Preheat the oven to 450 degrees F.
In a 12 to 14-inch saute pan, heat 2 tablespoons olive oil over medium heat. Add the red onion and cook for 5 minutes, until soft and translucent. Add the red peppers, thyme
, and oregano
and saute over high heat for five more minutes, until the peppers and onions
are very soft. Remove from heat, season with salt and pepper and set aside.
In the same 12 to 14-inch saute pan, heat 2 tablespoons olive oil until smoking. Add the cavolo nero
and the pepper flakes and cook until wilted and soft, about 4 to 5 minutes. Remove the pan from the heat, place the cabbage
mixture into a bowl, stir in prosciutto
pieces, and set aside.
Place the mushrooms on a sheet tray and drizzle
with 2 tablespoons olive oil. Season with salt and pepper, place in oven and roast
for 20 minutes. Remove from the oven and allow to cool. Chop
into 1/4-inch cubes and place into a bowl with the juices that have exuded during cooking. Add the sage, season with salt and pepper, and set aside.
In a 12 to 14-inch saute pan, heat 2 tablespoons olive oil over medium heat until smoking. Add the leeks
and cook, stirring occasionally, until the leeks are very soft and translucent, about 8 or 9 minutes. Remove from heat and allow to cool in a bowl. Tear the mint leaves by hand and add to leeks. Season with salt and pepper and set aside.
the soaked beans and cook, covered with fresh water, over high heat until the beans are very tender but not waterlogged. Drain the beans, allow them to cool slightly, then mash
with a potato
masher or fork, taking care not to "whip
" them too much. Stir in the minced garlic, rosemary, balsamic vinegar
, and 1/4 cup olive oil. Season with salt and pepper, add more oil if necessary to create a smooth texture, and set aside.
Preheat the grill or broiler.
or toast bread for 2 minutes, until browned and firm. Taste each of the mixtures for seasoning and moisten any that may be dry with a little extra-virgin olive oil and a squeeze of a <