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Ingredients
US|METRIC
4 SERVINGS
- 2 bunches broccoli rabe (Bunches, stems removed, washed and chopped do not chop them too small, after you remove the stem, cut the flowered stem in 1/2)
- 1/2 lb. cherry tomatoes (quartered make sure you use very matured and over-riped cherry tomatoes.)
- 2 cloves minced garlic
- 2 Tbsp. extra-virgin olive oil
- 1/2 tsp. pepper flakes (/dried whole pepperoncini, quartered you can find the little dried whole pepperoncini in the Mexican isle of a grocery store sealed in a bag)
- grated romano cheese
- ricotta cheese
- butter
- 1 lb. cavatelli (Fresh, you will find the cavatelli in the freezer section of the above mentioned grocery stores)
- 3/4 tsp. dry yeast
- 2 cups warm water
- 1 tsp. sugar
- 4 oz. boiled potato
- 2 oz. potato flakes
- 1 Tbsp. extra-virgin olive oil
- 20 oz. flour (All purpose)
- 1 Tbsp. salt
- 20 cherry tomatoes (You can sub for sliced plum, or whole peeled)
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. dried oregano
- 1/2 Tbsp. coarse salt
- 3 Tbsp. extra-virgin olive oil (use 1 tbs for marinade and rest for stuffing)
- 4 cloves minced garlic
- 1/2 stuffing
- 2 Tbsp. balsamic vinegar
- 1/2 Tbsp. coarse salt
- 3 lb. flank steak (have your butcher remove)
- 1/4 cup romano cheese (each parmiggiano and, the mixture will balance out the saltiness)
- 2 Tbsp. fresh parsley (chopped)
- 1 Tbsp. fresh oregano
- 1 tsp. dried oregano
- 3 oz. pancetta (diced)
- salt (to taste)
- pepper (to taste)
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