2 tablespoons extra-virgin olive oil
4 cloves chopped garlic
3 (10-ounce) bags spinach, washed, any large stems removed
Gray salt and freshly ground black pepper
2 pound Italian sausage links, cooked and sliced 1/8-inch thick
2 cups fresh ricotta cheese
2 egg yolks
1/4 teaspoon freshly grated nutmeg
15 cups water
2 tablespoon sea salt, preferable gray salt
3 cups fine grind polenta
2 cups grated Parmesan
4 teaspoons roasted garlic oil, or extra-virgin olive oil
4 cups prepared marinara sauce
1 cup jarred roasted, peeled and seeded yellow pepper, cut into 1-inch squares
1 cup jarred roasted, peeled and seeded red pepper, cut into 1-inch squares
1/2 cup grated Parmesan
1 pound fresh mozzarella, thinly sliced
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