Stale bread

stale bread (250 grams) • milk (about 250 ml)

stale bread • White wine vinegar • Water • fresh red onion • basil • tuna • Olive oil • anchovy fillets • Salt • capers

stale bread (about 100 grams) • cucumber • red onion or 1/2 bunch green onions • cherry tomatoes • basil leaves • Water for soaking • Salt, to taste • Good quality extra virgin olive oil • wine vinegar or apple cider vinegar • carrot (optional)

stale bread (about 200 grams) • eggs

stale bread or 2 rolls from the previous day • Cream cheese • bacon per bruschetta

cucumber • ripe tomatoes • large red onion (I used fresh Tropea onions) • Extra-virgin olive oil • White wine vinegar • Salt • Fresh basil • stale bread (or rustic-style bread croutons)

tomatoes (150 g) • cucumbers • red onion (preferably sweet, like Tropea) • Salt • Extra virgin olive oil • Oregano • Green olives • Basil • tuna in oil • Stale bread,

large slices of veal or beef • stale bread crumbs (about 400 grams) • fresh parsley • hard-boiled eggs • grated pecorino cheese (about 80 grams) • extra-virgin olive oil, • salt, • pepper, • red onion (preferably Tropea, or other sweet red onion) • fresh basil leaves • fresh tomatoes for sauce (about 800 grams) • garlic clove •

eggplant (about 1 kg) • egg • Stale bread, • heaping tablespoons grated pecorino cheese • Fresh basil, • garlic clove, salt to taste • Flour, for coating the meatballs • Vegetable oil, as needed, for frying

Panzanella: • Adjust quantities to taste • Stale bread, • red onion (preferably Tuscan or sweet red onion) • Salad tomatoes (plum or Roma) • Celery stalks, • Plenty of fresh basil • White wine vinegar • High-quality extra virgin olive oil • Black pepper, to taste • medium red snapper • Taggiasca olives, as needed (or other small black olives) •

garlic • small onion • stale bread (about 400 grams) • diced tomatoes • Salt and olive oil, to taste • Fresh basil, to taste

stale bread (about 200 grams) • eggs • bell peppers (1 red, 1 green) • small zucchini • onion • grated Parmesan cheese (about 50 grams) • fresh mozzarella balls • basil leaves • Salt, pepper, nutmeg • baking powder (for savory dishes) • Breadcrumbs,

🍆2 eggplants • 🍆18 oz stale bread • 🍆1 egg • 🍆2 tablespoons grated Parmesan cheese • 🍆1 clove garlic • 🍆a few mint • 🍆salt and pepper • 🍆a drizzle of extra virgin olive oil

–6.5 oz spaghetti (about 150–180 grams) • anchovy fillets • lemon • stale bread • Olive oil and coarse salt, • Fresh parsley, • Red pepper flakes and garlic,

beef (600 grams) • pork loin (200 grams) • turkey (200 grams) • grated Pecorino Romano cheese (100 grams) • Salt, to taste • Pepper, to taste • eggs • Milk, • little stale bread • cooked ham (200 grams) • turkey deli meat (200 grams) • French fries •

bell peppers, one yellow and one red • small stale bread roll • tuna, 3 oz each (80 grams each) • egg • Grated cheese, as desired • cherry tomatoes • capers • Pitted olives, to taste • garlic clove • Fresh chopped parsley • Salt, to taste • Breadcrumbs, •

eggplants • grated Parmesan cheese (about 120 grams) • breadcrumbs or soaked stale bread (about 120 grams) • Plenty of fresh basil • Black pepper • egg

bell peppers • tuna in oil • capers in vinegar • anchovy fillets in oil • stale bread crumbs soaked in milk • Salt, to taste • Black pepper, to taste • Red pepper flakes, to taste • heaping tablespoon grated Parmesan cheese • small bunch fresh parsley • garlic clove • Fresh basil leaves, to taste •

stale bread (about 30 grams) + enough milk to soak • water (1 liter) • eggplant (about 450 grams) • egg • grated Parmesan cheese (about 100 grams) • breadcrumbs (about 70–80 grams) • fresh parsley • salt and nutmeg

chickpeas (160 g) • borlotti beans (160 g) • lentils (160 g) • stale bread (60 g) • Grated aged cheese to taste (I used ricotta salata) • Chopped parsley • Salt • Pepper • Sunflower oil • egg, if needed • Breadcrumbs, if needed • Milk or water, if needed

large bell peppers • Stale bread crumbs, • Capers, • garlic • Fresh parsley, • Oregano, salt, pepper • Breadcrumbs, • Extra virgin olive oil • scamorza cheese (about 100 grams)

precooked lampredotto (about 300 grams) • mix of vegetables (celery, carrot, onion) • whole clove • crusty rolls (such as Kaiser rolls) • For the light salsa verde: • fresh parsley (about 80 grams) • anchovy fillets in oil • capers • garlic clove • little stale bread soaked in vinegar • Salt, to taste • small piece of dried chili pepper (optional) •

frozen peas (about 350 grams) • small stale bread roll • egg • grated Parmesan cheese (about 20 grams) • breadcrumbs (plus more for coating) • Salt, to taste • melty cheese, such as smoked scamorza or caciocavallo, cut into cubes (about 50 grams)

cooked lentils (about 200 grams) • egg • grated Parmesan cheese • breadcrumbs • stale bread • Assorted spices (dried onion flakes, chives, black pepper) • Salt • Peanut oil for frying

medium head chicory • eggs • stale bread (about 200 grams) • mozzarella balls • Grated Parmesan cheese • Breadcrumbs • Salt • Extra-virgin olive oil

wild asparagus • eggs • Salt, to taste • Water, • Grated cheese, to taste • Crumbled stale bread, to taste

For the panna cotta: • About 3/4 cup milk strained from bread (made by soaking 7 oz stale bread in 3 1/3 cups milk, then straining) • milk (160 ml) • granulated sugar (60 g) • vanilla bean • agar agar (4 g) • For the chocolate coffee sauce: • dark chocolate (200 g) • unsalted butter (60 g) • cold coffee (40 g) • milk (40 g)

water • white vinegar • stale bread • salmon • Parsley, to taste • Salt, to taste • garlic

wild chicory • garlic • Extra virgin olive oil, • dried borlotti beans • Salt, • Water, • Stale bread • Black olives