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Preheat oven to 450 degrees. Brush mushrooms gently to remove any dirt. Slice into ½ inch thick slices, so that when sliced, you see a cross section of the mushroom. Place in a large bowl and set aside. In a separate bowl,

Pre- heat the broiler. Process the pepperoni in the food processor until finely minced. Combine the sausage, lamb, veal, pepperoni, egg yolks, breadcrumbs and Romano cheese. Do not over mix. With clean hands, loosely form 4 hamburger patties. Gently flatten to an even

Pre-heat oven to 350 degrees. Place the first 9 ingredients (through salt and pepper) into a large bowl. With clean hands, gently mix to combine well. Do not over mix or knead, this can make the meatloaf tough. Place 1/3 of the

In a small saucepan, heat the chicken stock to a boil. Turn off heat. Add the dried Porcini and let sit for 4 -5 minutes until softened. Drain, reserving liquid, and set aside. Roughly chop the porcini and set aside. In

Peel the eggplant and cut off the ends. Slice the eggplant cross-wise into thin slices, approximately ¼ inch, but no thicker than ½ inch. Lay each slice on a cookie sheet lined with plastic wrap. Sprinkle generously with coarse salt and

Place chicken stock, carrot, celery, onion and parsley leaves in a large deep saute pan or 2 quart saucepan. (if using unsalted stock, salt the liquid to taste) Add enough water to make the depth of the liquid 2 inches

Place turkey, garlic, onions, breadcrumbs, heavy cream, egg, Romano cheese, 2 Tablespoons Parsley, 1 Tablespoon Oregano, 1 teaspoon salt (first 10 ingredients) in a bowl. With clean hands, gently combine all ingredients until well blended. Do not over blend. Separate mixture

In a wide shallow bowl, whisk the eggs with water. In a separate wide shallow bowl or pie plate, mix the breadcrumbs, paprika, salt and pepper. For each sandwich, place 1 slice of the trimmed bread in front of you. Place ¼

Remove the tenderloin from the underneath side of each breast and reserve for another use. Place the breasts between two pieces of wax paper and pound to an even thinness of roughly ¼ inch (not any thinner). Place the flour, salt and

Cook the lima beans according to the manufacturer’s directions. When the beans are tender, drain well and cool to room temperature. Puree the beans in a food processor with the egg yolks, mascarpone, chopped mint, peppercorns and salt. Toast the bread.