Weekly menu: Anchovies, chicken and broccoli 2026

1.1 Lettuce:
Clean the lettuce hearts and cut them in half. Reserve three halves and chop the other three into chunks.

1.2 Onion
Cut one of the onions into quarters and the other into julienne strips (very thin slices).

1.3 Garlic
Chop a clove of garlic and mix it with two tablespoons of olive oil and a pinch of salt.

1.4 Potatoes
Cut them in half.

1.5 Bread
Cut a slice of bread into cubes and place them in a bowl.

1.6 Broccoli:
Slice the whole broccoli lengthwise as shown in the photo , creating slices about half a centimeter thick. As you reach the ends and run out of stems or center sections, simply separate the remaining broccoli into florets.

2.1 Baked Chicken
• Place the 3 chicken thighs, the diced potatoes, the floret-cut broccoli, two garlic cloves, and the quartered onion on a baking sheet. Sprinkle a handful of salt over all the ingredients, along with a generous splash of olive oil and 200 ml of white wine.

• Place in the oven at 180 degrees and cook for40 minutes .

• Remove half of the potatoes and a chicken thigh from the tray and set aside on a separate plate.

• Place the remaining ingredients in the Tupperware container . Let it cool completely before replacing the lid and placing it in the refrigerator.

• You can add the juice released by the chicken to the same container or put it in a separate container to add the day you eat it.

2.2 Sautéed Onion
• In a nonstick skillet, add a splash of oil and the julienned onion. Cook over low heat, stirring occasionally to prevent burning, until the onion is fully cooked and caramelized.

• Remove 3 teaspoons of the sautéed onion and set aside in a bowl. Leave the remaining onion in the pan for the next time.

2.3 Pasta sauce
• Add half a chopped anchovy loin and 50 ml of white wine to the sautéed onion in the pan.

• Cook forReduce the wine for 5 minutes , stirring gently to combine everything. Set aside in the same pan for the next preparation.

2.4 Pasta
• Bring plenty of boiling water to a boil with a good handful of salt and cook the pasta forApprox. 8 minutes (see manufacturer's instructions).

• Drain the pasta, pour it over the onion sauce and mix gently.

• Transfer the pasta to the THURSDAY container , decorate it with two anchovy fillets and let it cool before putting the lid on and storing it in the refrigerator.

2.5 Crispy Broccoli and Tostones
• Spread the broccoli slices on a baking tray lined with baking paper.

• Use a little garlic oil to brush the surface of the broccoli and grate a little Parmesan cheese on top.

• Meanwhile, add the remaining garlic oil to the bowl with the diced bread and mix well with your hands until all the bread is coated. Transfer the bread cubes to the same tray as the broccoli, keeping them from touching the cheese so they don't stick together.

• Bake in grill function for5 or10 minutes , depending on your oven's power, until the cheese is golden. Remove the tray from the oven, turn the tostones over, turn the broccoli slices over, brush with garlic oil, cover with grated cheese, and bake again for5 or10 more minutes. Reserve.

2.6 Caesar Sauce
• In a blender or food processor, add a fresh egg, a pinch of salt, half an anchovy loin, half a garlic clove, and a splash of lemon juice. Blend everything thoroughly on high until you get a smooth sauce.

• Reduce the heat and slowly add the oil in a very thin stream to emulsify the mixture. The amount of oil will depend on the size of the egg and the desired texture. Ideally, it should have a slightly thinner consistency than mayonnaise, for which you'll need between 100 and 150 ml of oil. This recipe will leave you with leftover Caesar dressing. If you don't use it all, you can store it in the refrigerator for 3 days and use it to spread on bread or accompany roasted vegetables.

2.7 Caesar Salad
• Shred the chicken thigh you reserved in step 2.1.

• Place the chopped lettuce hearts in the FRIDAY Tupperware , add the shredded chicken, the croutons, and some Parmesan cheese flakes that you can make with a peeler.

• Place the sauce in a separate small container and store it with the Tupperware in the refrigerator.

2.7 Poached Egg
• Bring a small saucepan of water to a boil.

• Place a generous piece of plastic wrap over a small glass. Coat the sheet well with olive oil and crack an egg inside. Add a pinch of salt and seal the wrap, twisting it into a small pouch. Tie a knot with another piece of plastic wrap to seal it tightly and prevent water from getting inside.

• Place it in a saucepan with boiling water exactly4 minutes . After this time, remove it from the boiling water and plunge it into cold water to stop the cooking process.

• Place the egg in the TUESDAY container with the broccoli crisps and roasted potatoes you removed in step 2.1. Make sure everything is cool before replacing the lid and storing it in the refrigerator.

2.8 Lettuce hearts
• Grill the three halves of the lettuce heart with a little oil on the widest part until golden brown.

• Place the lettuce hearts in the LUNES container , cover each heart with a teaspoon of the sautéed onion you reserved in step 2.2 and an anchovy loin. Wait for it to cool, add two slices of bread before covering it, and place it in the refrigerator.

TUESDAY
Crispy broccoli with poached egg and potatoes.
Remove the egg from the container and microwave the broccoli and potatoes for 1.5 minutes. Add the egg when you remove it from the microwave, and it will cool in contact with the rest of the container, so you don't run the risk of overcooking it.

WEDNESDAY
Roast chicken with vegetables.
Add any juice you like and microwave the entire container for 1.5 minutes on full power.

THURSDAY
Whole-wheat spaghetti with sautéed onions and anchovies.
Microwave the entire container for 1.5 minutes on full power.

FRIDAY
Caesar Salad.
Serve with any Caesar dressing you like, toss well, and enjoy. It's Friday!