Matty’s Last Meal: Italian Meat Lovers Bake | Cookin' Somethin'

By Matty Matheson · 75 min

Ingredients

Instructions

1. Preheat the oven to broil.
2. In a small bowl, mix the paprika and garlic powder.
3. Put the pork chops and chicken legs in a large casserole dish.
4. Season them generously with salt and the paprika-garlic mix, adjusting to taste.
5. Drizzle with the olive oil.
6. Broil, turning every 5 minutes, until the pork and chicken reach an internal temperature of 150°F.
7. Take out and rest at room temperature for 10 minutes before serving.
8. Preheat the oven to 450°F (convection bake).
9. On a large baking sheet, toss together the red bell pepper, long hot peppers, potatoes, red onion, smashed garlic, tomato (squeezed juice over the vegetables, torn into chunks), anchovy fillets, crushed tomatoes, rosemary, toasted fennel seed, olive oil, and salt and pepper to taste, until well coated.
10. Roast for about 30 minutes, until the sausages and vegetables are fully cooked and the top is browned and caramelized.
11. Take out, tear the 5 pickled cherry peppers over the tray and gently fold them in.
12. Rest for 10 minutes before serving.

Summarized from Matty Matheson's video. Watch it for the details.

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