27 Ingredients
  • 1 cup pizzeria flour or blend 50/50 bread flour and all-purpose flour, plus more for dusting (recommended: Caputo 00 Pizzeria Flour or blend 50/50 King Arthur bread and all-purpose flour)
  • 1/3 cup plus 4 tablespoons filtered water
  • Sea salt
  • 3/4 tablespoon dry active yeast* See Cook's Note
  • 1 (2-pound) prosciutto, skin on shank end from the deli (recommended: Prosciutto di San Daniele)
  • 2 carrots, coarsely chopped
  • 2 celery stalks, cleaned and coarsely chopped
  • 2 yellow onions, coarsely chopped
  • 1/4 cup cloves garlic, peeled and left whole
  • 1 gallon water
  • 1 cup pizzeria flour or blend 50/50 bread flour and all-purpose flour (recommended:
  • 1 leek, trimmed
  • 5 tablespoons unsalted butter
  • 1/2 cup white wine (recommended: Amaise)
  • 1 cup heavy cream
  • Salt and freshly ground black pepper
  • 1 red onion, peeled
  • 2 tablespoons olive oil
  • Salt
  • 1 tablespoon granulated sugar
  • 1/4 cup water
  • 1 cup balsamic vinegar
  • 1/4 cup salt-cured black olives
  • 1 cup extra-virgin olive oil
  • 1 sprig fresh rosemary
  • 2 ounces grated fontina cheese
  • Grated Parmiagano-Reggiano cheese, as needed
Nutrition
1153
58% daily value
6 servings
                                       
                                           
     

Fat

123% 80

Saturated

132% 26

Trans

- 0

Monounsaturated

- 43

Polyunsaturated

- 7

Carbs

20% 59

Carbs (net)

- 54

Fiber

20% 5

Sugars

- 14

Sugars, added

- 2

Protein

92% 46

Cholesterol

60% 181

Sodium

153% 3664

Calcium

20% 203

Magnesium

20% 83

Potassium

24% 1106

Iron

29% 5

Zinc

44% 5

Phosphorus

83% 583

Vitamin A

51% 457

Vitamin C

11% 10

Thiamin (B1)

109% 1

Riboflavin (B2)

54% 1

Niacin (B3)

54% 9

Vitamin B6

65% 1

Folate equivalent (total)

49% 197

Folate (food)

- 88

Folic acid

- 64

Vitamin B12

58% 1

Vitamin D

450% 68

Vitamin E

50% 7

Vitamin K

39% 47

Sugar alcohols

- 0

Water

- 925
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