1) The document provides recipes for three Italian dishes: Spaghetti Alla Gracia, Chicken Piccata, and Granita di Limone.
2) The Spaghetti Alla Gracia recipe sautés guanciale and red pepper flakes in olive oil before adding cooked spaghetti and grated Pecorino Romano cheese.
3) The Chicken Piccata recipe coats chicken breasts in flour before pan-frying and then making a lemon, butter, and white wine sauce to serve over the chicken.
2. Spagetti Alla Gracia Serve immediately with remaining Pecorino Romano on the side. 4. Place the pan with the guanciale back over medium heat. Drain the pasta and add it to the pan with ½ cup of the Pecorino Romano. Stir the pasta vigorously until guanciale and cheese are well distributed. 3. Bring a large pot of liberally salted water to a boil. Add the spaghetti and cook uncovered over high heat until al dente. 2. Heat the olive oil in a large sautè pan over medium heat. Add the guanciale and the hot pepper and sautè until guanciale is crisp. Remove from the heat. 1. 1/4 cup extra virgin olive oil 4 ounces guanciale, cut into1/4 inch slices, then chopped coarsely 1/4 teaspoon red pepper flakes 1 pound spaghetti 1 cup freshly grated Pecorino Romano cheese
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4. Chicken Piccata Transfer Chicken to serving dishes, top with sauce and a slice of lemon for garnish. 6. Add the broth and cook until the liquid is reduced by half, 5 to 6 minutes(sprinkle a little flour in when it starts boiling to thicken.) 5. Drain the oil and add butter, wine, lemon, salt and pepper. Cook for 1 minute. 4. Place chicken breasts in pan and cook until lightly browned on both sides, about 2-3 minutes for each side. 3. Heat oil in a large saute pan set on medium heat. 2. Dredge each chicken breast in flour to coat and shake off excess. 1. 4 chicken breasts pounded thin flour spread on a plate for dredging 2 tablespoons of olive oil 3 tablespoons of butter 1/2 cup of white wine juice of 2 lemons salt and pepper to taste 1 cup chicken broth
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6. Granita di Limone Remove mixture from refrigerator and process in ice cream maker following manufacturer's instructions until granita is slushy with little chunks of soft ice, 20-30 minutes. Serve immediately. 4. Transfer mixture to a tupperware container and refrigerate for at least 4 hours or overnight. 3. Add lemon and stir until mixed well. Let sit until it cools to room temperature. 2. Combine water and sugar in a small sauce pan over low heat and stir until sugar is dissovled. 1. 2 cups water 3/4 cup sugar 1/2 cup freshly squeezed lemon juice
