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1½ teaspoons red pepper flakes, divided6½ ounces (2½ cups) panko breadcrumbs
3 ounces pecorino Romano cheese, 2 ounces finely grated (1 cup), 1 ounce as a chunk, plus more grated, to serve1 large egg, plus 1 large egg yolk, beaten together1½ pounds 90 percent lean ground beef
Two 28-ounce cans whole peeled tomatoes6 to 8 large basil leaves
Heat the oven to 475°F with a rack in the middle position. Line a rimmed baking sheet with kitchen parchment and mist with cooking spray. In a large Dutch oven over medium-high, heat 2 tablespoons of the oil until shimmering. Add the onion and ¼ teaspoon salt, then cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and 1 teaspoon of the pepper flakes; cook, stirring, until fragrant, about 30 seconds. Remove from the heat, then transfer half of the onion mixture to a large bowl.
In a medium bowl, combine the panko and 1¼ cups water; press the panko into the water and let stand until fully softened, about 5 minutes. Mash with your hands to a smooth paste, then add to the bowl with the onion mixture. Using a fork, mix until well combined and smooth. Stir in the grated cheese, beaten eggs, remaining 2 tablespoons oil, ¾ teaspoon salt and 2 teaspoons black pepper. Add the meat and mix with your hands until completely homogeneous.4 cups lightly packed baby arugula (3 ounces)
1 cup lightly packed fresh cilantro1 medium garlic clove, smashed and peeled
2 serrano chilies, stemmed and halved½ cup extra-virgin olive oil