INGREDIENTS
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Extra-virgin olive oil
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7 cloves garlic, 4 whole and 3 smashed and finely chopped
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Crushed red pepper
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1 1/2 pounds fresh baby spinach
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Kosher salt
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2 pounds assorted mushrooms, sliced thin, such as shiitake, cremini and oyster work well
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1/2 cup grated Parmigiano
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One 3 to 4-pound veal breast
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5 to 8 slices prosciutto
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2 large onions, thinly sliced
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2 sprigs fresh rosemary, picked and finely chopped
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1 cup dry white wine
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4 cups chicken stock
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2 bay leaves
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1 fresh thyme bundle