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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup extra virgin olive oil
- 4 garlic cloves (thinly sliced)
- 1 large yellow onion (diced)
- 3 Tbsp. chopped fresh thyme
- 1/2 medium carrot (finely shredded)
- 56 oz. whole peeled tomatoes (crushed by hand)
- kosher salt (to taste)
- 6 pieces veal loin
- coarse sea salt
- freshly ground black pepper
- 2 cups flat leaf parsley leaves
- 1 cup freshly grated Pecorino Romano (plus more for serving)
- 1/2 tsp. freshly grated nutmeg
- 1 cup all-purpose flour
- 1/4 cup extra virgin olive oil (plus more for drizzling)
- 1 cup dry white wine
- 1 1/2 cups tomato sauce (basic)
- 1 bunch fresh oregano (for serving)
- 1 shishito pepper (thinly sliced)
- 1/2 bunch hyssop (anise, roughly chopped)
- 1/2 bunch purslane (roughly chopped)
- 1/2 bunch fennel fronds (bronze, torn)
- 2 tsp. marjoram (roughly chopped)
- 2 Tbsp. extra virgin olive oil
- 1 lemon (zested and juiced)
- kosher salt
- freshly ground black pepper
- 1/4 cup extra virgin olive oil
- 6 garlic cloves (thinly sliced)
- 2 grams red pepper flakes
- 4 grams marjoram (roughly chopped)
- 10 grams flat leaf parsley (roughly chopped)
- kosher salt
- freshly ground black pepper
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