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 ...

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