Mezze Maniche, with spicy tomato braised turnip greens Nov 19, 2015 | Blog Posts, Uncategorized Also today, Pappardelle, alla Bolognese. Pasta Misti, with braised beef, broccolini and fall spices. Share this:Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on Pinterest (Opens in new window)Click to share on Google+ (Opens in new window)Click to email this to a friend (Opens in new window) Related 1 Comment Erin on November 19, 2015 at 6:04 pm My marinara sauce: spanish olives’ smoky chardonay white wine vinegar: fresh marjoram: google store olive vinegar: red tomato slices: pressure cooker lid, and simmered for one hour: google store jars lids, and jars pickled for three weeks at a cupboard: pickled tomatos slices: three lemons: food processor blended. Simmered. Added to some tuscany’s bag of bread flour experiment’s pasta flour: bob red mill’s almond seitan: walnut seitan: pecan seitan: almond milk: almond butter: sea salt: food processor blended: pasta machine: homemade papardelle: olive oil.