Dried red chili pepper •

cleaned cod stomachs (ventricelle) (800 grams) • tomatoes for sauce (500 grams) • fresh parsley • capers • garlic clove • pine nuts • dry white wine (about 60 ml) • grated Parmesan cheese (70 grams) • Extra-virgin olive oil, • Salt, to taste • Black pepper, to taste • day-old bread crumbs (300 grams) •

spaghetti • (about 1 oz or 30 g) arugula • or 60 g) toasted almonds • feta cheese • garlic • (about 0.5 oz or 16 g) pitted Taggiasca olives • Extra virgin olive oil • Pink salt • Fresh red chili pepper, finely chopped

mezze maniche rigate pasta (about 160 grams) • small head Romanesco broccoli • pitted black olives (such as Leccino) • anchovy fillets in oil • extra virgin olive oil • garlic clove • small red chili pepper • Salt, to taste

king oyster mushrooms, sliced • Italian sausage, crumbled • garlic • small piece red chili pepper • dry white wine • tomato purée • olive oil • Salt, to taste • strozzapreti pasta • grated cheese

roasted pork shank • onion • carrot • celery stalk • Rosemary, • Extra virgin olive oil, • broccolini • garlic clove • red chili pepper • strozzapreti pasta (400 grams)

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

thick spaghetti • whole limpets • peeled white shrimp • cherry tomatoes • Extra virgin olive oil • small bunch fresh parsley • garlic • yellow onion • white wine • Coarse salt • Whole black peppercorns • Red chili pepper

spaghetti (about 350 grams) • tomatoes for sauce, chopped (about 400 grams) • pitted black olives, preferably Gaeta (about 80 grams) • capers in salt, rinsed • garlic • red chili pepper • Chopped fresh parsley, to taste • Salt, to taste • Extra-virgin olive oil, to taste • anchovy fillets in oil

boneless, skinless chicken thighs • garlic • Rosemary, to taste • Extra virgin olive oil, to taste • mini red peppers • red chili pepper • Thyme, to taste • couscous (about 300 grams) • rice vinegar • level tablespoon sugar • salt

wild chicory (or dandelion greens) • black olives • Spicy provolone cheese • Cured pork fat (lardo) • Honey • Burrata cheese • Lemon • Zucchini • Red chili pepper • Garlic • Olive oil, salt, and pepper,

fresh orecchiette (400 g) • cooked cannellini beans (350 g) • fresh mussels (1 kg) • garlic clove • red chili pepper • fresh parsley • canned peeled tomatoes, chopped (120 g)

spaghetti (about 350 grams) • small clams (about 1 kilogram) • garlic • red chili pepper • Fresh parsley, • dry white wine (about 60 ml) • Salt, • Black pepper, • Extra-virgin olive oil,

potatoes (about 600 grams) • zucchini, chopped (about 50 grams) • onion, chopped (about 50 grams) • green onion • red chili pepper • dried anchovies (about 10 grams) • kombu seaweed (about 10 grams) • shiitake mushrooms • potato starch • soy sauce • anchovy sauce extract • chili powder •

dried durum wheat semolina spaghetti • langoustines (or large prawns) • large shrimp • (500 grams) fresh littleneck clams • grape or cherry tomatoes • Fresh ginger root, to taste • Fresh herbs, to taste (such as rosemary, fresh oregano) • garlic cloves • Rum, to taste • Black pepper, to taste • Fresh parsley, to taste • calamari (squid) •

riccioli pasta made from durum wheat semolina (400 grams) • For the red mullet, adjust based on size (I used 2 large ones) • mini plum tomatoes (400 grams) • garlic • Fresh basil, to taste • fresh red chili pepper • Extra-virgin olive oil, to taste • Almonds, to taste • day-old bread • Black pepper, to taste

For the bell pepper cream: • yellow bell peppers • small potato • onion • to taste black pepper • to taste extra virgin olive oil • durum wheat semolina spaghetti • multicolored cherry tomatoes • to taste basil • garlic clove • red chili pepper • to taste extra virgin olive oil •