Veal and Pork Stew with red and yellow peppers

1 lb. veal stew meat, trimmed

1 lb. pork stew meat, trimmed

2 – 3 tsp. spice rub of choice

salt and pepper to taste

2 – 3 Tbsp. olive oil

red pepper, cored, seeded and sliced

yellow pepper, cored, seed and sliced

1 onion, peeled and thinly sliced

4 garlic cloves, peeled and thinly sliced

1C red wine

1C canned tomatoes, pureed

1 Tbsp. tomato paste

3 – 4C beef stock

1/2C fresh basil leaves, thinly sliced

1/2C fresh oregano leaves, coarsely chopped

1C fresh spinach leaves, stemmed

Toss the veal and pork stew meat with salt and pepper and spice rub to coat.  Heat olive oil in a sauté pan; add the peppers and cook until slightly browned, stirring frequently.  Remove and set aside.  Add the veal cubes and sauté until brown on all sides.  Remove and set aside.  Repeat with pork cubes, adding more oil as necessary.  Add the onion slices and sauté until transparent, add the garlic and stir to coat well with oil.  Add the red wine and bring to a boil.  Reduce by half.  Return the meat to the pan.  Add the canned tomatoes, tomato paste and three cups of stock and bring to a simmer.  Simmer, stirring occasionally until the meat cubes are tender, adding more stock as necessary.  Stir in the peppers and bring to a simmer.  Add the basil, oregano and spinach and stir in.  Season with salt and pepper to taste and serve.

MAKES:  8 servings

Stromboli

Pizza dough ball

1 tsp. crushed red pepper flakes

1/2 lb. prosciutto

5 oz. package baby spinach, cooked and squeezed dry

10 basil leaves

1/4C parmesan cheese

1/4C shaved asiago cheese

cornmeal

1 egg beaten with 1 tsp. water (egg glaze)

roasted pepper sauce

2 red peppers, roasted, pureed

2 Tbsp. fresh basil leaves, sliced

Mix roasted pepper puree with fresh basil leaves and set aside.

Place the dough on a wooden board, cover with towel and let come to room temperature, about 1 hour.  Preheat oven to 450F.  Roll out into a long rectangle about ¼-inch thick.  Sprinkle with red pepper flakes, top with one layer of prosciutto, spinach, basil, cheese and another layer of prosciutto, leaving a 1-inch margin on both short ends and one long side.

Begin rolling the dough over the filling on the side with no margins.  Roll the dough like a jelly roll, tucking in the filling as you go.  Pinch dough to seal seam and ends.  Coat a baking sheet with cornmeal; place Stromboli on baking sheet, seam side down.  Brush with egg glaze.  With a knife slash shallow diagonal vents every 2 inches to allow steam to escape.  Bake 15 – 20 minutes until golden brown.  Cut on bias

into 2-inch slices with serrated knife.  Serve with roasted pepper puree.

MAKES:  8 servings