String beans

oats (160 g) • green beans (150 g) • zucchini • Swiss chard leaves (100 g) • grated Parmesan cheese (30 g) • pine nuts (or other nuts) (30 g) • extra virgin olive oil • Salt, to taste

pasta • green beans • cherry tomatoes • feta cheese

yellow potatoes (about 500 grams) • green beans (about 400 grams) • large egg

potatoes (500 g) • green beans (500 g) • pesto (about 500 g) • béchamel sauce (about 500 g) • oven-ready egg pasta lasagna noodles (500 g) • Parmesan cheese, to taste • Salt, to taste • Pine nuts, to taste

For the maccheroncini • re-milled durum wheat semolina (about 340 grams) • water (about 170 ml), at room temperature • Salt • For the pesto: • trimmed green beans (about 250 grams) • Parmesan cheese, cut into pieces (about 50 grams) • walnuts (about 30 grams) • extra virgin olive oil (about 60 grams) • Fresh mint and salt, to taste • Grated lemon zest, to taste

chicken cutlets • sliced bacon • carrots • low-moisture mozzarella cheese • green beans • Mayonnaise, • thinly sliced bread • Olive oil, • White vinegar, • Salt,

pasta (about 200 g) • medium potato • green beans (about 200 g) • fresh basil leaves (about 60 g) • pine nuts (about 15 g) • grated Parmesan cheese (about 50 g) • grated Pecorino cheese (about 20 g) • extra virgin olive oil (80 ml) • Salt

chicken breast (800 grams) • potatoes, peeled and diced (about 400 grams)

green lasagna noodles (250 g) • green beans (400 g) • pesto (190 g) • Salt, to taste • garlic clove • Olive oil, to taste • Black pepper, to taste • grated Parmesan cheese (100 g) • milk (600 ml) • butter (1.8 oz or 50 g) • all-purpose flour (1.8 oz or 50 g) • Salt, to taste •

green beans (about 200 g) • large potato (or 2 medium) • small avocados (or 1 large) • Swiss cheese (about 40 g) • Pecorino Romano or Parmesan cheese (about 40 g) • cherry tomatoes (optional) • Olive oil, • Salt, • Fresh basil, • pasta (about 300 g)

Carnaroli rice (about 300 grams) • shredded purple cabbage (about 200 grams) • vegetable broth (about 1.5 liters) • butter (about 20 grams) • grated cheese (about 60 grams) • Salt • mixed ground meat (about 150 grams) • Day-old bread crumbs, • small egg • Herbs, • tender celery stalk • carrot •

green beans (500 g) • small bunch fresh basil • pine nuts (30 g) • crushed ice • Freshly ground black pepper • Extra virgin olive oil • Iodized salt

medium potatoes • cleaned green beans (about 250 grams) • pesto (about 50 grams) • feta cheese (about 100 grams) • To taste: salt, pepper, olive oil, white vinegar, arugula, and basil • eggs • all-purpose flour (about 250 grams) • melted butter (about 40 grams) • milk (about 500 ml)

square spaghetti (320 g) • Occhipinti green beans (500 g) or substitute with fresh green beans • cherry tomatoes (700 g) • Fresh basil • garlic • extra virgin olive oil (about 45 ml) • Salt • Hot red pepper flakes

yellow-fleshed potatoes (500 grams) • all-purpose flour (about 150 grams) • large egg • nutmeg, optional • green beans (700 grams) • fresh tomatoes (400 grams) • garlic clove • extra virgin olive oil • Salt, to taste • Fresh basil • grated cacio-ricotta cheese (100 grams)

flat green beans or snow peas (about 500 grams) • potatoes • tomatoes • garlic • Extra virgin olive oil, • Salt, • (OPTIONAL: a few croutons to serve with the soup)

fresh salmon fillets • green beans (about 200 grams) • cherry tomatoes • Extra virgin olive oil, • Salt and pepper,

fresh green beans (about 300 grams) • potatoes (about 300 grams) • eggs • pear (I used Abate) • extra virgin olive oil • balsamic vinegar (or apple cider vinegar) • Salt to taste • sunflower seeds

medium-sized potatoes • fresh green beans (about 100 grams) • a head of radicchio • shelled walnuts • Extra virgin olive oil and salt to taste

green beans • hard-boiled eggs • cherry tomatoes • Olive oil (extra virgin), to taste • Salt and pepper, to taste • medium onion

flat green beans (Romano beans) • extra virgin olive oil • Salt to taste • garlic

day-old white bread (I used a small Italian roll) (125 g) • asparagus spears • cold milk (125 g) • medium egg • finely chopped onion (about 1/2 oz or 15 g) • finely chopped parsley (about 1/2 oz or 15 g) • butter (about 1/2 oz or 15 g) • Salt, to taste • Pepper, to taste • flour (about 1/2 oz or 15 g) • Breadcrumbs, • carrots •

zucchini • squash blossoms • green beans • carrots • eggplants • celery stalks • Tender zucchini • Swiss chard • onion • (about 170 grams) borlotti beans • (about 150 grams) peas • potatoes •

heavy cream (185 grams) • Genovese pesto • salt • gelatin • snow peas (also called flat green beans) • sweet potato • Peanut oil for frying • fresh pine nuts (100 grams) • grated parmesan cheese (60 grams) • smoked Maldon salt • extra virgin olive oil

For the pesto panna cotta: • heavy cream (185 grams) • Genovese pesto • salt • unflavored gelatin • For the crispy vegetables and pine nuts: • flat green beans (snow peas or Romano beans) • fresh pine nuts (100 grams) • sweet potato • Peanut oil for frying • For the parmesan crisp: • grated Parmesan cheese (60 grams) •

all-purpose flour (about 500 grams) • warm water (about 250 ml) • active dry yeast • salt • Extra virgin olive oil • Black olives for decoration • Tomatoes for decoration • Green beans for decoration

Altamura-style country bread (about 1 kg) • cucumbers • beefsteak tomatoes (about 650 grams) • green Italian frying peppers (or other mild green peppers) • red onion (preferably sweet, like Tropea) • cooked green beans • Plenty of fresh basil • Oregano, olive oil, and vinegar • Salt

your favorite pasta • cucumber • green beans • peas (optional) • pesto • feta cheese • Salt • Olive oil

Green beans • Guanciale (cured pork cheek) • Parmesan cheese • Extra-virgin olive oil • Mezze maniche pasta

boiled potatoes • cooked green beans • thin egg pasta • (5 oz/140 g) containers basil pesto • béchamel sauce • grated Parmesan cheese • Milk, • Extra-virgin olive oil • Salt and pepper, fresh basil