Poultry

chicken breast slices, not too thick • yellow bell pepper • an onion • dry white wine • egg • Flour, • salt • pepper • Oil,

chicken, cut into pieces • potatoes • white wine • Olive oil • Rosemary • Salt and black pepper • Parchment paper • Baking

lamb's lettuce • tomatoes • leftover roasted chicken breast from the night before • Caesar dressing

Whole Chicken Breast • Rosemary

Endive, to taste • Sugarloaf chicory, to taste • Carrots, julienned, to taste • Purslane, to taste • mixed cherry tomatoes • roasted chicken thigh • roasted chicken breast • Balsamic glaze, • Salt • Extra virgin olive oil, • Mayonnaise, • Ketchup, •

chicken breast • green lettuce • radicchio • extra virgin olive oil, to taste • salt, to taste • oregano, to taste • white vinegar, to taste • balsamic glaze, to taste

chicken wings or drumsticks • Juice of 1 lemon 🍋 • Olive oil • Breadcrumbs • Salt

chicken breast • milk • Salt, to taste • Pepper, to taste • Parmesan cheese, to taste • Almond flour, to taste • Breadcrumbs, to taste • Oil, to taste • pumpkin

chicken breasts (about 14 oz each) • Juice of one lemon • mustard • honey • rosemary • garlic • Salt and extra virgin olive oil, to taste

Chicken breast • Mayonnaise • Salt and pepper • Potato starch • Olive oil • Whole grain mustard • Honey • Sake or white wine • Soy sauce • Grated garlic • Water

whole chicken breast (cut into bite-sized pieces) • potatoes • large red bell pepper and 2 green bell peppers • breadcrumbs (about 200 grams) • grated Parmesan cheese (about 100 grams) • ginger • paprika • garlic • Salt to taste • Pepper to taste • Extra virgin olive oil • Bowl •

chicken breast • potatoes • egg • flour, • salt, • pepper, • oregano,

chicken thighs and drumsticks (about 700 grams) • Rosemary, to taste • Salt, to taste • olive oil

chicken breast slices • tomato pulp • Taggiasca olives (you can also use black olives) • pickled capers • Parsley, to taste • garlic • Olive oil, to taste • anchovy fillet in oil (optional, but adds good flavor) • Semolina flour, for dusting • small piece of fresh chili pepper (if desired) • Salt, to taste

mixed boiled meat from broth (beef, chicken, turkey) (about 300 grams) • grated Parmesan cheese (about 150 grams) • well-drained cooked spinach (about 150 grams) • potato • carrot • onion • Breadcrumbs, salt, pepper, and olive oil, • egg

beef cheeks, about 1 1/3 lbs (600 grams) each • carrot • onion • celery stalk • Fresh thyme, rosemary, and sage, • Extra-virgin olive oil, • Vin Santo (300 ml) • good-quality red wine (200 ml) • Black pepper, • rustic Italian bread (not fresh) • Thyme, • shallot •

small shallot (about 1.5 oz / 40 grams) • extra virgin olive oil (about 1.7 fl oz / 50 ml) • diced ham (about 1.75 oz / 50 grams) • pork sausage (about 100 grams) • small tomato (about 3.5 oz / 100 grams) • small eggplant (about 2.8 oz / 80 grams) • small zucchini (about 3.5 oz / 100 grams) • pitted olives • corn kernels (about 2.5 oz / 70 grams) • cremini or white mushrooms (about 50 grams) • chicken broth (about 1.7 fl oz / 50 ml) • salt and oregano mix (about 0.14 oz / 4 grams) •

zucchini • ball mozzarella (about 4.5 oz or 125g), cut into small pieces • chicken mortadella (about 120g)

For the dough: • all-purpose flour (about 300 grams) • baking soda (about 2 grams) • cream of tartar (about 2 grams) • cornstarch (about 1 gram) • instant dry yeast (about 5 grams) (or 2 teaspoons/10 grams if not using baking soda, cream of tartar, and cornstarch) • sugar (about 5 grams) • warm water (about 155 ml) • chicken breast • yellow or red bell pepper • fresh scallion • Sesame seeds, •

meat* (beef, veal, chicken, or turkey) (about 500 grams) • potatoes* • carrot* • celery stalk* • onion (half for the broth, half for the pan)* • cherry tomatoes or a few tablespoons of chunky tomato puree • Olive oil, • Salt and pepper, to taste

vegetable broth (1 liter) • parboiled rice (200 grams) • chicken breast (about 350 grams) • All-purpose flour, • Curry powder, • Olive oil, • Salt, • Black pepper, • heavy cream (125 ml) • sage leaves • All-purpose flour, • Water, •

medium yellow onions • butter (50 grams) • chicken broth (about 1 liter; or use vegetable broth, but do not use bouillon cubes) • Gruyère cheese, as needed, grated • rustic bread • Rum or cognac, • Black pepper,

First version: • endive • radish • cucumber • medium or small tomatoes • mustard • apple cider vinegar • extra virgin olive oil • salt • rustic wheat bread • chicken breast fillets • lime •

chicken breast cutlets • eggs • Gluten-free breadcrumbs (a few tablespoons) • Extra-virgin olive oil and salt • Ginger, rosemary, sage, garlic • grated Parmesan cheese

turkey burgers • Mixed vegetables for sautéing (carrots, onion, zucchini, potatoes, etc.) • tomato purée (250 ml) • white wine (about 60 ml) • Salt, to taste • Black pepper, to taste • rosemary • sage leaves • olive oil • skillet with lid • wooden spoon • You can store this ragù in the refrigerator for up to 2 days in an airtight container, or freeze it in glass jars for 3-4 months

ground meat (about 200 grams) • chicken livers (about 200 grams) • beef spleen (about 400 grams) • medium onion • apple • salted anchovies (about 100 grams) • pickled capers (about 100 grams) • broth (1 liter) • fresh parsley • Salt, pepper, and olive oil to taste

eggs • flour • water (500 ml) • Salt, to taste • ground meat (500 g) • egg • grated Parmesan cheese (50 g) • Salt, to taste • Nutmeg, to taste • whole chicken breast • Onion, to taste • whole clove •

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

egg pappardelle (for 4 people) • Pecorino cheese, • FOR THE RAGÙ: • good Chianti wine • dried porcini mushrooms • tomato purée (bottled) • peeled tomatoes • tastasale sausage (or fresh Italian sausage) • ground pork (lean) • ground beef (lean) • veal (lean, ground or finely chopped) • chicken livers •

egg tagliolini (about 400 grams) • eggplant (size may vary) • small potato • small red onion (braided variety, if available) • garlic cloves • Extra-virgin olive oil, • chicken broth (about 1 liter), more as needed • Black pepper, to taste • fresh thyme • Vegetable oil for frying, • walnuts