Socca (An Italian Beef, Cabbage & Potato Casserole)


What’s the heartiest dish you know how to make? Chances are, this is heartier.

Picture it: a pestata (or paste) is made with lots of garlic, sage, rosemary and olive oil. That paste is used to flavor sliced red potatoes and cubed beef shoulder which get layered in a giant casserole with cabbage. Then the remaining pestata is mixed with white wine, poured over the mix, which has been dotted with butter. Into a hot oven it goes for 2 1/2 hours, after which the whole thing is topped with grated Fontina cheese and returned to the oven for it to bubble and brown. I told you this was hearty.

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Bacon For A Crowd


You have people coming over for breakfast. You want to serve those people bacon. You want the bacon to be hot. You don’t want to fry it because that would require several pans, it would make a mess and it would be hard to manage while entertaining guests. You may think to yourself, “Maybe bacon’s not worth it.” But you would be wrong: bacon’s always worth it! And there’s an easy solution that you should know about; lean in close, and I’ll tell you.

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