Skin garlic

linguine rigate (about 400 grams) made from durum wheat semolina • swordfish steaks, about 1/2 inch thick (1.5 cm) • striped eggplants • yellow grape tomatoes (about 500 grams) • Extra-virgin olive oil, • Fresh parsley, • Black pepper, • Fresh rosemary, • garlic cloves • Crushed red pepper flakes, • Peanut oil for frying,

egg tagliolini (about 400 grams) • eggplant (size may vary) • small potato • small red onion (braided variety, if available) • garlic cloves • Extra-virgin olive oil, • chicken broth (about 1 liter), more as needed • Black pepper, to taste • fresh thyme • Vegetable oil for frying, • walnuts

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

large red bell peppers • extra virgin olive oil • almonds (about 30 grams, with or without skins) • garlic • fresh basil leaves • Salt, to taste • hot red pepper powder (optional)

rehydrated stoccafisso (about 800 grams) • whole milk (about 500 ml) • anchovies in oil or salt, rinsed • onion or 2 shallots • garlic clove • capers, chopped and drained • chopped parsley • olive oil • Salt, to taste • All-purpose flour, for lightly coating the fish • For the initial cooking: • water (2 liters) with 1 onion, 2 celery stalks, and 4 bay leaves, plus 1/2 cup dry white wine •

semolina flour (about 220 grams) • water (you might need less) • sun-dried tomatoes in oil (about 80 grams) • grated Parmigiano Reggiano (about 23 grams) • extra virgin olive oil (about 30 grams) • garlic • almonds with skin (about 40 grams) • fresh rosemary • Salt to taste