• Place the Swiss chard in a large saucepan with enough water to cover it, add some salt, and bring it to a boil over high heat.
• Reduce the heat to medium and cook the chard until it becomes tender, which takes about 15 minutes.
• Drain the chard and finely chop it.
• Heat 1 tablespoon of olive oil in a medium skillet over medium heat.
• Add the chopped onion and cook until it becomes wilted, which takes about 5 minutes.
• Add the chopped chard, salt, pepper, and oregano, and continue to cook until the chard wilts and absorbs the seasonings.
• Meanwhile, heat the butter and the remaining 2 tablespoons of olive oil in a medium saucepan over medium heat until the butter melts.
• Add the flour and cook, stirring constantly, until the sauce becomes thickened and smooth, approximately 3 minutes.
• Add the chard and continue to cook, stirring occasionally, for an additional 10 minutes.
• Spread the mixture onto a dinner plate and allow it to cool, then refrigerate until it’s firm enough to handle.
• Shape the chard mixture into 1-inch balls and dip them in the beaten eggs, followed by coating them with the bread crumbs.
• Place the eggs and bread crumbs in separate shallow bowls.
• Heat at least 1 inch of olive oil in a large skillet over medium-high heat, or, for better results, use a deep fryer set at 365°F.
• The oil should be hot enough that a cube of bread turns light brown in 60 seconds.
• Dip each croquette in the egg, then dredge it in the bread crumbs, and gently place it in the hot oil.
• Fry the croquettes, turning them several times, until they become golden.
• Use a slotted spoon to transfer the fried Swiss chard croquettes to paper towels to drain any excess oil.

• In a medium saucepan, heat the butter and olive oil over medium heat until the butter melts.
• Add the flour and cook, stirring constantly, until the mixture thickens and becomes smooth, which takes about 3 minutes.
• Stir in the grated zucchini and cook, stirring occasionally, for an additional 10 minutes.
• Spread the mixture onto a dinner plate and allow it to cool, then refrigerate it until it’s firm enough to handle.
• Shape the zucchini mixture into 1-inch balls.
• Place the beaten eggs and bread crumbs in separate shallow bowls.
• Heat at least 1 inch of olive oil in a large skillet over medium-high heat, or, if available, use a deep fryer set at 365°F.
• The oil should be hot enough that a cube of bread turns light brown in 60 seconds.
• Dip each zucchini croquette in the beaten egg, then dredge it in the bread crumbs, and carefully place it in the hot oil.
• Fry the croquettes, turning them several times, until they become golden.
• Use a slotted spoon to transfer the fried zucchini croquettes to paper towels to drain any excess oil.

• In a small saucepan, melt the butter over medium heat.
• Add the flour and cook, stirring constantly, for approximately 3 minutes.
• Gradually whisk in the milk, salt, pepper, and nutmeg.
• Continue to cook, stirring constantly, until the mixture thickens and becomes smooth.
• Spread the mixture onto a dinner plate and let it cool.
• Refrigerate until it’s firm enough to handle.
• Shape the cheese mixture into 1¼-inch balls.
• Place the beaten eggs and flour in separate shallow bowls.
• Heat at least 1 inch of olive oil in a large skillet over medium-high heat, or better yet, use a deep fryer set at 365°F.
• The oil should be hot enough that a cube of bread turns light brown in 60 seconds.
• Dip each croquette in the beaten egg, dredge it in bread crumbs, and then place it in the hot oil.
• Fry the croquettes, turning them several times, until they become golden.
• Use a slotted spoon to transfer the fried cheese croquettes to paper towels to drain any excess oil.

• In a small bowl, whisk the egg yolks until they turn a light color.
• Stir in the milk, then gradually add the flour, whisking until the mixture becomes smooth.
• In another small bowl, whisk the egg whites until soft peaks form.
• Gently fold half of the yolk mixture into the whites, and then add a pinch of salt, freshly ground black pepper, nutmeg, the grated cheeses, chopped ham, and finely chopped onion.
• Fold in the remaining yolk mixture.
• Heat at least ½ inch of olive oil in a medium skillet over medium-high heat, or even better, use a deep fryer set at 365°F.
• The oil should be hot enough that a cube of bread turns light brown in 60 seconds.
• Drop the dough by rounded teaspoons into the hot oil.
• Fry, turning once, until they are just golden—avoid overcooking.
• Use a slotted spoon to transfer the fried cheese balls to paper towels to drain any excess oil.

• Layer several slices of ham onto each of the 8 bread slices.
• Top with slices of cheese, and then cover with the remaining 8 slices of bread.
• Pour the milk into a shallow dish with a flat bottom.
• Briefly dip each sandwich into the milk, moistening both sides.
• Place the sandwiches on a dry platter and let them sit for 20 minutes.
• Place the beaten eggs in a shallow bowl.
• Heat at least ½ inch of olive oil in a large skillet over medium-high heat, or even better, use a deep fryer set at 365°F.
• The oil should be hot enough that a cube of bread turns light brown in 60 seconds.
• Dip both sides of each sandwich in the beaten egg and then carefully place them in the hot oil.
• Fry until they turn golden on both sides, turning them once.
• Use a slotted spatula to transfer the sandwiches to paper towels to drain any excess oil.

• If using chicken wings, remove and discard the wingtips and split the remaining wings into two parts.
• Heat the olive oil in a large skillet over medium heat.
• Add the chicken and garlic, cooking until the garlic turns golden (remove each garlic clove as it becomes golden and transfer them to a mortar) and the chicken is browned on all sides.
• Add the brandy and, while standing away from the skillet, ignite the brandy with a match or kitchen lighter and let it die out.
• Sprinkle in the flour, then stir in the wine, broth, and salt.
• Reduce the heat to low, cover, and simmer for an additional 15 minutes.
• In the mortar, mash the reserved garlic, parsley, saffron, peppercorns, and salt together.
• Stir this aromatic mixture into the chicken.
• Cover the skillet and continue to cook for an additional 15 minutes.

• In a medium-sized bowl, combine all the ingredients except the pork and allow them to sit for 5 minutes.
• Cut the pork into ½-inch-thick strips, then crosswise into 1-inch pieces.
• Heat a well-greased stovetop griddle over high heat.
• Add the pork to the hot griddle and cook, turning once, until it is no longer pink in the center.
• Place the cooked pork on a serving platter and top it with the tomato and onion salsa, ensuring to remove the bay leaf.

For Lamb Meatballs:

• In a medium bowl, combine the ground lamb, egg, mashed garlic, chopped parsley, salt, and black pepper.
• In another medium bowl, soak the bread crumbs in the wine.
• Add the crumb mixture to the lamb mixture and mix well.
• Shape the mixture into approximately 30 (1-inch) meatballs.

For Brandy Sauce:

• Over high heat, heat the 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 them occasionally, until they are browned on all sides.
• Add the finely chopped onion and cook, stirring, until the onion becomes wilted and transparent.
• Pour in the brandy, and while 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, and season with salt.
• Reduce the heat to low, cover, and simmer for 45 minutes.

• In a medium skillet, heat 1 tablespoon of olive oil over medium heat.
• Add the chopped onion, green bell pepper, 2 chopped garlic cloves, and the bay leaf.
• Cook and stir until the onion becomes soft, which takes about 5 minutes.
• Stir in the broth and wine, then reduce the heat to low, cover, and simmer for 1 hour.
• Remove the bay leaf.
• While the sauce is simmering, soak the bread crumbs in milk until they soften, then squeeze them dry.
• In a medium bowl, combine the finely chopped partridge (or quail), cheese, egg, parsley, soaked bread crumbs, salt, pepper, and 1 chopped garlic clove.
• Shape the mixture into 1-inch meatballs.
• Place the flour in a small, shallow bowl, and coat each meatball with flour.
• In a shallow earthenware casserole dish or Dutch oven large enough for all the meatballs to fit in one layer, heat the remaining 1 tablespoon of olive oil over medium heat.
• Add the meatballs and cook, turning them occasionally, until they are browned on all sides and cooked through.
• Spoon the sauce over the meatballs.

For Meatballs:

• Begin by soaking the bread in milk and then squeeze it dry.
• In a large, shallow earthenware casserole dish or Dutch oven large enough for all the meatballs to fit in one layer, heat 1 tablespoon of the olive oil over medium heat.
• Add 1/2 cup of chopped onions and the Serrano ham, and cook, stirring, until the onions become translucent and wilted, which takes about 5 minutes.
• Transfer this mixture to a large bowl, and wipe out the casserole dish.
• To the bowl with the onion-ham mixture, add the veal, pork, beaten egg, salt, black pepper, soaked bread, and 1 tablespoon of chopped parsley.
• Mix everything well, and set it aside.
• In the same casserole dish, heat another 1 tablespoon of olive oil over medium heat.
• Add the finely chopped red and green bell peppers, garlic, and the remaining 1/4 cup of onion.
• Cook, stirring, until the peppers become softened, about 8 minutes.
• Transfer this mixture to a medium bowl, and wipe out the casserole dish.
• Shape the meat around each cube of cheese, forming a 1 1/4-inch meatball that encloses the cheese.
• Lightly coat each meatball with flour.
• In the casserole dish, heat the remaining 1 tablespoon of olive oil over medium heat.
• Add the meatballs and cook, turning them occasionally, until they are browned on all sides.
• Remove the meatballs and set them aside.
• Return the pepper mixture to the casserole dish, stir in the paprika and thyme, and then pour in the wine and broth.
• Season with salt and pepper, and bring it to a boil over medium-high heat.
• Reduce the heat to low, cover the dish, and simmer for 45 minutes.
• Transfer the meatballs to a warm platter, and strain the sauce into a small bowl.

For Tempura Vegetables (optional):

• If you’re using tempura vegetables, start by mixing the water and salt in a medium bowl.
• Add the eggplant slices and let them soak for 30 minutes.
• Drain and let them dry on paper towels.
• Prepare the batter according to the instructions in step 1 of the Batter-Fried Squid Tentacles recipe.
• Heat at least 1/2 inch of oil in a large skillet over medium-high heat, or use a deep fryer set to 365°F.
• You’ll know the oil is ready when a cube of bread turns light brown in about 60 seconds.
• Dip each vegetable slice in the batter and then place it in the hot oil.
• Cook until they are golden brown.
• Use a slotted spoon to transfer them to paper towels to drain.