CHEF SARAH RECOMMENDS: “For best results, I like to use a dense Italian-style loaf of bread here. Look for a filone or Tuscan-style loaf. Most Italian bakeries will have something that will work. Ciabatta will be too light and airy. 

I think this is a winner for vegetarians. It’s versatile enough to add any leafy green you like, even broccoli, but I suggest sticking with a green veg so it’s a good match with the cheese.”

1. Make the palotte. In a large sauté pan, heat the olive oil over medium-high heat. Add the chile and garlic and toast until golden, about 1 minute. Add the kale and cook, stirring often, until wilted and softened, 3 to 4 minutes. Season with a few pinches of kosher salt. Transfer the kale to a strainer or colander set in a bowl to let any excess liquid drip off for about 10 minutes. Transfer to a work surface and roughly chop the kale mixture.

2. Meanwhile, in a large mixing bowl, cover the bread with the milk. Using your hands (I like to wear gloves), combine the bread and milk; you can also pulse them in a food processor until the bread has softened and takes on an oatmeal-like texture. Add the chopped kale and mix to combine. Mix in the eggs, Manchego, pecorino, oregano, and vinegar. If you find the mixture is too wet and sticky, add a bit of dry breadcrumbs.

3. Line a baking sheet with parchment paper. Using a ¼-cup measuring cup, scoop the mixture (roughly 2 ounces) and roll into balls; place the balls on the baking sheet. Refrigerate for 30 minutes or until fully chilled; the pallotte should be firm to the touch. These can be covered and refrigerated for up to 3 days in advance before frying.

4. Finish the pallotte. When you are ready to serve, in a large pot, heat the oil to 350°F. Line a baking sheet with a rack or paper towels. Place the breadcrumbs in a shallow dish or bowl. Using your hands, roll the pallotte in the breadcrumbs to coat, then carefully lower 5 or 6 meatballs into the hot oil. Fry until golden brown and hot, 4 to 5 minutes; you can check with a thermometer to ensure the balls have reached 160°F. Using a slotted spoon or skimmer, transfer the cooked pallotte to the prepared baking sheet. Repeat with the remaining pallotte. If they cool too much, feel free to warm them in a 250°F oven before serving. Serve with fresh tomato sauce, topped with grated pecorino, lemon zest, and fresh oregano leaves. You can place the tomato sauce in a casserole dish and place the crispy pallotte on top, or just serve the sauce on the side.

Place your drinkware in the freezer or in your ice chest while you shake up your ‘tini. In a YETI Chug Cap Rambler or cocktail shaker, Fill with ¾ ice cubes, add gin, vodka and splash of dry vermouth, place the top on the canister and shake. Vigorously shake for 20-30 seconds. This is going to melt the ice and chill the spirits to a perfect balance. Remove the chilled drinkware, pour the martini into your chilled vessel, and garnish with a lemon peel swath. Get down!

CHEF’S NOTE: I love a “skating rink” of chipped ice on top of my martini, so don't feel the need to strain the mixture into the glass.