Tender

squid (about 800 grams) • fennel bulbs • carrots • Juice and grated zest of 1 lemon, strained • Olive oil, • salt

bronze-cut linguine • zucchini • About 20 small, tender calamari (they should be just barely seared) • shallot • potato • garlic • Black pepper, to taste • Extra virgin olive oil, to taste • Fresh oregano leaves, to taste

dried chickpeas (about 70 grams) • bay leaf • fennel bulbs, only the tender core (about 200-250 grams) • orange • small red onion • pitted black olives (such as Leccino or Kalamata) • extra-virgin olive oil • Salt, to taste

small, long, purple eggplants • white onion • (500 grams) Piccadilly or other small tomatoes for sauce • tender celery stalks • yellow bell pepper • carrot • pitted black olives (such as Gaeta) • capers in vinegar, drained and squeezed • anchovy fillets in oil • garlic cloves • Oregano and basil, to taste • Extra-virgin olive oil, •

large eggs • tender purslane tips (300 g) • grated cacioricotta or other cheese • heaping tablespoon fresh ricotta • basil leaves • Olive oil • Salt • Pepper

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

zucchini • tenerumi (tender shoots and leaves of long zucchini) (about 500 grams) • Zucchini blossoms, • penne rigate (about 150 grams) • yellow and red cherry tomatoes (about 200 grams) • anchovy fillets in oil • garlic cloves • Extra-virgin olive oil,

thin, tender slices of veal or chicken • All-purpose flour, • fresh sage leaves • dry white wine (about 60 ml) • Olive oil • Salt and pepper • Parma prosciutto • Tender veal or chicken

tenerumi (tender zucchini leaves and shoots) • reginette or mafalda pasta, broken into pieces (about 200 grams) • garlic • tomatoes • Extra virgin olive oil • Chili pepper • Salt

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 •

durum wheat semolina linguine • Clams, • Fresh parsley, • Red pepper flakes, • garlic clove • Extra virgin olive oil, • Ice, • Fish stock, • About 7 oz (200 grams) tender chicory tips • Pistachios,

For the sauce: • large heads of garlic, peeled, germ removed, and thinly sliced • salt-packed anchovies • Red wine for rinsing and soaking the anchovies • extra virgin olive oil (about 600 grams), or a combination of 2 1/4 cups extra virgin olive oil (about 500 grams) and 1/2 cup walnut oil (about 100 grams) • Butter to taste, optional • Options for raw vegetables: • Sliced red or yellow bell peppers • Belgian endive • Radicchio • Savoy cabbage, red or green • Shallots, soaked in a glass with Barbera wine •

tripe, already cut into strips (about 1.5 kg) • carrots • tender celery • shallots or 1 onion • garlic • bay leaves • chopped fresh rosemary • marjoram • basil leaves • sage leaves • tarragon • tomato purée •

artichokes • garlic clove • medium onion (or shallot) • butter (about 20 grams) • Extra virgin olive oil, • Salt, • Carnaroli rice (about 280 grams) • For the vegetable broth: • carrot • celery stalk • onion • Artichoke leaves (the tender tips you trim off) •