From: Chef Jasper J. Mirabile, Jr., Jasper’s Restaurant Group, Kansas City, MO. Yield: 6-8 sandwiches. Porchetta: 2 Tbsp. olive oil ½ tsp. sea salt 1 Tbsp. brown sugar 4 cloves crushed garlic 1 tsp. fennel seeds 4 sprigs each sage, thyme and rosemary, finely chopped ½ tsp. dried oregano 2 to 3 lb. pork butt 1 cup chianti Spinach Aglio Olio: 1 bag fresh spinach ¼ cup olive oil 3 cloves crushed garlic to taste, sea salt *** 8 oz. provolone ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.