Food

• Make Focaccia recipe, omitting the rosemary.
• Take head of garlic and drizzle with olive oil. Wrap in aluminum foil and place in a 350 degree oven to roast for 45 minutes to 1 hr.
• Remove garlic from oven and let cool. Remove garlic paper until roasted garlic slides out. Place roasted garlic in a small bowl and set aside.
• Cut baked Focaccia into squares then slice each square in half horizontally to make sandwich bread.
• Dress the Arugula with olive oil, salt and pepper.
• Make the sandwich. Spread the roasted garlic on one side of focaccia bread. Top it with arugula then mortadella. Top with the other side of focaccia.

• In the mixing bowl of a stand mixer add the honey and warm water, stir to combine. Sprinkle the yeast on top.  Let it sit for 5 minutes.
• Combine the flour and salt in a separate bowl. Then add flour mixture to the yeast mixture and add 2 TBL of olive oil. Turn stand mixer on medium speed using a dough hook until mixture is smooth and elastic about 5-7 minutes.
• Place dough into a lightly olive oiled and swirl the dough so that it is lightly covered with the oil. Cover the bowl and let the dough rise 1 hour in a warm area.
• Pre-heat oven to 400° and lightly oil a jelly roll pan or 1/4 sheet pan.
• Remove the dough from the bowl and knead it down a few times.  Place dough in a lightly oiled jelly roll pan and spread the dough out to fit the pan. Cover it and let it rest for approximately 15 minutes.  Spread the dough again if needed.  Using your finger tips or knuckles make indentations in the dough.

Topping

• Combine the water and olive oil and lightly brush the top of dough. Sprinkle with sea salt and rosemary. Place in preheated oven for 15-20 minutes until golden.

• Heat the olive oil over medium-high heat, in a Dutch oven or other heavy pot large enough for the meat. Brown the meat on all sides, then remove.
• Add the onions, carrots, celery, rosemary, bay leaves, thyme and juniper berries. Cook over medium heat, stirring frequently, until the vegetables are soft.
• Add cognac to deglaze the pan. Add butter then flour over vegetable mixture and stir to combine. Add wine and bring to a simmer.
• Return the meat to the pan and cover the pot. Simmer, covered, turning the meat occasionally with tongs, until the meat is tender, about 3 hours. Before serving remove bay leaf and herbs.

Polenta

• While beef is braising make polenta
• Bring water and salt to a boil in a saucepan. Pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
• Reduce heat to a simmer, stirring often until polenta starts to thicken. Cover and cook for 30 minutes, stirring about every 5 minutes.
• Turn off heat and stir butter into polenta until butter partially melts; mix in Parmigiano-Reggiano cheese into polenta until cheese has melted. Let rest for mixture to thicken again.

• Place a large pot over med-low heat and add olive oil. Add onion, carrot and celery and garlic, cook until softened.
• Add vegetable stock, beans, zucchini, tomato and pasta, bring to a boil, reduce to a simmer for 10 minutes. Add Pecorino rind and continue to simmer another 10 minutes.
• Add cabbage, swiss chard and simmer another 10-15 minutes to develop flavor. Season with salt and pepper to taste.

Pesto

• While soup is simmering make pesto.
• In a blender combine basil, garlic, pine nuts and cheeses. Drizzle in olive oil until it becomes a paste. Season with salt as needed.
• Serve soup in individual bowl and place a dollop of pesto on top of soup to serve.

• Rinse veal shanks and pat dry. Tie each shank individually with twine. Sprinkle generously each shank with salt and black pepper.
• In your Dutch oven over medium-high heat, melt butter and brown the veal shanks on both sides. Remove from pan and set aside.
• In the same pan sauté onions and garlic until softened.  Add carrots, celery and red pepper and sauté 3 minutes. 
• Stir in stock and wine to deglaze. Stir in Tomato Paste.
• Add veal shank to liquid, make sure shanks are covered by liquid.

  Add bay leaf, thyme and rosemary to pan.

  Cover the pan and let cook on medium-low heat for 4-6 hours, until meat is tender.
• Remove veal from sauce, reserving liquid and vegetables. Strain liquid from vegetables and remove herb twigs. Add vegetables back into sauce and blend in a blender until smooth. (If sauce is too runny you can put it on the stove on medium heat to reduce it and thicken)
• Serve veal shank with sauce.