Shoulder

pork chops • Garlic, to taste • Wine, to taste • Rosemary, to taste • Juice of half a lemon • Salt and pepper, to taste • Chili pepper (optional) • sunflower margarine

beef shoulder • rosemary • beef bones • Butter as needed for browning • onions • carrots • celery • dry white wine • Salt, pepper, and oil • cold water • small cup coffee • all-purpose flour •

pork shoulder slices (about 1/2 inch thick; 3 1/2 oz per slice) • apples • All-purpose flour, • Salt and pepper, to taste • garlic • olive oil • butter • balsamic vinegar • soy sauce • honey • white wine

For the lasagna: • béchamel sauce (about 400 grams) • meat ragù (about 400 grams) • fresh egg pasta (about 500 grams) • grated Parmesan cheese (about 100 grams) • butter (about 30 grams) • For the béchamel sauce: • all-purpose flour (about 80 grams) • butter (about 80 grams) • whole milk powder (about 1 liter) • salt (about 10 grams) • nutmeg •

Italian sausages • pork shoulder steaks • beef chuck (about 300 grams) • onions • garlic • carrots • very ripe Picadilly tomatoes (about 1 kg) • paprika • tomato paste • Extra-virgin olive oil, • white wine (about 60 ml)

instant white corn polenta (125 g) • pork shoulder or pork loin (150 g) • prosciutto (150 g) • mortadella (150 g) • cremini mushrooms (300 g) • grated Parmesan cheese (100 g) • extra virgin olive oil • Salt, to taste • all-purpose flour (25 g) • unsalted butter (25 g) • milk (250 ml) • nutmeg •

pork shoulder cutlets • About 1 lb (500 grams) spinach • Provola Silana or any semi-soft, meltable cheese, • garlic clove • Extra virgin olive oil, • About 1 cup (100 grams) breadcrumbs • grated Grana Padano or Parmesan cheese • Salt and pepper, to taste

paccheri, candele, pennoni, or ziti broken in half (about 400 grams) • carrot • celery stalk • sweet onions, such as Montoro or red onions (about 1 kg) • cherry tomatoes or a little tomato paste (optional) • beef or veal roast, top round, pork shoulder, or rump (about 500 grams) • prosciutto or pancetta (about 100 grams) • extra-virgin olive oil • lard • Grated Parmesan cheese • Parmesan rind (optional) • white or red wine •

pork shoulder chops • Provolone cheese, • breadcrumbs (about 100 grams) • grated Pecorino cheese (about 30 grams) • grill seasoning • Olive oil,

pork shoulder chops • lactose-free provolone cheese • mortadella (about 200 grams) • gluten-free breadcrumbs (about 100 grams) • grated Grana Padano cheese (about 50 grams) • Salt and pepper, to taste • Extra virgin olive oil

dried Conchiglioni or Lumaconi pasta shells • Cinta Senese or Nero di Maremma sausage (or substitute with high-quality Italian pork sausage) • ground beef shoulder or chuck (preferably Chianina, or substitute with high-quality ground beef) • medium yellow onion • small celery stalk • carrot • frozen peas • white button mushrooms • whole milk (250 ml) • all-purpose flour • unsalted butter • Grana Padano cheese •

For the Gnocchi: • potatoes (about 600 grams) • egg • All-purpose flour • Salt • For the Goulash: • beef chuck or shoulder (about 500 grams) • medium onions • red wine (about 120 ml) • Paprika • Rosemary • Thyme •

bone-in pork shoulder • water (300 ml) • Worcestershire sauce (10 grams) • salt (8 grams) • garlic powder (1 gram) • Dijon mustard • sweet paprika (30 grams) • hot paprika (5 grams) • salt (8 grams) • pepper (2 grams) • brown sugar (10 grams) • garlic powder (8 grams) •

pork shoulder or butt • red wine vinegar • water • barbecue spice mix (preferably smoked) • extra virgin olive oil

pork shoulder • For the rub: • salt • chili powder to taste • black pepper • brown sugar • rosemary • garlic powder

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

pork shoulder (about 1.5 kg) • Dijon mustard, • Extra virgin olive oil, • salt (about 12 grams) • black pepper (about 8 grams) • sweet paprika (about 15 grams) • hot paprika (about 4 grams) • garlic powder (about 6 grams) • rosemary, chopped • fennel seeds (about 3 grams) • beer (about 100 ml)

pork shoulder • Spices for the Dry Rub • salt • pepper • smoked paprika • hot paprika • cumin seeds • fennel seeds • dried garlic • dried onion • barbecue sauce • purple cabbage •

beef chuck • pork chops • pork shoulder • onion • red wine • tomato puree (2 liters) • tomato paste • Olive oil • Salt

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 •