Pot & Cover

Ingredients Kosher salt 1 1/2 (16-ounce) boxes lasagna noodles Olive oil 1 pound bulk Italian sausage 4 cloves garlic, smashed, divided Crushed red pepper flakes 1 (12-ounce) package cremini mushrooms, stems removed, caps sliced (I don't remove stems...reg mush would be fine) 1 zucchini, cut in 1/2 lengthwise and cut on the bias ( no zucc in house...we used a roasted pepper 2 cups ricotta 2 cups grated Parmigiano-Reggiano, divided 2 eggs 6 to 7 basil leaves, cut into chiffonade (we used our pesto instead...no fresh basil in house...lots of pesto) 1 recipe Chef Anne's All-Purpose Marinara Sauce, recipe follows (we used our fav marinara, bertolli) 1 pound grated mozzarella Bring a large pot of well-salted water to a boil. Working batches, cook the lasagna noodles until they are soft and pliable but not limp, 6 to 7 minutes. Remove the pasta from the boiling water and lay flat on a sheet tray to cool. Reserve. Coat a large saute pan with olive oil and bring to...

Anne Burrell inspired Braciole served with a side of capellini and wicked green beans (already on here) (this is for 2 or 3, a half recipe) 1/2 lb capellini Extra-virgin olive oil 1/4 cup finely diced pancetta 1/2 large onion, finely diced Kosher salt Pinch crushed red pepper flakes 1 cups day old (sourdough or Italian)bread, crusts removed, cut into 1-inch chunks 1/2 cup milk 1 cloves garlic, smashed and finely chopped 1/4 pound button or cremini mushrooms, sliced 1/4 pound spinach, stems removed and cut into chiffonade 1/4 cup toasted pine nuts (we used toasted pecans) 1/4 cup grated provolone ( oh provolone is soooo yummy!) 1/4 cup grated Parmigiano-Reggiano 1 pounds top round, cut into 1/2-inch thick slices (about 12) (MAKE SURE THIS IS AS LARGE IN DIAMETER AS POSSIBLE...GET BUTCHER INVOLVED...ITS TOUGH MEAT AND WON'T BE EASILY BEAT INTO SUBMISSION AND WILL BE VERY HARD TO POUND OUT TO FIT STUFFING!!!!!) we learned the hard way stuffing...mushrooms, spinach,...