Ingredients: Corn Fed Baby Chicken 2000 gr Moroccan Spices Sub Recipe Kalliope Olive Oil 40 gr Ghee Moroccan 12 gr Garlic 2 cloves White Onion fine chopped 200gr Butter-soft 80 gr Fresh Coriander fine chopped 45 gr Lomon confit 100 gr Green Olives 100 gr Chicken Stock Celery   100 gr Carrots 100 gr Onion   100 gr Chicken Bones 400 gr Water 2 Lt Saffron Powder 0.2 gr Kalliope Olive Oil 20 gr Moroccan Spices Ginger powder 6 gr Coriender powder 6 gr Cinnamon powder 6 gr Nutmeg powder 6 gr Bay leaves 1 unit Salt 6 gr Kalliope Olive Oil

Garlic Oil & Chille Ingredients: Spagethetti   400 gr Garlic Clove   2 Unit Red Chilli        4 Unit  ( cut by half) For the Cream of Garlic; Garlic 200 gr Milk 1 lt Kalliope Olive Oil 60 gr Salt & Pepper For the Clams Stock and Clams Meat Clams 2 kg Water 1 lt Salt & Pepper           For the Clams Chili Red Chilli              100 gr Sugar                      80 gr Kalliope Olive Oil  20 gr Lemon Juice.        20 ml Garnish Green Zucchini 400 gr Fried basil leaves Recipes: For the cream of garlic; Cut the garlic by half-length wise; remove

Home Made Tagliatelle with Pesto and Seabass Ragout Ingredients: For the Pasta Dough; 300 gr Semolina Flour 300 gr Egg Yolk For the Pesto Sous; 400 gr Basil Leaves 100 gr Pecorino or Parmesan Cheese 40 gr Pine Nut 80 gr Kalliope Olive Oil 1 unit Garlic Clove Salt& Pepper For the Fish Ragout; 4 Unit Seabass Fillet (skinless boneless) For Garnish :Basil Leaves, Roasted pine nuts, Semi Dried Tomato. Recipe of the Ragout: Cut into small dices the skinned and boneless fish fille, in hot pan add the olive oil browned the garlic clove, add on it the fish