Urban Yolk - Giulia Nigrini

ground beef or 80% beef and 20% pork • tomato paste concentrate • tomato purée (passata) • olive oil • dried sage • dried basil • dried thyme • dried parsley • dried paprika • small to medium onion chopped • garlic, chopped • small to medium carrot, grated •

Chicken breasts • Breadcrumbs • Eggs • Milk • Vegetable oil • Garlic • Green beans • Butter • Salt & Pepper • Fresh lime or lemon

FOR THE FILLING: • Potatoes • Onion • Garlic • Streaky bacon or pancetta if possible • Ricotta cheese or chunky cottage cheese mixed with Greek yogurt • Fresh herbs • Parmesan cheese or pecorino cheese if possible • FOR THE DOUGH: • Flour • Egg • Water •

pork sausage • coarsely ground beef • black pepper • turmeric powder • paprika powder • cumin powder • ginger powder • flaky sea salt (I normally use Maldon’s) • potatoes per person • olive oil (though any vegetable oil will work just fine) • salted butter (use unsalted if preferred) • black pepper •

Flour (Farina 00 or you can use white bread flour) – 3 cups • Warm water – • Honey (sugar will work as well) – • salt • Whole peeled tomatoes – • Tomato paste – • Oregano – ¼ cup freshly chopped (dried will work just fine) • Olive oil – • Anchovies • Cheese • Olives • Caramelized onion and shallot (will require 3 tablespoons balsamic vinegar and a touch of honey) •

x whole chicken • x shallots • x sweet pepper/green pepper • Honey • Peanut butter (smooth) • Mild mustard • Potatoes • Butternut squash • Spring onions • Olive oil • Butter • Salt •

Udon noodles • Ostrich steak • Sea salt • Black pepper • Baby marrow/zucchini • Butter • Soft boiled eggs (1 egg per bowl) • Sesame oil • BROTH: • Ina Paarman’s chicken stock (x 2 sachets) • Smoked fish flakes (bonito flakes) • fresh chillies (I used Zimbabwean birds eye chillies – adjust to your preference) •