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Ingredients for 4 skewers

2 chicken breasts
80 gr. (2.80 oz.) Parmesan
100 gr. (3.50 oz.) Breadcrumbs
Cherry tomatoes
Extra virgin olive oil
White vinegar
2 Cloves garlic
Black pepper
Salt
(and wooden meat skewer)

Recipe

Cut chicken breasts in many strips and place them to marinate for one hour in a bowl in which you mixed oil, garlic thinly sliced, black pepper and salt.

Meanwhile, prepare the breadcrumbs with grated Parmesan and soak skewers in water to discourage burning.

Dip the strips of chicken in breadcrumbs with Parmesan and thread the strips into skewers.

Grill skewered chicken at 220 degrees for 15-20 minutes until they are crisp.

Wash, cut and season the tomatoes with olive oil, salt, basil and a tablespoon of white vinegar.

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Ingredients (for about 10 brownies)

- 200 gr (7.05 oz.) dark chocolate
- 200 gr (7.05 oz.) butter
- 160 gr (5.64 oz.) sugar
- 40 gr (1.41 oz.) flour
- 4 eggs
- vanilla ice cream
- red currants
- icing sugar

Recipe

Get the aluminum tart pans, butter and flour them. Leave the tart pans in the freezer to cool.

Melt the chocolate in a double boiler with butter and sugar, beating well with a whisk to mount the compound. Off the heat, stir in the eggs (one at a time) and the flour.

Distribute the mixture into the aluminum tart pans and put in the freezer for at least 2 hours.

Heat oven to 220°C and bake the mixture just taken out the freezer for 10-15 minutes.

Garnish with vanilla ice cream, red currants and icing sugar.

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Ingredients for 2 persons

200/250 gr. (7.05/8.82 oz.) Mezze maniche
3-4 Slices of Guanciale (Pork cheek) *
Pecorino cheese
1 Egg
2 Yolks
Black pepper
Onion
Extra virgin olive oil

Recipe

Put a pan on a low heat and pour the extra virgin olive oil into the frying pan, add a handful of chopped onion and, after two minutes, add diced Guanciale. Cook Guanciale until becomes crispy.

Meanwhile crack the egg and the 2 yolks into a dish, beat it with a whisk, add 2 pinches of black pepper, 3 tablespoon of Pecorino cheese and beat it again amalgamating all ingredients.

Now put "mezze maniche" into a saucepan of boiling salted water and drain the pasta about 1 minute before the end of cooking time and put it into the pan where you cooked the Guanciale for about 1 minute.

Remove the pan from heat and add the cheese/egg/pepper mixture, mix it again for few seconds and serve the pasta in a dish.

Garnish with additional Pecorino and pepper.
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* Guanciale is traditionally used to make the real and classic Carbonara recipe, if you don't find it use a good quality bacon or pancetta.
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Thanks Lushano for the assistance preparing the pasta.
Thanks Nilu and Laura for their help translating from italian.