Tomato puree

from 1 bunch of celery • onion • Salt and pepper, to taste • tomato purée (about 800 grams) • extra virgin olive oil • garlic clove

semolina flour (about 200 grams) • eggs • onion • carrot • celery stalk • tomato purée (about 700 grams) • salt • extra virgin olive oil • sausages • grated Parmesan cheese,

datterini tomatoes (about 500 grams) • fusilloni pasta (about 400 grams) • assorted mini sweet peppers • garlic • Fresh oregano, to taste • Crushed red pepper flakes, to taste • Extra virgin olive oil, to taste • scallions • Walnut halves, to taste • large shrimp • Fresh ginger root, to taste

About 2 1/3 cups zucchini, only the inner part (about 350 grams) • tomato purée (300 ml) • water (480–720 ml) • About 3 1/2 ounces day-old bread, cut into pieces (about 100 grams) • garlic clove • Extra virgin olive oil, • Salt, to taste • Fresh basil seeds,

semolina flour (about 300 grams) • all-purpose flour (about 200 grams) • water (about 250 ml) • salt • tomato purée (about 700 grams) • eggplant • Vegetable oil • an onion • Extra virgin olive oil • Salted ricotta cheese

bread flour (about 220 grams) • white whole wheat flour (about 100 grams) • water (245 grams) • dry yeast (about 3 grams) • extra virgin olive oil (15 grams) • salt (8 grams) • tomato puree or finely chopped tomatoes (about 500 grams) • extra virgin olive oil (20 grams) • salt • Oregano

tomato purée (about 800 grams) • Vegetable broth • garlic • Salt, to taste • Basil • day-old bread (about 300 grams) • Extra virgin olive oil

tomato purée (250 grams) • medium carrots • onion • Salt • Pepper • Extra-virgin olive oil • Altamura bread (100 grams) • Extra-virgin olive oil • vegetable broth (500 ml) • Oregano

day-old bread (about 200 g) • tomato purée (about 350 g) • fresh basil • garlic clove • olive oil • black pepper • vegetable broth (about 500 ml) • olive oil for drizzling

tomato purée (1 liter) • large eggplant • garlic • Fresh basil, • Olive oil, • Salt,

bread flour (about 250 grams) • all-purpose flour (about 250 grams) • warm water (about 350 ml) • fresh yeast • salt • Sugar • Tomato puree • Swiss cheese • olive oil (about 70 ml) • Oregano

tomato purée (200 ml); • shallot; • extra-virgin olive oil; • salt; • basil leaves • re-milled semolina flour (300 grams); • salt; • eggs • lean ground meat (300 grams); • sliced mortadella with pistachios (150 grams); • extra-virgin olive oil; • shallots; •

shallot • olive oil • Arborio rice (about 330 grams) • hot vegetable or beef broth (about 1.5 liters) • tomato purée (about 250 grams) • ball burrata cheese (about 9 ounces or 250 grams) • Fresh basil

celery stalks • large onion • carrots • Olive oil, • Salt, • zucchini • eggplant • broccoli • potatoes • tomato purée (about 400 grams) or 3-4 whole peeled tomatoes • cherry tomatoes • small pasta, like tubettini (about 250 grams) •

chanterelle mushrooms (about 400 grams) • tomato purée (about 300 grams) • garlic clove • Extra-virgin olive oil • Parsley and salt • Polenta

medium crabs (hairy crabs, if available) • tomato purée (about 500 ml) • ripe tomatoes • white wine (about 60 ml) • garlic cloves • fresh parsley • extra virgin olive oil • salt • black pepper • red pepper flakes

horse meat (I use flank) • garlic cloves • Chopped fresh parsley, to taste • Salt, to taste • Black pepper, to taste • Pecorino Romano cheese, to taste • tomato purée (about 48 ounces total or 1.4 liters) • Extra virgin olive oil, to taste • Salt, to taste • Black pepper, to taste • white wine (about 120 ml) • Fresh basil leaves, to taste •

large heads of broccoli • garlic • tomato purée (about 24 ounces or 700 ml) • Olive oil,

boiled lentils (about 250 grams) • water (40 ml) • breadcrumbs • Spices to taste (curry, paprika, pepper) • Garlic powder, to taste • Fine salt, to taste • tomato puree (about 350 grams) • Olive oil, • fresh basil leaves • electric blender • skillets • wooden spoon •

chicken breast (about 200 grams) • tuna • bread • egg • To taste: parsley, salt, breadcrumbs, oil • To taste: anchovy paste (optional) • cooked ham • onion

chicken drumsticks • black olives • Olive oil, • tomato puree (about 240 ml) • water (500 ml) • Onion, to taste • Salt, • white wine (100 ml) • carrots

eggplants • rustic tomato purée (about 100 grams) • mozzarella cheese • oregano • salt • olive oil • garlic powder

all-purpose flour (about 500 grams) • eggs • onion • To taste, celery • carrot • mixed ground meat (about 500 grams) • tomato purée (about 750 ml) • To taste, white wine • bay leaf • To taste, salt • To taste, pepper • To taste, olive oil

mussels, cleaned (1 kg) • extra virgin olive oil • garlic • To taste, fresh hot chili pepper • dry white wine (100 ml) • datterini tomato purée (350 ml) • fresh parsley • To taste, toasted bread

Tomatoes,

chicken drumsticks and thighs (about 1.5 kg) • tomato purée (about 500 grams) • onion • celery • carrot • garlic • rosemary • parsley • sage • Black olives, to taste • dry white wine (about 60 ml) • Salt, pepper, and extra-virgin olive oil, to taste

spaghetti (400 grams) • garlic • tomato purée (400 grams) • Salt, to taste • olive oil • small bunch fresh parsley • Fresh chili pepper, to taste

squid • tomato purée (about 500 grams) • onion • white wine (about 50 ml) • Extra-virgin olive oil • Salt and pepper • Parsley

anelletti pasta (500 grams) • dry soy granules (100 grams) • tomato purée (about 48 oz total, 1.4 liters) • scamorza cheese (350 grams) • eggplants • grated Parmesan cheese (80 grams) • peas (200 grams) • carrots • onion • White wine • Breadcrumbs • Extra virgin olive oil

chicken (about 1.6 kg) • tomato purée (1 liter) • red wine (about 120 ml) • onion • celery • carrot • garlic • Red pepper flakes • Black pepper • Salt • Olive oil • Parsley •