3/4 cup olive oil
8 cloves garlic, minced
1 large Vidalia onion, minced
2 tablespoons fresh basil, chopped
2 tablespoons fresh flat-leaf parsley, chopped
2 teaspoons dried thyme
1 carrot, shredded
Four 28-ounce cans whole San Marzano tomatoes, hand-crushed
Sea salt
Freshly cracked pepper
1/4 cup fresh Italian flat-leaf parsley, minced
1 teaspoon steak spice
1/2 teaspoon red chili flakes
1/2 teaspoon dried Greek oregano
1 bunch fresh chives, chopped
1 egg
1 clove garlic, minced
Sea salt
Freshly ground black pepper
1 1/2 pounds ground beef
1/2 cup Italian-style breadcrumbs
1/2 cup pecorino cheese, grated
1/4 cup dried cranberries, chopped
2 tablespoons fresh flat-leaf parsley, minced
2 cloves garlic, minced
5 tablespoons olive oil
1 1/2 pounds flank steak
Salt
Freshly ground black pepper
4 slices mozzarella cheese
4 slices provolone cheese
1 cup white wine
4 ounces prosciutto, for covering
Katharine C.
This recipe was a HIT! Guests loved the severed arm. Plus, when you cook it in the marinara sauce, the juices and seasons cook into the marinara and it is the tastiest Halloween dish you will ever have!
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