instructions In a medium bowl, whisk together the egg yolks, Parmigiano-Reggiano and a ladle or two of the bechamel. Transfer the contents of the bowl to the remaining bechamel and stir to combine.
ingredients 3 Tablespoons Extra-Virgin Olive Oil 2 medium Onions (chopped) 3 medium Carrots (sliced into 1/4-inch coins) Salt and Pepper to taste 2 Garlic cloves (sliced) 3 Thyme sprigs (leaves torn) 1 teaspoon Red Chili Flakes
instructionsFor the Meat Pie: Preheat oven on broil. Heat a cast iron skillet over skillet over medium-high with a few tablespoons of olive oil. Add onions and carrots to saute for 3 minutes, seasoning with salt and pepper. Add the garlic, thyme and red chili flakes. Cook just until fragrant, about 30 seconds.
ingredients 3 cups leftover braised Beef or Pork 1 bunch Curly Leaf Kale (rinsed and roughly chopped)
instructions Add the leftover meat, stirring to combine with the vegetables. Then add the kale and season with salt and pepper.
ingredients 1 cup Dry White Wine
instructions Deglaze with white wine, scrapping up any bits off the bottom of the pan. Cook for 2 to 3 minutes until the kale has wilted down. Remove from the heat, pack down with the back of a wooden spoon. Top with the Parmigiano Bechamel mixture.
ingredients fresh Parsley to garnish
instructions Place in the oven and cook until bubbling and golden on top, about 35 to 40 minutes. Remove from oven and allow to cool for 5 minutes before serving. Garnish with parsley and freshly grated Parmigiano-Reggiano.