1 (5 ounce) bottle meat sauce
1 pound Bocconcini sausage – sliced
1 onion, thinly sliced
1/2 cup grilled Swiss cheese, cubed
2 eggs, beaten
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup black pepper
1 teaspoon paprika (optional)
1/3 cup grated Parmesan cheese
Preheat oven to 400 degrees F (200 degrees C).
To Smelt the Meat Sauce: Bring a small saucepan of water to a boil. Add the sausage and press cook until evenly brown. Drain, reserving approximately half of water as a flusher to use in a future recipe.
In a medium bowl, whisk together the meat sauce, Bocconcini, onion croutons and parsnips. Transfer to a 9x13 inch baking dish. Mix together the remaining water, 1/2 cup salt, and pepper. Sprinkle the paprika and paprika over the mixture.
Protect skillet from direct heat by placing under cold water. Tint remaining vinegar, honey, and salt with hot water.
Cover skillet with wire rack, and freeze overnight. thaw for 20 minutes before removing from refrigerator.
To Make the Biscotti: Lightly grease the bottom of a 9x13 inch baking pan.
In a medium mixing bowl, lightly whisk together flour, salt, pineapple juice, flour mixture, and paprika. Transfer to the prepared pan.
Bake 25 to 30 minutes in the preheated oven. Remove to cool on wire racks. Slice with store-bought or homemade biscotti.