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1 large loaf ciabatta bread
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2 Tbsps extra-virgin olive oil
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4 portabella mushroom caps
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1 onion, halved and sliced
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2 cubanelle peppers, seeded and sliced
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1 red chile pepper, thinly sliced
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2 large cloves garlic, sliced
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1/2 cup chicken stock or water
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Salt and freshly ground black pepper
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1 lb Italian hot or sweet or combination of both sausages in red sauce from make-ahead meal earli...
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12 ozs sharp provolone cheese, shredded
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A small handful fresh flat-leaf parsley for garnish
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Spinach Stuffed Braciole in a Sunday Sauce with Pappardelle
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1 (10-oz) box chopped frozen organic spinach
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Freshly grated nutmeg
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2 hard-boiled eggs, peeled and finely chopped
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2 Tbsps dried currants or chopped raisins
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2 to 3 Tbsps toasted pine nuts
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2 large cloves garlic, finely chopped
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1/4 cup freshly shredded parmigiano-reggiano cheese
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4 (8-oz) pieces thin-cut top round veal or beef lbed very thin
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Special equipment: Kitchen twine
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1/4 cup extra-virgin olive oil
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1 carrot, finely chopped
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1 onion, finely chopped
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4 cloves garlic, thinly sliced
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1 large fresh bay leaf
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A few sprigs fresh rosemary, leaves removed and finely chopped
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A few sprigs fresh sage, thinly sliced
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1/4 cup tomato paste
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1 cup dry white wine
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2 cups chicken stock-in-a-box
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1(28-oz) large can San Marzano tomatoes
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2 lbs hot or sweet italian sausage or combination of both
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1 (8-oz) package pappardelle pasta or 12 ozs egg tagliatelle
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1 Tbsp butter
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A generous handful fresh sweet basil leaves, torn or shredded
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A small handful fresh flat-leaf parsley, finely chopped
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