1 tablespoon salt
1 tablespoon granulated sugar
Four 10- to 12-ounce bone-in pork rib chops
Salt
12 cipollini onions, top and root ends trimmed
2 tablespoons extra-virgin olive oil
1/2 cup white wine
4 tablespoons sugar
2 cups white wine vinegar
3 tablespoons extra-virgin olive oil, plus more for oiling
3 cloves garlic, sliced
1 medium-sized red onion, chopped to medium dice
1 medium-sized yellow onion, chopped to medium dice
Salt
12 medium-sized tomatoes, chopped
1/2 cup basil, chopped
Salt
8 to 12 cups loosely packed Lacinato kale
2 ounces smoked pork jowl or smoked bacon, chopped
2 tablespoons extra-virgin olive oil
2 cloves garlic, sliced
Pinch chile flakes
Salt and pepper
Salt and pepper
1/2 lemon, juiced
4 ounces pancetta, cubed into 1/2-inch pieces
4 ounces cold-smoked pork jowl or smoked bacon, cubed into 1/2-inch pieces
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
3 cloves garlic
4 ounces shredded water buffalo caciocavallo or provolone
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1/4 cup white wine
1/4 cup chicken stock
The cipollini onions are best when made 1 to 2 days in advance, allowing the flavors to improve. When preparing the filling, be sure your cured meats are cold to avoid a slimy consistency. Save the extra conserva for another use.
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