Cilantro garlic

chicken thighs and drumsticks depending on the number of guests (with or without skin) • salt (herb salt or roast meat salt can also be used) • plenty of lemon juice • plenty of garlic • cilantro • grated Parmesan cheese • breadcrumbs • little extra virgin olive oil

beef stew meat (about 800 grams), preferably chuck, cut into cubes • white onions • garlic • Chickpeas, • bell pepper • potato • carrot • Other vegetables of your choice, if desired • Spices: • paprika (3 teaspoons) • ground coriander • ground turmeric •

rabbit, cut into pieces • Olive oil, • Fresh herbs (rosemary, thyme, oregano), • Coriander seeds, freshly ground, • Black pepper, • onion • dry white wine (about 60 ml) • Vegetable broth, as needed (not bouillon cubes!) • carrot • celery stalk • red onion • –10 oz pioppini mushrooms (250–300 grams) •

fresh pork collar (about 800 grams) • Crushed red pepper, to taste • rice vinegar • celery stalk, 1 carrot, and 1 yellow onion • garlic cloves • Black lava salt flakes, to taste • Rosemary, to taste • Black pepper, to taste • Extra virgin olive oil, to taste • Ground coriander, to taste • For the cream: • leek •

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!)

beef shanks (ossobuco) • Belgian endive • generous cup Valpolicella Ripasso or other full-bodied red wine (about 240 ml, 14% ABV) • Extra-virgin olive oil, • Fresh rosemary, • garlic cloves • Black pepper, • Coriander, • All-purpose flour, • butter (about 15 grams) • onions • Vegetable or beef broth, as needed (not bouillon cubes)

linguine (500 grams) • mussels (100 grams) • clams (100 grams) • small squid • shrimp (100 grams) • Olive oil, • Salt, • Cilantro or parsley, • garlic clove

Pre-made egg pasta sheets (lasagna noodles) • béchamel sauce (500 ml) • mussels (1 kg) • shrimp (500 g) • clams (1 kg) • Garlic • Cilantro (parsley) • Salt • milk (about 60 ml)

For the MALLOREDDUS: • Senatore Cappelli flour (about 200 grams) • barley flour (about 100 grams) • fine semolina flour (about 100 grams) • fresh cuttlefish ink sacs • Water as needed (about 1/2 the total flour amount) • For the SAUCE: • extra virgin olive oil • fresh garlic • Cilantro • Salt, black pepper, and red pepper flakes to taste • cherry tomatoes •

all-purpose flour (about 500 grams) • eggs • boneless salt cod (about 300 grams) • large potato, previously boiled • Cilantro or parsley • Salt, pepper • cherry tomatoes (about 600 grams) • Extra virgin olive oil, salt, garlic • Pitted black olives • Capers, anchovies • Cilantro or parsley

boneless pork shoulder or loin • onion • ginger ale • smoked paprika • brown sugar • salt • garlic powder • oregano • ground coriander • chili powder

about 1 to 1 1/3 pounds pork ribs • For the dry rub: • salt • brown sugar • garlic powder • black pepper • paprika • For the sauce: • water • BBQ sauce • paprika • Worcestershire sauce •

perch fillet (mine is about 1 1/2 lbs) • large potatoes • cilantro • garlic • rosemary • white wine and water • Breadcrumbs, • Olive oil and salt,

Chicken Breast • Champignon Mushrooms (about 500 grams) • small bunch Cilantro • Green Lettuce • small glass Cognac • Garlic • Extra Virgin Olive Oil, • Ground Ginger, • Black Pepper, • Salt,

pork loin • smoked bacon • puff pastry (ready-made) • cilantro • white wine • rosemary • porcini mushrooms • sage • garlic • extra virgin olive oil, • ground ginger, • black pepper, •

Argentine shrimp • cod fillet • salmon • breadcrumbs • Chopped cilantro • Granulated garlic • extra virgin olive oil • Salt to taste • lemon • wooden skewers

medium-sized rabbit with its liver • ground beef • bacon for roasts or lard • fresh carrots • Plenty of cilantro • mixed pickled vegetables • pickled green peppers (Lombardi) • Plenty of oil (extra virgin olive oil and sunflower oil) • About 3 1/4 cups dry white wine (750 ml) • Rosemary, sage, and garlic (for the marinade) • Salt, pepper, and a bit of hot chili pepper (to taste)

tagliatelle • sausage • porcini mushrooms • olive oil • Onion • heavy cream • Cilantro, to taste • garlic • white wine • Black pepper • Grated Parmesan cheese • Salt, to taste •

porcini mushrooms (or mixed) • sausage • béchamel sauce • Grated Parmesan cheese, to taste • Fontina cheese • lasagna noodles • Cilantro, to taste • garlic • Salt • Pepper • White wine, to taste • Butter, to taste •