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Ingredients
US|METRIC
4 SERVINGS
- 2 cups 00 flour
- 3/4 cup semolina flour
- 18 egg yolks
- 8 Tbsp. water
- 2 Tbsp. olive oil
- 16 cups Italian plum tomatoes (peeled, separated from the sauce they are packed in, and crushed)
- 1 head fresh garlic (peeled)
- 1 bunch basil (torn)
- 1 pinch red pepper flakes
- olive oil
- sea salt (to taste)
- 1 gal. milk
- 1/4 lb. butter
- 3/4 cup flour
- 1 tsp. nutmeg
- salt
- pepper
- 1 lb. ground beef
- 1 lb. ground pork
- 2 eggs
- 1 cup breadcrumbs
- 6 cloves garlic
- 1 bunch parsley
- 1 Tbsp. salt
- 1 tsp. pepper
- 2 lb. sweet Italian sausage (cooked)
- 8 whole eggs (hard-cooked)
- 1/4 lb. soppressata (sliced)
- 1/4 lb. prosciutto cotto (sliced)
- 1 lb. buffalo mozzarella (fresh)
- 2 cups provolone (grated aged)
- 1 cup Parmigiano Reggiano (grated)
- 1 lb. spinach (cooked, drained, and chopped)
- 4 chicken livers (dusted in flour and lightly sautéed in butter until cooked through)
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