• 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.

• Soak the bread in milk and squeeze dry.
• Heat 1 tablespoon of oil in a large shallow earthenware casserole dish or Dutch oven over medium heat.
• Add ½ cup of onion and the ham, cook until onion is wilted and transparent (about 5 minutes).
• Transfer to a large bowl.
• Wipe out the casserole dish and add another 1 tablespoon of oil.
• Cook bell peppers, garlic, and remaining ¼ cup onion until peppers are softened (about 8 minutes).
• Transfer to a medium bowl and reserve.
• In the bowl with onion-ham mixture, add veal, pork, egg, salt, pepper, bread, and 1 tablespoon parsley.
• Mix well.
• Shape the mixture around each cheese cube to form 1¼-inch balls.
• Lightly dredge in flour.
• Heat the remaining 1 tablespoon oil in the casserole dish over medium heat.
• Add meatballs and cook until browned on all sides.
• Return the pepper mixture to the casserole dish, stir in paprika, thyme, wine, and broth.
• Season with salt and pepper.
• Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
• Transfer the meatballs to a warm platter.
• Pass the sauce through a strainer into a small bowl.
• For optional tempura vegetables: In a medium bowl, mix water and salt.
• Soak eggplant for 30 minutes, drain, and let dry on paper towels.
• Prepare batter according to Batter-Fried Squid Tentacles instructions.
• Heat oil in a skillet or deep fryer.
• Dip each vegetable in batter and fry until golden.
• Drain on paper towels.
• Pour the sauce onto a platter or individual dishes, place the meatballs in the sauce.
• If using tempura vegetables, arrange them over the dish, sprinkle with parsley, and serve hot.

Prepare Meatball Mixture:

• In a large bowl, combine ground pork, eggs, chopped garlic, chopped shallot, half of the chopped onions, bread crumbs, nutmeg, and salt.
• Shape the mixture into 1-inch balls.
• Place flour in a small shallow bowl and dredge each meatball in the flour.

Sear Meatballs:

• Over medium heat, heat 3 tablespoons of 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.
• Reserve.

Prepare Sherry Reduction:

• Heat the remaining 2 tablespoons of olive oil in a small skillet over medium heat.
• Add the remaining half of the chopped onions and cook, stirring, until wilted and transparent (about 5 minutes).
• Add the sweet sherry, bring to a boil, and cook, stirring occasionally, until reduced (about 10 minutes).

Combine and Simmer:

• Add the sherry reduction to the reserved meatballs.
• Bring the mixture to a simmer over low heat and simmer for an additional 5 minutes.

Serve:

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

Prepare Meatball Mixture:

• Cut the crust off the bread, soak it in milk or water, and then squeeze it dry.
• In a medium bowl, combine veal, pork, half of the garlic, 1 tablespoon parsley, the egg, bread, 1½ teaspoons salt, and pepper.
• Shape the mixture into 1-inch balls.
• Place flour in a small shallow bowl and dredge each meatball in the flour.

Sear Meatballs:

• Over medium 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 Aromatics and Liquids:

• Add the chopped onion and cook, stirring, until wilted and transparent (about 3 minutes).
• Sprinkle in the paprika and cook for an additional 1 minute.
• Stir in the broth and white wine, bringing the mixture to a boil.

Simmer:

• Reduce the heat to low, cover, and simmer for 40 minutes.

Prepare Saffron Mixture:

• In a mortar or mini-processor, mash the remaining half of the garlic, the remaining 1 tablespoon parsley, the saffron, and a pinch of salt.

Finish and Serve:

• Stir the saffron mixture into the meatballs.
• Sprinkle with additional parsley for garnish.

Prepare Garlic Sauce (Alioli):

• In a small bowl, mix the mashed garlic with mayonnaise (if using).
• Allow it to sit to meld flavors until needed.

Prepare Meatball Mixture:

• Place flour in a shallow bowl and beat 1 of the eggs in another shallow bowl.
• In a medium bowl, combine ground pork, chopped parsley, chopped garlic, chopped onion, bread crumbs, the beaten egg, salt, and pepper.
• Shape the mixture into 1-inch balls.

Heat Oil for Frying:

• Heat at least ½ inch of olive oil in a medium skillet over medium-high heat.
• Alternatively, use a deep fryer set at 365°F until a cube of bread turns light brown in 60 seconds.

Coat and Fry Meatballs:

• Beat the remaining 1 egg in the same shallow bowl.
• Dip each pork meatball into the beaten egg, dredge in flour, and place in the hot oil.
• Reduce the heat to medium and cook, turning occasionally, until the meatballs are well browned on both sides.

Drain and Serve:

• Let the fried pork and parsley meatballs drain on paper towels to remove excess oil.

Prepare Cabbage Leaves:

• Place the cabbage leaves in a small saucepan with enough water to cover.
• Bring to a boil over high heat, then reduce the heat to medium and cook until the leaves are tender, approximately 15 minutes.
• Drain and cut each leaf in half lengthwise.

Cook Sausages:

• While the cabbage leaves are cooking, place the sausage links in a medium skillet over medium heat.
• Cook, turning occasionally, until browned.
• Avoid overcooking.
• Cut each sausage link in half crosswise.

Prepare for Frying:

• Heat at least ½ inch of olive oil in a medium skillet over medium-high heat.
• Alternatively, use a deep fryer set at 365°F until a cube of bread turns light brown in 60 seconds.

Assemble and Fry:

• Wrap each cabbage leaf around a sausage, folding in the sides, and then rolling up.
• Dip the rolled cabbage and sausage in the beaten eggs.
• Dredge the rolls in flour, ensuring they are evenly coated.

Fry Until Golden:

• Place the prepared rolls in the hot oil and cook, turning occasionally, until they turn golden brown.
• This usually takes a few minutes.

Drain and Serve:

• Let the fried cabbage rolls drain on paper towels to remove excess oil.

Preparation:

• Cut the beef tenderloin into 1-inch pieces if not already done.

Sauté Garlic and Beef:

• In a medium skillet over medium-high heat, heat the fruity olive oil.
• Add the lightly smashed garlic cloves and beef tenderloin tips.
• Cook, stirring occasionally, until the beef is browned and reaches your desired level of doneness.

Season:

• Season with kosher or sea salt according to your taste preferences.

Add Sherry:

• Pour in the dry sherry, such as Fino, and continue to cook for an additional minute, allowing the flavors to meld.

Transfer to Casserole Dish:

• Transfer the garlic-infused beef and the pan juices to an earthenware casserole dish.

Deglaze Skillet:

• Deglaze the skillet by adding several tablespoons of water, stirring, and scraping up any flavorful bits.
• Pour this mixture into the casserole dish with the beef.

Serve:

• If using earthenware, serve the dish hot directly from the casserole.