Risoni

Tuscan kale (cavolo nero) (300 g) • garlic, diced • red pepper flakes • tomato purée (250 g) • cooked beans (400 g) • orzo pasta (risoni) (500 g) • Extra-virgin olive oil, • Salt, • Black pepper,

canned cannellini beans, drained (about 1 cup drained weight) • risoni (orzo) • bay leaves • cherry tomatoes • Ground black pepper, to taste • Garlic, to taste • Coarse salt, to taste • Olive oil, to taste

orzo pasta • Cold butter from the freezer • Grated Parmesan cheese • Extra virgin olive oil • garlic + 2 cloves • white or red onion • Extra virgin olive oil • peeled tomatoes • water + 2 cups (500 ml) of water • celery stalk, chopped • sprigs of parsley • Basil •

meat sauce and a few meatballs • Hot water, • orzo pasta • Hot water or broth, • White roux (1 tablespoon butter and 1 tablespoon all-purpose flour) • milk • Nutmeg, to taste • salt

canned borlotti beans • boiled or roasted and peeled chestnuts • small onion • Bimby bouillon cube, to taste • risoni • celery stalk • Ground cinnamon, to taste

risoni • tomato puree • basil • Grated Parmesan cheese, to taste • Grated Pecorino cheese, to taste • white onion • Extra virgin olive oil • Salt and pepper

risoni (about 160 g) • White wine • Sichuan pepper • tofu (about 100 g) • saffron • Extra virgin olive oil • Romano beans (about 100 g) • pecorino cheese made with vegetable rennet • Extra virgin olive oil • Salt

risoni (orzo pasta) • onion • carrot • medium potatoes • Olive oil, • Salt, • Water, • Homemade vegetable bouillon, • Pot • Potato peeler • Knife