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Pour mixture through a fine mesh strainer into a blender; discard solids.
Brush each roll with butter and sprinkle with or roll them in Parmesan.
The high fat content of cured meats, as well as their high proportion of seasonings like salt and dried herbs, makes them the secret ingredient in this classic sauce.
So, Leonti bought some large cleavers in Chinatown and a wood butcher block, and set up a soffritto station in the kitchen, where his cooks rhythmically chopped and broke down the whole vegetables into rubble using the same kind of chopping technique I saw a barbecue cook use at Skylight Inn BBQ in Ayden, North Carolina, to break down the meat of whole smoked hogs into a fine mince.
"The food is everything Tex-Mex should be: Cheese-laden, approachable, and hitting the right notes of fat and salt."