"Layers of meat, cheese, hearty greens, and prosciutto—yum! Served with roasted broccolini and baby carrots...."
INGREDIENTS
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3 tablespoons extra-virgin olive oil (EVOO)
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1 onion, finely chopped
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1 rip celery with leafy tops, finely chopped
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4 cloves garlic, crushed and chopped
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1 large fresh bay leaf
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Salt and black pepper
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Pinch ground cloves
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About ⅛ teaspoon freshly grated nutmeg
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⅛ teaspoon ground ginger
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¼ teaspoon ground allspice
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About ½ teaspoon red chili flakes
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3 tablespoons sun-dried tomato paste
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½ cup white wine
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1 cup turkey or chicken stock
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One 28-ounce can San Marzano tomatoes
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1 bottle passata or 2 cups tomato puree
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1½ pounds Swiss chard or flat kale (lacinato), or a combination of both
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About 3 tablespoons extra-virgin olive oil (EVOO)
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4 large cloves garlic, crushed and chopped
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Salt and pepper
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1 small lemon, juiced, or 2 tablespoons wine vinegar
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½ pound sliced Prosciutto di Parma, speck (smoked prosciutto), or ham of choice
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1½ cups shredded mozzarella cheese or Italian Fontina such as Val d’Aosta
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½ cup freshly grated Parmigiano-Reggiano cheese
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2 pounds ground turkey breast
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Salt and black pepper
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2 teaspoons white pepper
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1 small onion, grated
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About 2 cups homemade breadcrumbs from stale good-quality white or peasant bread
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About 2 teaspoons each grated orange zest and lemon zest
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About ¼ teaspoon grated nutmeg
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½ cup chopped flat-leaf parsley
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3 tablespoons chopped fresh thyme
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3 tablespoons Dijon mustard
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1 egg
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½ cup toasted peeled hazelnuts or walnuts or pinenuts
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2 tablespoons extra-virgin olive oil (EVOO)
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16 fresh baby carrots or rainbow baby carrots, trimmed and peeled and halved lengthwise
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2 bundles broccolini, trimmed and larger stems halved lengthwise
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3 tablespoons extra-virgin olive oil (EVOO)
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Salt and pepper
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1 teaspoon granulated garlic
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1 teaspoon granulated onion
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1 teaspoon crushed red pepper flakes
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2 tablespoons fresh thyme, chopped
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2 tablespoons lemon zest