1/2 gallon milk, whole
1/2 quart buttermilk
2 heads fennel, sliced on the bias
5 heads garlic, sliced lengthwise in half
3 carrots, sliced on the bias to 3/4 inch thickness
1.5 lbs. leeks, roughly chopped
2 lbs. shallots, chopped
1 white onion, chopped
1 box crimini mushrooms, roughly chopped
1/2 bunch fresh thyme
1 bunch fresh parsley
10 black peppercorns
2 tablespoons salt
2 tablespoons olive oil
3 cups unbleached all-purpose flour plus additional for dusting
4 large eggs, lightly beaten
1 teaspoon salt
2-3 tablespoons water
4 1/2 lbs. sausage
1 lemon, zested
2 Vidalia onions, chopped
4 cloves garlic, minced
2-3 cups Roasted Fennel Stock
2 cups ricotta
Coarse ground black pepper to taste
2 bunches fresh kale
3-4 cloves peeled garlic
1-2 tablespoons salt
1/2-3/4 cup of parmesan, use as desired
1/2-1 cup of olive oil
Pepper to taste
2 whole acorn squash, peeled, seeded and cubed into 1/2-inch pieces
1-3 tablespoons olive oil
1/4 cup honey
Salt and pepper to taste
You can spice this dish up by adding almost any fresh herb, garlic, etc. We kept ours simple as we already had a lot of flavors going on in the entree plate.
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