Free
Italian
Roasted Panzanella in Tomato Sugo
Our Panzanella leans on extra-virgin olive oil and patience: rich without ever feeling heavy, then finished in Tomato Sugo.
Italian
Free recipe
Creamy Eggplant Parmesan with Burrata
Creamy Eggplant Parmesan with Burrata -- bright with acid and fresh herbs.
Ingredients
What you'll need
- 1 lb eggplant parmesan
- 1 cup extra-virgin olive oil
- 3 cloves garlic
- 1 tsp Parmesan
- 1/2 cup fresh basil
- 1 tbsp kosher salt
- 2 tsp cracked black pepper
- to taste flaky salt
Method
Step by step
- Get everything measured and within reach -- breakfast moves quickly.
- Warm the pan properly before anything goes in so nothing sticks.
- Cook low and slow for tender results, or hot and fast for crisp edges.
- Serve the moment it is ready, while it is at its very best.
Keep cooking
More Italian
Free 
Free
Italian
Roasted Eggplant Parmesan in Tomato Sugo
Deeply satisfying Eggplant Parmesan in Tomato Sugo, simple ingredients treated with real care.
● Members
Italian
Nonna's Bruschetta and Olives
A Nonna's Bruschetta, rich without ever feeling heavy, and served and Olives.
● Members
Italian
Baked Focaccia with Basil
Deeply satisfying Focaccia with Basil, layered with warm, patient spice.