Salsa

polenta (250 grams) • water (1 liter) • oil • Salt • bell peppers • eggplants • zucchini • About 10 fresh mint leaves • fresh parsley • About 10 fresh basil leaves • capers in vinegar • Olive oil, •

rinsed capers • white wine vinegar (50 ml) • oil-packed anchovy fillets • day-old bread • fresh parsley leaves (about 100 grams) • hard-boiled egg yolks • garlic • Extra virgin olive oil, • Black pepper, • Salt,

anchovy fillets in oil • garlic • Plenty of fresh parsley (you can’t have too much) • capers (packed in salt) • hard-boiled egg yolks • white wine vinegar (about 50 grams) • day-old bread, crust removed (about 80 grams, use only the soft inside) • extra virgin olive oil (about 150 grams) • Black pepper, to taste

veal chop, about 2.2 lbs (1 kg) or a bit more • For the salsa: • anchovy fillets in oil • garlic clove • Plenty of fresh parsley (you can’t have too much) • capers (packed in salt, rinsed) • hard-boiled egg yolks • white wine vinegar (about 50 grams) • day-old bread, just the soft part (about 60 grams) • extra virgin olive oil (about 150 grams) • Black pepper, to taste • xxxxxxxxxxxxxxxxxxxxxxxxx •

bigoli pasta (about 200 g) • medium onion • sardine fillets • extra virgin olive oil

For the fennel cream: • fennel bulb (with plenty of fronds) • small potato • small onion • extra virgin olive oil • xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx • For the salsa verde: • anchovy fillets in oil • garlic clove • to taste fresh parsley • salt-packed capers • to taste day-old bread (use only the soft inside) •

tripe (about 500 grams), to be sliced • For the broth: • onion • carrot • celery stalk • chili pepper • white wine (120 ml) • Juice of 1/2 lemon • Salt, to taste • Black pepper, to taste • For the breading: • breadcrumbs (about 200 grams) •

fresh parsley, cleaned and washed (about 60 grams) • hard-boiled egg yolks • salt-packed anchovies • Olive oil, • white sandwich bread • white wine vinegar (30 ml) • Salt • garlic

fresh parsley (about 100 grams) • extra virgin olive oil (about 100 ml) • day-old bread or sandwich bread (about 70 grams) • apple cider vinegar (about 50 ml) • hard-boiled egg yolks • anchovy fillets in oil • garlic clove • capers

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!)

fresh parsley leaves (about 50 grams) • anchovy fillets in oil • capers in vinegar • garlic • Olive oil, • Salt, to taste • Black pepper, to taste

fresh parsley (about 100 grams) • garlic cloves • capers packed in salt (about 20 grams) • apple cider vinegar (about 50 ml) • day-old bread, crust removed (about 80 grams) • extra-virgin olive oil (about 150 ml)

fresh parsley, cleaned and stems removed (about 30 grams) • bread, crust removed (about 30 grams) • white wine vinegar • water • hard-boiled eggs • capers, packed in salt, well rinsed (about 20 grams) • olive oil • anchovy fillets in oil • garlic (or less)

fresh parsley • olive oil (70 ml) • Juice of 1/2 lemon • white wine vinegar (15 ml) • Dried oregano • garlic clove • Red pepper flakes, to taste • Sweet paprika • Salt and pepper

large bunch of fresh parsley • salt-packed anchovy fillets • Pickled capers • Extra virgin olive oil

parsley (about 100 grams) • hard-boiled egg yolks • day-old bread (about 30 grams) • vinegar (about 25 ml) • garlic clove • extra virgin olive oil (about 40 ml) • salt

precooked lampredotto (about 300 grams) • mix of vegetables (celery, carrot, onion) • whole clove • crusty rolls (such as Kaiser rolls) • For the light salsa verde: • fresh parsley (about 80 grams) • anchovy fillets in oil • capers • garlic clove • little stale bread soaked in vinegar • Salt, to taste • small piece of dried chili pepper (optional) •