8 cipollini onions, peeled
Drizzle of olive oil
Freshly ground black pepper
1 pound assorted root vegetables, such white potatoes, sweet potatoes, parsnips, celery root, and carrots, peeled and chopped
4 tablespoons butter
1/2 cup heavy cream
Freshly ground white pepper
6 ounces piece of bacon, cut into 1/8-inch cubes
2 teaspoons chopped garlic
2 cups fresh field peas, or dried black eyed peas, cooked until tender
1 cup veal reduction
1 tablespoon finely chopped fresh parsley leaves, plus extra for garnish
8 (3-ounce) pork loins
2 cups flour
2 eggs beaten with 2 tablespoons of milk
2 cups fine dried bread crumbs
1 cup vegetable oil
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
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