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Bread and Bean Soup
Bruschetta with Cavolo Nero (Black-Leaf Kale)
Corn Meal and Kale Farinatao
Cream of Leeks
Goose Sauce
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Pork Blood
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Ribollita
Ricotta and Macaroon Cake
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Grandma Eugenia's Sauce

INGREDIENTI:

300 grams (approx. 10.6 ounces) of veal or beef
chicken innards (liver and gizzard)
olive oil
1 kg (2.2 lbs.) of peeled plum tomatoes
a carrot
half onion celery
parsley
basil and tomato
salt and pepper

PREPARAZIONE:

Mince all of the meat and vegetables together. Place it all in a pan (enameled cast iron pans are best). Add olive oil and a little water. Cook until the water evaporates (about 20 minutes). Then add a half cup of red wine and turn up the heat. When the wine has evaporated add the tomato and let it simmer for about an hour and a half.

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