A slow and parchment paper cooking makes them soft and juicy, while the honey provides them with brightness and a delightful sweet and sour aroma

Paprika is one of the spices I prefer the most, there are different types of it, if you use the sweet one, it is a perfect pairing for any type of meat

A version made with olive oil, making it a bit lighter than the one made with lard. I use a bit of milk to keep them super soft

A simple alternative to the classic Bolognese sauce. Intentionally without tomatoes and cooked in white wine, it has a delicate and velvety flavor