Thyme vegetable

whole wheat semolina flour (370 grams) • bread flour (Manitoba) (200 grams) • water (380 ml) • dried sourdough starter (35 grams) • activated charcoal powder (10-11 grams) • water (380 ml) • Herbes de Provence • extra virgin olive oil • cherry tomatoes (600 grams) • thyme • salt

basmati rice (about 80 grams) • black (Venere) rice (about 80 grams) • medium zucchini • asparagus spears • medium yellow bell pepper • peas (about 60 grams) • To taste, hot paprika • unwaxed lime • garlic cloves • To taste, thyme • To taste, salt • To taste, extra virgin olive oil

branzino (about 1 1/3 lbs or 600 grams) • medium cuttlefish • small zucchini • fennel bulb • carrots • celery • Extra virgin olive oil • chili pepper • thyme • basil • marjoram • rosemary •

large bell peppers • onion • eggplants • medium potatoes • celery stalks • very ripe tomatoes • green olives (about 100 grams) • Wild thyme (or dried thyme) • Extra-virgin olive oil • Salt and pepper, to taste

fresh trofie pasta (300 grams) • mixed ground meat (300 grams) • small potato • small green zucchini • carrot • shallot • dry white wine (about 60 ml) • Thyme, to taste • rosemary • Salt, to taste • Black pepper, to taste (optional) • Grated pecorino cheese, to taste

whole wheat spaghetti (250 g) • small to medium zucchini • sun-dried tomatoes (not packed in oil) • finely chopped celery, carrot, and onion mix • dried thyme • extra virgin olive oil • Black pepper • Salt • robiola cheese (50–80 g)

squid ink spaghetti (400 g) • baby squid • small head cauliflower • anchovies in oil • fresh chili pepper (optional) • garlic cloves • Chopped fresh parsley, to taste • Fresh thyme and rosemary, to taste • Rum (or cognac), to taste • untreated orange • Extra virgin olive oil, to taste

orecchiette pasta (200 grams) • broccoli florets (about 10.5 oz or 300 grams) • Italian sausage (about 300 grams) • Salt and black pepper • Rosemary and thyme, to taste • garlic clove • Dry white wine,

(150 g, stems removed) Tuscan kale (lacinato kale) • Savoy cabbage • Potatoes • Italian sausage • small onion • salt • black pepper • fresh thyme • fresh sage leaves • fresh rosemary • garlic • extra virgin olive oil

eggplants • flour (about 50 grams) • water (about 70 ml) • breadcrumbs (about 60 grams) • Garlic powder, to taste • Sesame seeds, to taste • Black pepper and thyme, to taste • Salt and extra-virgin olive oil, to taste

cabbage leaves • sausage • onion • carrot • boiled potatoes • Parmigiano Reggiano • white wine, • extra virgin olive oil • salt • pepper • thyme,

rice (about 350 grams) • eggplants • cherry tomatoes (about 500 grams) • About 8 1/2 cups tomato-based vegetable broth (about 2 liters), as needed • Leek, • garlic clove • Thyme, • butter • Grated Parmesan cheese, • Smoked provolone or smoked cheese, • Spices for roasted tomatoes

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

very fresh scallops • Broccoli pesto, as needed (see square spaghetti recipe) • drops of soy sauce • hazelnuts • sprigs of thyme • extra-virgin olive oil

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 •

rustic bread • balls fresh mozzarella (fiordilatte) • black figs • yellow and red cherry tomatoes on the vine • honey • sprigs fresh thyme • Extra-virgin olive oil • Salt and pepper

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 •

dark multigrain bread • fresh goat ricotta (150 grams) • Delica squash (about 1/2 inch thick, 1 cm) • acacia honey • sprigs fresh thyme • toasted hazelnuts, roughly chopped • Extra virgin olive oil, • Salt, • smoked paprika

Gnocchi • pumpkin (about 600 grams) • all-purpose flour (about 300 grams) • boiled potato (about 200 grams) • salt (about 7 grams) • olive oil, salt, pepper, thyme • Filling • cooked pumpkin (about 150 grams) • crushed amaretti cookies (about 40 grams) • grated Grana cheese • apple or pear fruit mustard (Mostarda Mantovana) • cinnamon, nutmeg, salt •

all-purpose flour (about 400 grams) • cooked pumpkin (about 500 grams) • Italian sausage (about 200 grams) • pioppini mushrooms (about 500 grams) • grated Parmigiano Reggiano, aged 30 months (about 50 grams) • large eggs • dried porcini mushrooms (about 50 grams) • To taste, wild thyme and sage • To taste, salt, extra-virgin olive oil

frozen calamari • eggplant (about 200 grams) • garlic clove • Extra virgin olive oil • Salt • Thyme • red cherry tomatoes • yellow cherry tomatoes • cardamom seeds

For the gnocchi: 2.2 lbs potatoes (1 kg) • egg yolk • semolina flour (about 250 grams) • Salt • For the filling: 3/4 cup ricotta cheese (about 200 grams) • walnuts (about 80 grams) • Salt and pepper • For the sauce: 3 artichokes • Extra virgin olive oil • garlic cloves • Salt and pepper • lemon •

fusilli pasta (about 100 grams) • cherry tomatoes (about 250 grams) • feta cheese (about 250 grams) • onion • Fresh basil • Fresh thyme • Extra-virgin olive oil • eggplant (about 80 grams)

whole wheat flour (about 450 grams) • water (500 ml) • asparagus (about 300 grams; I used purple asparagus from Albenga) • goat milk robiola cheese (about 200 grams) • egg yolk • Salt, to taste • Black pepper, to taste • Lemon zest, to taste • Nasturtium petals, to taste • Butter, to taste • grated Parmesan cheese • Extra virgin olive oil, to taste •

Carnaroli rice (about 160 grams) • razor clams • asparagus • fish stock (we used some we had already made and frozen) • fresh parsley, to taste • garlic cloves • wild thyme, to taste • sweet smoked paprika flakes • salt, pepper, and extra-virgin olive oil, to taste

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

fusilli (about 3/4 cup or 75 g) • Peels from 2 eggplants • garlic • a handful of cherry tomatoes • Extra virgin olive oil • Salt • Black pepper • Red pepper flakes • Fresh thyme

eggplant • Breadcrumbs, • Sweet paprika powder, • Dried thyme, • For the batter: • water (150 ml) • all-purpose flour (90 grams) • sweet paprika powder

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

medium zucchini • large potato • potato starch (about 16 grams) • Salt • Thyme or your favorite spices