In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.

Special equipment: butcher's twine, Preheat the oven to 375 degrees F., Using a slicing knife, make an incision parallel to the cutting board into the pork loin (butterfly)., The incision should run from end to end lengthwise, and leave about 1/2 inch of the pork loin intact opposite the side of the incision., You should be left with the pork loin opened into about an 8-by-10-inch piece., In a medium mixing bowl, combine the sausage, olives, dates and shallots., Mix in the cream, breadcrumbs and egg yolk, and finish with the parsley., Season with the za'atar and some salt and pepper., Stuff the pork loin by spreading the mixture down one side of the opened loin and folding over the other half., You should leave about 1/2 inch of extra space for the ends of the pork to seal again, keeping the filling centered., Cut 8 long pieces of butcher's twine and tie the loin together to form it back to its original shape., Put the loin on a roasting rack in a pan and season with salt and pepper., Roast until the internal temperature reaches 150 degrees F, 50 to 60 minutes., Rest the meat for 10 minutes before slicing., You should have 8 even slices from the roast.
pork loin, sweet Italian sausage, olives, dates, shallots, heavy cream, breadcrumbs, egg yolk, parsley, Kosher salt

Preheat oven to 400 degrees F., Bring a pot of water to boil for gnocchi., Season the water with salt, add gnocchi and cook according to package directions., Place chicken in a medium bowl with grill seasoning and add the fennel seeds., Pile sun-dried tomatoes on top of each other in small stacks then slice into thin strips., Coarsely chop the thin strips and add to bowl., Stack 10 basil leaves together then roll them up into a log., Shred the basil by thinly slicing the log., Add basil to the bowl., Drizzle some extra-virgin olive oil over the chicken, mix meat together and roll into mini balls, 1 1/2 inches across, and arrange on a nonstick cookie sheet., Bake at 400 degree F for 10 to 12 minutes or until firm and lightly golden., Preheat a large skillet over medium heat., Add 2 tablespoons extra-virgin olive oil, the onions and crushed red pepper flakes., Cook 5 minutes, stirring frequently., Stir in the tomatoes and sauce and season with salt and pepper., Simmer over low heat., Stir in the remaining 10 leaves of basil, whole or torn., Drain gnocchi and remove balls from oven., Toss gnocchi and meat balls with sauce and serve with grated cheese to pass at table.
Salt, section, ground chicken, grill seasoning, fennel seeds, tender sun dried tomatoes, fresh basil, extra-virgin olive oil, onion, red pepper, tomatoes, tomato sauce, Romano

Heat a Dutch oven or soup pot over medium to medium high heat with extra-virgin olive oil., Add chorizo and render 2 to 3 minutes., To chorizo, add cabbage and begin to cook it down., While cabbage wilts, trim the leeks of top 3 to 4 inches and root ends then halve them lengthwise and thinly slice., Soak in large bowl of water to release grit., Repeat of leeks are especially sandy., Wipe down work area., Dry the leeks on kitchen towel and add to cabbage with some grated carrot., Season with salt and pepper and bay leaf and sweat the vegetables 3 to 4 minutes., Add chick peas and chicken stock to the pot, cover to bring up to a boil., Uncover pot and turn heat back a bit but keep at a low boil., Stir chicken into soup., Add ground meat to a bowl and top with bread crumbs or crumbled bread., Season the bread with paprika, cinnamon, nutmeg, salt and pepper., Add a handful of parsley to the bowl and an egg., Mix and form 1-inch meatballs, adding them to the soup as you work., Wash up and simmer meats 5 minutes then stir in egg pasta and simmer 5 minutes more., Turn off soup., While the soup cooks, combine remaining parsley with lemon zest, and chopped garlic Place seeded and chopped tomatoes in a small bowl and combine with lemon-garlic-parsley mixture., Serve Cocido in shallow bowls and top with spoonfuls of tomato topping to stir in.
extra-virgin olive oil, Spanish chorizo, head, leeks, carrot, Salt, bay leaf, chick peas, chicken stock, chicken, ground beef pork, bread crumbs, paprika, ground cinnamon, nutmeg, flat-leaf parsley, egg, fideos, lemon, garlic, tomatoes