A bunch of stuff I've cooked in the past few weeks:
Lettuce soup (Matt's recipe, more or less) -- very nice.
When I was in Napoli, friarelli (broccoli rabe) & salsiccia was a popular filling for pizza fritta. Next time I've heard of it was on The Sopranos--orecchiette w/ friarelli & salsiccia was introduced as a northerin Italian dish. So I couldn't wait any longer; I had to try it. First time I didn't have orecchiette. Also didn't use friarelli but cime di rapa. Blanch the greens in water, refresh & squeeze out most of the water. Cut in stripes or whatever. Heat up some olive oil, add a bunch of cubed salsiccia to it, mash it a bit with a wooden spoon or something. When it's almost cooked, add diced garlic, some chili peppers and pepper to it. Cook for a bit, then add white wine. Reduce, then add the greens, heat up, add some parmiggiano, toss in the pasta, a bunch more pepper and you're good to go. Fantastic.
Next, I've used yet another kind of pasta (strozzapreti), which worked very well too. I used cavolo nero this time. Also very nice!
Next up were orecchiette. Swiss chard (mostly the green part) and first time I've added chili peppers.
Swiss chard (only the stems). More chili. Also veery good.
Had some deer goulash in the freezer, from New Zeeland, wish I bought at Metro for like 8 €/kg and bought some Hungarian sweet paprika (szegedi paprika). So I made Hungarian deer goulash. Didn't expect much from the meat, but damn. Super tender and flavorful after a long braise.
Gambas al ajillo. Deglazed with cognac, as per Matt's recipe. Very nice as always.
Made some burritos or whatever you wanna call it. Cheddar, refried beans, Tilda basmati, beef/pork with garlic and a bunch of cumin, chipotle salsa (chipotle peppers, tomatos, coriander, onion, garlic, pepper, more chilli, lime juice, salt, sugar), coriander, sriracha. Yummy!
Another batch of ragù alla bolognese. Was too lazy to make pasta so I used store-bought "high end" pasta which I was also able to score cheaply on amazon (50% discount).
Also made some puntarelle alla romana salad.
Cut them in half and "peel" off strips (I just cut it in thin-ish strips the next few times cuz it takes way too much time like this; the Romans actually have a tool for it). Plunge it in ice water for an hour or so.
Then add vinaigrette. Anchovis, garlic, chili, vinegar, olive oil. Super crisp and satisfying.