Dagwood Italiano

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Dagwood Italiano to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Dagwood Italiano, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 Bell pepper, red
• 1 Bell pepper, green
• 1 1/2 ts Olive oil, divided
• 1 t Rosemary, fresh choped
• Or
• 1/4 ts Dried crushed
• 1 Garlic, clove, minced
• 1 tb Red wine or broth
• 12 oz Lamb, bonles,loin,sirloin
• 4 French Bread 5"length
• 1/2 c Mozzerela,low fat,grated
• 1/4 c Parmesan cheese

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Roast red and green bell peppers in preheated 400*F oven 20-25 minutes. or until skins are slightly charred and shriveled

Step 2: Technique & Execution

Remove from oven, transfer to plate, wrap with plastic wrap and let stand 10 minutes

Step 3: Technique & Execution

Remove peppers from plastic, peel off skin remove seeds and cut into strips

Step 4: Technique & Execution

In large bowl combine rosemary, 1/2 teaspoon of the olive oil, garlic and wine or broth; add lamb and marinate 1 hour

Step 5: Technique & Execution

Heat remaining oil in large nonstick skillet

Step 6: Technique & Execution

Add lamb and sear on all sides