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Baked Panzanella alla Vodka
Our Panzanella leans on extra-virgin olive oil and patience: built on a slow, honest base, then finished alla Vodka.
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Creamy Eggplant Parmesan with Basil
Our Eggplant Parmesan leans on extra-virgin olive oil and patience: kissed with char and smoke, then finished with Basil.
Ingredients
What you'll need
- 1 lb eggplant parmesan
- 2 tsp extra-virgin olive oil
- 1 medium garlic
- 1 lb Parmesan
- a pinch fresh basil
- 4 oz kosher salt
- 1/4 cup cracked black pepper
- to taste a squeeze of citrus
Method
Step by step
- Heat the pan and butter over medium until it foams, then settles.
- Prep the eggs and the main components while the pan comes to temperature.
- Cook gently, watching closely so nothing overcooks or browns too fast.
- Plate right away and finish with herbs, salt and pepper.
Keep cooking
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