Thyme oregano

chicken breast (about 200 grams) • zucchini • red onion (preferably sweet, like Tropea) • red bell pepper • garlic clove • Salt, to taste • Sweet paprika, to taste • Dried or fresh oregano, to taste • Black pepper, to taste • olive oil (30 ml) • Dried or fresh thyme, to taste

paccheri pasta • calamari (amount depends on size; they shrink by about 50%) • round purple eggplant • To taste, Taggiasca olives • To taste, peanut oil • To taste, extra virgin olive oil • Piccadilly tomatoes • To taste, fresh oregano, rosemary, and thyme • To taste, vodka • For the zucchini cream: • zucchini • garlic clove •

red mullets • Granny Smith apples • green celery • green chili pepper • To taste fresh herbs (thyme, basil, fresh oregano) • To taste extra virgin olive oil • To taste black pepper • To taste toasted sliced almonds • lemon • To taste Taggiasca olives • mint leaf • To taste chives •

rabbit, cut into pieces • Olive oil, • Fresh herbs (rosemary, thyme, oregano), • Coriander seeds, freshly ground, • Black pepper, • onion • dry white wine (about 60 ml) • Vegetable broth, as needed (not bouillon cubes!) • carrot • celery stalk • red onion • –10 oz pioppini mushrooms (250–300 grams) •

eggs • red onion (or yellow onion) • brown sugar • balsamic vinegar • Extra virgin olive oil, • Salt and pepper, • Fresh thyme or fresh oregano or oregano, • Rustic bread for the croutons, • Shaved Parmesan or Pecorino cheese,

To taste, Piedmontese salsa verde • rabbit, cut into pieces • mini sweet peppers, assorted colors • To taste, extra-virgin olive oil • garlic clove • To taste, fresh herbs (rosemary, thyme, oregano) • To taste, coriander seeds (freshly ground) • To taste, black pepper • onion • dry white wine (about 60 ml) • To taste, vegetable broth (not bouillon cubes!)

cherry tomatoes (about 350–400 grams) • To taste: garlic, thyme, and oregano • To taste: sugar and salt • Extra-virgin olive oil, • all-purpose flour (about 500 grams) • water (400 ml) • olive oil (50 ml) • cake fresh baker’s yeast • sugar • salt

spaghetti alla chitarra made from durum wheat semolina (400 g) • tastasale sausage (300 g) • cherry tomatoes (300 g) • onion • Dried oregano, to taste • Fresh thyme, to taste • garlic clove • Extra-virgin olive oil, • Rum (or cognac), • Pecorino cheese, • Fresh thyme, • Black pepper, to taste •

instant polenta (about 250 grams) • water (1000 ml) • nutritional yeast or grated cheese (about 10 grams) • mixed herbs such as marjoram, thyme, basil, oregano, rosemary, etc. (about 5 grams) • To taste, garlic • olive oil (30 ml) • salt

plain tofu • extra virgin olive oil • salt • buckwheat flour • dried oregano • dried thyme • fresh sage leaves • extra virgin olive oil • garlic clove • cremini or white mushrooms • asparagus tips • walnut halves •

orecchiette (90 g) • cherry tomatoes (125 g) • almonds (20 g) • nutritional yeast flakes • thyme • oregano • basil leaves • garlic • sugar • extra virgin olive oil • Salt • Pepper

bread flour (about 250 grams) • fine semolina flour (about 150 grams) • all-purpose flour (about 100 grams) (for a total of 3 3/4 cups or 500 grams flour) • lukewarm water (about 300 grams) • instant dry yeast • sugar • olive oil (about 30-40 grams) • salt (about 8 grams) • Olive oil for the baking • onions • small garlic clove • Plenty of olive oil •

bread flour or all-purpose flour (about 300 grams) • warm water (about 170 ml) • fresh baker's yeast (about 12 grams) • activated charcoal powder (about 4 grams) • salt (about 8 grams) • extra virgin olive oil • honey • tomato puree (about 150 grams) • shallot • carrot • garlic clove • Dried herbs (thyme, rosemary, bay leaf, oregano, basil) •

fresh spinach or (1.1 lbs frozen spinach) (1 kg fresh or 500 grams frozen) • grated cheese (about 50 grams) • garlic, finely minced • mix of fresh herbs (rosemary, sage, oregano, thyme, basil, parsley, ginger) • egg • breadcrumbs • extra virgin olive oil • Salt and pepper, to taste

For the BASE: • eggs • Salt and pepper, to taste • grated Parmesan cheese (about 70 grams) • vegetable oil (100 ml) • milk (100 ml) • all-purpose flour (about 180 grams) • instant yeast for savory pies (about 0.5 oz or 16 grams) • For the FILLING: • Yellow and red tomatoes, to taste • Salt, pepper, oregano, extra-virgin olive oil, to taste • a garlic clove or 1 small clove •

veal ossobuco • oregano, to taste • bay leaves • sage • thyme • rosemary • Worcestershire sauce, to taste • ground ginger, to taste • onion • carrot • celery • white wine

Pork Ribs • Garlic • Oregano • Rosemary • Bay Leaves • Thyme • Sage • Black Pepper, to taste • Salt, to taste • Soy Sauce • Ground Ginger

Purple cabbage, 300 grams (about 10 1/2 ounces) • garlic • whole grain mustard • soy sauce • semolina tagliatelle, egg-free (about 8 3/4 ounces) • Dried herbs (oregano, marjoram, thyme) • a carrot • Sesame seeds • Extra virgin olive oil • Salt