Parsleys

ground chicken (300 g) • cream cheese (100 g) • egg • grated Parmesan cheese (30 g) • lemon • breadcrumbs (60 g) • small bunch fresh parsley • cooked ham (50 g) • salt • Breadcrumbs, as needed, for coating

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

cleaned squid (300 g) • fresh or day-old bread crumbs (40 g) • fresh parsley • garlic clove • anchovy fillets in oil • white wine (60 ml) • extra virgin olive oil • salt • Freshly ground black pepper, to taste

oil (about 150 grams) • parsley leaves (about 50 grams) • salt (about 3 grams)

garlic • fresh parsley (about 40 grams) • chives (about 25 grams) • freshly squeezed lemon juice (30 ml) • tahini (about 45 grams) • maple syrup (about 15 grams) • extra virgin olive oil • Salt, to taste

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

soy medallions • extra-virgin olive oil • plant-based butter • small lemon • white wine • salt-packed capers • chopped fresh parsley • Vegetable broth, • All-purpose flour, • Salt,

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)

large bunch of fresh parsley • large garlic clove • capers • anchovy fillets • pickled pearl onions • Extra virgin olive oil,

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

psyllium husk powder (about 4 grams) • water (60 ml) • brown rice flour (70 grams) • cornstarch (50 grams) • oat flour (50 grams) • salt (3 grams) • sugar • instant dry yeast (about 1 gram) • warm water (140 ml) • extra virgin olive oil • tomato puree (150 ml) • extra virgin olive oil •

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

Carnaroli rice (about 450 grams) • shrimp tails • mussels (about 1 kg) • cuttlefish (or substitute with squid or calamari) • fresh parsley • fresh basil • garlic cloves • dry white wine (about 60 ml) • Extra virgin olive oil

fresh whole wheat egg pasta (about 500 grams) • ricotta cheese (about 500 grams) • mushrooms (about 250 grams) • Fresh parsley, • Salt, to taste • Black pepper, to taste • Onion, to taste • extra virgin olive oil

medium zucchini • penne (about 380 grams) • fresh parsley • shelled pistachios (about 50 grams) • Extra-virgin olive oil • garlic clove • Salt, to taste • Black pepper, to taste • grated Parmesan or Grana Padano cheese

Carnaroli rice (320 grams) • Ice • Salt and pepper • grated Parmesan cheese (40 grams) • dried porcini mushrooms (40 grams) • carrot, 1 celery stalk, 1 shallot, 1 onion • fresh porcini mushrooms • unsalted butter (20 grams) • garlic clove • fresh parsley leaves (200 grams) • dry white wine (1 glass) • extra virgin olive oil (20 grams)

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 •

scampi (about 500 grams) • Olive oil, • Garlic, • fresh parsley • Extra virgin olive oil • Salt and pepper • Lemon • (about 1/4 cup or 60 ml) cognac

salmon • cherry tomatoes • garlic • olive oil • Parsley • Pepper • Salt to taste • Romanesco broccoli • Olive oil, balsamic vinegar, salt to taste

parsley • garlic

all-purpose flour (about 400 grams) • medium eggs • trout (about 250 grams) • ricotta (about 150 grams) • black olives (about 50 grams) • lemons (zest and juice) • wild thyme, to taste • plenty of fresh parsley • mint, to taste

whole sea bass • White wine, water, cherry tomatoes, garlic, parsley, lemons • Herbs, to taste • Olive oil

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) •

Jerusalem artichokes • Olive oil, • Salt and pepper, • Aromatic herbs (parsley, rosemary, 2 sage leaves) • chili pepper • garlic clove

linguine (about 300 grams) • zucchini • red Italian frying peppers • sun-dried tomatoes • Extra virgin olive oil, garlic, salt, pepper, parsley