Lunch Recipes

Chicken braised with tomatoes, onions, herbs, and wine. Ingredients (Serves 4) 1 whole chicken, cut into 8 pieces 3 tbsp olive oil 1 onion, thinly sliced 2 garlic cloves, minced 400 g canned peeled tomatoes (or crushed tomatoes) 150 ml dry red or white wine 80 g black olives (pitted) 1 sprig rosemary 2–3 fresh sage leaves (optional) Salt and black pepper, to taste Fresh parsley, chopped (for garnish) Preparation Brown the chicken: Heat olive oil in a large pan over medium hea

Braised veal shanks served with gremolata. Ingredients (Serves 4) 4 veal shanks (about 4–5 cm thick) 60 g all-purpose flour (for dredging) 50 g unsalted butter 2 tbsp olive oil 1 onion, finely chopped 1 carrot, finely chopped 1 celery stalk, finely chopped 200 ml dry white wine 400 ml beef or veal stock (hot) Salt and black pepper, to taste For the Gremolata Zest of 1 untreated lemon 1 garlic clove, finely minced 2 tbsp fresh parsley, finely chopped Preparation Prepare the ve

Creamy saffron risotto from Lombardy. Ingredients 320 g (11 oz) Arborio or Carnaroli rice 1 small onion or shallot, finely chopped 50 g (3½ tbsp) butter 2 tbsp olive oil 100 ml (½ cup) dry white wine 1–1.2 l (4–5 cups) hot vegetable or beef stock 1 pinch saffron threads 50 g (½ cup) grated Parmigiano Reggiano Salt, to taste Instructions Prepare the saffron: Soak the saffron threads in a small bowl with a few tablespoons of hot stock and set aside. Sauté the onion: In a wide s

Ligurian pasta with basil, pine nuts, Parmesan, and olive oil. Ingredients For the pesto sauce 50 g (2 cups) fresh basil leaves 1–2 cloves garlic 30 g (¼ cup) pine nuts 50 g (½ cup) grated Parmigiano Reggiano 2 tbsp grated Pecorino Romano (optional but traditional) 100 ml (⅓ cup) extra virgin olive oil Salt, to taste For the pasta 400 g (14 oz) pasta (trofie, linguine, or spaghetti) Salt, for pasta water Instructions Cook the pasta: Bring a large pot of salted water to a boil