Place the Swiss chard in a large saucepan with water to cover, add salt, and bring to a boil over high heat.

Reduce the heat to medium and cook until tender, about 15 minutes.

Drain and chop finely.

Heat 1 tablespoon of olive oil in a medium skillet over medium heat.

Add the chopped onion and cook until wilted, about 5 minutes.

Add the Swiss chard, salt, black pepper, and oregano.

Cook until the chard wilts and absorbs the seasonings.

In another saucepan, heat the remaining 2 tablespoons of olive oil and butter over medium heat until the butter melts.

Add the flour and cook, stirring constantly, until the sauce is thickened and smooth, about 3 minutes.

Add the Swiss chard mixture and cook, stirring occasionally, for about 10 minutes.

Spread the mixture out on a dinner plate and let it cool.

Refrigerate until firm enough to handle (about 1 hour).

Shape the Swiss chard mixture into 1-inch balls.

Place the eggs and bread crumbs in separate shallow bowls.

Heat at least 1 inch of oil in a large skillet over medium-high heat (or use a deep fryer set at 365°F) until it turns a cube of bread light brown in 60 seconds.

Dip each croquette in the beaten egg, dredge in the bread crumbs, and place in the hot oil.

Cook, turning several times, until golden.

Transfer the croquettes with a slotted spoon to paper towels and let them drain.

Serve hot.

Heat the butter and oil in a medium saucepan over medium heat until the butter melts.

Add the flour and cook, stirring constantly, until the sauce is thickened and smooth, about 3 minutes.

Add the coarsely grated zucchini and cook, stirring occasionally, for about 10 minutes.

Spread the mixture out on a dinner plate and let it cool.

Refrigerate until firm enough to handle (about 1 hour).

Shape the zucchini mixture into 1-inch balls.

Place the eggs and bread crumbs in separate shallow bowls.

Heat at least 1 inch of oil in a large skillet over medium-high heat (or use a deep fryer set at 365°F) until it turns a cube of bread light brown in 60 seconds.

Dip each croquette in the beaten egg, dredge in the bread crumbs, and place in the hot oil.

Cook, turning several times, until golden.

Transfer the croquettes with a slotted spoon to paper towels and let them drain.

Serve hot.

Melt the butter in a small saucepan over medium heat.

Add the flour and cook, stirring constantly, for about 3 minutes.

Gradually stir in the milk, salt, black pepper, and nutmeg.

Cook, stirring constantly, until thickened and smooth.

Spread the mixture out on a dinner plate and let it cool.

Refrigerate until firm enough to handle (about 1 hour).

Shape the cheese mixture into 1¼-inch balls.

Place the eggs and flour in separate shallow bowls.

Heat at least 1 inch of oil in a large skillet over medium-high heat (or use a deep fryer set at 365°F) until it turns a cube of bread light brown in 60 seconds.

Dip each croquette in the beaten egg, dredge in the bread crumbs, and place in the hot oil.

Cook, turning several times, until golden.

Transfer the croquettes with a slotted spoon to paper towels and let them drain.

Serve hot.

In a small bowl, whisk the egg yolks until lightly colored.

Stir in the milk, then gradually add the flour and whisk until smooth.

In another small bowl, whisk the egg whites until soft peaks form.

Fold half of the yolk mixture into the whites, add the salt, pepper, nutmeg, cheeses, ham, and onion, and fold in the remaining yolk mixture.

Heat at least ½ inch of oil in a medium skillet over medium-high heat (or use a deep fryer set at 365°F) until it turns a cube of bread light brown in 60 seconds.

Drop the dough by rounded teaspoonfuls into the hot oil.

Cook, turning once, until just golden — do not overcook.

Transfer the cheese balls with a slotted spoon to paper towels and let drain.

Serve hot.

Fit several layers of ham on each of 8 bread slices, top with layers of cheese, and cover with the remaining bread.

Pour the milk into a flat-bottom dish.

Briefly dip each sandwich into it, moistening both sides.

Place on a dry platter and let sit for 20 minutes.

Place the eggs in a shallow bowl.

Heat at least ½ inch of oil in a large skillet over medium-high heat (or use a deep fryer set at 365°F) until it turns a cube of bread light brown in 60 seconds.

Dip both sides of each sandwich in the beaten eggs and place in the hot oil.

Cook until golden on both sides, turning once.

Transfer the sandwiches with a slotted spatula to paper towels and let drain.

Serve hot.

Season the quail with salt.

Heat olive oil in a shallow earthenware casserole dish or Dutch oven over medium heat.

Add the quail and cook, turning once, until browned on both sides.

Transfer to a platter.

Add the pearl onions, carrots, and garlic to the casserole dish.

Reduce the heat to low, cover, and cook until the onions are tender.

(This step can be prepared ahead.

)

Return the quail and any juices to the casserole dish.

Add piquillo peppers, white wine, broth, pine nuts, parsley, thyme, bay leaf, salt, and pepper.

Cover and cook for 15 to 20 minutes more or until the quail are just tender.

Transfer the quail to a warm serving platter (or individual casserole dishes).

Cook the sauce for an additional 1 to 2 minutes.

Remove the bay leaf.

Pour the sauce over the quail and serve hot.

Remove and discard the wing tips, and split the remaining wings into two parts.

Heat the olive oil in a large skillet over medium heat.

Add the chicken and garlic.

Cook, stirring the garlic until golden (remove each garlic clove as it turns golden and transfer to a mortar) and the chicken is browned on all sides.

Add the brandy and, standing well away from the skillet, ignite the brandy with a match or kitchen lighter.

Allow the flames to die out.

Sprinkle in the flour and stir in the wine, broth, and salt.

Reduce the heat to low, cover, and simmer for 15 minutes.

In the mortar, mash the reserved garlic, parsley, saffron, peppercorns, and salt.

Stir this mixture into the chicken, cover, and cook for an additional 15 minutes.

Serve hot.

In a medium bowl, combine all the ingredients except the pork and let sit for 5 minutes.

Cut the pork tenderloin into ½-inch-thick strips, then cut each strip crosswise into 1-inch pieces.

Heat a greased stovetop griddle over high heat.

Add the pork and cook, turning once, until no longer pink in the center.

Place the cooked pork on a platter.

Remove the bay leaf from the tomato and onion salad.

Spoon the tomato and onion salad on top of the cooked pork.

Serve hot.

In a medium bowl, mix ground lamb, egg, mashed garlic, parsley, salt, and black pepper.

In another medium bowl, soak bread crumbs in red wine.

Add the crumb mixture to the lamb mixture and mix well.

Shape into approximately 30 (1-inch) balls.

Over high heat, heat olive oil in a shallow earthenware casserole dish or Dutch oven large enough for all the meatballs to fit in one layer.

Add the meatballs and cook, turning occasionally, until browned on all sides.

Add the finely chopped onion and cook, stirring, until wilted and transparent.

Add the brandy and, standing well away from the casserole dish, ignite the liquid with a match or kitchen lighter.

Stir until the flames die out.

Stir in the tomato sauce and broth.

Season with salt.

Reduce the heat to low, cover, and simmer for 45 minutes.

If using earthenware, serve hot in the dish, or transfer to a platter.

Heat 1 tablespoon of oil in a medium skillet over medium heat.

Add onion, bell pepper, 2 chopped garlic cloves, and bay leaf.

Cook, stirring, until the onion is softened, about 5 minutes.

Stir in broth and wine, reduce heat to low, cover, and simmer for 1 hour.

Remove the bay leaf.

Meanwhile, soak bread crumbs in milk until softened, then squeeze dry.

In a medium bowl, combine partridge, cheese, egg, parsley, bread crumbs, salt, pepper, and 1 garlic clove.

Shape into 1-inch balls.

Place flour in a small shallow bowl.

Dredge each meatball in flour.

In a shallow earthenware casserole dish or Dutch oven large enough for all the meatballs, heat the remaining 1 tablespoon oil over medium heat.

Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through.

Spoon the sauce over the meatballs.

If using earthenware, serve hot in the dish, or transfer to a platter.