Chianti

semolina flour (about 200 grams) • warm water (about 100 grams) • salt • For 4 servings • white onion • celery stalk • carrot • Extra virgin olive oil • Butter, • Juniper berries, • mixed ground meat (beef, sausage, pork) (about 200 grams) • bay leaf •

beef stew meat (preferably Chianina, about 1.2 kg) • tomato purée (about 600 grams) • Chianti red wine • Beef broth, • celery stalk • onion • carrot • garlic clove • small bunch of parsley • small bunch of rosemary • sage leaves • potatoes •

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 •

Carnaroli rice (240 grams) • Vegetable broth • asparagus • egg yolks for savory zabaglione • egg yolks marinated in Prosecco for 10 minutes and salted • Banyuls wine (or use Chianti) for a wine reduction

Thin lasagna noodles (such as Giovanni Rana brand or similar) • small bunches of late-season Treviso radicchio • mild gorgonzola cheese • onion • garlic • Extra virgin olive oil, • full-bodied red wine (such as Chianti) (about 60 ml) • Butter, • Parmesan cheese, • egg yolk + milk for brushing • For the béchamel sauce: • milk (1 liter) •

beef chuck or brisket (or shoulder) • beef broth (make more as needed) • to taste black pepper • to taste flour • celery, 1 carrot, 1 onion, rosemary, and 1 clove garlic with the germ removed, chopped for the sauté • to taste rosemary and bay • clove • good Chianti wine • to taste extra virgin olive oil • medium-sized potatoes • steamed red beans • cherry tomato pulp •