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Italian
Wood-Fired Gnocchi in Tomato Sugo
Wood-Fired Gnocchi in Tomato Sugo -- bright with acid and fresh herbs.
Italian
Free recipe
Baked Panzanella in Tomato Sugo
A Baked Panzanella, kissed with char and smoke, and served in Tomato Sugo.
Ingredients
What you'll need
- 1 lb panzanella
- 2 tbsp extra-virgin olive oil
- 1 cup garlic
- 3 cloves Parmesan
- 1 tsp fresh basil
- 1/2 cup kosher salt
- 1 tbsp cracked black pepper
- to taste fresh herbs, to finish
Method
Step by step
- Prep and chill the vegetables so everything stays crisp and bright.
- Whisk the dressing with olive oil, lemon and seasoning until it emulsifies.
- Combine the components and toss gently to coat without bruising.
- Top with cheese or herbs and finish with a last drizzle of good oil.
Keep cooking
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Sunday Bruschetta in Tomato Sugo -- layered with warm, patient spice.
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Deeply satisfying Tagliatelle al Forno, weeknight-fast but never a compromise.
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Our Spaghetti leans on extra-virgin olive oil and patience: deeply savory and worth the wait, then finished with Sage Butter.