Reheated my pork parmigiana from a few nights ago in the oven at 450 until the cheese was bubbling and the breading sizzling. While that was going on, I fried ciabatta bread, cut side down, in some hot olive oil with a garlic clove in it, and then I put it all together with the worlds best condiment, Italian pepperocinis in oil...
Yes, it was fantastic. And yes, I'm fat.
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